HRTurizam reports that despite several months of lockdown, Gault&Millau Croatia is the only gastronomic guide published ahead of the tourist season. This is a strong incentive to promote the restaurant scene in the domestic and foreign markets. In almost 60 years of existence, this guide has established itself in 25 countries, and chef’s caps printed on a yellow sticker guarantee proven quality.
“We are aware that this period is full of challenges for caterers and chefs, who may have suffered the most from the lockdown. Gault&Millau wants to encourage them to continue to fight and to remain committed to the food and dishes of their region together with small food and wine producers,” said Ingrid Badurina Danielsson, director of the Croatian Gault&Millau.
On that occasion, trophies were traditionally awarded to the best chefs and restaurants in Croatia.
Thus, according to the choice of Gault&Millau Croatia guide, Fabricio Vežnaver from the restaurant Pergola from Zambratija, near Savudrija, was chosen Chef of the Year. Three chefs won the great chef of tomorrow – Marina Gaši, from the Marina restaurant in Novigrad, Matija Bogdan from the Zagreb restaurant Mano, and Marko Gajski, chef of the LD restaurant from Korčula.
The trophy of the chef of traditional cuisine went to Marica Posavec from the restaurant Didin konak in Kopačevo, while Zlatko Marinović, the chef of the Split restaurant Noštromo, won the Trophy of the chef of the new traditional cuisine. The Young Talent of the Year trophy was won by Dino Knežević from the Nobilion restaurant at the Ikador hotel in Ika, and Bernard Korak from the Korak restaurant in Jaska.
Jacqueline Troskot, the owner of the Amélie patisserie, won the Chef Pastry Chef Trophy and the Šibenik tavern Marenda 2 and its boss Ankica Milković won the Trophy for the best POP bar.
The trophy of the head of the hall & service in 2021 was won by the duo – Davide Kmet and Davor Antolović from Rio Snack Bar in Rovinj. In the category of the best restaurants, 360 from Dubrovnik and its chef Marijo Curić, and Šibenik’s Pelegrini and its owner and chef Rudolf Štefan celebrated. For the first time in four years that Gault&Millau is present in Croatia, the Merit Trophy was awarded to a group of chefs united in the Chef Cooks at Home initiative.
At the Gault&Millau ceremony, Raise the Bar scholarships were presented to young participants in this Coca-Cola educational program, intended to improve quality and knowledge in the hospitality and tourism segment.
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