32nd Wine with the Spoon blended top cuisine with carefully chosen wine

The thirty-second edition of the wine-gastro project Wine with a Spoon was held in Zagreb, at the famous Gallo restaurant, owned by Iva and Renato Tomlinović.

Gallo is renowned as one of the must-see places on the Zagreb gastronomic scene, known for its elegant ambiance, refined Mediterranean cuisine, and carefully designed dishes that combine local ingredients and a modern approach to cooking, which is taken care of by chef Siniša Jevrosimov. Special emphasis is placed on the freshness of ingredients, seasonality, and precisely balanced flavors, which is why the Wine by the Spoonful project naturally fits the philosophy of this Michelin-recommended restaurant.

The pleasant atmosphere and top-notch service further contributed to the impression of an evening dedicated to enjoying food and wine. The young chef emphasized that the ingredients dictate the pace of the cuisine, so they are oriented towards the best available from the Adriatic Sea and local continental suppliers. At Gallo, they also make their own bread in several very imaginative versions: sourdough, rice bread and boletus brioche with butter.

Before the start of the 32nd Wines with a Spoon, an eno-gastro project led by Renata Cisar and Mustafa Topčagić, the guests were whetted with top-notch liqueurs from the Zagreb brand Boombar familia. Kristina Ćurić, who has been running the distillery with her husband Antoni for 15 years, presented their new liqueurs Chabeso (with the addition of ripe elderflowers and the finest Neretva lemons), Malinovac (enchanting with the full flavor of fragrant raspberries and sweetness), Apricot (luxurious aromas and a completely new flavor) and Suha šljiva (made from the finest plums, ideally dried and macerated). All liqueurs contain 20% alcohol, with Chabeso and Malinovac standing out as reviving the tradition of old Zagreb liqueurs and further emphasizing the Zagreb flair. The playfulness and pronounced aromatics of the Boombar familia liqueur proved to be an excellent introduction to the eno-gastronomic evening, creating a relaxed atmosphere and preparing the palate for the course of food and wine.

The extra-virgin olive oil Olive Charm from Umag was also tasted, which, with its fresh, fruity, and elegantly spicy character, perfectly rounded off the opening part of the evening. The married couple Gabriela Žic Turković and Aleksandar Turković have been nurturing this family tradition for 25 years, and their brand was named in accordance with the belief that their oils give a special charm to life. Of the six labels they offer, Gabriela Žic Turković presented Svabar (an ideal combination of six different varieties), Leccino (a pronounced, fresh, fruity taste of the olive fruit), and Blend 3S (Istarska bjelica, Istarska črnica, and Buža). This olive oil nurtures the pronounced aroma of Mediterranean herbs and freshly cut grass, with a harmonious bitterness and spiciness that were especially evident with bread and light snacks. Olive Charm showed how top-quality olive oil can be both an important gastronomic element and an introduction to what is to come.

Along with warm homemade bread, we also tasted the top-quality pumpkin seed oil from OPG Guštin from Karlovac. Owner Josip Guštin, who started producing pumpkin seed oil modestly five years ago, now grows pumpkins, barley, and other high-quality raw materials for his products on 14 hectares. In addition to hot and cold-pressed oil, the diverse offer also includes fried salted pumpkin seeds, fried seed spreads, pumpkin flour, honey, barley porridge, and, for true gourmets, pumpkin seeds in chocolate. OPG Guštin has become increasingly recognizable in recent years among true lovers of healthy homemade products. Their pumpkin seed oil with an authentic aroma and taste is lovingly produced from carefully roasted seeds, and is characterized by pronounced nutty notes and a full aroma. It perfectly complemented the selected delicacies and once again confirmed how high-quality pumpkin seed oil can enrich the gastronomic experience.

The dinner began with a refreshing strawberry Gazpacho featuring monkfish pieces, served with Enosophia Memoria Rosé Brut sparkling wine. The combination of the strawberries' fruity freshness and the fish's delicate texture was perfectly paired with an elegant rosé sparkling wine with fine bubbles and lively acidity. Memoria Rosé Brut brought notes of red berries and citrus freshness, creating a very harmonious and light introduction to the dinner. The sparkling wine made from 100% hand-picked Franconian grapes from the Slavonian Feričani region was promoted by their representative for the Zagreb region, Hrvoje Sarić. The harvest was in 2021; the grapes were first processed in stainless-steel tanks, and the wine was bottled a year later. It was aged for three years on fine lees, and then disgorged with the addition of expedition liqueur. The result is a sparkling wine with pronounced freshness and a harmonious medium body, with a nice finish.

