Tucked within a quiet Masarykova courtyard, Beštija operates as a contemporary Mediterranean thesis on seasonal Croatian sourcing. The kitchen demonstrates technical precision through its signature beef tartare, where hand-cut meat is enriched with a velvety smoked egg yolk and the earthy sweetness of parsnip. Aromas of toasted coriander and cumin rise from the roasted aubergine, a dish defined by its creamy interior and the crunch of a nutty dukkah topping. Seafood is handled with equal finesse; tuna sashimi is brightened by a sharp shiso dressing and translucent lime-apple gel, while octopus is braised to tenderness and paired with the piquant heat of nduja. Texture plays a central role, from the snap of crispy capers on vitello tonnato to the airy crumb of seeded focaccia dipped in local Belić olive oil. This is confident, market-driven cooking that balances rustic Adriatic roots with a polished, modern bistro aesthetic in Zagreb.