If you’re looking for more than a snack, but not quite a full-blown meal in the center of Zagreb, Mimice (MEE-mee-tseh, meaning ‘things overlooked or hidden’) may be just the place for you. Set into the foundation of Ulica Nikole Jurišića 21, this mom-and-pop fish house is just a few blocks east of the main square. The selection of fried Adriatic fish, potatoes and a few simple vegetable dishes is offered a la carte, which makes the unpretentious hideaway ideal for those who enjoy sampling from one another’s plates. Service is cafeteria-style. Simply walk up to the counter, tell the lady in the hair net what you’d like, then pay for it (in cash) at the cash register.
Mimice happens to be Zagreb’s oldest quickie fish place, but it’s so clean you’d think it opened last month. The dark blue interior is very easy on the eyes, while high stools and faux marble-top tables give the atmosphere of a tavern. With its utilitarian list of beer and wine, it may as well be. Plates are priced very reasonably, so the nearly hidden gem is a favorite haunt of Zagreb’s gossiping older set and a great place for a quick meal of fish with a beer or two. Fried mackerel, squid, sardines and anchovies are almost always available, but if it wasn’t caught at the coast in the last day or two, you can’t have it. The best deal going is a plate of ribice (REE-bee-tseh), which simply means ‘little fish’. While the term can apply to any number of small, bite-sized net fish, the ribice at Mimice are typically plump, flavorful sprats. A generous portion of these will set you back 13 kuna (about $2), and little else on the menu costs more than 30. The water, gossip and occasional performances by drunken old men with fried fish on their breath are free of charge.
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Mimice – Ulica Nikole Jurišića 21, Zagreb 10000
Monday through Friday, 8am – 9pm
Saturday, 8am – 5pm
Closed on Sunday
About the writer:
John J. Goddard is an independent writer and veteran culinary professional. He has lived in Zagreb and on the Dalmatian coast, and travelled extensively throughout the republic. John is currently at work on a Dalmatian cookbook and operates DalmatianCooking.com.