Night of the Culinary Oscars - Winners of the Gault&Millau Croatia Trophy 2025
CHEF OF THE YEAR 2025
Chef Rudi Štefan
The famous chef and owner of the Pelegrini restaurant in Šibenik won the highest annual GM trophy at the ceremony held in the Emerald Hall of the Esplanade Hotel in Zagreb.
An economist by profession, but a chef at heart, Štefan is a visionary who creates trends and is always one step ahead of more modern culinary concepts. That's why Pelegrini, which celebrates its 18th birthday this year, has been among the best restaurants in Croatia for years.
The trophy was presented to him by Ana Lakić, Executive Marketing and R&D Director of Beverages Group in Jamnica, a premium partner of the Gault&Millau Croatia 2025 guide.
Read more about chef Rudi Štefan in the new Gault&Millau guide.
GREAT CHEF OF TOMORROW
Chef Karlo Kaleb
The trophy of the great chef of the future for 2025 was awarded to chef Karlo Kaleb, from the small restaurant Krug in Split, who delights fans of informal fine dining with his creativity and culinary technique.
A different approach to the kitchen, passion, playfulness and creativity rooted in local tradition are the qualities of chef Kaleb.
He received the award, a large roll of exclusive Président cheese, from Iva Kuhtić, marketing director of Dukat.
Read more about chef Karl Kaleb in the new Gault&Millau guide.
YOUNG TALENT OF THE YEAR
Chef Amos Novak
The Gault & Millau Trophy for Young Talent of the Year 2025 went to 23-year-old Amos Novak, from the Terbotz restaurant, from Železna Gora, who made his native Međimurje famous with his successes at international competitions.
The child of Međimurje and Terbotz, chef Novak ties his career exclusively to his native region, and he has enough knowledge, self-confidence and youthful ideas to reinterpret famous Međimurje dishes in a modern way, combining tradition with modern techniques and a sustainable approach to cooking.
The award was presented to him by Ana Zelenika, Key Account Manager of the international company La Lorraine Bakery Group with more than 4,000 different products from the bakery and confectionery segment.
Read more about chef Amos Novak in the new Gault&Millau guide.
CHEF OF THE MODERN TRADITIONAL CUISINE
Chef Igor Eržen
Trophy Chef of the Modern Traditional Cuisine for 2025 was awarded to Chef Igor Eržen from the famous restaurant Rivica on Krk, which is celebrating his 90th birthday this year.
Chef Eržen successfully combines traditional recipes with innovative techniques and ensures that every dish they present to their guests is a testament to the gastronomic heritage of Kvarner. He pays great attention to detail because he wants every dish for his guests to be just as he would want it to be.
The award was presented to him by Ivana Alilović, director of the Zagreb County Tourist Board.
Read more about chef Igor Eržen in the new Gault&Millau guide.
CHEF OF TRADITIONAL CUISINE
Chef Marinko Rotim
Trophy Chef of Traditional Cuisine for 2025 won chef Marinko Rotim from the restaurant Crna svinja in Čepin, which is located in the beautiful surroundings of the Terra Negra Country Club.
Passion for cooking, dedication to fresh local ingredients and understanding the importance of teamwork are the characteristics of chef Rotim. At Crna svinja, he delights guests with dishes inspired by Slavonia, and he considers constant improvement to be the key to success in gastronomy.
The award was presented to him by Irena Peršić Živadinov, director of the Kvarner Tourist Board - European Region of Gastronomy 2026.
Read more about chef Marinko Rotim in the new Gault&Millau guide.
PASTRY CHEF OF THE YEAR
Pastry chef Maša Salopek
Maša Salopek, head pastry chef at the prestigious restaurant Cap Aureo Signature in Rovinj, has been named the best pastry chef of the year.
From completing her studies in Library Science in Rijeka to the title of the best pastry chef in the world 2021 - Maša Salopek's life path is as interesting as her desserts. In addition, the pastry chef of the year does not eat sweets. This fact has marked her pastry philosophy, which brings to the surface forgotten and suppressed ingredients that you would not think could be an irresistible part of desserts.
The award was received by Juan Carlos Torres, Vice President of Gault&Millau International, who came to Zagreb especially for the Gault&Millau Croatia gala evening.
Read more about pastry chef Maša Salopek in the new Gault&Millau guide.
BEST POP
BioMania
This year's winner in the special G&M category of popular places with a good price-quality ratio is the vegan bistro BioMania, which, after years of success in Bol on Brač, opened another restaurant in the center of Zagreb a few months ago.
In both Bol and Zagreb, BioMania offers exclusively plant-based dishes made from organically grown ingredients, from verified small suppliers, so the entire concept is based on the premise of "from field to table". The menu is, of course, adapted to seasonal and local ingredients, specific to Zagreb or the island of Brač.
The award was presented to Dario Kožul, fonuder of BioMania by Hrvoje Anić, director of the Zadar County Tourist Board.
Read more about BioMania in the new Gault&Millau guide.
MAITRE D'HOTEL & SERVICE
Restaurant Baltazar
The trophy for the best maitre'd hotel & service went to the Zagreb restaurant Baltazar, run by the legendary Milan Martinko, better known as Micek.
No matter who was in charge of Baltazar's kitchen, the biggest stars in this iconic Zagreb restaurant were always his helpful, smiling and friendly waiters.
On behalf of the Croatian Tourist Board, a long-time partner of the guide, Milan Martinko was presented with the award by Slavija Jačan Obratov, Director of Brand and Tourism Product Development.
Read more about the restaurant and the Baltazar team in the new Gault&Millau guide.
Photo: Robert Gašpert, Goran Jakuš & Damira Kalajžić for G&M Croatia
