The art of preparing Imotska Torta, a ceremonial round cake made from shortcrust pastry with a rich filling and a distinctive crown-shaped decoration, requires specific skills, knowledge and carefully selected ingredients. Imotska Torta is prepared as an expression of identity and as a symbolic culmination of celebrations marking major life events and annual family customs among the inhabitants of the town of Imotski and the wider Imotski region. This part of the Dalmatian hi

For Valentine’s Day, Esplanade Zagreb Hotel presents a special offer that brings together refined experiences and tender romantic moments. On Saturday, 14 February 2026, in the red-lit ambience of Zinfandel’s Restaurant, guests are invited to enjoy a five-course gala dinner accompanied by a welcome glass of sparkling wine, the soft glow of candlelight and romantic piano music. For the occasion, Esplanade’s Chef Ana Grgić Tomić has created a selection of delicacies designed to

Chef Miroslav Janjić, Executive Chef at Keight Hotel Opatija (Curio Collection by Hilton), has received the most prestigious recognition within Hilton’s global network – the 2025 CEO Light & Warmth Award. Selected from more than 800 nominations, Miroslav was chosen as the recipient of Hilton’s highest honour, celebrating exceptional individuals who embody warmth, hospitality and excellence in their everyday work. Through his leadership, Miroslav actively fosters an environmen

In Kastav, gastronomy is not seen as an add-on to the offer, but as its very foundation. Here, cuisine emerges naturally from the landscape, forests and changing seasons, while local chefs do not mechanically reproduce tradition but thoughtfully reinterpret it on the contemporary plate. This very idea lies at the heart of Kastafski obed, a gastronomic initiative that makes local classics more accessible and closer to everyone who experiences Kastav – or is only just discoveri

The gastronomic story on a Slovenian plate is told through compact schnitzels, refined sauces and štruklji. Unlike in Croatia, where štrukle are a dish in their own right, traditionally served in clay pots or in soup, Slovenian štruklji resemble pale, delicate roulades that melt in the mouth as you mix them with sauces and meat. There is hardly a home cook who does not have her own recipe for štruklji (most often passed down from generation to generation), and besides secret