NOEL

NOEL Zagreb's first Michelin star restaurant
(575)

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

• Pivska croustada •Hrskavi kornet od tijesta s pivom, poslužen u keramičkoj ruci - ispunjen zelenim šparogama, béarnais...
28/09/2026

• Pivska croustada •

Hrskavi kornet od tijesta s pivom, poslužen u keramičkoj ruci - ispunjen zelenim šparogama, béarnaise umakom, lokalnom dimljenom šunkom i hrskavim korijenom celera.

Jedan zalogaj. Francuska kulinarska tradicija i hrvatski karakter naše kuhinje, nerazdvojni.

Dođite i otkrijte ga u NOEL-u.

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• Beer croustade •

A crispy beer pastry cone, held in a ceramic hand - filled with green asparagus, béarnaise sauce, local smoked ham and crispy celeriac.

One bite. The French culinary tradition and the Croatian character of this kitchen, inseparable.

Come and discover it at Noel.

Ponosni smo na našu kuhinju. Ponosni smo na naš tim. A posebno smo ponosni na Brunu Vokala, chefa koji ovaj tim vodi s j...
25/09/2026

Ponosni smo na našu kuhinju. Ponosni smo na naš tim. A posebno smo ponosni na Brunu Vokala, chefa koji ovaj tim vodi s jednakom strašću tijekom stotog servisa kao i tijekom prvog.

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We are proud of our kitchen. We are proud of the brigade. And we are especially proud of Bruno Vokal, the head chef who leads this team with the same passion during the hundredth service as during the first.

Jučer u Noelu: večer posvećena Kelleru i Wittmannu. 🍷Počelo je mjehurićima Chartogne-Tailleta, a završilo tišinom nad ča...
23/09/2026

Jučer u Noelu: večer posvećena Kelleru i Wittmannu. 🍷

Počelo je mjehurićima Chartogne-Tailleta, a završilo tišinom nad čašom Spätburgundera.

Između toga, Rizlinzi iz najcjenjenijih vinograda dvaju podruma: Morstein, Kirchspiel, Abtserde i Brunnenhäuschen. Vrhunac je donio posljednji par s istog obronka u Westhofenu: Keller bere s Abtserdea, povijesnog srca vinograda, a Wittmann vino potpisuje imenom cijelog Brunnenhäuschena. Jedna zemlja, dva rukopisa.

Za kraj, Kellerov Spätburgunder. Rijetki znaju da Keller njeguje i crna vina iznimne finoće, pa je ta boca za mnoge bila tiho, ali snažno otkriće.

Mjesta je bilo malo, i to namjerno. Vina koja nastaju u tako skromnim količinama ne traže mnoštvo, nego pažnju, tišinu i blizinu, pa smo večer zadržali u uskom, gotovo intimnom krugu.

Kroz večer nas je vodio Suvad Zlatić, Master Sommelier, i uz njega je svaka čaša dobila svoju priču. Kuhinja je jelovnik gradila isključivo oko vina, puštajući vinu da zasja.

Ovakve se večeri u Zagrebu ne događaju često, a kad se dogode, pamte se dugo.

~

Yesterday at Noel: an evening devoted to Keller and Wittmann. 🍷

It began with the fine bubbles of Chartogne-Taillet and ended in silence over a glass of Spätburgunder.

In between, Rieslings from the finest vineyards of both estates: Morstein, Kirchspiel, Abtserde and Brunnenhäuschen. The high point was the final pair, from the same hillside in Westhofen: Keller harvests Abtserde, the historic heart of the vineyard, while Wittmann bottles under the name of Brunnenhäuschen as a whole. One soil, two signatures.

To close, Keller's Spätburgunder. Few know they also craft reds of remarkable finesse, and for many this bottle was a quiet yet profound discovery.

Places were deliberately limited. Wines made in quantities this small do not call for a crowd, but for attention, stillness and intimacy. The evening remained a close, almost private circle.

Guiding us through the evening was Suvad Zlatić, Master Sommelier, with a menu composed entirely around the wines, letting them take the spotlight.

Evenings like this are rare in Zagreb. When they happen, they stay with you.

• Svježa tjestenina. Tikvica. Kozji sir. •Volimo jela koja imaju jasnu ideju i slijede je bez kompromisa. Ovo je jedno o...
21/09/2026

• Svježa tjestenina. Tikvica. Kozji sir. •

Volimo jela koja imaju jasnu ideju i slijede je bez kompromisa. Ovo je jedno od njih - tri pažljivo odabrane namirnice, svaka u svom najboljem izdanju, prisutne u svakom zalogaju svježe tjestenine koju je naša kuhinja pripremila za ovaj servis.

