FOOD @ GRAPESTON
The chefs and guests rounding out the GrapeSton weekend will be serving up some delicious food and drinks as we gather together to celebrate what is natural, slow and beautiful.
Tvrtko Šakota and guest chefs Luka Košir (Grič Restaurant) and Jakob Pintar (TaBar) will be tapping into the extreme microseason, defining the GrapeSton menu just a few days before we gather on Pelješac. They will be preparing food based exclusively on the surrounding terroir, and will be cooking everything on a woodfired grill.
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!
LUKA KOŠIR
HEAD CHEF / RESTAURANT GRIČ
Luka Košir is known for his creative and avant-garde approach to reimagining local, traceable and sustainable cuisine. His journey started at his family's restaurant before working at the renowned JB and Harfa restaurants in Ljubljana, Slovenia. This experience inspired the crafting of his own narrative, inspired by Nordic cuisine, focusing on transforming seasonal ingredients and traditional food conservation techniques. His ingredients are sourced from his garden and eco-certified duck farm, nearby woods, streams and meadows, local suppliers, hunters and the wild fishermen of the Adriatic, all of which results in never-before-tasted combinations.
JAKOB PINTAR
HEAD CHEF / TABAR
Jakob Pintar leads the team at TaBar, an innovative ingredient-forward tapas restaurant in Ljubljana, Slovenia. After working for a number of renowned European chefs, he returned to his native Slovenia where he is establishing his identity based on thoughtful, seasonal, and regionally-relevant plates, crafted with an obsessive curiosity and dedication to detail.
COGITO COFFEE
COFFEE ROASTERS / ZAGREB
With deep roots in the Zagreb community, Cogito has been sourcing, roasting, and serving up 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.
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 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.
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.