June 21, 2022 - It's the first day of summer, which can only mean one thing - we need to find the best places to cool off in Split. And one foolproof lunch spot that never disappoints? Riva favorite Brasserie on 7. 

The summer solstice has hit Split as we celebrate the official start of a new season, though with the busy crowds in the city center since Easter weekend and temperatures hitting 30 degrees Celsius for what feels like months, summer never felt too far away this time around. 

As we welcome back travelers from all parts of the world with tourism in full swing, we are reminded of the record 2019 season before the pandemic rattled our adventures. Our only issue now is finding a sanctuary in Split to kick back, cool off, and indulge - but Brasserie on 7 is perfect for just that. 

While it may be situated on Split's most famous street, this Riva favorite continues to impress year after year, with standout menus crafted by French American Executive Chef Alexandre Ange. And this summer is no different. 

We already know all about the meal that made Brasserie on 7 famous - brunch. But with eggs benedict, brioche french toast, and shakshuka on the menu, we're not surprised. Brasserie also ensures options for guests looking to stay healthy on holiday, with acai bowls, yogurt and homemade granola, and 100% fresh fruit juices to keep you glowing and going in the summer sun. 

The lunch and dinner menu honors local produce and modern takes on Dalmatian classics to add a touch of flair to your fare. The decadent prawn tartare is dressed with wasabi mayo, red pepper coulis & toasted nori, while the tangy and refreshing endive & citrus salad cools your palate with grapefruit, orange, red onion, and radish. 

Mirela Rus

The Seafood Risotto standouts with a scampi bisque, prawns, clams, squid & parmesan, and the Smoked Fish “Carbonara” uses Adriatic fish, cream & parmesan to up an all-time classic. Those wanting to stick to the more authentic side of Dalmatian cuisine can enjoy the clams 'buzara', market fish, or grilled octopus.

And for the meat-eaters in the group? The 45-Day Dry-Aged Rib-Eye is adorned with roasted cauliflower, capers, almonds & black truffle bearnaise, and the Duck Confit is plated with gingered potato, roasted peppers, arugula & honey-mustard vinaigrette. 

Chef Alexandre Ange also designs a weekly menu in addition to the la carte lunch and dinner dining, which evolves depending on what’s in season and available. Don't forget to check in with the waitstaff to find out what’s on this week! 

And we haven't even gotten to the desserts...

You can explore everything Brasserie on 7 offers on their official website.

For more, check out our dedicated lifestyle section.

April 22, 2022 - It's been a long two years without the morning grub at one of our favorite wine and dine spots in Split. But we are happy to announce that the wait is now over - and breakfast is back at Zinfandel Food & Wine Bar! 

It's no surprise that the sister restaurant of one of Split's best Riva breakfast spots has been known to serve up a mean morning meal, but when we say that Zinfandel breakfast is back and better than ever after two-year hiatus, you know we are talking about the real deal. 

Not only is Zinfandel serving the famous brekky dishes from Brasserie on 7, like the hollandaise-heavy eggs benedict and carmelized banana french toast topped with cinnamon cream cheese, but they're rolling out several new breakfast dishes that'll ensure your day starts on the right foot. 

Break the day with a selection of new dishes, including the spicy 'Turkish eggs' or poached eggs with garlic-infused yogurt sauce, chili & pepper, and butter sauce. 

If you're looking for the ultimate hangover cure or something to hold you over until dinner, dig into the hearty gourmet breakfast baguette, stuffed with two fried eggs, ham, rocket, and aioli. 

Since no breakfast menu is complete without eggs Florentine, Zinfandel crafts theirs with hollandaise, baby spinach, mushrooms, and homemade English muffins.

Those wanting to keep things a light should choose the Greek yogurt and chia parfait, with housemade toasted granola, lime, and honey, or the Superfood smoothie bowl with spirulina, baby spinach, toasted granola, and fresh fruits.

A fresh fruit platter is also on offer for breakfast. 

There is no reason to let your tummies grumble until lunchtime. Whether you're looking for something light, classic, or keep you full throughout the day, Zinfandel has something for everyone. 

Breakfast is served at Zinfandel Food & Wine Bar every day from 8 am to 11:30 am. You can explore all menus here.

For more, check out our lifestyle section.

