Mateo Meković is a talented and innovative chef at the renowned Waldinger restaurant in Osijek, Croatia. Known for his creative approach to traditional Croatian cuisine, Mateo has made a name for himself by incorporating local ingredients and modern techniques into his dishes.

Criss-crossed by the Drava, Mura, and Sava rivers, Central Croatia is a region of breathtaking natural beauty, where unspoiled landscapes blend seamlessly with thermal springs and rolling hills adorned with vineyards.

Zagreb County is a place where sustainable living and heartfelt tradition come together, weaving an experience that feels as genuine as the land itself.

Commonly known as fajferica in Croatian and recognised by the Slow Food network, the Black Slavonian pig, together with the Lasasta Mangulica breed, is the main ingredient used in kulen, the finest and most renowned cured meat delicacy in the whole of Croatia.

Blue sea, hills, food, history: Istria is a magical and lively borderland, loved by those who dream of unspoilt beaches, of course, but also by foodies who here find a rich and varied gastronomy.

Lika is one of the less populated regions of Europe.

In terms of its geographical location, Kvarner is a Croatian region bordered by Dalmatia to the south, while its northern section can be considered to be a continuation of Istria, from which it is separated by the Učka mountains.