Hotel Vestibul Palace Brings Together Top Journalists and Flavors of Dalmatian Christmas for Gastroadvent

Daniela Rogulj

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Split journalists came together for the third edition of this year’s Gastroadvent at the Hotel Vestibul Palace.

Gastroavdent, one of the wonderful parts of this year’s Advent in Split, held their third food-filled affair at the luxury boutique hotel Vestibul Palace. 

Organized by Olja Martinić, Gastroadvent was founded eight years ago in the memory of Maja Stanisljevic, a local journalist driven by the environment and the city’s vibrant culinary scene. Because journalists bring light to the city, the event is envisioned as a way to honor the hard work of our local informants while highlighting the perks of the cuisine in our region. 

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This year’s event follows the food-theme of chamomile and olive, and although the mix of this medicinal herb and a staple of our kitchens might seem odd, it is a unique and complete combination of nutrition and gastronomy. Each Sunday, Split’s tried and trusted restaurants fuse their culinary prowess to craft combinations with these two signature ingredients, and this week’s edition saw the comestible creations of Hotel Vestibul Palace. 

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Before we could indulge, though, the Gastroadvent organizers, the Split Tourist Board, the environmental organizations of the event, and the hotel’s food and beverage manager said a few words about the event’s longevity, our faithful caterers, our essential journalists, and this year’s Croatian champion of tourism – Split. 

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A very special guest of honor (you TCN readers might know him well) was also a part of the welcome speeches. Ladies and gentleman, Mr. Paul Bradbury. 

This edition of Gastroadvent honored TCN’s leading man after winning the FIJET Marco Polo 2017 award for his reportage on the Advent in Zagreb 2016. The Marco Polo Travel Writing awards are given each year to entice domestic journalists to write travel articles and stories of Croatia’s regions, people customs, and traditions. This, in turn, is of use to tourism professionals as new content, for their tourism offer, as motivation for tourists, and media promotion of new tourism products and content. You can read more about this year’s awards here.

And now, the food.

Hotel Vestibul Palace created eight different dishes focused on the traditions of a Dalmatian Christmas for this week’s edition. Today’s eats included cheese and prosciutto, white and red Bakalar, olive tapenade and canapés, pork filet with young potatoes and veg, filet of white fish, a Christmas cake, and fritule filled with chamomile tea. You can take a look at the spread below. 

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An incredible afternoon spent in good company, delicious traditional cuisine, and holiday cheer.

The final Gastroadvent program will be held on Sunday, December 24, 2017, at Prokurative. You can find more information on the event here


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