November 24, 2021 - Is Split winter tourism that hard to achieve? Croatia's second-largest city and the star of summer loses its buzz as soon as the seasons change. But it doesn't have to be that way. Our new TCN series looks at the Split businesses working hard in winter to give locals, and visitors, the environment they deserve. Continuing this week with Split winter tourism at Brasserie on 7, Zinfandel Food & Wine Bar, and Charlie's Bar. 

If there is one power couple that has engraved their name in the Split hospitality industry, it is Maria Mustapić and Korana Bučić, two Aussie-Croats who moved to Split back in 2004, opening one of the first proper hostels in the city, a backpacker's bar, and two of the city's finest culinary establishments. 

TCN has long been fans of Mare and Ko and their consistent effort to create an inclusive environment in the center for foodies, wine-os, and travelers looking to let loose on holiday - even in the winter. 

We caught up with Maria to find out what motivates them to keep Split alive in the offseason, what needs to change, and what we can expect from them this year. 

Croatia and Split had booming year-round tourism in the 1980s until the outbreak of the Homeland War, but now the Dalmatian coast sleeps through the winter. Why do you think that is?

As people have mentioned before, the summer season has become so intense and popular that there has been a shift. People see Croatia as predominantly the Dalmatian coast, which is the land of the sea. The most that we have to offer is the crystal-blue Adriatic, sun, and beautiful islands. 

When Croatia was part of Yugoslavia, you had the other regions included as well. Thus people saw Croatia differently. The Greek islands, the Italian coast, or French Riviera, were the main places for holiday goers in summer, whereas Croatia has always been pleasant and pristine, but it wasn't on the map. Almost like it was kept a secret. 

Because people work so much in the summer,  they like to take the winter off. Many more places used to be open year-round, which is a huge factor. But again, it is a catch-22 - if no people are coming, then why would you stay open? It is hard to balance. 

The market depicts that we work in the summer and rest in the winter. During Yugoslavia, there was more industry and manufacturing, and the main income wasn't tourism. More people were living in the city, which made the city fuller. It’s hard to feel the city when it's empty, and there are no inhabitants in the palace anymore. The same goes for Dubrovnik. But it is a shame that it has become so bare and empty here in winter. 

If flights were not the problem, does Split have a winter tourism offer, and if yes, what is it?

I think we have to work on that. I think Split can be accepted as a city-break destination where travelers get away for 3 days. They don’t expect much, except for some life around town. They arrive, rent an apartment, but once they step out of their place every night, they want to see it happening. I think to start, that is all that can be expected. If you’re here for only 3 days, I suppose you won’t book in a cooking class or something similar; you won’t look much into extracurricular activities.

I think Split ultimately could start with congress tourism over winter. Congress tourists have a plan while they are here and in their off time, they can explore the city, dine at some restaurants, see a few sights, be amongst nature, and walk the beach promenade. But it is still relatively simple. Depending on where they are coming from, the weather could be refreshing for them, too.

I believe the town needs to be happening, and people will feel that especially if we have nice weather and establishments stay open - including a few more shops. 

Are you aware of any initiatives to improve the winter tourism situation? 

The biggest initiative I can see is the digital nomads movement. Split is becoming more and more enticing for digital nomads. Since there is a market for them, initiatives are taken to entertain them, which are becoming successful and a lot of fun. We are also beginning to create a really lovely culture around digital nomads. 

Digital nomads get to see the city when it is not in the peak season or with tourism. They can see how locals live, like shopping at the pazar or fish market every day. 

Advent, of course, is also a great initiative that has to stay afloat. 

Give us a few quick wins that could make Split a bit more attractive in the winter months?

We need to get the locals to come into town. For example, let's offer free parking down at the port to motivate people to go into town. We need to create a plan for the locals in winter and include the community, whether it's kids dancing on the Riva stage or something similar, the parents will come and perhaps the extended family. We will then create an atmosphere in town. I would love to see what the money is used for in summer because it isn’t noticed; Split is busy anyway in summer. 

However, we can use that money when it is not busy to create something. Another example is that certain events can be pushed to November. To start with, if we could build on November and December with flights and see if there is a difference made, we can include January and February. But if we can get enough to take us through the end of the year, that is huge. 

Then we can get the flights starting from March, and then in 5 or so years, we can incorporate January and February if the other months are a success. The initiative needs to be from the council and the tourist board, then the private sector can follow. But we can't do it on our own. 

