Seven Restaurants, Seven Culinary Personalities
The season opens with Nicolae Crăciun of Cimbru Author, in Cluj-Napoca, Romania. Drawing on Transylvania’s culinary heritage, he places seasonal ingredients and close relationships with local farmers and producers at the centre of his cooking.
In January, Matija Bregeš of Boškinac, in Novalja, Croatia, brings a culinary identity shaped by the island of Pag. Wild herbs, olives, lamb and seafood inform his approach, combining Adriatic traditions with techniques gathered through international experience.
He is followed by Pricillia Lebon of L’Ogustin, in La Vacquerie-et-Saint-Martin-de-Castries, France. Her cuisine reflects the landscape and producers of the Larzac, with fresh seasonal ingredients, careful balance and a contemporary approach.
February begins with Mark Dixon of The Kings Arms Fleggburgh, in Norfolk, United Kingdom. His cooking brings together classical craftsmanship and modern techniques, with carefully sourced produce and seasonality guiding each dish.
Nikola Čelić of Trattoria Rosmarino, in Perast, Montenegro, follows with a style that connects Nordic training and Adriatic flavours. Inspired by the Bay of Kotor, he interprets seafood and seasonal ingredients with precision and a light touch.
In March, Jeremy Vandernoot of Yirmi, in Malonne, Belgium, brings his personal interpretation of French culinary tradition. His cooking draws on international influences, with particular attention to texture, flavour and seasonality.
Closing the programme, Christoph Hunziker of Schüpbärg-Beizli, in Schüpfen, Switzerland, presents an approach rooted in regional produce and Swiss hospitality. Familiar preparations take on a contemporary character, with precision and clarity guiding his cooking.
