Tibor Valinčić Returns to Bjelovar
After a decade of operation, a well-known Bjelovar restaurant has closed its doors, but a brand-new gastronomic story is emerging in its space, led by a Michelin-starred chef.
After a decade of operation, a well-known Bjelovar restaurant has closed its doors, but a brand-new gastronomic story is emerging in its space, led by a Michelin-starred chef.
Restaurant Franz in Bjelovar, a place that for a decade was synonymous with family celebrations, business lunches, and first dates, has become history. The last lunch at this iconic venue was not just a farewell but also a kind of announcement of a new era for Bjelovar's gastronomy, brought by the return of young chef Tibor Valinčić.
Valinčić, who earned a prestigious Michelin star at just 26, returns to his hometown after years of gaining experience on the top gastronomic scene. Together with his partner Bernard Coner, he is launching Pavilion, a fine bistro restaurant in the very heart of Bjelovar, with around 40 seats.
The new restaurant will not be a mere replica of existing concepts. As Bjelovar.live has learned, Valinčić and Coner are creating a space with a distinct personality and a recognizable culinary signature. The ambition is to offer gastronomy that respects local identity while also looking toward world standards.
"Valinčić has already achieved what many chefs dream of their entire lives. At just 26, he earned a Michelin star and became one of the youngest chefs with that prestigious recognition. Now he is coming home. Not to repeat what exists, but to create something new," writes author Ivan Karačony on the portal Bjelovar.live.
The last lunch at Franz was carefully crafted, and each course carried a clear message, tradition remains important, but the way it is interpreted can be entirely different. From the very first bites, the possible direction of the Pavilion restaurant was evident.
To start, a tart with arugula cream and fresh cheese was served, along with roast beef with chive sauce and pea arancini. Simple ingredients, but executed with precision and balance, revealed the key difference of top-tier cuisine, the ability to create something new from familiar ingredients.
Next came beef broth, a dish many consider simple, but precisely for that reason, it is one of the greatest challenges for any chef. Valinčić's approach was contemporary yet deeply connected to tradition. The broth was rich and aromatic, with the addition of parsley oil that brought freshness and depth.
The main specialty drew the most attention, roasted duck breast, braised beef, glazed potatoes, and mlinci (traditional Croatian baked pastry strips) that were a story in themselves. This traditional side dish, usually associated with holiday meals, took on a completely new role here. Layered like lasagna and lightly baked, surrounded by grilled vegetables, it became the centerpiece of the entire plate.
To finish, apple strudel with vanilla sauce arrived, another familiar flavor prepared with new elegance. Alongside the courses, the young chef chose champagne to start and two top-tier wines, carefully paired with the character of each dish.
Franz concludes its decade-long story, but the most important part is yet to come. If the last lunch was a preview of the future, Bjelovar could soon have a top-class restaurant. Pavilion aims to offer gastronomy that respects local identity but does not shy away from striving for world standards.
Perhaps the most intriguing part of the story is that it is being written by someone who had the opportunity to choose any destination. However, Tibor Valinčić decided to return to his city, and his return marks the beginning of a new gastronomic era for Bjelovar.
