NOEL

NOEL Zagreb's first Michelin star restaurant
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Restoran Noel - prvi zagrebački restoran s Michelin zvjezdicom
𝑅𝑒𝑠𝑡𝑎𝑢𝑟𝑎𝑛𝑡 𝑁𝑜𝑒𝑙 - 𝑡ℎ𝑒 𝑓𝑖𝑟𝑠𝑡 𝑀𝑖𝑐ℎ𝑒𝑙𝑖𝑛-𝑠𝑡𝑎𝑟𝑟𝑒𝑑 𝑟𝑒𝑠𝑡𝑎𝑢𝑟𝑎𝑛𝑡 𝑖𝑛 𝑍𝑎𝑔𝑟𝑒𝑏

U rukama Brune Vokala pinceta nije tek alat, već produžetak preciznosti koju zahtijeva završno oblikovanje jela. Nije na...
24/07/2026

U rukama Brune Vokala pinceta nije tek alat, već produžetak preciznosti koju zahtijeva završno oblikovanje jela. Nije najspektakularniji instrument u kuhinji, ali upravo ona čini razliku između gotovo ispravnog i besprijekorno dovršenog.

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The tweezers in Bruno Vokal's hand are the tool that the precision of Noel's finishing requires, not the most dramatic instrument in the kitchen, but the one that closes the gap between almost right and exactly right.

Od prvog slijeda do posljednjeg, naš je cilj samo jedan, da se tijekom cijele večeri osjećate potpuno zbrinuto. A postoj...
22/07/2026

Od prvog slijeda do posljednjeg, naš je cilj samo jedan, da se tijekom cijele večeri osjećate potpuno zbrinuto. A postoji li ljepši završetak od sladoleda od kadifa, baba au rhuma s poširanim marelicama i crumblea od badema? Prepustite se iskustvu koje traje do posljednjeg, najslađeg zalogaja.

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From the very first course to the very last, our only goal is to make you feel completely taken care of. And what better way to end an evening than with our marigold ice cream, baba au rhum with poached apricots and almond crumble? Come and let yourself be indulged, right down to the final, sweetest bite.

Postoji nešto tiho i intimno u promatranju stola koji se priprema u praznom prostoru. Pažnja koja se posvećuje svakom de...
20/07/2026

Postoji nešto tiho i intimno u promatranju stola koji se priprema u praznom prostoru. Pažnja koja se posvećuje svakom detalju bez publike. Standard koji se održava zato što je važan, a ne zato što ga netko promatra.

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There is something quietly intimate about watching a table be prepared in an empty room - the care given without an audience, the standard maintained because it matters, not because anyone is watching.

U croustadi ood pive kriju se zelene šparoge, béarnaise umak, lokalna dimljena šunka i hrskavi celer. Četiri sastojka ko...
17/07/2026

U croustadi ood pive kriju se zelene šparoge, béarnaise umak, lokalna dimljena šunka i hrskavi celer. Četiri sastojka koji zajedno stvaraju potpunu cjelinu: svježina šparoga, bogatstvo béarnaisea, dimljene note šunke i hrskavost celera. Jedan zalogaj dovoljan je da ispriča cijelu priču.

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Inside the beer croustade: green asparagus, béarnaise sauce, local smoked ham, crispy celeriac. Four ingredients that together cover every register of the plate: the green freshness of the asparagus, the richness of the béarnaise, the smoke of the ham, the crunch of the celeriac. One bite to say all of it.

Večer osmišljena da se doživi dvaput. 🍸Prvi put kroz tanjur, drugi put kroz čašu — a zatim ponovno kroz način na koji se...
15/07/2026

Večer osmišljena da se doživi dvaput. 🍸

Prvi put kroz tanjur, drugi put kroz čašu — a zatim ponovno kroz način na koji se susreću. Ovaj je meni osmišljen tako da nijedan element ne postoji sam za sebe. Pet sljedova, pet koktela i jedna večer pažljivo oblikovana svojim ritmom.

