Discovering Croatia Through Gastronomy

From 19th to 21st May 2026, participating chefs travelled across Croatia's coastline and islands, immersing themselves in the terroir, traditions and local products that define the country's gastronomy.

More than a series of guest chef events, CHEFS@SEA is built around connection, discovery and collaboration. The project invites visiting chefs to experience Croatia through its landscapes, producers, traditions and seasonal ingredients, while working side by side with local hosts in their kitchens.

Over three days, chefs explored regional destinations, met local producers and discovered ingredients unique to each area. Working exclusively with local and seasonal products, Croatian hosts and their international guests exchanged ideas, techniques and perspectives, creating meaningful culinary collaborations rooted in authenticity and mutual inspiration.

Participating Chefs and Hosts

This year's edition welcomed chefs from Serbia, Spain, Italy and the Netherlands, hosted by JRE-Croatia member restaurants across the country:

LD Restaurant, Korčula
Marko Gajski welcomed Anđela Risimić (S5 by Angie, Belgrade, Serbia).

il Ponte
Stjepan Vukadin hosted Vladimir Kučera (Delirium Silence, Belgrade, Serbia).

Konoba Boba
Vjeko Bašić collaborated with Manu Núñez (Besta, Barcelona, Spain).

Badi
Ivan Badurina welcomed Leonardo Fiorenzani (La Sosta del Cavaliere, Tuscany, Italy).

Boškinac, Pag
Matija Bregeš hosted Arjan Kuijpers (De Ertepeller, Papendrecht, the Netherlands).

Vila Rova, Krk
Marin Pleše collaborated with Cristian Benvenuto (La Filanda, Monza, Italy).

A Focus on Authenticity and Connection

Year after year, CHEFS@SEA continues to demonstrate how gastronomy can serve as a powerful tool for connecting people, cultures and destinations. By bringing together chefs from different countries and culinary backgrounds, the project creates meaningful opportunities for exchange, learning and collaboration.

Through initiatives like CHEFS@SEA, Croatian gastronomy is presented not only through the dishes themselves, but also through the landscapes, producers, traditions and people that shape them. By experiencing local ingredients at their source and working closely with Croatian hosts, visiting chefs gain a deeper understanding of the country's culinary identity and share those experiences with their own audiences and communities.

For JRE-Croatia and the Croatian National Tourist Board, the project remains a celebration of collaboration, authenticity and the shared language of food.

Because when chefs meet by the sea, they don't just cook. They connect.