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PRESS
(GAULT MILLAU, Austria, 2010) Discovered last year, the Restaurant Tač shows not only the bigger number of visitors, but proves that the family of Tihomir Miletić feels at home in the field of sea-food. The fact is that we do not choose one of their famous meet dishes this time, but we paid our attention on the sea-food. We start with the freshest shrimps and the olive oil from the island of Brač or from Istria of the highest quality. As the main dish, we had big - filets with mangold, potatoes and fresh lettuce from the market. We do not have to underline that the prices are value for money. Expecting that this recension will be stimulative for further development of the restaurant, we give to Tač 15 points and 2 hats this year.
(JUTARNJI LIST, 21. 2. 2010.) In the restaurant „Tač“, where the chef, Vesna Miletić, originally istrian, all the ingredients gets from her „small“ suppliers, we tasted a perfect geese pate mousse, with home-made pastry, of course. Then we had istrian vegetable soup with barley and mangold. We wanted to have fish, so we got perfect grilled mackerels, as it suits a restaurant with 2 Gault Millau hats (the fact that few of them know). At the end we were astonished with an apple pie, in fact very light souffle with pie-memory; the chef served us her best Kozlović sweet wine (moscato) with this pie. Before that we had a Tomić champagne and malvasia Coronica …. (ZAGREB WINE GOURMET FESTIVAL)
(GLOBUS, 13. 11. 2009.) Nice and competent, Mrs Vesna Miletić with her husband Tihomir and their sons managed to make this restaurant a warm and welcoming place with good food, with specific good feeling. So good that makes guests feel a member of the family. The credit for this goes to the owner and the chef of Tač, she is all that, but more than everything – a housewife. Rustic interior, with lots of details from bougeois dining-rooms, antique furniture and pieces of art, pictures, curtains, chandoliers and a fireplace – all this things are joined to this warm and home-like welcoming feeling. Tač is not a place where new and inovative culinary techniques are practiced, nor it offers elaborated and pretencious meals; on the other hand, one can always find home-made beef-soup with noodles, a tasty ragout with home-made dumplings, veal-knuckle with potatoes or some cherry-or apple-strudel, depending on the season. They make excellent beefsteaks and tagliata on the grill with natural wooden coal. Because the chef is originally Istrian, You can find, also depending on the season, great wild asparagus, truffles and istrian beef called „boškarin“. This autumn is specially enriched with pumpkin, mushroom and chestnut soups. People in Tač are aware of the importance of fresh groceries for the cuisine they make; this is why they created their own suppliers-network troughout Croatia to be able to have the whole range of supreme products: Istrian smoked ham and olive oil, Dalmatian smoked meat, Slavonian „kulen“ and venison-sausages, potatoes from Lika and sauerkraut, black pudding from Zagorje, veal from Žumberak area, blueberries from Gorski Kotar….. Almost every meal in Tač starts with one of „greetings“; there is always something „just arrived“ or „just finished“, that carefull chef wants to share with her guests. Those „greetings from the kitchen“, in fact small bites-apetizers are: geese-pate, already legendary, prepared in Tač after 120 years-old recipe, then excellent home-made „ajvar“ (speciality made of grilled pepers and aubergines), whose bile comes from macedonian hot peppers and not from chilli peppers… Further excellencies of Tač’s kitchen: soft and juicy crumbed veal medalions made of the veal from Žumberak area, mashed potatoes with pork fat, „Baklava“ from Zagorje (turkish sweet speciality with apples instead of nuts), rich cake made of roasted almonds and chocolate… Relationship between prices and quality: excellent
(Jutarnji.hr) The food in "Tač" represents a great "value for money". There you can get maybe the biggest portions of the red meat in town, and for the significantly less money than in other famous town restaurants. The grilled meat patty is sensational, beefsteaks are also great, deserts are mostly seasonal, which is good, and the vine-list has been suddenly improved lately. It is necessary to make a reservation for sunday visits to Tač. Prices: reasonable
From the book GOOD CROATIAN RESTAURANTS: Coming from the French Revolution Square, when you turn to the third street to the right and drive towards North passing houses and villas, and then you turn to the right again and stop in front of the inconspitious house, that looks like a sport-cantina, than you know that you are on the right place. "There is not such a thing as Istrian cuisine, neither Austrian cuisine. They both are products of their different cultures, shaped by the past as by the present." It is no wonder that Mrs Vesna, the owner of Tač, defines her cuisine as the mixture of istrian, continental croatian with austrian-hungarian influence. Vesna’s husband Tač visits the market every morning, searching for fresh groceries, so they always surprise their guests with dishes out of the menu. We ordered a lot. We started with two bowls of soup. In one of the bowls there was a chicken soup with so much meat, that could be a main dish, In the other bowl there was a mushroom soup that deserves its name and is long way from the instant-soups of the same name. After that Mrs Vesna served soft vail liver, professionally roasted on the grill. The main course was a veal-chop and a rare marinated steak. In the meantime, we were served with fresh ravioli with meat. And now, few words about the word "rare"- the steak was in fact underdone, fresh meat, like Fiorentina steak in Tuscany. This is not a dish for everyone, so before the order one should talk to the chef. One stake done to a turn (rosy) would be more acceptable. With the main dish we drank Teran of Armano (red vine from Istria). The cake "a la Tač" and fresh-cheese cake with whole-grain flour made our meal complete. With the dessert we had Muškat of Kozlović (sweet vine). All in all, one succesfull dinner. The re-run is reccomended, but be carefull-don’t organize any business-appointment after it.
TAKEN FROM THE AUSTRIAN GUIDE WITH MORE THAN 600 RESTAURANTS Vesna and Tihomir Miletić with their attractive restaurant prove that a weekend in Zagreb can also be gastronomically interesting. On the slopes above the Old Town of Zagreb, the good burgeoise cuisine becomes original.This time we were served with a duck-paté, that had been marinated in the fine croatian prosecco (prošek) for twelve hours, after that for two hours in bacon. In addition there was a home-made pastry from Varaždin. The best part should have been the veal on bone and the veal baked in the dutch oven (peka). The veal on the bone was obviously finished before potatoes, with good reason well known speciality of Tač. It was quickly repaired and this small discordance didn’t damage the general impression. As we finished the bottle of 2007 istrian malvasia of Gianfranco Kozlović, fresh strawberries in lemon and surprisingly good Piña Colada on the wild-strawberries cream made our day. The price of 40 EUR per person for all these things shows that the price-list is also more than acceptable. |
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restaurant "tač" working-hours / 12-24
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