During the rapid growth in the popularity of top gastronomy and the development of gastro tourism, it was easy to recognize the success of hoteliers who recognized the true importance of this service. Although, for many, gastronomy is still not the main motive for visiting a destination when compared to natural beauty, sports activities and spas, a good dinner in a great atmosphere after an unforgettable day on vacation is definitely a crucial added bonus.
Veljko Ostojić, director of the Croatian Tourism Association; Tomislav Popović, CEO of Maistra; Zrinka Bokulić, CEO of Aminess Hotels & Campsites; and Tullio Fernetich, president of the San Rocco Heritage Hotel, spoke about why gastronomy is increasingly recognized as a key segment of the luxury hotel industry and where Croatia is in this regard, on the panel Gastronomy – a key element of top hotels, moderated by Nevena Rendeli.
“Gastronomy has been an important aspect of what Istria has been offering for many years but this has gradually begun to wane. This is precisely why we at Maistra thought that Rovinj and Istria deserved another big boost, especially during the COVID-19 crisis when most facilities were empty. We are increasingly witnessing that the world’s most elite hotels are trying to further establish themselves through gastronomy, which is why they bring in top chefs. We also strive to provide our region with the highest quality culinary experience within our hotels. We feel that having a prestigious Michelin star is, of course, a very important mark of excellence that carries a much broader significance,” said Maistra CEO Tomislav Popović.
“It is extremely important for the entire company that Rovinj is established as a culinary destination and becomes a gastronomic brand within Europe. Therefore, at our hotels, we do not only focus people exclusively towards destinations within the Maistra portfolio, but rather we try to recommend our guests tour and explore everything that this area has to offer,” said Popović.
Veljko Ostojić, director of the Croatian Tourism Association, also spoke about the recognizability of Istria’s cuisine, emphasizing that the gastronomic phenomenon of Istria is not a coincidence, but the result of a process that has been going on since the mid-1990s. “When you have people who want to learn, develop and make strides, then anything is possible. Moreover, I think that Croatia currently has far greater culinary potential than what is currently provided. We all need to be aware that we must learn every day and be open to new ideas, because we cannot offer standard international dishes and expect a certain level of recognition for quality and indigenous cuisine. All our regions are definitely on the right track, but the differences are primarily in the dynamics of development of local economies and especially in the development of tourism,” said Ostojić.
One of the main conclusions of the panel is that each Croatian region has its own characteristics that are attractive enough and firmly rooted in tradition to be able to attract significant international attention and recognition, but the realization of this primarily depends on their presentation. Given that tourists are mainly in the hands of hoteliers, the panelists agreed that the key to success lies in providing their guests with a rich choice and to strike a balance between local and popular dishes. This leads to the conclusion that hoteliers and restaurateurs are the greatest ambassadors of domestic products, since hotel restaurants are the most important places where guests can get to know indigenous products. Croatia already has a respectable number of Michelin-starred restaurants, and thus great potential for the arrival of new, world-famous chefs.
