Time Out says
One of the city’s leading gastro-bistros
Mutating from a wine bar that did smart lunches to one of the city’s leading gastro-bistros, Pod Zidom marched straight into the 2019 edition of the Michelin Guide and is now pretty much a must-visit when it comes to contemporary Croatian cooking. A lot of the credit goes to head chef Jurica Jantolek and his desire to investigate the creative possibilities of traditional food, retaining the local ingredients but throwing out any formulaic attitudes to their preparation. The menu certainly has an old-school local look about it at first glance, with oxtail, black sausages, duck breast and buncek (pork hock) vying for attention alongside modish bistro-u-like regulars like beef cheeks and white fish. Old recipes are dusted off and given a new look – their cream of parsnip soup (42Kn) is a farmhouse favourite transformed into silky, luxuriant perfection - comfort food, but not quite as you know it. The meat from the oxtail (75Kn) is shredded then placed in okra pods, garnished with tangy al-dente brussels sprouts. Pod Zidom’s take on traditional Central-European dessert šnenokle (whipped egg whites flavoured with vanilla; 42Kn) is an absolute revelation, an eloquent reminder that creative desserts are just as important as everything else on the menu. Best way to sample Pod Zidom’s culinary approach is to opt for the three or four-course daily lunches (165-190), composed according to what they picked up that morning at Dolac. The bistro-wine bar informality of the place is well-maintained: the interior is bright, contemporary; service is brisk and informative; music tends towards the serious end of blues and jazz.