We’re absolutely thrilled to share what’s cooking at JRE this month! In this edition, we shine a spotlight on some of our incredibly talented Croatian members.
A Culinary Journey through Croatia
Destination: Istria
In northwestern Croatia, Istria invites visitors to explore a peninsula where Adriatic fishing towns meet medieval hilltop villages, vineyards and olive groves. From Rovinj’s colourful harbour to the stone streets of Motovun and Grožnjan, each stop reveals a different part of the region’s history and character.
Along the coast, historic centres and waterfront walks offer opportunities to discover Istria’s relationship with the sea. Inland, winding roads lead through cultivated hills and truffle forests, connecting small villages with the producers and traditions that shape everyday life.
Discover the Flavours of Istria
Istrian cuisine reflects the landscape between sea and countryside. Fresh fish, shellfish and crustaceans feature alongside truffles, mushrooms and handmade pasta, including fuži and pljukanci. Local wines such as Malvazija Istarska and Teran, together with the region’s olive oils, complete this introduction to Istrian gastronomy.
Three JRE restaurants bring their own perspectives to these ingredients and traditions. Badi in Lovrečica draws on its family history and connection to the Adriatic, while San Rocco in Brtonigla explores Istrian cooking within a family-run boutique hotel. In Rovinj, Monte offers a creative interpretation of seasonal produce in the heart of the old town.
Interview
Our journey continues south to Dalmatia, where we meet Stjepan Vukadin, chef and co-owner of il Ponte in Trogir, who joined JRE-Croatia this year. In our interview, he shares the experiences and ideas behind his cooking, from his early connection to the sea to the freedom of developing his own restaurant.
Stjepan Vukadin: Dalmatian Roots, Contemporary Cooking
For Stjepan Vukadin, cooking begins with respect for ingredients and the place he comes from. Growing up in Dalmatia shaped his understanding of food as something that brings people together, with fishing, the sea and memories around the table remaining central to his culinary identity.
At il Ponte, overlooking Trogir’s canal and historic old town, he reinterprets familiar regional dishes through contemporary techniques. Flavour always guides the process, preserving the connection to the original dish while changing how guests experience it. His interview also explores the patience, curiosity and practical experience needed to develop a personal style in the kitchen.
Recipe
Chef Stjepan Vukadin of il Ponte shares his Scallop & Adriatic Prawn Buzara with Crispy Black Gnocchi, a contemporary interpretation of a familiar Dalmatian preparation. Drawing on the region’s seafood traditions, the dish preserves the flavours of a classic buzara while introducing a different combination of textures.
Adriatic Flavours, Down to the Last Drop
Scallops and Adriatic prawns come together in a rich sauce of olive oil, garlic, white wine, tomato, parsley and fish stock. The sauce remains at the heart of the dish, carrying the familiar flavours that make buzara such a recognisable part of Dalmatian cooking.
Instead of the bread traditionally used to soak up the sauce, Stjepan serves crispy black gnocchi made with cuttlefish ink. Crisp on the outside and soft within, they absorb the sauce and become part of the dish, offering a new way to enjoy a much-loved regional classic.
