Gault & Millau Croatia 2026 crowned ten laureates who change the gastronomic map of the country
At a gala dinner at the Esplanade Hotel, Gault & Millau Croatia awarded annual trophies to the best chefs and restaurants in Croatia: Chef of the Year is Stiven Vunić from the Zijavica tavern in Mošćenička Draga
On Tuesday, 17 March, Gault & Millau Croatia celebrated the release of the ninth edition of the bilingual international guide to Croatia in the Emerald Hall of the Esplanade Zagreb Hotel and awarded annual trophies to ten new laureates. While the guests enjoyed the cheese bar of the golden partner Président and the sparkling wine Ruggeri Valdobbiadene Superiore di Cartizze D.O.C.G. Brut, the harpist Doris Karamatić introduced more than a hundred chefs from all over the country to the gala evening with a virtuoso performance. The program was hosted by Frano Ridjan, and the Emerald Hall turned into a stage where passion, work and dedication to cooking were celebrated. The guests were greeted by Ingrid Badurina Danielsson, Director of Gault & Millau Croatia, Valerija Milković from the Croatian National Tourist Board and Monika Udovičić, State Secretary of the Ministry of Tourism and Sports of the Republic of Croatia, and among the guests was Daniele Scaglia, Director of Gault & Millau Italy, whose first edition will be published in 2027.
The most important moment of the evening was the announcement of the Chef of the Year 2026, and the prestigious title was won by Stiven Vunić, owner and chef of the Zijavica tavern in Mošćenička Draga. The trophy was presented to him by Iva Kuhtić, marketing director of Président, the leading cheese brand in Europe. The Chef of the Year trophy comes four years after winning the G&M Great Chef of Tomorrow Trophy. It is a logical sequence that confirms the consistency of a chef deeply rooted in the Kvarner tradition and local identity.
"I didn't expect it and that's why this trophy means a lot to me, but it's even more important to me that it shows how much Croatian gastronomy is progressing. If we managed to turn a tavern on the beach into a restaurant that encourages guests to discover local fish and small producers, then I believe that the whole scene has the strength to grow in the same direction," said Vunić and especially thanked his wife Tea, with whom he is building his business story.
The Great Chef of Tomorrow 2026 trophy went to Ines Jurišić from Bistro Beška in Čakovec, and it was presented to her by Monika Udovičić, State Secretary at the Ministry of Tourism and Sports of the Republic of Croatia. "Every plate I make starts in the garden and ends in the memory of the guest. If Gault & Millau recognized that, then we know that we are going in the right direction," she said full of emotion.
The Young Talent of the Year 2026 trophy was won by 25-year-old Danijel Biro from the Josić restaurant and winery in Zmajevac, the first Baranja restaurant awarded with 4 G&M toques, and was presented to him by dr. sc. Irena Peršić Živadinov, director of the Kvarner Tourist Board – European Region of Gastronomy. The best pastry chef is Nika Čavlović (22) from the Zagreb restaurant ManO2, and the trophy was presented to her by Michal Suchanek from La Lorraine Bakery Group. The Chef of the Hall & Service trophy went to Robert Rojnić from the Viking restaurant in the Lim Fjord, and it was presented by Ivana Alilović, director of the Zagreb County Tourist Board. Trophies for a special experience were given to Tvrtko Šakota, owner and chef of the Zagreb restaurant NAV and Mario, Ivor and Svebor - father and sons - from the Primitivo picnic area at the Čudesna šuma family farm in Bilje. The trophies were awarded by Ingrid Badurina Danielsson and Dubravka Tomeković Aralica, Executive Director of Gault & Millau Croatia. Ivanka and Stjepan Grgos, owners of the Kod špilje restaurant in Otruševac, were declared the best chefs of traditional cuisine. The award was received by their daughter Ana Jakolić and chef Milan Jandrić, and the trophy was presented by Ina Sikirić Ivčić and Branka Martinac from the Zadar County Tourist Board. The Chef of Modern Traditional Cuisine trophy was presented to Magdalena Senjković (Vina Senjković Wine Bar, Nerežišća, Brač) by Mislav Matišić, director of the Osijek-Baranja County Tourist Board. The best POP (popular place) is Bota Šare Oyster & Sushi bar in Split, and it was handed over by Krešimir Šakić, director of the Šibenik-Knin County Tourist Board. In addition to the awards, the winners of the annual trophies received a gift of Vesna Miletić's book My Tač, published by Telegram.
