Restaurant TAČ offers top-class Mediterian, Istrian and continental Croatian cuisine with influence and all other culinary cultures that shape the past and the present of this climate. Kada bi definirali kuhinju restorana TAČ, onda bi to bila istarska i kontinentalna hrvatska kuhinja sa utjecajem i svih ostalih kulinarskih kultura koje oblikuju prošlost i sadašnjost ovog podneblja.

Veliku pažnju vlasnici posvećuju izboru slastica, pa se tu mogu naći više vrsta torti i domaćih kolača, među kojima dominira torta "Tač" od prženih badema, krokanta i čokolade. Također se njeguje i tradicija zagorskih štrukli od svježeg kravljeg sira, te voćnih savijača, ovisno o sezoni.

Nešto što TAČ ipak izdvaja od ostalih restorana je to što se u zimskoj kuhinji ispod restorana pripravljaju sezonski pekmezi, kiseli kupus, ajvar i likeri od višanja maraski i proljetnih goranskih borovnica.

Ljeti gosti mogu uživati u velikoj prekrasnoj terasi gdje bez obzira na ljetnu sparinu uvijek puše lagani povjetarac, što boravak čini puno ugodnijim. Restoran ima vlastiti parking sa tridesetak mjesta.


PRESS

(GAULT MILLAU, Austria, 2010)
TAČ, 140 Vrhovec street, Zagreb, Croatia
Grade: 2 hats – 15-20 points – high level of culinary skills, creativity and quality.

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. After that came a date-shell-sauce, one of the best we ever tasted.

As the main dish, we had big - filets with mangold, potatoes and fresh lettuce from the market.
We had red wine Plavac Tomić 2006 and supreme Istrian wine Roxanich merlot 2005 with all that food.

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.)
Written by: Nada Mirković
HAVING A LUNCH WITH JUTARNJI IN THE „TAČ“:
Ingrid Badurina Danielsson, director of the Wine Gourmet Festival


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)