One of the most prestigious restaurant guide brands in the world has made its choices of Croatian dining spots. Gault&Millau has just presented its latest 300-page guide to local food-serving localities and wine products. Available both in English and Croatian, the lengthy booklet describes 100 restaurants and 50 ‘pop’ spots such as pastries and bistros. Each one of them is worthy of visiting, offering prime delicacies and professional service.
Gault&Millau presented its new guide yesterday in Zagreb’s Hotel Westin, in company of Croatia’s most respected chefs. The celebration was attended by current president of Gault&Millau International Come de Cherisey and legendary editor of French food guides Marc Esquerre. Food experts Edouard Loubet and Ana Ros were considered special guests of honor.
The inspectors of Gault&Millau have been visiting local restaurants in recent months, reviewing their offer and providing them with ‘chef caps’ (points of quality, five being the highest). The criteria numbers fourteen fields of review, so there’s a lot to think about if one wants to gain a high number of hatties.
According to inspectors, best restaurants in Croatia are Pelegrini in Sibenik and Monte in Rovinj. Hotel Esplanade’s main cook Ana Grgic has been awarded with ‘chef of tommorow’ title while Duje Kanajet of Articok and Deni Srdoc of Draga di Lovrana are recognized as quite considerable young talents. The best chef of Croatian traditional cuisine is Branimir Tomasic of Mala Hiza, while best pop dining spot is Tea Mamut’s pastry O’s Kolac from Split.
In addition to these standard categories, a new one was established called Payment Excellence Awards. Initiated by Mastercard, this recognition was provided to restaurants which offer a wide range of paying options to their guests. This year, it was received by Fosa and Otto&Frank.
We are certain that these valuable Gault&Millau recognitions will increase the buzz of aforementioned restaurants. Visit them during your vacation in Croatia, and enjoy local cuisine in the best possible way.
Featured Photo: Tom Dubravec / Hanza Media