Sanjin Ilić is the director of food and beverages and a sommelier at the luxury Hotel Miramare in the center of Crikvenica. And two years ago, he also became the assistant director of this truly perfect place for rest and enjoyment.

Alongside the luxury of Crikvenica’s Hotel Miramare comes a first-class gastronomic experience. We spoke with 33-year-old Michele Rajačić, head chef at the hotel’s restaurant, who honed his skills in a five-star hotel in Austria

Damir Sertić has become synonymous with gastronomic glamour. His plates are not merely meals — they are experiences, personalised culinary stories that are remembered and retold

The Le Premier hotel in Zagreb has its trump card – its namesake restaurant, led by Chef Dalibor Karlović, who previously worked at prestigious restaurants such as Alfred Keller in Mali Lošinj and Zinfandel’s at the Esplanade Hotel in Zagreb.

In the heart of Split, in the prestigious restaurant Zrno Soli, salt is not just a name – it is a foundational philosophy. Just as salt permeates every dish and brings it to life, this restaurant enriches everything around it: history, emotion, and contemporary culinary techniques.

The fruitful vine of the Galić Winery is branching out from year to year, and Josip Galić announces new surprises no later than this autumn

High-end hotels have always been synonymous with superb cuisine. At Crikvenica’s prestigious Miramare Hotel, 33-year old chef de cuisine Ivan Vrbanec runs the show, and his main motto is – keep it basic and simple, and don’t boil the ocean

Damjan Bistričić is certainly not your run-of-the-mill Croatian chef since his way of thinking is completely original and often unusual, and the kitchen he runs clearly reflects that. Even his moniker – the Outlaw Chef – suggests that he’s a person who thinks outside the box

Appreciation for history and terroir is the very thing that makes the Vislander winery on the island of Vis stand out – a fine wine business operating under its motto “Wine for Life”.