Marcela Orośi is performing during the event. Her voice does more than entertain — it transforms the atmosphere. Each note is placed with care, each pause rich with meaning. Like the Istrian coast, her repertoire shifts between the surprising and the familiar, dissolving the line between artist and audience. Her music lingers long after it ends — unmistakable, unforgettable.
The Signature Dish 2026
Science on the Plate - The Fifth Taste
A Mediterranean Manifesto for the Future
Večer će ponuditi jelovnik od četiri slijeda, svaki kreiran od strane drugog cijenjenog chefa. Svako jelo ističe jedinstveni pristup chefa održivosti, kreativnosti i lokalnim resursima, spajajući okus s ekološki prihvatljivim praksama.
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
What awaits you
Four-Course Culinary Experience
This is not a themed dinner but a cultural act — heritage expressed through gastronomy. Ingredients are local, methods respectful, waste minimal. The story is inherited, protected, and offered with care. Like Michelangelo painting the Sistine Chapel, these chefs create not in pigment but in memory. In a fast world, this is a choice to slow down — to see, to taste, to remember.
A Sacred Heritage, Served
This year, fine dining becomes a lens on sacred heritage. Inspired by Istria’s church frescoes, we translate image into flavour, pigment into texture, devotion into service. The table becomes a nave; each course, an act of memory. The result is a contemporary rite — respectful, radical, and just absurd enough to matter.
The Heart of Istrian Wine
Veralda Winery, family-owned since 1938, crowns the hills of northern Istria with 25 hectares of organic vineyards. Celebrating Malvasia Istriana, Refošk, and Teran, Veralda won global acclaim in 2016 when its “Istrian” Refosco earned Decanter’s Platinum Best in Show. Innovators at heart, they introduced the first Teran rosé and sparkling wines, guided by a philosophy that favors emotion over technique—offering true pleasure in every sip.
