Il Secondo, Novi Zagreb's ‘second-to-none’

For almost two decades, on the southern bank of the Sava River, in Novi Zagreb, where the old Zagreb expanded into residential blocks and wide avenues, Il Secondo has been playing the role of a reliable gastronomic haven in the city's hemisphere that has no real reputation for culinary delights.

Opened in 2009, opposite the Zagreb Fair, next to a well-known shopping center, it has been set up from the very beginning as a place dedicated to Italian gastronomic heritage that balances between an everyday place for a good meal and a dinner with ambition – accessible to the local audience both in terms of price and vibe, and with an abundance of culinary seriousness and respect for some old, classic restauranteur standards to justify even a targeted trip across the river.

Il Secondo relies on a clear idea of a Mediterranean base with an emphasis on Italian techniques and seasonality, but also on creative thinking, both in the kitchen and among the tables, in step with time. The menu is complemented by daily dishes, which provides, for the demanding Zagreb audience, some much-needed dynamics.

The service is at a high level with a natural feeling for the guest and the atmosphere. The staff is professional and cordial, warm and elegant with an unobtrusive presence. Restaurant manager Danijel is a proven veteran of the scene, so it's no surprise that things are running smoothly.

The restaurant space exudes modern, urban elegance and a sense of warmth, with leather, wooden and brick elements, large, regular and functional: the interior hall accommodates about 90 guests, with an additional, more intimate room for smaller groups, while the terrace, heated in winter and cooled in summer, works throughout the year and adds about 40 seats.

What’s on the menu?

At Il Secondo, they respect and cherish Mediterranean cuisine as an icon that doesn't need to be redefined. Here, it is interpreted with a certainty and precision that reminds us why the classics are classics, plus a touch of creativity to make everything interesting and relevant to the times we are in.

The Il Secondo menu is structured around several key axes. In the first place is a rich selection of appetizers, partly in the form of several ‘platters’ for two, eclectically composed of various fish and meat delicacies such as the popular burrata and other local and Italian cheeses, hams, prosciutto or beef tartare, as well as fish parfait, goose breast, bruschetta or tuna carpaccio. This is followed by two or three seasonal soups, and then an extensive segment of various homemade pastas, risottos and gnocchi. Ravioli stuffed with ricotta and mascarpone in a white truffle sauce, cappelletti with duck, carbonara, or gnocchi with smoked goose breast, and risotto with octopus are just some of the enticing lines. Then comes an even bigger, tempting selection of fish and meat main courses, from monkfish, salmon and octopus to pulled lamb, Frenched rack of Pfeiffer pork, to Irish beef short fish or the famous pašticada, an originally Venetian dish that we in Croatia have made our own so well. Making sure that no one can resist a sweet treat, there are as many as nine desserts on a separate menu card.

Special attention was paid to the extensive wine list, which once again shows Danijel's expert touch, and by which the restaurant clearly communicates that it understands that wine is not an addition, but an integral part of the gastronomic experience. A good selection of cocktails and mocktails, as well as liqueurs and spirits, should also be mentioned.

What did our chefs try?

We started with a perfectly crispy crostino of wholemeal spelt sourdough bread with a spread of creamy goat cheese and delicious honey with a touch of truffle, crowned with baked smoked bacon.

It was followed by crunchy breaded potato pillows dripping with warm ricotta, surrounded by shrimp sauce and pea cream, and then Corsaro, a creamy rich comfort dish of deep umami made from homemade strozzapreti pasta, with sausage, pecorino and chili dumplings.

We also had to taste the Il Secondo classic - the popular Rustica, which consists of soft steak slices with roast potatoes, arugula, tomatoes and radicchio, served in a metal pot in a very tasty jus.

We finished with an amazing crepe with mascarpone and lemon cream and amaretto biscuits, and a great ‘spilled’ version of tiramisu with almonds.

Everything was accompanied with excellent cocktails - Yuzu Collins, an interesting version of this classic with yuzu and vanilla, and a non-alcoholic Spritz of grapefruit, rosemary and kombucha with ginger.