Second part of the article written by Nika Borovac for punkufer.dnevnik.hr on the novelties on the restaurant scene in Korčula.
Vrnik is not the only new venture in Pero Lozica's growing business empire at Korčula: at one of the most exclusive locations in the Korčula Old Town he's opening the restaurant De Canavellis, which will aim to combine fine dining and first-class fish dishes, depending on the wishes of the guest, and the time they want to spend in the restaurant. The name of the restaurant is owed to Petar Kanavelić, one of the greatest Croatian writers of the 17th century and the last male heir of the old, very rich and distinguished Korčulan noble family. There has been a restaurant for a long time at that location, unfortunately closed for the last season, called Kanavelić, so now it will re-open with an Italian twist. At least in the name. On the promenade with the same name, at the time of sunset, you'll be able to enjoy a drink with the view of the Sun descending into the sea in the Pelješac channel - whether it's a wine from a carefully selected wine card, or one of the cocktails created by Marijan Maksan, who made a name for himself mixing remarkable drinks in Dežman bar in Zagreb.
In addition to young chefs Igor Gudac and Matija Kruhonja, who Lozica brought to Korčula to offer some top cuisine at Stupe in their restaurant, Matija Bogdan, remarkable young chef of fantastic positive energy comes to Korčula this year. After having worked in two top restaurants in Zagreb, Baltazar and Dubravkin put, he worked with Daniel Patterson in San Francisco, and then spent two years at The Ledbury, a British restaurant with two Michelin stars and the title of one of the World’s 50 Best Restaurants. He managed to survive the insane tempo of the London-based restaurant and perfect his knowledge, and after Korčula he'll be going back to his mentor Brett Graham, this time to the role of the sous chef (but that's a whole different story).
Bogdan announced that he's looking forward to the chef's table at the top of the wall near Kanavelić, a next step for Korčula's restaurant, eagerly anticipated. Pero Lozica confirms that the overall level of cuisine to be presented at the restaurant will be a step forward: "It's not easy, being a chef on a small island. You live here like on a boat, and to succeed, you need to have the positive energy. They have to help each other out, and accept the fact that a bad day happens to anyone. Young chefs here are not vain, they communicate with each other and send guests to the other restaurants. There's nothing I like more then when I recommend Maha or Mate's to a guest moored at my dock, and they return thrilled for the experience", Lozica explains, adding that the new wave of tourism has arrived on Korčula, and that it's key to remain true to oneself, and continually convert one part of your own life into magic for the guesrs.
Korčula used to have that stigma for years, that it's just a transit port for one night tops, where there's no top gastronomy. Younger generation, helped by several older professionals, fixed that. Today Korčula is an excellent place for the nautical tourists, who wish to spend time on sea, in the town but also in the villages. Rural tourism was also elevated to the high level, and that's something we need to be proud of. But also, we need to complete the story of gastronomy on the island by entering the guest's head and giving them what they desire. We can achieve that by opening as many as possible smaller, charming places, where the guest will be able to visit for seven days and fulfil those needs. The development of the safe nautical infrastructure, acceptable to the owners of the boats has to be everyone's goal.
The development of the cultural content on the island is also important: film and baroque festival, exhibitions and concerts are added value, as are any other additional events which will take place, lifting Korčula to the cultural level we desire. What is important to stress is that Korčula has started living in the winter as well. It's the only island on which there's a skating rink two years in a row, an Advent fair was organized, as well as the high-quality New Year's Eve program. I think we have all that's necessary to have a season lasting for 6 months, with additional out-of-season and niche events. More young people should participate, and that way we can convince the guests to stay longer - through the historical, cultural, gastronomical and eonological features of Korčula" - Pero Lozica says, adding that he's registered the brand "Flavours of Korčula". The products from the island, such as the selected olive oils, jams, liqueurs, dehidrated tomatoes etc will be offered as an gastronomical souvenir. He also hinted at the premium brand, called Korkyra Melaina, which means Black Korčula, after the ancient Greek name for the island, planned to be sold in a numbered black box with just the best products.
"Everyone who comes here gets infected by Korčula virus. It takes you over, and you fall deeply in love", Lozica concludes.