Let's see the plan and agenda created for the summer and see how much of it can be crossed out or pushed to the winter. 

Are you planning an event(s) of your own soon?

We have our winter menu at Brasserie on 7. Our chef, Alex, has incorporated some of his French specialties like the cassoulet, which is done with a duck confit, pancetta, sausage, and beans.

We also have a pappardelle with lamb ragu, whipped pistachio, and orange confit. Because B7 is located on the Riva and breakfast and brunch is very popular, we also have the 60 kuna brunch special, where you can choose between the eggs Benedict, French toast, and porridge, and it runs until mid-day. The locals appreciate it as well. 

We are taking part in the Advent at Zvončac this year. Charlie’s Bar will be the main caterer for that within our company. Alex is creating the menu, and the offer is going to be loaded hot dogs. We have an Asian style one with sesame, soy, and cucumber, a Texan one with bbq sauce and beans, a New York one with cream cheese, scallions, and cheddar, a Spanish one with roasted peppers, and a classic with fried onions. 

Every second Friday, Zinfandel hosts Nomad Table with a set menu. It is a super fun event organized for digital nomads by Tanja Polegubić and Saltwater Nomads. There are games for everyone to interact and get to know each other better. 

When winter tourism is mentioned, many locals say that they do not want it, as they are tired after the busy season. What is your perspective as a successful business owner?

I think it is a shame that is the case. If you have a more stable income over the winter, then you can hold more staff. You have a core team. We already have that to a certain extent, but we would like to keep more people year-round. The turnover from the summer enables us to do that but it also cuts into your summer profits. It would be nice if it didn’t go from one extreme to the next. That way, people can rotate their holidays, and it will feel more like a year-round city. Everything will level out. But there is no one to stay open for; that’s the problem. 

While the staff does get very tired in the peak months, they can cut back on some hours towards the end of the season. On the flip side, they also get bored when they come to work, and there is nothing to do, which is demotivating. When you have your shift, and there are tables to be served, it is easier for everyone. The day goes by quicker; you feel more like you have accomplished something. 

What are the critical steps in your opinion to getting more flights in winter? 

I’m assuming it all has to do with finance. Airlines should be filling the seats and the demand, and subsidies should be available so that the airline doesn’t lose money. If Croatia can maybe invest in that on a national level, then perhaps we have something. The Ryanair Zagreb base will also take time to kick off. While they are connected to many destinations this winter and some 42 next summer, the bookings won’t happen overnight. 

Marketing is also one of the key successes. Split needs to be branded for Europe as a city-break destination, especially for travelers from the UK or Scandinavia who want to see a blue sky in winter. 

Split needs a program and agenda which needs to be marketed so that people have a clear idea of what they can do here. 

If you are a business in Split with a winter program, please contact This email address is being protected from spambots. You need JavaScript enabled to view it. with the subject Split Winter Tourism. 

October 14, 2021 - The 23rd Restaurant Week in Croatia returns on Friday, October. 15, where participating restaurants around the country offer 3-course menus for promotional prices! 

Restaurant Week returns to Croatia for its 23rd edition on October 15, 2021. The special event is a chance for foodies around the country to enjoy three-course menus at various participating restaurants for 100/125 kuna, during both lunch dinner. The 23rd edition of this event will be held from October 15 to 24. 

So, what is Restaurant Week anyway?

Restaurant Week is the idea of Željka Marjanović and Ozren Drobnjak, who wanted to find a way to promote Croatia’s culinary scene in cooperation with its catering establishments. Restaurants participating in the campaign meet the needs of guests through a special promotional offer. The concept is modeled on capital cities around the world and is adapted to the Croatian market. During the event, participating restaurants offer various three-course menus at promotional prices. It is held twice a year, usually in late February and late September, but in this case, in October.

For example, the Croatian capital has 17 participating restaurants this time around (though they had about 30 last October), while Split welcomes the same number of participating restaurants this year. 

