Aminess Wine & Gourmet Nights brings the focus of the domestic audience back to the unique gastronomic scene of Njivice and the entire island of Krk, where the fine dining experience intertwines with the signature styles of chefs and winemakers and a modern approach to service. At 7 Seas Restaurant & Bar, right on the coast in Njivice, the leading names of the region gather again to create an evening that is not just a dinner, but a dramatically composed story in five courses, woven around seasonality, local ingredients, and carefully paired wines.
A gastro event that defines the autumn scene on the island of Krk
This autumn cycle, with a date aligned with the beginning of October and a culinary mood that calls for warmer, texturally rich flavors, the program once again receives a strong authorial stamp. The focus is on three names that the domestic scene has recognized in recent years as a standard of excellence: Matija Bogdan, one of the most technically skilled Croatian chefs of the new generation, the visionary of Slovenian gastronomy Janez Bratovž, and the modern pastry chef Bojana Bukvić. The three of them build the rhythm of the evening on the stage of 7 Seas, which begins gently, then becomes bold, and finally turns into a lavish sweet elegy, all while maintaining the purity of flavor and clarity of idea.
Introduction to the evening: filigree-precise fish courses
The first beat of the evening is opened by Janez Bratovž with his interpretation of trout, a fish that becomes tender yet firm in character in his hands. Ferments create discreet layers of umami, while blueberry powder adds a forest accord and a carefully measured acidity. It is a plate that, like a good introduction to a musical suite, sets the tonality of the evening – clean, yet multi-layered; restrained, yet emotional. Through decades of work in Ljubljana, Bratovž has built an aesthetic that combines the architecture of flavor and a deep knowledge of local ingredients, and it is precisely this approach that is felt in the initial course. The fish narrative is then taken over by Matija Bogdan with a light carpaccio of scallops, served with a clear, cold consommé that creates a feeling of sea freshness and emphasizes the elastic texture of the scallop.
Red pepper, pancakes, and caviar: a twist that creates a new dynamic
The middle of the evening is always a space for authorship and surprise. In this case, the bold turn comes in the form of pancakes with red pepper and caviar, a plate that combines the roasted sweetness of the pepper with the iodine and salinity of the sea pearls. Texturally, it is a meeting of the softness of the dough, a velvety cream, and grains that pop under the teeth. Thematically, this course functions as a bridge between two worlds: from the meditative, linear purity of the fish dishes to the depth and complexity of the main meat course that follows. The audience in Njivice is accustomed to such dramatic turns, as 7 Seas has positioned the concept of "an evening as a story" as its own signature in recent seasons.
Beef Denver: precision, temperature, and character
The main savory culmination is again directed by Matija Bogdan. Beef Denver, a cut known for its pronounced marbling and buttery feel in the mouth, is presented here with high precision in temperature and cooking. The steak is accompanied by marinated mushrooms and celery baked in ash – two accompanying elements that capture forest and earthy tones, deepening the umami and introducing a smoky note. This is not just a demonstration of technique; it is a scene where the author's voice is clearly heard and where every detail – from reductions to microgreens – has a functional role. In the Aminess evenings, Bogdan has built a reputation over the years as a thoughtful chef who is not a slave to trends but rather extracts his own sentence from the seasonal framework.
Sweet finales without pathos: the handwriting of Bojana Bukvić
The final part of the evening is the responsibility of Bojana Bukvić, a pastry chef who has been redefining the domestic pastry scene in recent years with a contemporary approach to textures and sugars. Instead of a single dessert, for this occasion, she builds a mini-collection of chocolate petits fours – a series of small bites whose idea is for the taste to be experienced through rhythm, not through heaviness. These are neatly tailored forms with a precise cocoa content, mirror glazes, and fillings that test the balance between bitterness, acidity, and fat. A correctly timed serving temperature and a crispy finish ensure that a light impression remains, even when dealing with deep chocolate profiles.
Wines that follow the narrative: from Gospoja to Tomaz
The wine part of the evening relies on a carefully curated selection of labels that follow the logic of the kitchen. The local identity is reflected through Žlahtina and other varieties from the Gospoja winery, whose lighter, fresher versions vividly accompany the fish courses and the first courses with a higher acid content. In parallel, a selection of labels from the Tomaz winery from Istria is opened: a structured Malvasia and a Motovun Teran in roles that mate with the texture of the meat and the smoky, earthy undertones of the main course. In this format, wine pairing is not decorative, but part of the dramaturgy – it leads the palate from transparent freshness to fullness, without ever overpowering the plate.
7 Seas Restaurant & Bar: a stage on the coast of Njivice
Located by the sea, with a view that carries even in late autumn, 7 Seas is a place where gastronomy and ambiance meet halfway. The space is defined by minimalist elegance and an emphasis on service that follows the rhythm of the kitchen – discreet in moments of contemplation and cheerful in moments of surprise. It is precisely this balance that is the reason why Njivice has become an unmissable stop in recent seasons for an audience planning a weekend on the island of Krk and looking for an evening where the emphasis is placed on the experience, not just on the photograph of the plate.
