Zagreb’s food scene runs on two parallel tracks: the old-school konoba culture of roasted meats, grilled fish, and hand-rolled pasta that anchors the city’s culinary identity, and a younger urban food scene that has grown around the Tkalčićeva Street area and the Dolac market neighbourhood. The city’s most iconic dish, štrukli, is unlike anything you find elsewhere in the Balkans and worth seeking out specifically. All prices are approximate as of 2026; Croatia uses the euro (EUR).
What to Eat in Zagreb
Štrukli
Zagreb’s signature dish and the food Croats from other cities associate most strongly with the capital. Rectangular parcels of thin pasta dough filled with a mixture of fresh skuta (cottage cheese), sour cream, and egg. Two versions exist: kuhani (boiled, softer, often served as a starter with a sour cream topping) and pečeni (baked, with a golden crust and slightly firmer texture). Some versions add sugar for a sweeter dessert-style štrukli. A portion of two to three pieces costs approximately EUR 5-9 depending on the restaurant. La Struk on Skalinska has become the definitive address for the dish.
Janjetina (Roast Lamb)
Slow-roasted lamb cooked under a peka (a bell-shaped iron lid covered in embers) is the prestige centrepiece of Croatian cooking. The meat is cooked for hours until it falls off the bone. Janjetina is found at traditional konobas outside the city centre and at more formal Dalmatian-influenced restaurants in Gornji Grad. A main course portion costs approximately EUR 14-22. Order it as an occasion dish rather than a casual meal.
Riblji Paprikaš
A paprika-heavy freshwater fish stew made with carp or catfish, cooked slowly until the broth is thick and intensely flavoured. The Zagreb version is less fiery than the Slavonian original from the eastern part of Croatia, but still has real depth. Found at older traditional restaurants. Approximately EUR 9-15 for a generous bowl with bread. A reminder that Zagreb, being inland, has a strong freshwater fish tradition alongside the Adriatic seafood you find everywhere else in Croatia.
Where to Eat: Gornji Grad and Dolac
La Struk (Skalinska 5, Gornji Grad) is the most dedicated štrukli restaurant in the city and probably in Croatia. The menu covers a dozen variations: classic cheese-filled, spinach, mushroom, truffle. Baked and boiled versions are both available. A main portion costs approximately EUR 9-14. The stone-walled interior and cobbled alley setting match the dish. Popular with both locals and visitors; a short queue at lunch is normal in summer. Worth it.
Konoba Didov San (Mletačka 11, Gornji Grad) sits in the upper town near the Museum of Broken Relationships. A small, reliably good traditional Croatian restaurant serving roasted meats, hand-rolled pasta with truffles, and grilled fish. The interior is the kind of exposed-stone konoba that Zagreb does well. Mains approximately EUR 12-18. Relaxed pace and good local wine list.
Stari Fijaker 900 (Mesnička 6, Donji Grad) is one of Zagreb’s most venerable traditional restaurants, operating since 1900. The food is straightforwardly Croatian: roasted meats, stuffed peppers, grilled trout, roast chicken. The room has the feel of a working restaurant that has been feeding locals for generations, not a tourist recreation of one. Main courses approximately EUR 10-16. Lunch is particularly good value.
Where to Eat: Tkalčićeva and Lower Town
Vinodol (Nikole Tesle 10, Donji Grad) has operated since 1971 and is one of Zagreb’s most reliable traditional restaurants. Lamb under the peka (ordered in advance), grilled fish from the Adriatic, and Dalmatian-influenced starters are the draws. The enclosed courtyard is one of the best outdoor eating spaces in the city centre. Mains approximately EUR 14-22. Book ahead for weekend dinners.
Agava (Tkalčićeva 39) sits at the livelier end of Tkalčićeva Street and serves Mediterranean-Croatian cooking in a comfortable interior with outdoor terrace space. Good grilled fish, pasta with seafood, and solid mixed starters. Approachable for mixed groups and a reliable choice for a full dinner rather than a quick bite. Mains approximately EUR 13-19. Open until midnight most evenings.
Mundoaka Street Food (Petrinjska 2, Donji Grad) is the pick for something less formal. Wraps, sandwiches, and bowls built around local and seasonal Croatian ingredients. Popular lunch spot for city-centre office workers. Approximately EUR 6-10 for a full meal. Good option for a faster lunch between sightseeing.
Where to Eat: Upscale Options
Zinfandel’s (Mihanovićeva 1, inside the Esplanade Hotel) is Zagreb’s most celebrated fine-dining restaurant. The menu draws on seasonal Croatian produce, with Adriatic seafood, truffles from Istria, and regional wines. A full dinner costs approximately EUR 45-70 per person with wine. Worth considering for a special occasion; the 1925 hotel dining room has genuine grandeur. Book well ahead.
Local Drinks
Croatian wines are underappreciated. Graševina from Slavonia (a dry white) and Plavac Mali from Dalmatia (a full-bodied red) are the ones to try. A glass of wine at a Tkalčićeva konoba costs approximately EUR 2.50-5. Rakija (grape or plum brandy) is ubiquitous. Beer drinkers should look for Ožujsko or Karlovačko, the main Croatian lagers.
Practical Notes
Zagreb restaurants run on standard Central European meal times: lunch from noon to 3pm, dinner from 7pm with the room filling after 8pm. Most central restaurants accept cards, though smaller konobas may prefer cash. Tipping 10% is standard for sit-down meals. English menus are universal in the city centre. The Dolac open-air market (open mornings, Tuesday to Sunday) is worth visiting before lunch for cheese, fresh produce, and seasonal fruit; it closes by early afternoon. For a guided introduction to the food scene, food tours in Zagreb run most mornings and afternoons. If you are still planning your trip, see our guide to where to stay in Zagreb for neighbourhood breakdowns.