Split Riva institution Brasserie on 7 is a loyal Restaurant Week member and won't miss out this autumn, either. Visitors can enjoy a 3-course menu of their choice, including: 

Starters

Beef Carpaccio - sliced ribeye, lentils, truffles & parmesan

Beetroot and cherry salad - roasted beetroot, red onion, radish, ricotta mousse, cherry & pistachio vinaigrette

Sweet and ginger soup - sour cream with vanilla and pepper & walnuts

Mains

Pork Belly - Slow roast pork, red cabbage, pickled beets & jus
Bouillabaisse from Lubin - sea bass, squid, mussels, potatoes, red pepper & bouillabaisse soup
Cassoulet - duck drumstick confit, bacon, sausage & bean ragout

Dessert

Blanc-noir - digestive biscuits, white & dark hazelnut cream

B7 cheesecake - digestive biscuits, cream cheese & crumble
Vegan tart - oatmeal, walnut & chocolate ganache

Many new restaurants are participating in the event for the first time this year, like the Central Hotel restaurant in Split's Pjaca. 

Here, guests can choose from 3 different set menus:

Menu I

Starter: Cream of shrimp, broccoli, and chili soup

Main: Swordfish fillet in caper and tomato sauce, flavored polenta

Dessert: Semifreddo of figs in zabajone sauce

Menu II

Starter: Cold roast beef on arugula

Main: Dalmatian pasticada, homemade gnocchi

Dessert: Chocolate terrine in forest fruit sauce

Menu III

Starter: Cheese dumplings, fresh salad, aurora sauce

Main: Tagliatelle with homemade broccoli and pine nut pesto

Dessert: Carrot cake

All menus all around Croatia can be explored on the official Restaurant Week website.

For more on lifestyle in Croatia, follow TCN's dedicated page. 

March 14, 2021 - The weather is warmer, the terraces are open, and Brasserie on 7 is back with a spring offer you won't want to miss. A look at what's on this spring at Split's Brasserie on 7.

To welcome the new season, sunnier weather, and any excuse to get outside, Split Riva hotspot Brasserie on 7 is sharing their terrace with you this spring to enjoy all-day brunch and lunch specials that'll make you coming back for more.

Namely, from Monday, March 15, sit back and soak up the sun from B7 while savoring an all-day brunch menu with freshly brewed coffee/tea and your choice of French toast, Eggs Benedict, or an Acai Bowl - for just 60 kuna to boot!

And B7 doesn't stop at brunch. 

Bring your lunch break to B7 for a standout menu including the custom beef-blend burger, seafood risotto, or chickpea salad dressed in a grilled lemon vinaigrette, all served with a complimentary glass of wine or beer.

Recall, Brasserie on 7 appointed French / American Alexandre Ange as Chef de Cuisine last month.

Classically trained in French cuisine, Alex has spent the past 12 years working in some of the top restaurants in France & the United States, including the famous L’Atelier in Paris, run by Chef Joel Robuchon (the chef with the most Michelin stars in the world). Alex made the move to Split, together with his family, with an exciting vision on how to expand and improve on the imaginative and inventive À la carte menu that B7 is already famous for:

“I strongly believe in using local ingredients and supporting Dalmatian producers. My vision is to bring our guests an exceptional and memorable dining experience by introducing a renovative food menu that satisfies the taste bud of local and international guests”, pledges Ange.

This spring, the new B7 Executive Chef will be introducing subtle changes across the menu, while using the very best produce Croatia has to offer.

“Delicious exciting changes are coming to our breakfast, lunch, and dinner menus - including vegetarian and vegan dishes, but we will let you discover them when you visit us at Brasserie on 7 in Split this season," invitingly says the front of house Ivan Rabadan.

For the last seven years, Brasserie on 7 has become known for its world-class breakfast in an iconic Riva setting, a casual upscale café vibe for lunch, and a refined coastal French-inspired Adriatic dinner to both tourists and locals alike.

To read more about lifestyle in Croatia, follow TCN's dedicated page.

February 27, 2021 - The iconic Split Riva venue Brasserie on 7 reopens with a new French/American Chef de Cuisine!

One of Split’s most attractive dining venues, Brasserie on 7 is reopening Monday, March 1st, for the 2021 season, with an exciting new chapter, by appointing French / American Alexandre Ange as Chef de Cuisine.

“After such a tough 2020 for the tourism and hospitality industry, I am thrilled to welcome Alex as our new Executive Chef. Sparked with passion for Mediterranean cuisine, we are absolutely delighted that Alex is joining our team, thus helping to further develop our culinary story! “ – says with excitement Maria Mustapic, one of the two owners of Brasserie on 7.

