14th International Festival Taste the Mediterranean held in Mali Lošinj, Croatia

The Pinnacle of culinary Excellence

A spectacular dinner crafted by four culinary titans served as the crowning achievement of the 14th International Taste the Mediterranean Festival. This premier event once again celebrated Mediterranean gastronomy, local ingredients, time-honored heritage, and contemporary culinary artistry, while fostering a dynamic exchange of expert knowledge.

The Fabulous Four and the Knight of Labour

 The festival's pinnacle unfolded on the seaside terrace bridging the Bava and Matsunoki restaurants at Hotel Bellevue in Mali Lošinj. For the first time, four celebrated Gault&Millau Croatia Chefs of the Year - Marijo Curić, Marko Đurašević, Rudolf Štefan, and Stiven Vunić - joined forces behind the stoves.

Finishing dishes live that an audience of 130 guests could watch, they presented an extraordinary menu titled "Nine Circles of Delight," featuring two signature creations from each chef. As the proud representative of the Kvarner region - the reigning European Region of Gastronomy – chef Vunić presented three dishes, including a dessert crafted by his wife, Tea Pecek Vunić.

The initial courses featured exquisite appetizers, starting with mackerel paired with bonito gel and miso mayonnaise by Curić of Dubrovnik's restaurant 360, alongside an autumn -inspired  pine chestnut mochi and boletus creation by Đurašević from Val di Breno. Chef Štefan of Šibenik's Pelegrini offered a rib-eye carpaccio with celery salad, while Chef Vunić of Konoba Zijavica served a cuttlefish marinade with caramelized pumpkin and beans.

The main courses elevated the culinary narrative further with Curić’s lamb confit with broad  bean cream, Štefan’s cod tripe with barley, and Vunić’s gratinated paccheri pasta with Kvarner scampi. For the grand finale, Tea Vunić artfully paired quince, hazelnut, and tonka bean, while Đurašević unveiled his "Golden Egg" dessert, a lavish blend of carob, chestnut, hazelnut, lavender, and white chocolate.

This rich tapestry of flavors was complemented by a curated selection of President’s finest cheeses ranging from Camembert to Roquefort, five distinct olive oil blends from Rikato, Jermann wines, and artisanal spritzes from the Rossi Distillery. The entire evening was set to a perfectly balanced, conversational soundtrack spun by a live DJ. In a heartfelt touch, the organizers surprised the four maestros with custom portraits painted by Omiš artist Veronica Joseph.

Flavours of Italy & Kvarner  

 A contrasting, equally exclusive ambiance was offered during a collaborative dinner at the Alfred Keller restaurant inside the Boutique Hotel Alhambra, hosted in partnership with Lošinj Hotels & Villas. Italian guest chef Peter Brunel and resident chef Daniel Skokić delighted patrons with a sumptuous surf-and-turf menu.

The evening featured charcoal-infused rice with horseradish and caviar, wild dentex with Jerusalem artichoke and trout roe, and tender veal cheeks paired with smoked potatoes. Karlić Truffles were generously shaved over a beef battuta with Cipriani sauce.

The local terroir shone through pairings from Pavlomir, Katunar Estate, and the Katunar House of Wine, presented by Žarko Stilin, president of the Kvarner Wines Association. Additionally, three premium Italian vintages from the Masciarelli estate were personally introduced by owner Marina Cvetić Masciarelli: Trebianno d’Abruzzo, Cerasuolo d’Abruzzo and Montepulciano d’Abruzzo.

As one of the world's most influential female vintners, recently she was awarded Italy's prestigious title the "Knight of Labour" (Cavaliere del Lavoro). At the festival’s panel discussions she shared insights from her storied career.

  No Passion, No Gastronomy

Festival directors Ingrid Badurina Danielsson and Dubravka Tomeković Aralica curated a series of compelling panel discussions. A debate on the evolving role of the chef featured Marina Wallner of the Wallner Private Hospitality School in Split, Jelena Bralić who serves as principal of the Ambroz Haračić High School in Mali Lošinj, Marin Banović culinary professor representing the Zadar County Tourist Board, and Adam Rajndl, rising chef from Baranja region.

Their collective insights converged on a single truth, noting that an enduring love for the craft remains the ultimate prerequisite for success. Concurrently, regional tourism directors Marijana Kalčić, Mislav Matišić, and Dalibor Cvitković outlined the major challenges facing the tourism sector looking ahead to 2027.

The future of olive growing, winemaking, and baking in the modern agricultural and tourism landscape was analyzed by Prof. Aleksandar Mešić, PhD, winemaker Damir Josić, olive oil producer Petar Rikato, marketing and sales director Miroslav Botić, and Olaf Johan Pedersen, manager in stockfish industry.

A Convergence of Island Tradition and Modernity

 The five-day festival kicked off at the Mali Lošinj Fish Market, a historic landmark that has preserved the island’s vital connection between the sea and the table for over 130 years. Mali Lošinj Mayor Ana Kučić and Tourist Board Director Dalibor Cvitković welcomed guests, noting that the venue serves as the ideal backdrop for tradition to meet modern culinary expression.

The grand opening transformed into a vibrant gastronomic showcase as Tommi Bjørnsen of Norway prepared delicate stockfish and cod specialties, while Adam Rajndl of the Josić Winery served fresh river fish bites from the Baranja region, paired with the estate's top wine labels. The Lesaffre Adriatic team baked artisanal breads utilizing premium di-go mixes, while Marin Banović and his culinary students, Božidar Dučkić and Toni Palaškov, presented signature appetizers showcasing the Zadar region.

The Moby Dick Pastry Shop delighted attendees with whimsical, red - capped mushroom desserts, and the Gušt Association slow - cooked a massive cauldron of cuttlefish and fava beans, which is a quintessential local dish. Japanese - French master chef Ippei Uemura captivated the crowd, using a traditional sword to precisely carve Adriatic tuna into a pristine tartar. The evening was rounded out by the Kvarner Wines Association, alongside regional delicacies including Krk prosciutto from Gospoja, Magriž cheeses, cured meats from Buretić Bregi, traditional sweets from Vilma, and historic Bakar baškot biscuits.

The True Meaning of Sharing a Table

 Marijana Kalčić, Director of the Kvarner Tourist Board, noted that this is not an event solely dedicated to eating and drinking. The festival fulfills a vital educational role by bringing world-class international and local chefs to conduct workshops and mentor the next generation of culinary professionals. Over three days, the Ambroz Haračić Hospitality High School hosted eight intensive workshops, giving graduating students hands - on experience under the guidance of festival chefs, mastering everything from precision fish filleting to balancing complex flavor profiles.

For visitors already enjoying Mali Lošinj's concurrent "Losinava" maritime heritage festival, the "Mediterranean in Kvarner" initiative proved to be a major highlight. Eight local restaurants created exclusive three-course menus, paired with a glass of wine, priced between €20 and €60. Together, these dual celebrations of maritime and Mediterranean heritage beautifully personified Plutarch’s timeless philosophy that we do not sit at the table merely to eat, but to eat together.

 Photo Credit: Ivan Brčić and Sandro Tariba for TTM