Spicek

The chef Tomislav Špiček can probably win over everyone with his charm and chit-chat abilities. If not by that, you will be seduced by his cooking, genuine and regional. Local dishes are his story and he feels happiest when guests want to try five-six courses of local food. On his fridge is a list of dozens of local suppliers he gets most of his products from, from sprouts to turkey. His menu offers classic dishes, but it would be a pity to take ćevapi (grilled minced meat) when you have a chance to try baked cow cheese, cooked smoked tongue or soft veal liver. Local food means everything to Špiček.

 

“I wish children who are trained to become chefs would learn to make mlince (type of pastry typical of Zagorje) and pašticada (beef stew typical of Dalmatia), rather than soufflé, for that is the future”, says Špiček.

 

Špiček opened his own restaurant five years ago, but his experience is far greater than that. With only 36 years of age, he has worked in restaurants for 20 years already. He has learned something from all experiences, he says, even when he was cooking for 1200 people in the army. He is aware that you can have fifty guests arriving to the restaurant out of the blue and it is on these occasions that he demonstrates his skills.

 

His menu changes twice a year, depending on the season. The job would be difficult, he says, if he weren’t already a veteran in it and if he weren’t that dedicated to it, so much that he dreams speaking with the waiters. When you are already there, try to have a peak at his kitchen to testify how skilled and versed he is in working with the groceries. Do not miss his original ice cream with pumpkin seed oil and seeds.