Dva prepoznatljiva kuhara, Anđelko i Zlatko, koji su izgradili svoj kulinarski identitet najosebujniji su sudionici
varaždinske gastronomske pozornice. Oni su profesionalci s visokom razinom osjećaja za sklad okusa uz istovremeno
izrazito opredjeljenje za kreativno i istraživalačko kulinarstvo. Obojica okićeni titulom državnog prvaka u kuharstvu, medaljama s kulinarskih Olimpijada i Svjetskog kuli
narskog kupa,
ovaj je dvojac bez sumnje najnagrađivaniji varaždinski i hrvatski kuharski tim. Jela koja pripremaju temelje se na podlozi istraživanja originalnih lokalnih recepata uz tehnički savršenu i maštovitu
uporabu najboljih namirnica, posebno ovdašnjih (vidovečko zelje, bučino ulje, svježe povrće, zagorski puran...) te ih stavljaju u poziciju kreatora i predvodnika nove varaždinske kuhinje, temeljene na načelima vrhunske gastronomije,
tradiciji lokalnih jela i namirnica oplemenjenih primjenom najnovijih svjetskih trendova i tehnika u pripravi hrane. Također, smatraju da kuhinja mora biti visoko autorska kako bi se i svakodnevna domaća jela pretvorila u gastronomske
spektakle. Svoj prvi samostalni restoran, iz navedenih razloga, doživljavaju kao varaždinsku utvrdu vrhunske hrane. Do 2015. radio je u kuhinji hotela Turist i jedan je od najnagrađivanijih hrvatskih kuhara. Državni je prvak u kuharstvu 2011. godine i višegodišnji član Hrvatske kulinarske reprezentacije s kojom
je sudjelovao na brojnim svjetskim kulinarskim natjecanjima. Njegov je poseban interes usmjeren k istraživanju lokalnih jela i namirnica u čijim okusima traži prostor za kreativno kulinarsko izražavanje. Zlatko Novak
Rođen je 1989. Radio je u kuhinji varaždinskog hotela Turist, a iskustvo je stjecao i radeći u restoranu Gasthof in der Au u prestižnom njemačkom odmaralištu Starnberg. Državni je prvak u kuharstvu za 2013. godinu te višegodišnji član Hrvatske kulinarske reprezentacije. Vlasnik je srebrne i dvije brončane medalje s kulinarske Olimpijade i Svjetskog kulinarskog kupa. Njegov je interes posebno usmjeren prema kuharskoj artistici te istraživanjima novih tehnika kuhanja, posebno molekularne kuhinje.
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Two well known chefs, Anđelko and Zlatko, who have built their culinary reputation, are the most distinctive participants of the Varaždin gastronomy scene. They are professionals with a high sense for harmony of flavors and at the same time very committed to creative and investigative cookery. Both chefs have been named National Cooking Champion and have won medals from the Culinary Olympics and the World Culinary Cup. This duo, is without a doubt, the most decorated team in Varaždin and Croatia. The dishes they create have a background in research of original local recipes with a technically perfect and imaginative
use of the best ingredients, using locally sourced food when available (Vidovec cabbage, pumpkin seed oil, fresh vegetables, Zagorje turkey...). This commitment to the principles of high gastronomy assures that their creations will be fresh, creative, and modern. Even plain traditional dishes are updated to reflect the two chefs’ vision for a cutting edge
culinary environment. Welcome to their first restaurant, which you will agree, is the Varaždin Fortress of exquisite food. Enjoy your meal! Anđelko Levanić
Anđelko, born in 1978 in Varaždin, worked in the kitchen of the hotel Turist until 2015 and is one of the most frequently awarded Croatian chefs. He is the 2011 Croatian cooking champion, and a perennial member of the Croatian culinary team which participates in numerous international culinary competitions. His special interest is directed to the study of local dishes and foods in whose flavors he searches for a space for creative culinary expression. Zlatko Novak
Zlatko was born in 1989 in Varaždin. He also worked in the kitchen of hotel Turist, and was gained experience while working in the restaurant Gasthof in der Au in the prestigious German resort of Starnberg. He is the 2013 Croatian cooking champion and a perennial member of the Croatian culinary team. He is the owner of one silver and two bronze medals from the Culinary Olympics and the World Culinary Cup. His focus is particularly directed at new and artistic cooking techniques, especially molecular cuisine.
