Our story
A restaurant named after the thing it values most.
Tišina began with a simple idea: that Croatia is several cuisines, not one, and that each deserves to be cooked with the patience of the place it comes from.
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Region by region
Istria gives us truffles, olive oil and Malvazija. Dalmatia, slow braises and the sea. Kvarner, scampi sweet enough to eat raw. Zagorje and Slavonia, cream, cheese, flour and pork. The menu moves between them with the seasons, and the tasting menu walks through five of them in one evening.
“Good cooking needs time. So does good company. We try to give both.”
The people who supply us
We buy from fishermen on Vis and Ugljan, cheesemakers on Pag, a truffle family in the Mirna valley and vegetable growers within an hour of Zagreb. When something is not good enough, it is not on the menu.
The quiet part
Twenty-eight seats means nobody is rushed. Courses arrive when you are ready for them. There is no second sitting, and the table is yours for the evening.