Classically trained in French cuisine, Alex has spent the past 12 years working in some of the top restaurants in France & the United States, including the famous L’Atelier in Paris, run by Chef Joel Robuchon (the chef with the most Michelin stars in the world). Alex made the move to Split, together with his family, with an exciting vision on how to expand and improve on the imaginative and inventive À la carte menu that B7 is already famous for:

“I strongly believe in using local ingredients and supporting Dalmatian producers. My vision is to bring our guests an exceptional and memorable dining experience by introducing a renovative food menu that satisfies the taste bud of local and international guests”, pledges Ange.

This spring, the new B7 Executive Chef will be introducing subtle changes across the menu, while using the very best produce Croatia has to offer.

“Delicious exciting changes are coming to our breakfast, lunch and dinner menus - including vegetarian and vegan dishes, but we will let you discover them when you visit us at Brasserie on 7 in Split this season, we are very eager to reopen on March 1st” invitingly says front of house Ivan Rabadan.

For the last seven years, Brasserie on 7 has become known for its world class breakfast in an iconic Riva setting, a casual upscale café vibe for lunch and a refined coastal French inspired Adriatic dinner to both tourists and locals alike.

„Our goal, as always, is to provide a memorable dining experience for each and every one of our guests. And with the addition of Alex I am confident that Brasserie will reach new heights“, says Korana Bucic, the other half of the power duo behind B7' success.

Born and raised in Australia, childhood friends Maria Mustapic and Korana Bucic returned to Croatia in 2006 and made waves when they opened the first registered hostel in Split. Then they just kept going, opening a second hostel, Charlie's backpackers bar, Zinfandel food & wine bar and – in March 2014 – adding Brasserie on 7 as the crown-jewel of their business portfolio.

ABOUT CHEF ALEXANDRE ANGE

Classically trained in French cuisine, Alex Ange has spent the past 12 years working in some of the top restaurants in France and the United States.

His career started in New York City, working as a stagiaire in various restaurants as a summer job during high school. After graduating, he decided to pursue cooking as a profession, and returned to France to begin a professional culinary apprenticeship under chef Joel Robuchon (the chef with the most Michelin stars in the world) at his restaurant L’Atelier in Paris.

This opened many doors and enabled him the opportunity to work with some of world’s best chefs, including Thomas Keller and Philippe Tessier at The French Laundry in California’s Napa Valley, Joshua Skenes at Saison in San Francisco, Daniel Boulud at Restaurant Daniel in New York, as well as Marcus Samuelsson.

ABOUT BRASSERIE ON 7

Owned by business power-duo Korana Bucic & Maria Mustapic, Brasserie on 7 is located on the most sought-after location in Split, on the stunning Riva, overlooking the Adriatic Sea.

Since it opened, in March 2014, B7 has been run under the competency of Ivan Rabadan as front of house.

The operation is reinforced by quality with multi award winning barista Matea Vuletic, and an inhouse pastry and bakery team run by the talented Ivana Bradaric since 2015. Known for its sweet Tuesdays on the Riva.

B7 staff has been constantly improving on their skills, by enrolling in work experiences in Zagreb, Marseille, London, as well as many culinary and Food&Beverages workshops and courses. The team won Gourmet Expo in 2019.

Brasserie on 7 takes pride in being part of the community and contributing whenever they can, including the humanitarian fundraising of up to 90,000kn for the children’s ward in Split. In the recent crisis of COVID, both B7 and Zinfandel restaurants took part in cooking for the medical staff and most recently their chefs showed homage to the citizens of Petrinje, affected by the recent devastating earthquakes, by joining the 300 volunteer chefs that cooked for them.

To read more about lifestyle in Croatia, follow TCN's dedicated page.

November 6, 2020 - Big news from Split Riva favorite Brasserie on 7 today as an exciting new cake offer can be ordered from their patisserie!

Brasserie on 7 has become a staple of Split for many reasons, and their patisserie is certainly one of them. 

Boasting cakes and desserts baked and prepared fresh on the premises, B7's dedicated team transforms whole butter, cream, fresh fruits, and imported French chocolate into a variety of sweets using traditional & contemporary techniques. Likewise, the celebrated pastry chef fuses French and Croatian classics into 21st Century interpretations.

