On Monday, May 11, after almost two months, restaurants, cafes and other catering facilities are starting working again. Adapting to Corona measures is a major challenge for them and their guests.

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There will certainly be a change in previous habits, but no matter how difficult it may be, this crisis should be seen as an opportunity for some new beginnings and improvements of the current business.

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QUALITY - HOSPITALITY – SAFETY
These are the key words for success, with great mutual trust between the guest and the caterer.

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News

01. February 2018

Popara versus Bouillabaisse

Chef Toni Miloš cooked in the exclusive restaurant Alcyone within the InterContinental Marseille – Hotel Dieu in Marseille Although bouillabaisse is a signature dish of Marseille, last Saturday the guests of the exclusive Mediterranean dinner at the prestigious restaurant Alcyone within Intercontinental – Hotel Dieu, enjoyed a Dalmatian fish stew “popara”, prepared by a young → Read more

19. January 2018

Could changing your diet lessen depression?

Depression is real, and major depressive disorder (MDD) goes beyond normal human experiences of sadness. It negatively affects a variety of emotional and physical problems and can decrease a person’s ability to function at work and at home, according to the American Psychiatric Association. A 2013 World Health Organization report ranked MDD as the second-highest → Read more

Programme 2019

  • Masterclasses by top chefs for professionals
  • Masterclasses by top chefs
  • Workshops and lectures by experts
  • Round tables
  • Mediterranean market
  • Cooking shows
  • Wine tastings
  • Exhibitions
  • Exclusive four handed Mediterranean dinners
  • Visiting Hvar