New Spring Menu at B35

The cult Zagreb restaurant Baltazar got a facelift and a new name earlier this month and became B35; B as in Baltazar and 35 to pay homage to its 35-year-old restaurant tradition. Read more about it in our article here. 

Christian Rendulić (Arhikultura) is the architect responsible for the new minimalist interior. He decided to put focus on the tables because they are the central point of every restaurant, and keep the rest simple. The interior is not too distracting, so it makes a perfect location for business meetings, but also for private events or simple lunch and dinner with friends and family.

Chef Filip Popović has designed the menu wanting to offer something new to Zagreb’s gastro scene.

The spring menu opens with a fritaja as a cold starter. Home-made cheese and prosciutto, poached egg and bread crumbs will evoke the tastes of Istria and wake your appetite.

The hot starter consists of brodet with vongole (a type of clams), rice from Piedmont, Pag Island cheese, horseradish and homemade tomato sauce, which come together harmoniously, making the first bite melt in your mouth.

The main course is baked hake with skin, poached chard with chicory and bbq beetroot, with chef Popović’s unique strawberry crème brûlée to conclude this gastronomic odyssey.

All photos by John Pavlish

No meal is complete without a glass of wine, so you can choose a glass from the wine list or, to spice things up, ask for a signature cocktail made by Roman Rabik.

Come to B35 and experience the harmony of spring tastes and fragrances.