Chefs Overview
Tibor Valincic

Tibor Valinčić

Dubravkin Put
Tibor Valincic

Seasonal Croatian cooking, led by technique

Chef Tibor Valinčić began cooking young and entered professional kitchens at 16, spending five years at Boškinec while adding internships across Europe. He later trained in restaurant management at the Intecci Academy in Italy, then brought that discipline and curiosity to Dubravkin Put in Zagreb. His cooking starts with seasonality and ingredient quality, sourced as locally as possible, often from markets and small suppliers. He also draws on the flavours of his family table in Bjelovar, using familiar dishes as a starting point for refined plates.

“In the kitchen, precision, care for the ingredients and team cohesion are paramount to me. With the right team, anything is possible.”

Tibor Valinčić

Dubravkin Put

JREJRE-Jeunes Restaurateurs
Zagreb, Croatia

Dubravkin put is set at one of Zagreb’s most sought-after addresses, on the edge of the Tuškanac forest park, just minutes from the city centre. Surrounded by greenery and distinct for its spacious terrace and warm, contemporary interior overlooking the park, the restaurant has held a Michelin star since 2024, confirming its position as one of the key protagonists of modern Croatian gastronomy.

 

Dubravkin put embraces a philosophy of seasonal, authentic, and contemporary interpretation of the Croatian cuisine under the leadership of chef Tibor Valinčić. The menu evolves through refined à la carte classics, tasting menus, and thematic concepts, with a strong emphasis on local ingredients, creativity, and precise cooking that seamlessly combines tradition and innovation.

 

The experience is completed by the signature desserts of the pastry chef Robert Bašić, and one of the most impressive wine lists in Croatia, making the restaurant Dubravkin put a destination that consistently delivers exceptional value through a complete fine dining experience.

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