Street takes out fish food restaurant - the shortest description of a small restaurant Viaducts in Tesla's 15 with a phenomenal offer of freshly prepared dishes from us unjustifiably neglected blue fish.
Owner and chef Krešimir Kolman he loves to eat a good piece of meat but still enjoys the preparation of blue fish in a combination of fresh vegetables from the nearby Dolce and decided to enter into an entrepreneurial adventure after having worked as a chef at Lido, Karaki, Korkyri, the Dubrovnik restaurant on Lopud ... Last few years because of him I hate the gradelamand many came to the Ponister tavern near the horseman rotor, especially the Dalmatians who wanted to convince them that the swamp was not a fish only for the fall ... Unfortunately, there is no offer, but through the laugh the chef's chef reveals secret how to bake it not to break down: "The grubs must be hot and not the ones that are ordinary stainless steel, sew the fish on the three sides, first the belly, and then on each side, then you can reduce the fire! "
Krešimir has made his own - in simple terms - gourmet philosophy fully realized in Marinada: dishes must be healthy, fresh and prepared quickly ... and, of course, the offer must be unique in the city, so there is no Marinade copy / paste the concept of traditional dishes that flourish with any foreign gastronomy. "I decided for the blue fish I got from Ugljan from the famous fishing village Kali, and the guests especially like the smoked mackerel and tuna prepared by me in the puppy in Kaštel Novi where the fish drowns 36 to 48 hours, vacuuming and sending us to Zagreb . "
Working time is shortened and now work up to 20 hours instead of 22. "We decided to close earlier because we were there for guests in the evening Clear refrigerator and others would be without preparation for the next day! Since I do not want preparation to become ready-made but to remain within the resources we currently have, we have hired another collaborator, but we do not give up on the principle of preparing it manually, by domestic "- the story of a forty-year-old flicker with over 20 years of cooking experience.
Currently it is on offer in most cases marinated fish with fresh vegetables that are now abundant, and special recipes really do not exist and Kresimir's inspiration depends on - at that time - the available fish and vegetables. "We speeded up the preparation by getting the fish threaded, and then we marinate it early in olive oil with a little salt, pepper, and instead of vinegar, we use lemon juice. Except marinated sardines and anchovies with various seasoning mixes of seasonal vegetables such as asparagus, mahuna, leafy salads, tomatoes ..., we recommend smoked sausagewith fresh vegetables "- offers a chef's chef's offer while filling the boxes with the new gable section. You can often go on and on salad with smoked mussels, chives and tuna which you can combine with rice or vegetables.
Special specialties are sardines or mixed fish (tuna, leaf, shark ...), of course, with salad and it is currently the only thing that a small kitchen with gradelies is warming in these summer days.
The space is small and there is room for 5-6 guests and Krešimirov's plan is to set up a terrace and offer a glass of wine (Malvazija winery Cuj and Filipec Cuvée from the vineyard near Sveti Nedjelje), and most recently fresh tomatoes and homemade green salads disappear on me put slices of sardines with homemade peas, and goulash with black pepper sliced on slices and slices on grayling, so lovers too gableca on a spooncome to yours.
It is a shame that the space is not bigger because it is decorated with a lot of charm and an apparent guts and you feel comfortable while waiting for your order. "With Gordan's husband, who was actually responsible for the interior look, they helped us friends and managed to arrange space in a relatively short time: we started in February and opened in March. The fisherman's net on the ceiling was stolen by my ex-boss, owner of Ponistra, with whom I continue in good relations. "It is no surprise to us that when you meet Krešimir, you have a hearty, honest man who transforms your dream into reality ...
Like the offer, neither the bread is ordinary and it is actually a pie which is baked under the baking dish and Krešimir gets it from Strmca. Since Marinada is planning to work and groom, we do not suspect that the roaster will often be covered with fish pâtés of sardines, oranges and other blue fish.
At present, guests are mostly homegrown, and prices are more than adequate, ranging between 30 and 45 kunas, and an abundant portion of bake is 5 kuna.
Lastly, payment is possible with the cards, and the terrace of Marinada has all the predispositions to become and remain a unique Zagreb healthy street food with a choice of dishes that do not sit hard on the stomach.