A menu that follows the seasons
At Maksi, the menu isn’t set in stone. The kitchen follows the seasons and the offer changes regularly, so there’s always a good reason to come back and try something new. It’s not a whim. It’s simply how we like to cook.
The menu is put together by our culinary team led by chef Tomislav Kralj, who likes to take familiar ingredients and flavours a step further than you’d expect. Sometimes the result is a well-known classic, sometimes something a little different, but the goal is always the same: food you enjoy and want to come back for.
Why cook with the seasons?
An ingredient in season is simply better. It has more flavour and needs less to shine on the plate. What we feel like eating changes too. In summer we reach for lighter dishes, and when it gets colder we want something warm and filling. A menu that follows that makes more sense than one that serves the same thing all year round.
What that looks like in practice
Part of the menu is made up of dishes our guests know us for, like the ZG-1892-M burger, the Katsu sengula or the Žujini zakoni sharing platters for bigger groups. Alongside them, new dishes appear as the seasons change. The current menu, for example, has added a beef soup with homemade gnocchi and fresh parsley and a cream of carrot soup with curry, ginger and nuts, both made for colder days.
The same goes for dessert. The sweet bites are chosen daily by the chef and the flavours change with the seasons, so it’s best to ask your server what’s on today.
You’ll always find the current offer on our Menu page.
Something new every week: Try Me Today Only
You see the seasons fastest in our daily dishes. From Tuesday to Friday from 11 am we cook under the name Try Me Today Only, and every week brings a new menu with a different dish for each day. Sometimes it’s built around seasonal ingredients, sometimes around a good idea from the kitchen, and sometimes we just want to make something different.
When autumn comes, that menu features dishes like slow-roasted veal with mlinci, traditional baked pasta sheets, and cabbage salad, or pork tenderloin risotto with vegetables and smoked cheese. This week’s menu is on the Try Me Today Only page.
Local wherever we can
On the menu you’ll also find things from close to home, like cured meats from the Matijević family farm in the Meza platter for four, alongside homemade štrukli (Zagreb’s cheese-filled pastry), homemade bread and gnocchi made in our own kitchen.
Drop by and see what’s new
Ožujsko Pub Maksi is in Borongaj, at Ulica Divka Budaka 18, right next to Maksimir Stadium. We’re open Tuesday to Sunday and closed on Mondays. For a table for a bigger group, call us on +385 99 2303 711 or use our contact form.