Jednostavno. Promišljeno. Potpuno u skladu sa sezonom.

~

• Fresh pasta. Courgette. Goat's cheese. •

We love dishes that make a clear decision and follow it without compromise. This is one of them - three ingredients, each sourced with care, each at its best, each present in every bite of a fresh pasta that the kitchen made for this service.

Simple. Considered. Entirely of the season.

Desert koji ćete kušati večeras nastajao je korak po korak, kroz niz malih, preciznih pokreta.~The dessert you taste ton...
18/09/2026

Desert koji ćete kušati večeras nastajao je korak po korak, kroz niz malih, preciznih pokreta.

~

The dessert you taste tonight was built one small gesture at a time.

• A decade of shared moments. •The birthdays and the quiet dinners. The celebrations and the ordinary days. The first da...
16/09/2026

• A decade of shared moments. •

The birthdays and the quiet dinners. The celebrations and the ordinary days. The first dates and the long anniversaries. The tables set for people who needed a good evening and the tables set for people who wanted to mark a great one.

Noel has been part of all of them. We are grateful for all of them.

Thank you for giving us ten years of reason to keep going.

• Cocktail Experience · Luka Bistrović · 24.09.2026. •Luka Bistrović glavni je bartender NOEL-a. Osmislio je naš barski ...
14/09/2026

• Cocktail Experience · Luka Bistrović · 24.09.2026. •

Luka Bistrović glavni je bartender NOEL-a. Osmislio je naš barski program i od samog je početka u stalnom dijalogu s kuhinjom. U četvrtak, 24. rujna, predstavlja četiri signature koktela uz četiri slijeda - svaki osmišljen posebno za jelo koje prati.

Ovo nije guest shift. Ovo je NOEL bar u svom najpotpunijem izdanju.

4 slijeda · 4 signature koktela · 99 € po osobi

Rezervirajte svoje mjesto - ovaj četvrtak bit će drugačiji.

~

• Cocktail Experience · Luka Bistrović · 24.09.2026 •

Luka Bistrović is the head bartender at Noel. He built the bar programme. He has been in conversation with the kitchen since the beginning. And on Thursday 24 September, he presents four signature cocktails alongside four courses - each one developed for the dish it accompanies.

This is not a guest shift. This is the Noel bar at its most complete.

4 courses · 4 signature cocktails · 99€ per person

Reserve your seat - this Thursday is different.

Sladoled od kadife na baba au rhumu s poširanim marelicama i crumbleom od badema. Ostavite mjesta za desert.~Marigold ic...
11/09/2026

Sladoled od kadife na baba au rhumu s poširanim marelicama i crumbleom od badema. Ostavite mjesta za desert.

~

Marigold ice cream on a baba au rhum with poached apricots and almond crumble. Save room for this.

Prije nego što se restoran ispuni gostima i servis započne, Kristijan Harjač već je ovdje - Costanti Rosso di Montalcino...
09/09/2026

Prije nego što se restoran ispuni gostima i servis započne, Kristijan Harjač već je ovdje - Costanti Rosso di Montalcino u ruci, dekanter spreman, radeći ono što najbolje zna: brine da vino bude upravo onakvo kakvo treba biti prije nego što stigne do vašeg stola.

Vinski program NOEL-a u sigurnim je rukama. Dođite i doživite ga.

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Before the dining room fills and the service begins, Kristijan Harjač is already here - the Costanti Rosso di Montalcino in hand, the decanter at the ready, doing what he does best: making sure the wine is perfect before you arrive to drink it.

The Noel wine programme is in very good hands. Come and experience it.

Naš tartar od govedine: posveta kvaliteti namirnice.Za ovo smo jelo odabrali lokalnu govedinu jer vjerujemo u ono što do...
07/09/2026

Naš tartar od govedine: posveta kvaliteti namirnice.

Za ovo smo jelo odabrali lokalnu govedinu jer vjerujemo u ono što dolazi iz naše neposredne blizine, ali i zato što sirova priprema otkriva kvalitetu namirnice u potpunosti.

Pjena od jogurta, hrskavi krumpir, intenzivna boja žumanjka te svježina začinskog bilja i cvijeća zaokružuju kompoziciju.

Jelo u kojem je jednako lako uživati pogledom kao i okusom.

~

Our beef tartare: a tribute to the quality of the ingredient.

We chose local beef for this dish because we believe in what is grown close to us, and because a raw preparation reveals the quality of its ingredient completely.

Yoghurt foam, crispy potato, a vivid egg yolk and the freshness of herbs and flowers complete the composition. A dish as beautiful to look at as it is to eat.

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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