This was followed by Wild Asparagus Risotto with Pag Cheese Foam and Egg Yolk with Poletti Malvasia 2025. The freshness and herbality of the asparagus paired very nicely with the pronounced fruitiness and minerality of the Malvasia. The wine further emphasized the creaminess of the risotto, while the fine acids maintained the freshness of the entire pairing. Poletti Malvasia proved to be an elegant and precise companion to this spring dish, and was personally introduced by Peter Poletti from Višnjan in Istria. 'My father told me: Make the kind of wine you want to drink! I still adhere to that philosophy today,' he said in his inspired presentation. He pointed out that his son Matteo is the eighth generation in a family that has been dedicated to wine since 1786. This is also highlighted on the wine labels, along with listing the names of the ancestors. 'We do not suffer from size and quantity; we do not want to be slaves to work but to enjoy it,' he briefly explained the guiding principle of the Poletti family.

As part of this eno-gastronomic evening, LogBook was also presented - a new digital platform for smart catering, promoted by Maja Šarić and Vedran Jakominić, both with previous experience in the catering industry. This platform, Maja Šarić emphasized, is a Croatian product, and is intended for caterers who can greatly help them in their daily business. The application was created as a response to specific challenges that caterers often face, such as lack of time, disconnected systems, too much administration and too little clear control. The goal is to unify all key processes into one platform that is simple, intuitive and adapted to the real pace of the catering industry.

The third course brought Gregada of grouper, scallops and shrimp, attractively presented by chef Siniša Jevrosimov and his team, accompanied by Bora Pošip 2025. This traditional Dalmatian dish with rich but refined flavors paired perfectly with the Pošip of pronounced freshness and Mediterranean character of the winery from the Benkovac-Stankovac wine region. Bora Pošip brought delicate fruity notes of dried apricots, accompanied by floral and herbal aromas and minerality that further emphasized the character of the fresh fish and the aromaticity of the Gregada. This pairing was declared the best in the choice of eno-gastro journalists and bloggers. 'The Bora winery recognizes only excellence and leaves nothing to chance, and this Pošip is no exception. The reference point for Pošip is Korčula, and this Borin is also distinguished by its varietal recognizability. "It has more freshness and body, but it is elegant and does not lack character," emphasized sommelier Tomislav Jakopović, presenting the wine from Podgradina, from a vineyard warmed on one side by the warm currents of the Novigrad Sea, and whipped by the Velebit bora on the other.

The guests' special attention was drawn to the Rooster with millet and pumpkin seeds with Šoškić Pinot noir 2024. The juicy and aromatic meat of the rooster, with rustic millet and the crunch of pumpkin seeds, paired very nicely with the elegant Pinot Noir with fine tannins and pronounced fruit notes. Šoškić's Pinot noir showed enough freshness and structure to accompany the richness of the dish, but also enough elegance not to take over the main role on the plate. The Pinot is from the Rebri na Plešivica location, where great attention is paid to vineyard work and small yields in order to preserve the quality of the grapes. After fermentation, the wine is aged for 12 months in 500-liter barrels, and then another six months in the bottle, which develops complexity and balance. This is a young and clear ruby-colored wine, with aromas of ripe cherries, Marasca cherries, butter, wood, toast and cooked plums, with notes of earth and baked raspberry tart. In the mouth it is soft, fresh and fruity, with a delicate minerality and fine, ripe tannins.

At the end of the dinner, Panna cotta with strawberries and strawberry jam, which they make themselves in Gallo, was served, together with Najman Rosé Pinot noir semi-sweet 2024. The creamy texture of the dessert and the delicate sweetness combined very nicely with the fruity character of the semi-sweet rosé, dominated by notes of strawberry, raspberry, pomegranate and red berries. The pleasant freshness of the wine prevented the pairing from seeming difficult, so the end of the evening was light, harmonious and very elegant. The Najman winery is located in Martinkovac, not far from Varaždinske Toplice, where they have been nurturing the tradition of wine production since 1983. Dragutin Najman, a civil engineer by profession, was looking for a weekend break from the hustle and bustle of Varaždin in the vineyard with his wife Štefica. Over time, this turned into a passion, and their wines first won friends, and then numerous awards. The main winegrower and cellarer is his son-in-law, Siniša Hajsok, who takes care of every vine, and hard work and positive energy are what keep the quality of the wine at the top.

Another edition of the Wine by the Spoon project once again brought together top-notch gastronomy, interesting wine labels and the producers behind them, confirming that good food, wine and socializing are still the best way to discover new flavors and stories from the world of wine and gastronomy.

FAMA / Foto: Julio Frangen