Alcyone Restaurant, InterContinental Hotel Marseille 3 toques G&M (16.5/20), Michelin * The chef of the well-known Alcyone restaurant in the InterContinental Hotel in Marseille is one of the most ardent advocates of the Mediterranean cuisine. He learned from internationally recognized chefs such as Eric Fréchon and Alain Ducasse, and in 2005 his work was rewarded → Read more

Renowned sommelier Mira Šemić began to intensively study wines thirty years ago and has, in the course of her decades-long career, visited all the leading wine regions of the world. She opened a prestigious restaurant Monroe in the centre of Ljubljana, which represented a turning point in the development of catering industry in Slovenia. The → Read more

Belgian food Mood Belgian Food Mood is a new brand label created by Kunty Moureau (Art & Design Curator) in 2016, which promotes food designers or design’s project defending the preservation of human-nature ties, searching for no further waste, struggling to be sustainable, and keeping our traditions alive. Belgium are for centuries a land of → Read more

Due to his exceptional culinary talent, Chef Olivier Grouard became the true ambassador of the French cuisine. In the past 20 years he has presented the gastronomy of his country in the French embassies around the world, in Italy, the Vatican, Switzerland, Austria..Since 2012 he is the Chef of the French Embassy in Ankara. To → Read more

Was born in Zagreb 1952. In 1972 she graduated from the School of Applied Arts and Design in Zagreb at the Department of Ceramics. In 1976 she graduated from the Bath Academy of Art in UK. Since 1977, she has been a member of the Croatian Association of Artists of the Applied Arts and Croatian → Read more

Ph. D. Tvrtko Zebec, moderator of the roundtable. Will present the Institute’s activities of field research to the scientific interpretation of the art of preparing food performed by ethnologist Ph. D. Melanie Belaj, Ph. D. Jelena Ivanisevic Caput and Ph. D. Marina Blagaic with special emphasis on the coordination of seven participating countries (Cyprus, Greece, → Read more

Rut Carek, chief secretary of the Croatian Commission for UNESCO and the UNESCO Head of the Ministry of Culture will present the project of education of young people about the cultural heritage. → Read more

The theme of his presentation will be “The preservation of the Mediterranean diet through cultural tourism.” Through the theme he will show his experience of tasting the olive oil as part of ethnographic collections and experiences with the first exhibition of the Mediterranean diet in Cilento, Italy last year, and the example of Velaris hotel → Read more

Presentation of the project “Be careful what you eat.” At the round table “The Mediterranean diet and how to preserve it?” I will present a multi-year project of the Ethnographic Museum of Istria and associations IEP which is designed as an interdisciplinary platform through which people gather in the field of nutrition. The project consists → Read more

Presentation on the theme “Protective stamp of Plodovi Polja, at the UNESCO locality Starogradsko polje”. → Read more