Croatia has been recognized for many years as a tourist destination offering a rich cultural and natural diversity. However, in recent years, increasing emphasis has been placed on the development of gastronomic tourism, which is proving to be a key asset in attracting guests from all over the world. A recent workshop "Gastronomic Tradition — Value for Money", held in collaboration with the Croatian National Tourist Board (HTZ) and the Jeunes Restaurateurs (JRE) association, further strengthened this segment by gathering leading professionals from the fields of gastronomy, hospitality, and food production.

New Trends in Croatian Gastronomy

Gastronomy is not just part of the offer, but also an expression of the identity of a country. In an era when travelers are becoming more demanding, the Croatian gastronomic scene recognizes the need to preserve authenticity while adapting to modern trends. According to Kristjan Staničić, the director of HTZ, Croatia’s eno-gastronomic offer is becoming an increasingly important reason for guests to visit throughout the year. "Our country has an incredible heritage that we want to present to the world in a way that combines tradition and modernity," Staničić emphasized.

The results of the TOMAS research on tourist habits and spending in Croatia reveal that, along with natural beauty and safety, visitors are increasingly valuing local specialties. This is a strong indicator of the importance of continuous investment in the gastronomic offer.

Gastronomic Identity in the Spotlight

One of the main challenges in gastronomy is preserving authenticity, especially in the context of globalization. At the workshop in Zagreb, JRE chefs presented innovative interpretations of traditional dishes, combining local ingredients and modern culinary techniques. For example, the Zagreb veal steak, prepared by Tibor Valinčić from Dubravkin Put, was a real delicacy, while the bacon filets prepared by Bernard Korak delighted the audience with their rich flavors.

From Heritage to Modernity

In addition to innovation in preparation, an important aspect of the workshop was collaboration with local producers. Their role is crucial in creating authentic flavors that reflect the richness of the regions from which they come. "Without local ingredients, there is no real gastronomic experience," emphasized chef Rudolf Štefan, the moderator of the workshop. "Preserving traditional recipes combined with a creative approach is what makes Croatia recognizable."

Collaboration for Sustainable Development

The workshop gathered not only chefs, but also producers, restaurateurs, and distributors, highlighting the importance of every part of the supply chain. Producers were encouraged to produce high-quality artisanal products that will ensure the authenticity of the dishes, while restaurateurs were motivated to include such dishes in their offers. This contributes to strengthening the entire gastronomic scene and increasing the recognition of Croatia in the global market.

Ambition Towards Excellence

Chef Štefan, also a UN ambassador for gastronomic tourism, emphasized that Croatia has the potential to become a leading boutique destination. "Although we cannot compete in terms of quantity, the quality of our offer is indisputable. The richness of flavors, diversity of regions, and strong tradition are our strongest assets," Štefan emphasized. With a focus on the quality of ingredients and innovative techniques, the workshop presented concrete examples of dishes that combine tradition and modernity, such as buzara, cod in white, and Komiška pie.

Gastronomic Tourism as the Future

The Croatian National Tourist Board recognizes the importance of gastronomy as one of the key elements in the development of tourism. In collaboration with the JRE association, investments are being made in education and the promotion of local values. The goal is to create a recognizable brand that will attract guests from all over the world and position Croatia as a top gastronomic destination.