📅 𝟮𝟯.𝟬𝟳.𝟮𝟬𝟮𝟲
✨ 5 sljedova · 5 koktela · 𝟭𝟮𝟱 €
📍 Rezervacije: NOEL.hr, [email protected] ili +385 91 609 7129

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An evening designed to be tasted twice. 🍸
Once through the food, once through the glass - and then again, in how they meet. This menu was built so that neither element stands alone. Five courses, five cocktails, one carefully paced evening.

📅 𝟮𝟯.𝟬𝟳.𝟮𝟬𝟮𝟲
✨ 5 courses · 5 cocktails · 𝟭𝟮𝟱 €
📍 Reserve at NOEL.hr, [email protected] or +385 91 609 7129

NOEL-ovu brigadu čine ljudi u različitim fazama profesionalnog razvoja. Ovo je jedna od njih, pažljiva, usredotočena i j...
13/07/2026

NOEL-ovu brigadu čine ljudi u različitim fazama profesionalnog razvoja. Ovo je jedna od njih, pažljiva, usredotočena i još uvijek u procesu stvaranja instinkta koji dolazi s iskustvom.

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The Noel brigade is built from people at every stage of development, and this is what one of those stages actually looks like: careful, focused, still building the instinct that experience eventually provides.

Dry-aged brancin pripremljen metodom Ikejime, poslužen uz jadranske kamenice i esenciju rajčice, povezuje dva različita ...
10/07/2026

Dry-aged brancin pripremljen metodom Ikejime, poslužen uz jadranske kamenice i esenciju rajčice, povezuje dva različita odnosa prema istom moru: preciznost ribe pripremljene metodom Ikejime, dry-aged i obrađene s posebnom pažnjom, te neposrednost kamenice koja još uvijek nosi okus i slanost mora.

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Dry-aged Ikejime sea bass paired with Adriatic oysters and tomato essence is a course that connects two different relationships with the same sea: the cultivated precision of an Ikejime-slaughtered fish, aged and handled with care, and the raw immediacy of an oyster still carrying salt.

Kuhinja nikada ne spava. Ne spava ni naša opsesija izvrsnošću.~The kitchen never sleeps. Neither does our obsession.
08/07/2026

Kuhinja nikada ne spava. Ne spava ni naša opsesija izvrsnošću.

~

The kitchen never sleeps. Neither does our obsession.

93 points. Three forks. One team. Zero shortcuts.We are honored to be recognized by the Falstaff Restaurant Guide 2026 -...
07/07/2026

93 points. Three forks. One team. Zero shortcuts.

We are honored to be recognized by the Falstaff Restaurant Guide 2026 - and to see our work reflected in a score like this means more than we can easily put into words.

This recognition is not just about a score. It is about everything behind it. The early mornings and late nights. The dishes we reworked until they were finally right. The wine list built bottle by bottle, conversation by conversation. The service style refined through thousands of evenings, learning from every single one. The unwavering belief that great food, thoughtfully chosen wine, and genuinely warm hospitality are not separate things - they are one experience, inseparable, each one making the others better.

This restaurant - this team - has worked incredibly hard to be exactly what Noel is meant to be. Not a copy of something else. Not chasing trends. Just a deeply sincere, continuously evolving expression of what great food, great wine, and great hospitality can feel like when they come together in one room.

Zagreb has always deserved a dining scene that could stand shoulder to shoulder with any European capital. We hope, in our own way, we're helping to make that case.

Thank you to Falstaff for seeing us. Thank you to our team for being extraordinary. And thank you to every guest who has walked through that door - your evenings are the reason we do this.

Kozji sir. Tikvica. Tjestenina. Tri sastojka. Bez kompromisa.~Goat's cheese. Courgette. Pasta. Three ingredients this se...
06/07/2026

Kozji sir. Tikvica. Tjestenina. Tri sastojka. Bez kompromisa.

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Goat's cheese. Courgette. Pasta. Three ingredients this serious.

Address

Ulica Popa Dukljanina 1
Zagreb
10000

Opening Hours

Monday 18:00 - 00:00
Tuesday 18:00 - 00:00
Wednesday 18:00 - 00:00
Thursday 18:00 - 00:00
Friday 18:00 - 00:00
Saturday 18:00 - 00:00

Telephone

+38514844297

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