The Signature Dish 2026
Science on the Plate - The Fifth Taste
A Mediterranean Manifesto for the Future
The Mediterranean has always been more than a destination.
It is a living landscape shaped by the relationship between nature and people, where biodiversity, culture, craftsmanship and gastronomy have evolved together for centuries. Every ingredient carries the memory of a place, every recipe reflects generations of knowledge, and every shared table tells a story of coexistence.
Today, that story is changing.
Climate change, rising sea temperatures and the spread of invasive species are transforming Mediterranean ecosystems in ways that will influence not only the environment, but also agriculture, fisheries, tourism and gastronomy. These changes are no longer visible only to scientists. They are becoming part of everyday life.
Science on the Plate was created to make these changes understandable through one of the most universal human experiences: food.
Developed as an interdisciplinary platform, the project brings together scientific research, fine dining, sustainability, culture and tourism to explore the future of the Mediterranean through a new perspective.
JEFFREY VELLA
from Cap Aureo Restaurant – Grand Park Hotel Rovinj
DANIJEL & ILJA ĐEKIĆ
from Monte Rovinj
DAVID ŽEFRAN
from Restaurant Milka
MARINA GAŠI
from Marina Restaurant
MAŠA SALOPEK
from Cap Aureo Restaurant – Grand Park Hotel Rovinj
The Fifth Taste
The Fifth Taste is not a flavour. It is awareness. Each course invites guests to look beyond the plate and discover the ecological relationships that shape our landscapes, seas and food systems. Ingredients become stories, dishes become interpretations, and dining becomes an opportunity to reflect on the future of the Mediterranean. Rather than presenting invasive species as culinary curiosities, the project interprets them as indicators of environmental transformation. They reveal how ecosystems adapt, how biodiversity changes and how climate is already redefining the Mediterranean we know today.
Where Science Meets Gastronomy
Science on the Plate is founded on the belief that knowledge has the greatest value when it is shared. Scientific discoveries leave the laboratory and become tangible through gastronomy, storytelling and sensory experience. Fine dining becomes a language capable of communicating complex environmental challenges in ways that are accessible, engaging and deeply human. The project is developed through the collaboration of researchers, chefs, tourism professionals, local producers and educational institutions, creating a unique dialogue between science, creativity and practice. At its heart is Chef Jeffrey Vella and the team of Cap Aureo Signature Restaurant, whose culinary vision transforms scientific knowledge into a refined gastronomic experience, while preserving the authenticity of Mediterranean ingredients and traditions.
Inspiring Future Generations
The future of the Mediterranean depends on the people who will shape it. For this reason, Science on the Plate actively connects science with education, involving students of the Eugen Kumičić Secondary School in Rovinj in workshops, discussions and collaborative activities alongside scientists, chefs and industry professionals. The project also celebrates the knowledge of local producers and long-term partners, recognising that sustainable innovation can only emerge through collaboration between research, education, gastronomy and responsible food production.
More Than a Dinner
The Signature Dish has always celebrated Istria through gastronomy.
Science on the Plate takes that vision one step further.
It transforms the dining table into a place where science meets culture, where heritage inspires innovation and where conversations about biodiversity, sustainability and the future of the Mediterranean begin.
Because understanding nature is the first step towards protecting it.
