FOOD @ GRAPESTON
The chefs and guests rounding out the GrapeSton weekend will be serving up delicious food and drinks as we gather together to celebrate what is natural, slow and beautiful.
At GrapeSton 2024 Tvrtko Šakota and the team defined the GrapeSton menu just a few days before we gathered on Pelješac in April. They prepared food based exclusively on the surrounding terroir, and cooked everything on a woodfired grill.
Looking forward to tasting what the team comes up with for GrapeSton 2025!
TVRTKO ŠAKOTA
HEAD CHEF / RESTAURANT NAV
For Tvrtko, cooking free means that fresh, seasonal ingredients dictate what he does in the kitchen - no compromises. That he only uses local and organic whole foods goes without saying. At his Zagreb restaurant Nav, he lets the ingredients determine the menu, rather than the other way around. To borrow his words: content first, form second!
MARKO TURKOVIĆ
HEAD CHEF / BEKAL
A native of nearby Korčula, Marko is deeply familiar with the seasons, the foods, the wines and the customs of this place. He cooks and plays with fire - balancing on the verge of control as a chef. With no fuss, he seeks out what is essential and abundant, guided by the provenance and taste of ingredients and, of course, by the flame.
EKO ŠKOJ
OPG EKO ŠKOJ / ISLAND OF KORČULA
Home to 2.2 hectares of olive orchards and over 100 varieties of native plants and fruit trees, Eko Škoj is a Mediterranean treasure trove, carefully managed by ecological principles and guarded by ancient stone walls. Run by Diana and Jelena Marović, a mother and daughter team, Eko Škoj will fill your pantry with organically grown local delicacies: extra-virgin olive oil, marmalades, grappas and liquors, teas, traditional sweets, herbal macerates and pickled products.
COGITO COFFEE
COFFEE ROASTERS / ZAGREB
With deep roots in the Zagreb community, Cogito has been sourcing, roasting, and serving delicious coffee for nearly a decade. At Cogito, ‘specialty’ means a commitment to fair prices for coffee farmers, enabling best agricultural practices and high-quality coffee. Of course, it also means a dedication to excellence in roasting, brewing, and serving coffee to their customers. The Cogito team is excited to hang out with the crew at GrapeSton, serving and enjoying great coffee and wine together.
KUMPARIČKA
GOAT FARM AND ARTISAN CHEESE / ISTRIA
From the wild pastures of eastern Istria come organic and unpasteurized goat cheeses of the highest quality. These artisanal cheeses capture all the best qualities of the local flora and fauna - from the soil underfoot, to the plants growing, to the grazing goats. Besides, these are cheeses that change through the seasons of year, just like the landscape. Kumparička is home to 250 happy goats and their caretakers - people who live by slow food principles. Even if you haven't yet had the chance to savor a farm feast at Kumparička or to meet their baby goats, come to GrapeSton to enjoy their selection of cheeses and have a taste of Istria.
SALO
FARM-TO-TABLE BAKERY & BISTRO / ZAGREB
The Salo team aims to bring truly local, living foods back to the table. Salo elevates regional ingredients and food traditions, meaning that its whole grain sourdough breads, breakfasts, snacks, and brunches are all a modern take on centuries-old Croatian recipes, some of which use pork backfat or “salo“ instead of butter. Honey, grains, milk, vegetables, fruits and nuts - the growers and farmers standing behind these products are the most important part of Salo’s story. At Salo, the terroir of every single ingredient is meant to be tasted and appreciated.
HAPPY CITRUS
OPG KRSTIČEVIĆ / METKOVIĆ
Mandarines. Lemons. Figs. Marmalades. Jams. Juice without added water or sugar. Meet the happiest citrus fruits from just up the coastline in the Neretva River Valley. Young Klaudija Krstičević took over her family farm and turned it into an ecological haven that is quickly gaining European repute. Nothing beats the pure concentration of sunny sweetness and freshness in these citruses and all the wonderful delicacies made from them.
KULINA NOVA SELA
PRŠUTANA 'KULINA NOVA SELA' / NOVA SELA
Near the Neretva River estuary is Kulina Nova Sela, the only facility for prosciutto production in the far south of Croatia. The traditional way of drying in the salty Neretva valley winds, smoking on wood, and the unique aroma of Ston salt give this prosciutto a taste that evokes snacking by your grandparents' fireplace. In every bite, you will taste thirty years of experience in the production of dried meat delicacies. Of course, expertly paired with natural wines from GrapeSton participants.
BRAĆA LAZIĆ
ŠKOLJKARSTVO BRAĆA LAZIĆ / BRIJESTA
The flat oyster, Ostrea Edulis, has been cultivated in the Ston Bay for centuries. At GrapeSton, the Lazić brothers, who are local shellfish producers, will open the freshest oysters for you with ease - in just two moves - and serve them with a drop of lemon. The taste is the essence of the sea and hides a sweet note that, together with glass of natural wine, fills you with pleasure.
