May 6, 2019 – Whether you’re looking to brunch, munch, or have a proper meal out paired with wine, Zinfandel Food & Wine Bar in Split has you covered.
“We have understood from the day we opened that we are part of the fabric of the city, and we have always embraced being quintessentially Dalmatian.”
Since its opening back in May 2013 (cheers to 6 happy years!), Zinfandel Food & Wine Bar has not only become a symbol of wining and dining in Split, but they have improved the culinary core of the city from day one.
And it’s not hard to see why.
Zinfandel’s menu is focused on seasonal, locally sourced and quality ingredients, while over 100 bottled wines (and 30 wines by the glass) take visitors on a journey of Croatia’s wine heritage – from where the grapes are grown to the winemakers and their influence on the world today.
It doesn’t take much to convince us to make a special trip to Zinfandel, but we think their new seasonal menu is a pretty good excuse.
Let’s start with brunch.
Zinfandel offers a variety of brunch specials for the early birds in the group, like classic eggs Benedict (served until 2 pm for those who like sleeping in), a brunch baguette with eggs, ham, rocket and aioli, steak salad, beef burger with caramelized onion and pancetta, the burrata with mesclun greens, basil and almond pesto, olives, cherry tomatoes, and pickled peppers, and to top it all off – house made ‘pecipala’ with roasted peppers, zucchini, smoked mussels, ‘skuta’ cheese and hollandaise.
Zinfandel’s starters are no less impressive, and guests can choose from mussels done Dalmatian style à la buzara, Hama ceviche, foie gras, cheese and charcuterie or better yet – choose Zinfandel’s 3-tier platter for two where you can taste the ceviche, pasta of your choice, and a selection of local cheese and charcuterie!
Pasta is yet another area where Zinfandel certainly does not disappoint. Namely, guests can choose from the house made spaghetti with burnt butter, semi-dried tomatoes, truffle and grana padano, or dig into the house mad chèvre and skuta ravioli or the spinach agnolotti with skuta, prawns, and dried cranberries. If you’re partial to risotto, Zinfandel’s is made with scallops, saffron, asparagus and semi-dried tomatoes.
For the stars of the show, the main courses, Zinfandel features filet mignon, duck breast with bulgur, potato puree, sour cherry demiglace, and beetroot chips, pork tenderloin or a lamb rack with a green pea and mint puree. The fish-eaters in the group can opt for the Hama filet with sage butter blanc, couscous and asparagus, or the sea bass filet with Jerusalem artichoke, cauliflower soubise, baby carrot and zucchini.
Because no meal is complete without dessert, you definitely don’t want to miss out on what Zinfandel has to offer – and they offer a lot. From the warm pear sponge cake to a lemon tart, deconstructed cheesecake, or the ‘Miss Berry’ with Chantilly cream, raspberry puree, berries and white chocolate, no option is the wrong option.
If Zinfandel’s new menu doesn’t get you up off your feet this season, we don’t know what will.
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