The first course of the feast consisted of appetizers. Marijo Curić from the Dubrovnik restaurant 360 prepared mackerel with bonito gel and miso mayonnaise, while Marko Đurašević, also from Dubrovnik, representing Val di Brena, presented an autumnal dish featuring chestnuts and porcini mushrooms.
Cuttlefish and pumpkin love each other
A ribeye carpaccio served with celeriac salad was the creation of Rudi Štefan from Pelegrini in Šibenik, while the cuttlefish marinade with caramelized pumpkin and beans was prepared by Stiven Vunić from Konoba Zijavica in Mošćenička Draga.
Curić’s lamb confit with broad bean cream, Štefan’s cod tripe with barley, and Vunić’s gratinéed paccheri pasta with Kvarner scampi were exciting main courses.
An egg with carob, chestnut, hazelnut...
For the sweet finale of the dinner, Tea Vunić combined quince, hazelnut, and tonka bean, while Đurašević created a Golden Egg dessert filled with carob, chestnut, hazelnut, lavender, and white chocolate.
Dinner at the Alfred Keller restaurant within the Boutique Hotel Alhambra offered a different, but also unique experience. Italian chef Peter Brunel and his host Daniel Skokić delighted guests with lavish combinations of flavors from the sea and the mountains.
From Caviar to Battuta
The menu featured dishes such as rice with charcoal, horseradish, and caviar, dentex, trout roe and veal cheeks with smoked potato. Truffles also played a key role, generously accompanying the beef battuta, an Italian-style steak tartare dressed with a Cipriani-style sauce made from mayonnaise and Worcestershire sauce.
In the Alhambra, wines from Kvarner wineries Pavlomir, Katunar Estate and Kuća vina Ivan Katunar were drunk, and they were presented by Žarko Stilin, president of the Kvarner Wines association.
Three wines by Marina Cvetić Masciarelli
Top wines of the Italian winery Masciarelli were personally presented by the owner, Marina Cvetić Masciarelli. One of the most important female winemakers in the world recently received the prestigious state award Knight of Labor (Cavaliere del Lavoro).).
Taste the Mediterranean kicked off at the Lošinj fish market, a venue that has preserved one of the island's most vital connections, that between the sea and the table, for over 130 years. Mayor Ana Kučić and Tourist Board Director Dalibor Cvitković described the historic fish market as the ideal setting where tradition meets modern cuisine.
Baranja's freshwater fish and Josić wines
The grand opening featured a culinary showcase where Tommi Bjørnsen from Norway prepared cod delicacies, while Adam Rajndl from the Josić Winery restaurant in Zmajevac created appetizers featuring Baranja freshwater fish. These dishes were paired with the finest wines from the Damir Josić winery.
From September 5 to 19, Mali Lošinj hosts the Losinava festival, which celebrates the island's maritime and shipbuilding traditions under the motto Around the World with Lošinj Sails.
Plutarch’s Wisdom
For this blend of sports, culture, music, gastronomy and education, eight local restaurants created special three-course menus with prices ranging from 20 to 60 euros. These Lošinj events are celebrating maritime and Mediterranean heritage through social gatherings. It beautifully embodied Plutarch’s saying: We do not sit at the table to eat, but to eat together.