In the center of Osijek, but a minute from the cathedral, you’ll find the Waldinger hotel and its restaurant. Off season, that is during the winter time, Waldinger is not fully running, but you can try all their delicacies in the lower, rustic interior National Restaurant. If you want to have lunch in the original ambient of the Waldinger restaurant, all you have to do is make a reservation.
Waldinger is the most ambitious local restaurant; their wine selection lists almost 200 bottles of national and international wines; they’re the only regional restaurant offering sea fish on their menu (the owner also runs a place on the island of Krk, if you were wondering where he gets the fish from). There you have it, you can really choose in Waldinger. If you’re into the traditional local story, visit the lower, National Restaurant and place your order with a waiter for mini stuffed cabbage rolls, or smoked tenderloin with fried potatoes and onions. If you’re interested in fine yet local dining, make sure you give notice of your visit to the restaurant club Waldinger and ask for advice of the restaurant manager, Janoš Salaj.
Chefs Mihael Tomac and Miroslav Sili have an extensive combined experience of preparing food for regular foreign guests, ministers and ambassadors. Most of them come here for their red meat, try almond crusty beef fillet (giant fillet wrapped in prosciutto, sprinkled with almonds and served with grilled vegetables will cost HRK 130), veal medallions in fruit mustard or Black Widow-beef steak in blueberry, pimento and acceto sauce. Ask the waiter for an ad- equate wine complement from their cellar to every dish on the menu.