So, it was only a matter before B7 announced a constant offer of cakes from their pastry shop! 

Namely, all cakes can be ordered in two sizes:
Small - up to 6 people
Large - 12 - 14 people

Chocolate Cake: M 140kn V 280kn

Princes Polenta Cake: S 120kn L 240kn

Lemon tart: S 120kn L 240kn

Vegan Tart: S 135kn L 270kn

Cheesecake: S 130kn L 260kn

Blanc Noir Cake: S 130kn L 260kn

Carrot cake: S 140kn L 280kn

Black Forest Tart: S 120kn L 240kn

Parisian Flan: S 120kn L 240kn

A detailed description and price list will be published on their website soon. 

But that's not all.

Brasserie on 7 has recently introduced its new autumn/winter menu, full of tasty comforts for you to enjoy with the changing seasons. From white tomato essence soup to juicy filet mignon, rich seafood risotto, delicate rack of lamb, or the signature duck breast with creamy corn, praline, mushrooms, jus, you can't go wrong.

Early risers can also enjoy a decadent breakfast at B7, with eggs Benedict, cinnamon ricotta french toast, or healthy superfood options and 100% fresh juices. 

For all cake orders and inquiries, feel free to contact This email address is being protected from spambots. You need JavaScript enabled to view it. or call 098217835, and have a look at the breakfast, lunch, and dinner menus HERE.

To read more about lifestyle in Croatia, follow TCN's dedicated page.

June 14, 2020 - Split favorites Brasserie on 7 and Zinfandel Food & Wine Bar join the 20th edition of Restaurant Week. 

Restaurant Week returns to Croatia for its 20th edition, ensuring all locals, tourists, and foodies alike can enjoy their favorite restaurants with promotional, three-course lunch and dinner menus! This time around, Restaurant Week will be held until June 21, 2020. 

“Restaurant Week is a promotional action to promote the gastronomic scene of Croatia in cooperation with catering establishments. Restaurants participating in the event welcome guests through special promotional offers. The concept of this action was made in line with the world's metropolises and has been adapted to the Croatian market. It is held twice a year,” explains Restaurant Week on their official website. 

Split gourmands can enjoy special menus from Bajamonti, Brasserie on 7, Median Briig Boutique Hotel, Da’Mar hotel Marvie, Dolis, Djukin Dvor, Hotel Cvita, Mala Kavana, Noir, Perivoj, Tusculum Hotel Salona Palace, and Zinfandel Food & Wine Bar. 

So, what can you expect?

For example, Riva institution Brasserie on 7 will offer lunch (100 kuna) and dinner menus (125 kuna)

Starters

1. Our pecipala (bruscheta) - basil pesto, goat cheese mousse, paprika coulis, arugula & toasted pine nuts

2. Bluefish confit - salads, salsa verde, daikon

3. Seafood risotto - "bisque" of scampi, shrimp, razor clams, sun-dried tomatoes & creamy parmesan

Mains

1. Pork fillet “saltimbocca” - green beans, ricotta gnocchi & charcuterie sauce

2. Beef ribs and shrimp - celery and spinach risotto & bernaise sauce

3. Sea bass fillet - julienne zucchini, celery cream, fennel salad & mint oil

Dessert

Selection from the cake display case

Zinfandel Food & Wine Bar will take you on a culinary ride with their menu creations for lunch (100 kuna) and dinner (125 kuna), including:

Starters

1. Viennese Tatar - veal steak, horseradish, carrots, homemade ketchup

2. Ceviche from red mullet - fennel cream, leek, rosemary powder

3. Parmesan risotto - cream of grated Padano cheese, balsamic vinegar, winter salad,

espuma from grana padana)

Mains

1. Homemade spaghetti - caramelized butter, sun-dried tomatoes, truffles, grana Padano, pine nuts

2. Lamb - slow-cooked lamb, potato cream, broad beans, pickled onions

3. Baked sea bass - mini tomatoes, zucchini, leeks, carrots, posip

Dessert

1. Polenta pudding - fruit salad with baked "sabayon"

2. Kadaif cannoli - confectionery cream, caramel, pistachio

3. Lemon tart - walnuts, vanilla ice cream, meringue

You can check out the rest of the Split's Restaurant Week menus here. And if you’re not in Split? See if Restaurant Week is happening in your Croatian city!

