How Djurina Hiza Owner Overcame Corona Crisis and Created A New Brand

Daniela Rogulj

Luka Šalamun
Luka Šalamun

Luka Šalamun

June 29, 2020 – Nikola Bozic, the owner of Djurina Hiza near Varazdinske Toplice, did not fire his workers during the corona crisis. Moreover, he added more employees to his team. His restaurant uses home-grown produce, avoids large-scale production, and produces as much as it can within the family and facility.

Nikola is not afraid of a new wave of the coronavirus because, with the project ‘Deda Goes Around the World’, he started the delivery of family products and expanded his business. He calls his team his family, saying he could not have progressed without them. The entire family helps in the production, from wine to homemade juices. Through his work, he creates more and more cooperation at the European level. spoke with Nikola about his great success in the middle of a pandemic.

You have covered 30,000 kilometers in 3 months. Did you expect so much work?

“When the restaurants were closed, I didn’t want to fire my people. I have a great team with me, we are like family, and I went with my head through the wall. My team is a great support to me, and I know they work hard when they send me videos about grilling in the middle of the night. If they weren’t so persistent, I couldn’t be either. Fortunately, the number of deliveries started to grow very quickly. I delivered all over Croatia, but also abroad. I am offered many opportunities.”


Luka Šalamun

Where does the meat come from?

“I am starting to raise the most expensive cattle in the world. The grass will grow on Zumberak, as they must have a good diet. I can’t watch cows locked in small barns, I want to act humanely in everything, so I will be guided by the Swiss model – 1.5 hectares per cow. The animals will not be under stress. I have regular partners from whom I supply the necessary products, but I am constantly making new contacts with ideas for collaborations, including meat, wine, beer, etc.”

What does an ideal burger look like?

“The ratio of bun and meat should be 1:3. If the burger weighs 180 grams, then the bun should weigh 60 grams. The lowest I went with the weight of the bun was 80 grams, and I didn’t dare go any further. People are not used to it. It is difficult to combine all the parameters of the burger that should be met – toppings, sauces, buns, meat, methods. I tried grilling on a gas grill, which is a bit harder for me because it only heats up to 280 degrees and the fat melts at 320. Everything I know I learned by reading and studying.”

Nikola owns 13 grills, including four different types – kamado, smoker, gas and kettler.


Luka Šalamun

Do you drive all deliveries yourself?

“I hired Nikola, who will drive deliveries around Croatia, and I will drive abroad. I can’t get everything by myself because we really have a lot of work to do. I drive my products to Munich, Brussels, where people are interested and where there are a lot of Croatians. He will also be in charge of running the festival stands when they return. We will continue with everything we have done so far.”


Luka Šalamun

Nikola is proof that a crisis does not have to mean doom, and he is aware that his business can only grow. He creates new products every day, studies, and says he wants to create an even bigger base with people willing to collaborate.

To read more about lifestyle in Croatia, follow TCN’s dedicated page.


Subscribe to our newsletter

the fields marked with * are required
Email: *
First name:
Last name:
Gender: Male Female
Please don't insert text in the box below!

Leave a Comment