February 17, 2020 - Zinfandel Food & Wine Bar in Split will kick off a new event series dedicated to the art of conversation.
Is there anything better than blending divine food and wine with great conversation?
Yeah, we didn’t think so either.
Now you can marry all three of the best elements in life on Thursdays in Split with the introduction of a new series at Zinfandel Food & Wine Bar.
Namely, for the next three Thursdays, Zinfandel invites you, your chattiest friends and favorite listeners to join them for an evening of wine, food, and conversation.
But we promise this won’t be just any kind of conversation. This Thursday, February 20, you’ll get to speak with Dejan Nemčić, a professor of geography who holds classes on two continents! As part of the opening evening, find out about Dejan’s experience in Africa and what particularly impressed him on his travels.
The conversation continues with Tanja Mravak, a renowned writer whose stories about everyday life, emotions, friendship, and food will entertain guests on February 27, 2020.
And on the first Thursday in March, Domagoj Jakopović (aka Ribafish) will tell you everything you need to know about the RokOtok project, which encourages children, young people and parents to spend more quality free time playing and talking. You can read more about the admirable project here.
Admission is free and a selection of promotional drink prices will be on offer. How could you say no? Stay in the loop here.
Better yet, be sure to enjoy Zinfandel’s hearty winter menu while it lasts - and with this sunny weather, we’re not sure how much time we have left.
Don’t miss out on bar bites featuring tempura sardines, mini burgers with caramelized onion and crispy pancetta, foie gras and hummus share platters, or hand-cut potatoes with pancetta.
Or for starters, enjoy a rich tableside steak tartare or foie gras terrine, or dig into the house-made spaghetti with burnt butter, truffles and semi-fried tomatoes, the agnolotti with skuta cheese and burnt fig, or the ravioli topped with apricot cream, beetroot and grilled prawns. And while no appetizer list in Split would be complete without a creamy risotto, which Zinfandel offers with grana Padano and balsamic, you can also keep it easy by choosing Zinfandel’s cheese and charcuterie platters, too.
The stars of the show are in the main courses of the menu, where you’ll find a rump steak with potatoes, pancetta, and bearnaise sauce, duck breast with a sour cherry demiglace, or a pork fillet wrapped in pancetta. The lamb shank is slow-cooked with potato mash and fava beans, the Hama fish baked with zucchini, leeks, carrot and posip, while the skuta-stuffed squid is decorated with semi-dried tomatoes and hummus.
To complete your meal, satisfy your sweet tooth with a warm pumpkin cake, sticky date pudding, Sissy pancakes, or kadaif cannoli.
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