May 11, 2020 - Cafes in Croatia have reopened... and Brasserie on 7 is back with beverages and cake!

It's the moment many of us have been waiting for since March... 19th? Cafes and restaurants can reopen in Croatia! For the country's avid coffee drinkers, there could be no more welcoming news. 

As the coronavirus measures in Croatia ease, we are given a taste of 'normal' life once again - and the return of our favorite cafes undoubtedly provides us with a sense of familiarity. 

One of the biggest players in the Split coffee game is Brasserie on 7, who has reopened its Riva hotspot for beverages and cakes.

"Dear Friends,
It is with great excitement to announce that we are re-opening our doors tomorrow, the 11th of May. We look forward to reuniting with our colleagues and regular customers who have made Brasserie there home over the years!
Please note- for the first stage of opening we will only be serving beverages & our cakes!"

The early birds the group can wake up at B7 with a selection of 100% fresh fruit juices, like the simple ‘Pick Me Up’, embodying the flavors of carrot, orange, pineapple, and ginger, to the aromatic tones of apple, pear, and rockmelon in the ‘Split Sunrise’. 

Better yet, you get to try B7’s specialty coffee by Hug & Punch Coffee Co., a new roaster in the ever-growing Croatian coffee scene, which launched back in 2018. Brasserie on 7’s very own signature blend boasts beans from Brazil, India, and Peru, with a hint of chocolate to pair perfectly with the confection of your choice. 

All of B7’s loyal followers know that there is no better way to begin or end the day than with one of their decadent desserts prepared in-house, now served in plastic for your safety. 

So, will you be going to B7 today?

You can learn more about Brasserie on 7 here.

To read more about lifestyle in Croatia, follow TCN's dedicated page. 

March 13, 2020 - Restaurant Week returns for its 20th edition from March 13 to 22, 2020.

“Restaurant Week is a promotional action to promote the gastronomic scene of Croatia in cooperation with catering establishments. Restaurants participating in the event welcome guests through special promotional offers. The concept of this action was made in line with the world's metropolises and has been adapted to the Croatian market. It is held twice a year,” explains Restaurant Week on their official website. 

This time around, Split gourmands can enjoy special menus from Bajamonti, Brasserie on 7, Median Briig Boutique Hotel, Da’Mar hotel Marvie, Dolis, Dukjin Dvor, Hotel Cvita, Mala Kavana, Noir, Split 1921, Tusculum Hotel Salona Palace in Solin, Zinfandel Food & Wine Bar, and ZOI.

Brasserie on 7, for example, is serving a three-course lunch menu for just 100 kuna.

APPETIZER

1. Bruschetta (precipala) - basil pesto, goat cheese mousse, coulis of peppers, rocket and toasted pine

2. Blue fish confit - salads, salsa verde, daikon

3. Seafood risotto - “bisque” of shrimp, prawns, kapelunga, dried tomatoes & creamy parmesan

MAIN COURSE

1. Pork fillet “saltimbocca” - legumes, ricotta gnocchi & charcuterie sauce

2. Beef Ribs & Shrimp - celery & spinach risotto & bearnaise sauce

3. Sea bass fillet - julienne zucchini, celery cream, fennel salad & mint oil

DESSERT

Choice of cake

Zinfandel Food & Wine Bar is also serving up a unique lunch (100 kuna) and dinner menu (125 kuna) 

APPETIZER

1. Viennese Tartar - veal steak, horseradish, carrots, homemade ketchup

2. Red mullet ceviche - fennel cream, leek, rosemary powder

3. Parmesan risotto - cream of grana padano cheese, aceto balsamico, winter salad, espuma of grana padano

MAIN COURSE

1. Homemade Spaghetti - caramelized butter, dried tomatoes, truffle, grana padano, pine nuts

2. Lamb - slow-cooked lamb, potato cream, broad beans, pickled onions

3. European bass baked in parchment paper - mini tomato, zucchini, leek, carrot, posip

DESSERT

1. Polenta pudding - fruit salad with baked sabayon

2. Kadaif cannoli - pastry cream, caramel, pistachio

3. Lemon tart - walnuts, vanilla ice cream, meringue

You can see all the Restaurant Week menus here.

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