Nata seguendo la tradizione austroungarica, l'offerta gastronomica di Zagabria coltiva la cosiddetta cucina dei purgeri con piatti come il Grenadir marš, la pasta con cipolla e formaggio, o ad esempio il dessert Kajzeršmarn, molto simile alle creppes. In ogni caso, al momento del gablec, ovvero quando si fa merenda a Zagabria, non si può fare a meno del formaggio fresco e panna, del tacchino con i mlinci, delle štrukle o delle krpice con cavolfiore, mentre tra i dolci bisogna assaggiare i krapfen e i paprenjaci accompagnati da un bicchiere di uno qualsiasi tra i vini preferiti croati.

Ente per il turismo:



  • Kaptol 5
  • 10000 Zagreb


  • Direttore dell'ente per il turismo regionale Martina Bienenfeld
  • Presidente dell'ente per il turismo regionale Milan Bandić

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