Discovering Croatia Through Gastronomy

From 19th to 21st May 2026, participating chefs travelled across Croatia's coastline and islands, immersing themselves in the terroir, traditions and local products that define the country's gastronomy.

More than a series of guest chef events, CHEFS@SEA is built around connection, discovery and collaboration. The project invites visiting chefs to experience Croatia through its landscapes, producers, traditions and seasonal ingredients, while working side by side with local hosts in their kitchens.

Over three days, chefs explored regional destinations, met local producers and discovered ingredients unique to each area. Working exclusively with local and seasonal products, Croatian hosts and their international guests exchanged ideas, techniques and perspectives, creating meaningful culinary collaborations rooted in authenticity and mutual inspiration.

Participating Chefs and Hosts

This year's edition welcomed chefs from Serbia, Spain, Italy and the Netherlands, hosted by JRE-Croatia member restaurants across the country:

LD Restaurant, Korčula

Marko Gajski welcomed Anđela Risimić (S5 by Angie, Belgrade, Serbia) for a programme centred on exchange and discovery. Together they explored Korčula's wine culture through a tasting led by Michelin-awarded sommelier Dinko Lozica, enjoyed a boat trip through the island's archipelago and shared perspectives on contemporary gastronomy, including a pasta masterclass and conversations around the role and experience of women in professional kitchens.

il Ponte, Trogir

Stjepan Vukadin hosted Vladimir Kučera (Delirium Silence, Belgrade, Serbia), introducing him to some of Dalmatia's most treasured culinary traditions. Their programme included the preparation of Poljički soparnik, the traditional flatbread from the Poljica region protected by UNESCO as Intangible Cultural Heritage, the making of traditional rafioli sweets, and a seafood-focused masterclass celebrating the flavours of the Adriatic.

Konoba Boba, Murter

Vjeko Bašić collaborated with Manu Núñez (Besta, Barcelona, Spain), creating a journey that connected coastal gastronomy, nature and winemaking. Highlights included a visit to Krka National Park, wine tasting at the renowned Bibich Winery, lunch at the iconic Opat restaurant in the Kornati archipelago and a masterclass dedicated to local Adriatic fish and seafood.

Badi, Lovran

Ivan Badurina welcomed Leonardo Fiorenzani (La Sosta del Cavaliere, Tuscany, Italy) to discover some of Istria's most celebrated producers. Together they visited Kozlović Winery, producer of the JRE Malvazija wine, and Chiavalon, whose olive oil is featured as the JRE olive oil. Their collaboration also included foraging experiences and a masterclass focused on fish and seasonal ingredients.

Boškinac, Pag

Matija Bregeš hosted Arjan Kuijpers (De Ertepeller, Papendrecht, the Netherlands), showcasing the distinctive gastronomic identity of Pag Island. Visits to local cheese makers and butchers introduced the Dutch chef to the island's famous Pag cheese and lamb, while foraging excursions and walks through ancient olive groves provided further insight into the local terroir. The experience culminated in a masterclass centred around Pag lamb.

Vila Rova, Krk

Marin Pleše collaborated with Cristian Benvenuto (La Filanda, Monza, Italy) through a programme deeply connected to the island's agricultural traditions. Together they visited the Šegulja family olive groves and fig orchards, gathering fig leaves and seasonal vegetables for cooking. At San Apollinare Vineyard, they explored the story of Žlahtina wine and the first Pošip vines planted on Krk, accompanied by a traditional marenda. The experience concluded with an outdoor cooking session and masterclass held among the olive trees.

A Focus on Authenticity and Connection

Year after year, CHEFS@SEA continues to demonstrate how gastronomy can serve as a powerful tool for connecting people, cultures and destinations. By bringing together chefs from different countries and culinary backgrounds, the project creates meaningful opportunities for exchange, learning and collaboration.

Through initiatives like CHEFS@SEA, Croatian gastronomy is presented not only through the dishes themselves, but also through the landscapes, producers, traditions and people that shape them. By experiencing local ingredients at their source and working closely with Croatian hosts, visiting chefs gain a deeper understanding of the country's culinary identity and share those experiences with their own audiences and communities.

For JRE-Croatia and the Croatian National Tourist Board, the project remains a celebration of collaboration, authenticity and the shared language of food.

Because when chefs meet by the sea, they don't just cook. They connect.