Nav Restaurant in Zagreb redefines Croatian gastronomy through a creative, modern lens, emphasizing a farm-to-table philosophy with seasonal, biodynamic ingredients often sourced from its own farm. Chef Tvrtko Šakota meticulously reinterprets forgotten Croatian dishes, presenting them as unique masterpieces. The tasting menu might feature the Jagli, a velvety cornmeal porridge crafted from biodynamic eight-row corn, enriched with distinctive Pag island cheese and fragrant young olive oil. Another highlight, the fried čimulica, offers young cabbage with a sweet and tangy orange butter, showcasing innovative technique. Desserts, such as the chocolate mousse with chili and olive oil, balance rich flavors with a silky texture and a subtle aromatic kick. The kitchen's dedication extends to oven-cooked breads, hand-kneaded from in-house milled biodynamic wheat, each possessing a unique scent.