Hosted by Vjeko Bašić, chef and owner of Konoba Boba and President of JRE-Croatia, Núñez spent several days exploring the landscapes, producers and culinary traditions that define Croatia's Adriatic coast. The visit formed part of CHEFS@SEA, JRE-Croatia's annual chef exchange project, organized with the support and co-financing of the Croatian National Tourist Board.

From 19th to 21st May, CHEFS@SEA once again brought together chefs from across the JRE network, creating opportunities for professional exchange, collaborative cooking and authentic destination experiences. Alongside Núñez, chefs from Serbia, Italy and the Netherlands were hosted by JRE-Croatia member restaurants, discovering local ingredients and traditions before leading masterclasses together with their Croatian hosts.

A Taste of the Adriatic

The experience began on the island of Murter, where Vjeko Bašić introduced his guest to the flavours of the Adriatic through some of the region's most treasured ingredients.

Born and raised in Galicia on Spain's Atlantic coast, Núñez immediately felt a connection to Croatia's maritime culture. Over a relaxed breakfast at Konoba Boba, he was introduced to freshly caught langoustines, local hake and olive oil from Bašić's family olive grove, offering a first glimpse into the simplicity and quality that define Dalmatian cuisine.

Today, Núñez is recognised as one of Barcelona's most exciting chefs. At Batia, he reinterprets the seafood traditions of Galicia and Catalonia through a contemporary lens, while at Besta he explores the concept of mar i muntanya, combining ingredients from sea and land with techniques refined through experience in acclaimed restaurants across Spain and Scandinavia.

Exploring the Kornati Islands

One of the highlights of the programme was a visit to Konoba Opat in the Kornati archipelago, where Ante Božikov, affectionately known as "Dupin", welcomed the group to his family-run restaurant.

Surrounded by one of Croatia's most spectacular island landscapes, Núñez experienced a unique example of gastronomy deeply connected to its environment. Beyond the cuisine itself, he discovered the realities of operating a restaurant on a remote island, where desalination systems, solar energy and complete self-sufficiency are part of everyday life.

Lunch at Opat showcased the richness of the Adriatic through oysters, mussels, local fish, lobster and other seasonal specialties, all served against the backdrop of the Kornati seascape.

For Núñez, the experience offered valuable insight into the relationship between local ingredients, sustainability and hospitality, themes that resonate strongly with his own culinary philosophy.

Sharing Knowledge Through a Masterclass

Back at Konoba Boba, Núñez led a masterclass for the restaurant's kitchen team, sharing techniques and ideas developed throughout his career.

Working exclusively with local ingredients, he demonstrated his creative approach to seafood and flavour development, encouraging dialogue and exchange between chefs. As with every CHEFS@SEA collaboration, the focus was not simply on teaching, but on learning from one another through hands-on experience.

These moments of collaboration remain at the heart of the project, strengthening connections across the JRE network while creating new sources of inspiration for both hosts and guests.

From Krka to Bibich

The journey continued beyond the coast, taking Núñez to Krka National Park and the renowned Bibich Winery in Plastovo.

Exploring Croatia's inland landscapes provided another perspective on the country's culinary identity. Particularly impressed by the wines of Bibich, Núñez expressed interest in introducing them to guests at his restaurants in Barcelona, creating a connection that may continue long after the visit itself.

The Spirit of CHEFS@SEA

Since its creation, CHEFS@SEA has welcomed nearly one hundred international chefs to Croatia. Many arrive for the first time, only to return again after discovering the country's unique combination of gastronomy, nature and hospitality.

For Manu Núñez, the experience exceeded expectations.

From the islands of Murter and Kornati to the waterfalls of Krka and the vineyards of Plastovo, the programme offered an opportunity to experience Croatia through the people, products and traditions that shape its culinary culture.

Through shared meals, masterclasses and meaningful encounters, CHEFS@SEA once again demonstrated how gastronomy can connect chefs across borders while celebrating the authentic character of a destination.

As Núñez returned to Barcelona, one thing was already certain: this first visit to Croatia would not be his last.