Valerija Milković from the CNTB handed G&M bars with 4 toke to chefs of 16 of the best Croatian restaurants, and among them NAV from Zagreb and 360° from Dubrovnik also carry the highest rating in the Croatian edition of the guide - 18/20. In addition to a rich gift bag for the dinner guests, all restaurant chefs will have the opportunity to try the new cream and butter from the Président line for professionals - Professionnel.
The guests enjoyed the courses created by the chef of the Esplanade's restaurants Ana Grgić Tomić and guest chef Francesco Marchese from the Michelin-winning restaurant Fre within the Réva Resort in the Langhe region. With a welcome drink, premium prosecco Ruggeri Valdobbiadene Superiore di Cartizze D.O.C.G. Brut, small snacks were served – roasted asparagus, poached oysters and La Lorraine focaccia with herb salsa. Dinner began with smoked scallop tartare with caramelized carrots and carrot juice béarnaise with Erdoro Blend One 2023 from Mladina Cellars. This was followed by handmade Piedmontese ravioli del plin, filled with roasted meat and mascarpone in beef jus with Cuvée 2025 from the Josić winery, and an impressive Fassona fillet with flambéed marrow and croquettes with Piedmontese cheese bettelmata, paired with Barola Cannubi 2020 from the Réva winery. The menu was rounded off by chocolate flan with almond sponge, ganache with brown butter and orange sabajon with dessert wine Mediteran 2019 from the Kozlović winery. The gala dinner was served on the plates of the Duke Group, and during the gathering, the guests had the opportunity to find out details about Lexus' exclusive LM – Luxury Mover, a vehicle available for the first time in Croatia, and apply for a test drive.
The event was held under the golden patronage of Président, the leading cheese brand in Europe and Croatia, which supports the exchange of knowledge and the development of young culinary talents through its long-term cooperation with Gault & Millau Croatia. La Lorraine Bakery Group, Ruggeri, Réva, Josić, Kozlović and Podrumi Mladina wineries also played a key role. As a special partner, the promotion of the guide was supported by the Croatian National Tourist Board, and the Tourist Board of Kvarner, Split-Dalmatia, Zadar, Šibenik-Knin and Zagreb County, the Tourist Board of the City of Zagreb and the Tourist Board of Slavonia, Baranja and Srijem.
Gault & Millau Croatia 2026 among 422 restaurants, bistros, taverns, snack bars, POP bars and pastry shops, records 74 best-rated restaurants, 16 of which carry the prestigious 4 toks. Ten new laureates are the most eloquent proof that the Croatian scene is no longer just a few frequent points on the map. A new culinary renaissance is flourishing across the country, in the hands of chefs who know where they come from and exactly where they are going.
ALL GAULT&MILLAU CROATIA 2026 TROPHY WINNERS
- Chef of the Year – Stiven Vunić, Konoba Zijavica, Mošćenička Draga (3 toques / 16.5/20)
- Pastry Chef of the Year – Nika Čavlović, ManO 2, Zagreb (4 toques / 17/20)
- Young Talent of the Year – Danijel Biro, Restoran Vinarija Josić, Zmajevac (4 toques / 17/20)
- Great Chef of Tomorrow – Ines Jurišić, Bistro Beška, Čakovec (2 toques / 14/20)
- Special Experience – Tvrtko Šakota, NAV, Zagreb (4 toques / 18/20)
- Special Experience – Mario, Ivor & Svebor Romulić, Primitivo – Čudesna šuma, Bilje (2 toques / 13/20)
- Traditional Cuisine Chef – Ivanka & Stjepan Grgos, Gostionica Kod špilje, Otruševec (2 toques / 13/20)
- Modern Traditional Cuisine Chef – Magdalena Senjković, Vina Senjković Wine Bar, Nerežišća, Brač (2 toques / 14/20)
- Restaurant Manager & Service – Roberto Rojnić, Restoran Viking, Lim Channel (3 toques / 15/20)
- Best POP – Bota Šare Oyster & Sushi Bar, Split
