Chef Zlatko Marinović
Few chefs know the richness of the underwater world so well and use it in cooking their dishes as Zlatko Marinović does.
The former diver turns sea anemones, sea urchins and rare shells into imaginative rhapsodies on plates in his Split restaurant Noštromo, where he most frequently creates the menu in accordance with the daily offer of fresh fish, his own mood and the wishes of the guests.
The gastronomic guide Gault & Millau Croatia rated him with 2 toques, while numerous awards of the Croatian Culinary Association as well as the title of Silver Chef of the Mediterranean in 2006 testify to his quality and dedication to work.
Chef Marinović is also a judge of WACS – the world culinary organization.