Its varied geology allows for diverse cultivation and yields treasures such as black truffles, which grow abundantly here, even if the Istrian variety is better known. The Zagreb hinterland is dotted with picturesque towns where life moves at a gentle pace, charming villages, and fertile farmland with a wealth of proudly maintained traditions, sources of hearty home-style cooking and excellent wines. Unsurprisingly, the motto here is “from farm to table,” a true way of life, expressing native specialties and a strong culinary identity, further enriched by a privileged position that for centuries has been a crossroads of cultures, linking Central and Southern Europe, the continent and the Adriatic Sea.
In the city of Velika Gorica, Zagreb County, opened in 1997 and still run by the Ceronja family. Today, Mon Ami, devoted to a harmonious balance of land and sea, is led by Bruno Ceronja, son of the founders and an accomplished host. The restaurant is furnished with a modern style, and a thoughtful use of local materials, such as the fine local oak for the tables, marble, and stone that bring warmth to the interior, which seats about sixty, plus some twenty more on the terrace outside. Since opening nearly thirty years ago, the Ceronja family has shaped a cuisine that blends the best of Croatia’s two culinary souls: coastal and inland.
For the past seventeen years, the kitchen has been headed by 45-year-old chef Goran Marko Beus, a local native from the city of Split, whose career has taken him along the Dalmatian coast and on ships. The menu combines traditional Croatian dishes made with local ingredients, such as truffles, tomatoes, extra-virgin olive oil, meats, and fish, with more international inspirations. Thanks to its strategic location near Zagreb airport, the restaurant is well loved by locals and travelers alike.
Signature dishes include black cuttlefish risotto, octopus salad, and dry-aged beef steaks from the local region, while the traditional highlights include fish from the Prokljan area (where the river meets the sea), Kvarner scampi, forest mushroom soup, and homemade pasta with black truffle.
Desserts follow suit, with specialties such as Scardona cake with almonds, orange, and walnuts, and a vanilla-and-honey semifreddo with salted local hazelnut cream and pear coulis. The latter sprang from the chef’s desire to create a distinctive, refined dessert: “We make it,” he explains, “in seasonal variations, with strawberries or pumpkin seeds, for instance, though this version remains the most popular.
The secret lies in the ingredients, a true celebration of the land around us. To prepare it we use honey from the Žumberak Highlands (the producer is OPG Balić), hazelnuts and hazelnut paste from the Turopolje region (the producer is OPG Haha), and pears from the Turopolje region (the producer is OPG Goga).”
For travelers eager to experience the most authentic side of Croatia, where genuine flavors, heartfelt hospitality, and local traditions come together, Mon Ami is a must-visit destination in Zagreb County. More than just a restaurant, it’s a culinary journey that captures the soul of Zagreb County, offering unforgettable tastes and warm, family-style charm.
Hero image: Jakob Goldstein - Mon Ami
