null

Zlatni Zalaz Restaurant

Zlatni Zalaz Restaurant is the right choice for you and your wishes, located on one of the most beautiful jewels on the Adriatic coast, on the island of Rab in Supetarska Draga between sandy Lopar and historic Rab. Zlatni Zalaz Restaurant is one of the most popular and famous restaurants on the island of Rab and beyond. What stands out the restaurant is a beautiful sea view, very friendly staff and an excellent selection of dishes.
Whether you want to taste some of the most famous Mediterranean dishes or meat specialties prepared by one of the top chefs Nikola Buza-Vidas and his team. With a good selection of wines, and fresh groceries Zlatni Zalaz restaurant is the right place for you. The wonderful atmosphere of the restaurant with unique and specially designed menus is intended to delight every individual.

The food is prepared by: Nikola Buza-Vidas and Nikola Lušić

null

Breakfast

8:30-10:30

Come and have breakfast in our restaurant and enjoy the beautiful sunrise. Breakfast is served buffet style and you can choose from a wide range of vegetables, fruits, yoghurts and pastries.

Breakfast is included in the price of the accommodation.

null

Menu

Do you want to try something untraditional? Come and taste our menu. We serve great starters – sashimi, carpacio and other starters. Try our selection of starters and enjoy the fresh fish taste. As a main course, do not forget to taste buzara, black risotto or steak from the dry-aged beef. Our waiters will be happy to advise you – see our tips below.

null

Pool Bar

Pool Bar – the perfect spot to chill out and soak up the sun, adding that extra touch of relaxation for our in-house guests.

Enjoy sweeping views, sit back and take a refreshing cocktail or one of the exciting beverages from our selection.

Magnificent views will make your day complete, as you enjoy a variety of delicious light snacks, letting you experience poolside dining on a menu developed by some of the best chefs in Rab.

null

Events & Weddings

Are you searching for a location or a restaurant to have beautiful intimate weddings or events such as baptism, the first communion or chrism of your children, maybe organizing family lunches and birthdays or gathering and recalling school days such as celebrations of maturity or just a romantic dinner for two?

We invite you to be one of a number of enthusiastic visitors who will remember Zlatni Zalaz on the island of Rab for the rest of your life as one of the best decisions you ever made.

For more details please contact us by email: restaurant@zlatnizalaz.hr or by phone: +385912057532

null

References

OUR TIPS

Vitello tonnato is an Italian (Piedmontese) dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is served chilled or at room temperature,generally in the summertime, as the main course of an Italian meal or as “an exceedingly elegant antipasto for an elaborate dinner.”It is also very popular in Argentina, where it is known as vitel toné, and considered a traditional Christmas dish.

Black risotto can be found in various forms (or recipes) in many Mediterranean destinations. In Spain, it is known as arroz negro which is more along the lines of a seafood paella. It is the signature dish in Venice, known as risotto nero di seppia and this is most likely how it reached Croatia, as the Venetians had a heavy presence along the Dalmatian coast from the 14th 17th century. And, today, you will find it on the menu of most every restaurant along the coast.

Buzara – Along the Croatian coast you will find buzara on most every menu.White buzara is made with garlic, olive oil/butter, white wine and parsley and this is classically done with mussels “mussels na buzaru”. A “red buzara” is typically made with scampi or shrimps “skampi na buzaru”;
Again, like many of Croatias dishes, you can find variances all around the Mediterranean; in Venice, one of their signature dishes is “spaghetti alla busara”, which takes its origins from Dalmatia and Istria. Crayfish used to come fresh to Venice every day from the nearby Rijeka.

Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, which is raw, and served mainly as an appetizer. It was invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil, and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.

Grilled Octopus – tender, lightly seasoned and charred octopus that tastes amazing!

RESERVE A TABLE

Please prove you are human by selecting the Heart.