Tourist Board of Zadar County - partner in the launch of the Gault&Millau Croatia 2023 guide and award gala dinner

The smell of the sea, the strength of the mountains and the endless archipelago attract more and more guests who appreciate the authentic delicacies and wines of Zadar County. Rich resources, farming tradition, great potential in organic production, and the range and quality of service make Zadar County one of the most desirable Croatian tourist regions.

It encompasses as much as a fifth of the Croatian coast, which makes it the most indented coast on the Adriatic. Hundreds of islands and their coves have protected fishing boats for centuries, and the tradition continues today because Zadar County in its ecologically safe environment holds more than three quarters of Croatian fish production.

There are more and more wineries and tasting rooms in the wine-growing sub-region of Northern Dalmatia, where a real small renaissance is taking place in the Croatian wine scene. Small boutique producers guarantee excellent wine quality with modern production processes. Even 30 percent of the producers in this area have the eco label, which makes this region one of the world's top wine producers.

In Zadar County, on the island of Pag, some of the most famous Croatian delicacies are produced - Pag cheese and Pag lamb. These two dishes have a special taste thanks to the strong wind called bura, and both carry a protected label of authenticity at the level of the European Union.

In this region, as in the entire Mediterranean, fish, wine and olive oil are the basis of every feast. Pots and glasses hide the true richness of the variety of natural treasures and foods grown on the coast, in the hinterland and on the islands. It is the only Croatian region that can boast of harvesting grapes, olives, figs, sour cherries and - salt. Tourist Board of Zadar county connects local agricultural production and offer with tourism through many activities. It is an integral part of the European green plan and strategy From field to table, the goal of which is the transition to sustainable production and consumption, that is, the construction of a food chain that benefits consumers, producers, the climate and the environment.

Contemporary gastronomy is particularly important in this, because all these local, indigenous foods are a great inspiration to chefs and restaurants in Zadar County, whose creativity and quality grow year by year. As many as 19 restaurants from Zadar County were included in the new edition of the Gault&Millau Croatia 2023 guide, and the restaurant Foša was rated the best: with 16 out of 20 possible points, the restaurant team earned 3 toques. It is followed by restaurant Griblja from Sukošan and its chef Braco Sanjin with 14/20 score and 2 toques, and Niko from Zadar headed by chef Vesna Bulatović also with a score of 14/20 and 2 toques. Konoba Didova Kuća from Šimuni on the island of Pag and chef Gordana Fabijanić, and restaurant Kornat from Zadar and chef Damir Stoiljković Pierino each have 13.5/20 points and 2 toques. Restaurant Maškovića Han from Vrana, whose kitchen is run by chef Ante Čudina, also won 2 toques and 13/20 points .

Saša Began, who has been a chef at Foša restaurant in Zadar for six years, had a special reason to celebrate at the annual awarding ceremony for the best chefs and restaurants, held at the Esplanade Hotel. Along with Aleksandar Grubić, the chef of the restaurant Badi from Umag, chef Began also won the Gault&Millau Croatia 2023 Trophy of Great Chef of Tomorrow. Chef Saša Began often shows his creativity and skills at various events organized by the Zadar County Tourist Board and is one of the best ambassadors of the gastronomy of his region.