Stiven Vunić, Gault&Millau Croatia Chef of the year 2026: I move at a snail’s pace because I don’t believe in overnight success
Four years ago, he won the G&M Croatia “Great chef of tomorrow” award, and this year Stiven Vunić became – Chef of the year. The owner and chef of the Zijavica tavern in Mošćenička Draga, who has been building his culinary path for 15 years alongside one of Europe’s most beautiful beaches, has always had a clear goal: a restaurant with a small number of top-quality, carefully designed dishes that emphasize the quality and authenticity of ingredients. Over the years, Stiven has consistently combined fine dining, local identity, and a long-term vision for restaurant development.
“Why me as Chef of the year? Probably because I’m honest in everything I do, and my principles are continuity and quality. I’ll tell you honestly – I move at a snail’s pace, because I don’t believe in overnight success,” said chef Vunić. He didn’t expect the award, but at the same time, he is aware of what he and his restaurant represent on Croatia’s gastronomic map. The trophy means a lot to him, but even more importantly, it shows him how much Croatian gastronomy is progressing. And he didn’t end up in this field by chance.
At the age of fourteen, while working his first seasonal job in a restaurant, he realized what he wanted to do. He began saving for his own restaurant while he was still a student in waiter training school, and he developed as a chef at the Culinary Institute Kul IN in Sisak.
His cuisine is deeply rooted in the gastronomic tradition of Kvarner: he grew up in a fishing family, and his father is one of the longest-serving scampi fishermen in the region. Because of that, he has a deep understanding of fresh fish and the culinary potential of seafood. He systematically promotes the best local ingredients through dishes that rely on tradition but are technically and aesthetically modernized. In doing so, he contributes to preserving local gastronomic heritage while positioning it at a high level of modern cuisine. For his role in promoting regional gastronomy internationally, he has been appointed ambassador of the “Kvarner – European Region of Gastronomy 2026” project.
Another key reason why Vunić deserves the Chef of the year title is the continuous development of the Zijavica restaurant, which he has gradually and thoughtfully transformed over fifteen years – from a classic offering of pizza and pasta into one of the most interesting seafood restaurants in Kvarner. This evolutionary approach demonstrates professional maturity, a clear vision, and strong dedication. On this journey, he is accompanied by his wife Tea, who switched from a career in hairdressing to pastry-making, and is now responsible for desserts in their small family “flavour workshop.”
“If we managed to turn a beach tavern into a restaurant that encourages guests to discover local fish and small producers, then I believe the whole scene has the strength to grow in that direction. The standard I strive for is never to make anything worse than what I do best – to achieve seriousness and quality in every dish. I eat in my restaurant every day to check the quality of what we offer to guests,” said Stiven Vunić, who most enjoys high-quality fish simply prepared on the grill at Zijavica.
Despite everything he has achieved, Vunić continues to invest in knowledge. In addition to exploring flavours on his private travels around the world, he regularly stages in top European restaurants to learn new techniques and approaches, which he then interprets through his own signature dishes at Zijavica. This year, he also agreed to participate in the TV show “Game of Chef,” not out of a desire for self-promotion, but because he is versatile, curious, restless in spirit – and eager for excitement beyond the restaurant business.
