Gault&Millau Croatia 2022 Trophies: Kvarner – the flagship of the gastronomic scene
A strong gastronomic culture
Kvarner has given gastronomic culture the famous Kvarner shrimps, the nearby Gorski Kotar has mushrooms and game, and on this Mediterranean side Lika with its sweet potatoes and Gacka trout. Located in two counties – Primorje-Gorski Kotar and Lika-Senj – these regions also feature prominently in the Gault&Millau Croatia guide for 2022. Especially Kvarner with a great diversity in its gastronomy, thanks to an experience based on the tradition of tourism in Croatia.
Of the 32 dining establishments included in this year’s edition, up to 10 restaurants received 3 toques: Alfred Keller in Hotel Alhambra in Mali Lošinj (16.5 points), Nebo at the top of the Hilton Costabella in Rijeka (16.5 points), Boškinac in Novalja (16), Nobilion in Ika (15.5), Blue Cellar in Volosko (15, 5), and restaurants that collected 15 points each from our anonymous inspectors – Draga di Lovrana and Ganeum Food & Wine bar (also from Lovran), Johnson and Zijavica tavern in Moscenicka Draga. All of them are top gastronomic destinations which have been expressed beyond the borders of Croatia and which maintain high quality despite all the challenges of these times of crisis.
Chefs Deni Srdoč – restaurant Nebo hotel Hilton and Robert Benzia – Ganeum Food & Wine Bar, Lovran. Michael Gollenz, chef of the restaurant alfred keller in Alhambra on Mali Lošinj. Photo : Goran Yakuš
A region that lives up to its promise
Kvarner with the islands of Cres, Mali Lošinj, Krk and Pag will appeal to even the most discerning gourmets, so it is not surprising that several important Gault&Millau awards have been given to the region. Michael Gollenz, a young Austrian who runs the kitchen of the Alfred Keller restaurant in the Alhambra boutique hotel in Mali Lošinj, received the Grand Chef of Tomorrow 2022 award. The same recognition went to Stiven Vunić, owner and chef of the Zijavica tavern in Moscenicka Draga – who has been building his culinary empire for eleven years. The trophy for the promotion of Croatian gastronomy and oenology was won by Daniela Kramarić. In addition to professional excellence, the strongest asset of the legendary sommelier and owner of the restaurant Plavi podrum in Volosko is her sincere and warm attitude towards every customer.
Stiven and Tea Vunić – Taverne Zijavica, Moscenicka Draga. Daniela Kramarić – Cave bleue, Volosko. Photo : Goran Yakuš
Just as modern Croatian gastronomy was created in Kvarner in the second half of the 20th century, this region has become the flagship of our restaurant scene in this millennium.
