September 7, 2018 - What does dinner look like when you have four Michelin star and five of Croatia's top chefs preparing a 10-course dinner? A course by course photo special from the 25th anniversary of Restaurant Festa on the Kornati island of Zut.
As we reported yesterday, one of the most remarkable restaurant anniversaries in Croatia was celebrated this week, as Restaurant Festa on the island of Zut celebrated 25 years of hospitality. While many Croatians have made that milestone, not so many began life on an uninhabited island with no water, electricity or ferry, at a time with the country was at war. You can read more about the remarkable Festa achievements here.
To celebrate, the Festa team brought four Michelin star chefs and five of Croatia's top chefs to help their own outstanding chef prepare a culinary feast for their guests. The theme of the main 10-course dinner was bluefish and deep sea fish in high-end gastronomy.
This is what happens when you bring ten outstanding chefs together on a gorgeous island on the Adriatic and task them with preparing one dish each in a 10-course special, with a choice of three wines per dish. Fabulous.
A dish by dish presentation.
Red mullet with zucchini cream, goat cheese and onions.
Wines - Nino Franvo prosecco, Whispering rose, Sladic marastina.
Chef - Giuseppe Costa
Shark confit with onions, cream and samphire.
Wines - Primo Degarra, Zilavka Krs, Grasevina Mitrovac
Chef - David Skoko
Mussels with potatoes and seaweed.
Wines - Nino Franco rose, Sladic rose, Pascal Sanerre
Chef Felice Sgarra
Stingray boiled Kornati-style, fava beans.
Wines - Debit, Pascal Jolivet Pouilly Fume, Degara rose
Chef - Zoran Jajac
Macaroni sformantino with onions, aubergine, pistachio and tomatoes.
Wines - Lasina, Ines u bijelom, Suncic pinot noir
Chef - Vinod Sookar
Monkfish tripe with Island Pag cheese, caramelized ice cream.
Wines - Krauthaker Manconi, Suncic Chardonnay Opoka, Roxanich Milva
Chef - Hrvoje Zirojevic
Hake with Zut almonds and mullet caviar
Wines - Ruinar rose, Sladic plavina, Degara posip
Chef - Cristian Torsiello
Conger- skin in smoked jus, pancetta and herb scented crumbles, roast pumpkin and grape reduction.
Wines - Postup Marc Mrgudic, Simcic Pinot grigio, Ruinart R
Chef - Dino Galvagno
Burned amberjack in butter with white beans puree, roasted leek, cepes mushrooms.
Wines - Benmosche Zinfandel, Blatina Skegro, Roxanich Super istrian
Chef Tom Gretic
Apricot creme brulee, olive oil honey crumble, lavender goat cheese ice cream, pomme granade mousse, thyme meringue, apricot sorbet, fig ice cream, fresh figs, fresh apricot.
Wines - Moscato Mrgudic, Krauthaker berba prosusenih bobica, Degarra
Chef - Josip Vrsaljko
