Zagreb’s Tkalčićeva is famous for cobblestones, cafés and people-watching, yet one address on the strip still turns heads with the unmistakable scent of charcoal-grilled beef drifting through the air. That address is Al Paso, a neighbourhood restaurant that has spent more than a decade convincing locals that you don’t need a 14-hour flight to Buenos Aires for an authentic asado experience.
From Parilla to Plate: How Al Paso Cooks Its Meat
Every cut served here starts its journey on a traditional parilla, the Argentinian grill that favours wood over briquettes and patience over speed. The fire is lit at noon, the grates are lowered, and the first steaks hit the bars only when the embers glow a consistent white-hot. This low-and-slow approach keeps intramuscular fat intact, so sirloins stay juicy even when ordered bien hecho (well done).
Beef arrives weekly from a small, family-run feedlot in Slavonia where cattle graze on clover and finish on corn for the last 60 days. The result is bright-red flesh with the fine marbling Argentinians prize. On any given evening you can order:
- Bife de chorizo – a thick sirloin strip, lightly seasoned with nothing more than coarse salt
- Asado de tira – short ribs cut across the bone, marinated for four hours in garlic and parsley
- Vacio – flank steak that’s butterflied, then grilled until the outer layer turns crisp
- Mollejas – sweetbreads that are first blanched in milk, then seared until creamy inside
Vegetarians aren’t an afterthought. A separate grill zone handles provolone cheese, zucchini and the house-made provoleta spiced with smoked paprika and oregano.
Beyond Beef: Starters, Sides and Sweet Endings
Al Paso’s menu is built like a typical Argentinian weekend: you begin with picada, move to grilled protein, and finish with something sweet and strong. Empanadas arrive in threes—hand-sealed, baked until flaky, and filled with either spiced beef, mozzarella and ham, or corn and béchamel. The locro, a hearty stew of white beans, pork belly and chorizo, is simmered for five hours and served in clay bowls with a swirl of chimichurri on top.
Side dishes follow the same keep-it-simple rule. Papas a la provenzal are steak-cut fries tossed with chopped parsley and garlic the second they leave the fryer. Grilled bell peppers come brushed with olive oil and a pinch of oregano, while the house salad mixes rocket, cherry tomatoes and shaved carrot in a light vinaigrette. If you still have room, the panqueques de dulce de leche—thin crêpes rolled with caramelised milk—pair nicely with a glass of Malbec.
Wine, Service and the Little Things That Matter
The cellar is 90% Argentinian, from Mendoza’s high-altitude vineyards to Patagonia’s cooler terroirs. Staff will decant a 2018 Luigi Bosca Malbec or recommend a citrusy Torrontés to balance the chimichurri without sounding scripted. Happy-hour prices run until 19:00, making it one of the few city-centre spots where you can order a decent bottle for under 180 kn.
Tables are spaced so you can still hear the sizzle from the open kitchen, yet carry on a conversation. Service is relaxed but alert—servers notice an empty water glass before you do, and the chef often does a quick lap of the dining room to check on doneness. Families are welcome: high chairs appear within seconds, and the kitchen will grill a plain chicken breast for picky youngsters.
What Regulars Say After One Too Many Malbecs
Google reviews hover around 4.6/5, but the real feedback happens on the patio. One couple claims they celebrated every anniversary here since 2014 because “the rib-eye tastes the same as our honeymoon in Mendoza.” A group of Brazilian students insists Al Paso serves feijoada’s beefy cousin better than anything back home. Even visiting Argentinians give the place a nod; one Buenos Aires blogger wrote, “I didn’t expect to find asado this honest 11,000 kilometres away.”
Complaints are rare, usually tied to weekend waits. The restaurant doesn’t take reservations for groups under five after 19:00, so arrive early or prepare to sip a Quilmes at the bar. Credit cards are accepted, but bring cash if you want to tip the grill team directly—an old custom that’s appreciated.
Planning Your Visit
Al Paso sits midway along Tkalčićeva, a three-minute walk from Ban Jelačić Square. Tram stops Ban Jelačić and Tomislavac are equally close. Opening hours are 11:00–23:00 Monday to
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