Pašta eat & shop

In a city that has been taking pasta increasingly seriously in recent years, Pašta has appeared quietly yet confidently, a place that knows what it does, where it is going and makes no attempt to be anything other than what it is. This new Zagreb gastro spot, located in the eastern part of the city in Maksimir, is focused on fresh pasta and conceived as an eat-and-shop concept, combining approachable cuisine, fast service and a craft-driven approach that an ever more demanding audience actively seeks. In addition to enjoying a quick and well-made meal, guests can also purchase delicacies to take away. The shelves are stocked with fine flours, olives, sauces and even wines.

Behind the concept is the young and enterprising chef Adrijan, already known on the local scene as the man behind the successful beer hall Bir, a project he left reluctantly in order to devote himself fully to this new, ambitious idea.

Pašta is therefore not a classic restaurant. There are no long menus or formal atmosphere. The idea is clear: high-quality, freshly made pasta at accessible prices, prepared quickly and with respect for the ingredients. Respect for tradition too, although, as the owner tells us, they are not afraid to play with twists on recipes or apply modern techniques. The space is small but functional, clean, well-lit and cheerful, reminiscent of a contemporary food franchise venue. It will not become a franchise, but they do not hide their ambitions for serious expansion once they have settled in and tested the market. Seating is limited to fifteen high stools, ordering takes place at a small counter where a glass display case showcases a variety of freshly made pasta shapes, and all dishes are served quickly and casually in cardboard takeaway containers, to eat on site or take with you. The kitchen is separated from guests only by glass, making the entire operation fully visible, from the impressive pasta-making machines to the final finishing touches applied by the apron-clad masters.

The Pašta team clearly understands modern dining habits. We want to eat well, but without complications; quickly, but not industrially; affordably, yet with character.

The concept is aimed at everyday guests, the neighborhood, office lunch breaks and those who return simply because it was good. At a moment when Zagreb is seeking balance between formal dining and street food, Pašta positions itself somewhere in the golden middle. :)

What’s on the menu?

The offering therefore centers on a wide range of fresh pasta, prepared on site every day and served as the main focus of the menu. The selection features mostly classic favorites, with an absolute emphasis on ingredient freshness and simplicity of flavor, without industrial shortcuts. 

For authenticity, flour, cheeses, tomatoes and olive oil are sourced from Italy, while local suppliers provide eggs, vegetables, meat, herbs and similar produce. Standout dishes include fusilli with a slow-cooked tomato sauce and basil olive oil, as well as gentler variations with ricotta, or maccheroni rigati with Sicilian pesto and sous-vide chicken breast, finished with a sprinkle of Parmigiano Reggiano. Tagliatelle with ragù alla Bolognese offers a traditional interpretation of the iconic beef-based sauce, while a piccante version is also available, made with spicy Italian ’nduja sausage and a lemon-infused mascarpone cream. The menu further includes house-made beef meatballs in tomato sauce and the universally beloved lasagna layered with mascarpone cream and baby arugula. Beyond pasta, there are salads such as one with chicken and quinoa in a Caesar-style dressing, or a salad featuring legendary Italian prosciutto crudo and stracciatella cheese, providing starter options for those of us who like to upgrade lunch a little. Dessert is currently kept very simple, with tiramisu as the sole option, but then again, who really orders anything else once tiramisu is on the menu? The drinks selection includes basic non-alcoholic beverages along with a very small choice of wines.

What did our chefs try?

To whet the appetite, we began with a salad featuring our absolute favorite Italian cured ham, the soft San Daniele prosciutto, paired with stracciatella the beautifully creamy texture of which brought together the fresh greens and the delicate, aromatic ham.

The next dish could only be spaghetti Carbonara. A beautiful modern classic that never fails to win you over. The spaghetti, in what we believe was a standard size five, were cooked perfectly al dente, the egg yolk sauce was rich and velvety and the guanciale impeccably crisp and savory.

For the finale, of course, tiramisu, the absolute champion of Italian desserts, layered in three tiers of savoiardi and mascarpone, with a bright, pronounced coffee flavor; rich, indulgent and moderately sweet. We refreshed ourselves with an excellent Italian sparkling bitter orange soda.