Authorial signatures and careers that have shaped the scene
Janez Bratovž belongs to the generation that paved the way for contemporary Slovenian gastronomy. With years of work and mentorship, he has created a network of chefs who are shaping the new Slovenian cuisine today; his plates are recognized for their clarity and depth, as well as for their ability to translate local ingredients into the universal language of fine dining. Matija Bogdan, on the other hand, comes from a school that insists on technical discipline and precision. He is a chef who often cooks "in decibels," measuring the intensity of flavor as if conducting an orchestra. Bojana Bukvić brings a pastry perspective that does not shy away from chocolate but approaches it through subtlety and control of sweetness, without unnecessary sugary pathos. Together, as a trio, they bring an evening that has a head and a tail, a beginning and a climax, although it does not close with a clear period but leaves the audience in a quiet, satisfied comma.
Seasonality, local ingredients, and the island terroir of the island of Krk
When we talk about autumn on the island of Krk, we talk about the sea that is calming down, about fishermen who bring colder, firmer catches, about vegetables that transition from summer sweetness to nutty, rooty tones. Then the cuisine at 7 Seas also changes: the scallop becomes lighter, the trout gets a deeper bass, mushrooms and celery take central positions. Pairings with Žlahtina from Vrbnik and Teran from Istria gain additional meaning because they read the ambiance, the wind, and the stone.
Why the evening is important for the domestic scene
A program like Aminess Wine & Gourmet Nights is rare on our coast because it is not conceived as an isolated gala event, but as a continuous platform that writes a series of episodes throughout the season. Such a format allows the kitchen to develop, chefs to inspire each other, and the audience to learn to read a plate – to recognize when a ferment is present for flavor, and when for a trend; when smoke is just decoration, and when it is a storyteller. With its setup, the evening in Njivice consistently builds criteria that are compatible with international standards but also rooted in the island of Krk as a local identity.
How to reserve, what to expect, and how to plan a visit
Although an understated elegance is nurtured at 7 Seas, these are evenings that require planning. Capacities are most often limited, and dates fill up quickly. Audiences traveling from other parts of Croatia often combine their arrival with a weekend on the island of Krk, choosing accommodation in Njivice or surrounding towns, and planning a tour of Vrbnik and a visit to local wineries. In an evening consisting of five carefully designed courses, the pace is important: it is recommended to arrive a few minutes early, have a light aperitif, and be open to the pairings offered with each plate.
Plate details: the technique behind the impression
Behind the seemingly simple compositions that come out of the kitchen lies a series of procedures that require time and concentration: a clear consommé reduced to crystalline clarity, ferments guided at controlled temperatures, precise processing of fish to keep it supple yet clean; perfect degrees of meat cooking and resting the steak; roasting root vegetables in ash to awaken caramel and smoke. It is in these details that the difference between a solid and a truly excellent dinner is evident, and this is a difference that has been heard and felt at 7 Seas for years.
The audience and service: how the whole is created
The service at 7 Seas is designed to follow the rhythm of the kitchen and the audience. In moments when the plates demand attention, the service withdraws and gives space. When clarification is needed, the sommelier and waiters intervene briefly and accurately, without dramatic monologues. The atmosphere is relaxed but focused; the tables are close enough to feel a shared experience, yet far enough apart to maintain intimacy. In such an ambiance, the duration of the dinner – which naturally exceeds two hours – feels light and easily memorable.
The surroundings: what to visit before and after dinner
The evenings are an occasion to spend the day by the sea in Njivice, walking along the promenade and coves, or to take a trip to Vrbnik and one of the local wineries, such as those that nurture the tradition of Žlahtina. Autumn on the island of Krk is a time of clear days and warm afternoons, so the evening's program naturally blends with the light, relaxed rhythm of the day. This is why many guests choose accommodation in Njivice, to surrender to the cuisine and wine without a rush.
Viewed through the eyes of the profession: where the evening stands on the regional map
The pairing of three authorial signatures – Bratovž, Bogdan, and Bukvić – is rarely seen in a format that is both intimate and open to the public. Compared to other coastal programs, Aminess Wine & Gourmet Nights distinguishes itself precisely by its consistency in curation and its courage to leave enough silence for the food. It is the kind of evening where the photograph of the plate does not become more important than the bite, and where guests, although they come for the names, end the evening talking about flavors. For the island of Krk and Njivice, this means that the gastronomic offer is not just a tourist backdrop for the summer peak, but a living scene worth traveling for even out of season.
Information for guests: practical notes
A dress code is not strictly prescribed, but an elegant casual style is recommended. Special requests such as vegetarian or gluten-free options can usually be accommodated with advance notice upon reservation. Wine pairings start from fresh, aromatically clean white labels to more structured red wines; non-alcoholic pairings are also available for guests who want to experience the rhythm of the evening without alcohol. Since it is a five-course dinner, it is advisable to arrive with a clear schedule and leave enough time for a walk along the promenade in Njivice before the start.
What this format says about the future of fine dining on the coast
On the Croatian coast, for some time now, there has been a generation of chefs and teams who are not satisfied with seasonal compromises. Instead, they build programs that live through several months, connect local producers and winemakers, and slowly raise the audience's expectations. Aminess Wine & Gourmet Nights at 7 Seas is one of the clearest examples of such an approach: what looked like an ambitious episode five or six years ago has today become an institution in Njivice and on the island of Krk, which the audience follows and gladly returns to.
For those planning their gastronomic getaway in the autumn, Njivice offers accommodation a few steps from 7 Seas, and the entire island of Krk invites you to combine a fine lunch and dinner with a relaxing day by the sea, a wine tour, or a short trip to Vrbnik.