Rougemarin Bar&Ton Fuses Balkan and Japanese Flavors in New Summer Menu

Zagreb's Rougemarin Bar&Ton is embracing a new culinary direction with its summer menu, masterfully fusing Balkan flavors with Japanese techniques. Chef and owner Marin Medak has introduced ten "small plates" designed for a more casual, summery dining experience, encouraging guests to enjoy a cocktail or wine without the pressure of a multi-course meal.

This innovative concept moves beyond a seasonal offering, signaling a long-term gastronomic strategy for Rougemarin. Medak aims to combine the precision of Japanese cuisine with the richness of Balkan tastes, utilizing fermentation as a key element. "We are trying to combine the precision of Japanese cuisine with the richness of Balkan flavors. This is a concept that opens up huge room for development, and fermentation will play an important role in it," Medak stated.

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On the new menu, we have ten different small plates. The idea is that guests can stop by, eat something small, have a cocktail or a glass of wine, and go home without the obligation to order a classic multi-course meal. We want to offer a more relaxed experience, adapted for summer and socializing.

The menu features reinterpretations of familiar classics and nearly thirty dishes that highlight sustainability and short supply chains, with a strong emphasis on collaboration with local producers. Small plate options include whipped feta with roasted peppers, honey, and pistachios, and carrot hummus with za'atar. These are served with lepinjice, a staple of Balkan cuisine, with prices ranging from five to seven euros.

For those seeking heartier options, the menu offers "Gyoza ćevap," a take on the Balkan favorite featuring beef wrapped in gyoza, served with shio koji and Chinese cabbage. Other main dishes include a tuna tartare on a crispy tortilla and the "Koji ćevap," served with ratatouille and grilled flatbread. This new direction, Medak believes, will shape Rougemarin's menus for at least the next five years, maintaining a commitment to local ingredients and long-standing supplier relationships.

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We are trying to combine the precision of Japanese cuisine with the richness of Balkan flavors. This is a concept that opens up huge room for development, and fermentation will play an important role in it. I believe we will build our menus in this direction for at least the next five years.