Zagreb

Just look at those scampi! They were delicious. Baltazar is a seafood restaurant with a sister place called Melchior, that's more of a meat restaurant. — Afar Magazine

Just down the street from the Hotel Dubrovnik, Boban is not only a street-level bar but also a restaurant in the large vaulted cellar space below. — Fodor's

The food and prices – a big helping of lasagne for 30kn, for instance – will keep you coming back. — Time Out

Just inside the Esplanade Hotel lies one of Zagreb’s most elegant dining destinations known for its formal yet comfortable atmosphere and its history as a stop on the Orient Express. — Fodor's

Don't be deterred by the tiny English-language translations on the menu outside; inside, the menu of this utterly chic, sparkling restaurant is completely readable. — Fodor's

Hidden away in a vaulted brick cellar opposite Kamenita Vrata in Gornji Grad, this much-loved eatery seats just 40 diners. — Frommer's

A popular spot for a late-night post-clubbing snack, Pinguin dates from 1987. — Frommer's

The food is sturdy and the dishes traditional. In the no-frills, three-room dining interior, you can expect classics such as sarma (sauerkraut stuffed with minced meat), lamb, veal and seafood. — Time Out

Well prepared Central European fare at moderate prices attracts a mixed bag of local and overseas patrons. — Time Out

Posh but relaxed, Gallo offers seasonal and organic Mediterranean cuisine in a quiet courtyard set apart from the busy traffic of Hebrangova. — Time Out

head chef Jurica Jantolek and his desire to investigate the creative possibilities of traditional food, retaining the local ingredients but throwing out any formulaic attitudes to their preparation. — Time Out

Endless variations of spaghetti, pizza, and other Italian fare are on the menu at this noisy hangout across the street from the Zagreb Cathedral. — Frommer's

Hidden behind Kota, this smart bright bistro serves up dedicated vegan fare, with the accent on wok, noodle and pasta-based recipes. — Time Out

The kitchen turns out high-quality versions of seafood standards, tuna fillets or grilled squid with blitva, as well as a few specialities worth trying, in particular a succulent baked octopus. — Time Out