We didn’t just want to expand the offer, but to change the way people experience Clubhouse Golf. They used to come for special moments – weddings, golf, events – and now we want guests to come for everyday pleasure too. For business lunches and team gatherings that call for calm and focus, for dinners set to soft jazz, for the view that soothes, and for an atmosphere in which one lingers longer than planned, say the team at the restaurant in the south of Zagreb, in the Blato neighbourhood, beside sprawling green golf courses that look like a film set.
Mediterranean cuisine that follows the rhythm of the season is the foundation of the new concept. The menu opens with selections of domestic pršut (dry-cured ham), sausages, cheeses and marinated olives, bruschetta, stuffed focaccia and spicy prawns, alongside carpaccio of langoustines and Angus beef and the classic steak tartare. Then come soups and risottos that follow the seasons, house-made pastas and gnocchi in Mediterranean and Italian interpretations, and a broad range of meat dishes: from steaks and filet mignon to slow-cooked lamb shank or beef cheeks. For fish lovers there is octopus, tuna and white-fish fillets, while salads, sides and desserts round out the offer. 
Clubhouse Golf opened its doors three years ago, in a time marked by the post-pandemic period and uncertainty, with only a handful of dishes on the menu. Now, for the first time, it is opening for dinner and inviting guests to experience the restaurant as an all-day à la carte destination. Credit for introducing the new concept goes in part to restaurant manager Genc Sokolaj, whose professional path began in the USA. He worked in the New York restaurants La Lanterna di Vittorio, Bar Pitti and Da Silvano, then at the Waverly Inn and the Boat House in Central Park, and for ten years ran the Brooklyn Pizza restaurant in Boulder, Colorado. A restaurant is not only food. It is the harmony of kitchen, service and space, in which every detail has its role. The quality of the plate, the professionalism of the team and a pleasant atmosphere together create the experience that brings guests back, he summed up his experience. 
Chef Predrag Pušelja says that for years he worked in kitchens where flavours were heavy, layered and often demanding, and today he sees that the strength lies in returning to the basics. Mediterranean cuisine, for me, is balance, lightness and respect for the ingredient. My greatest inspiration is top-quality steaks, which allow no mistakes. The philosophy is simple: in the kitchen there are no unimportant or secondary ingredients – each has its role and its potential, says Predrag. The new concept is only just beginning, and on Fridays and Saturdays they also offer an evening programme with soft live jazz.
23.01.2026.
