This morning, the fourth Weekend Food Festival was officially opened in the old Tobacco Factory in Rovinj – a festival that brings together leading figures from the regional and global gastronomy scene. In a city that has, in recent years, become synonymous with top-tier cuisine, the festival doors have opened to a weekend where knowledge meets pleasure, professionals connect with audiences, and food unites those for whom it is both a profession and a passion. With more than 30 panels, masterclasses, and lectures, the festival will once again be a hub for discussions on new trends, sustainability, innovation, and many other topics.
“It’s a pleasure to be back on this stage for the fourth year in a row. I hope we’ve managed to raise the bar even higher this year. Ahead of us are two days of top-tier programming and evenings filled with fun – a recipe that never fails here in Rovinj,” said Tomo Ricov, founder and director of the Weekend Food Festival. Festival director Darko Ivančević wrapped up the opening by presenting the festival’s concept through the word CHEF.
“C – for connect, because we truly want everyone here to connect. H – for a holistic approach, because food is not just what’s on the plate. E – for experience, as we want you to engage all your senses and go home with an unforgettable memory. F – for fun, because fun is always an essential part of everything we do. We have two amazing days ahead of us,” said Darko Ivančević, Director of the Weekend Food Festival.
In the panel Food, Security and Capital powered by BOSQAR Invest, Stjepan Orešković, founder and majority shareholder of BOSQAR d.d., shared his reflections on the food sector as a strategic domain, while also offering insight into his own professional journey — from medicine and education to investing in the food industry. Orešković highlighted food and water as the most important resources of the future.
“If you don’t have control over water and food, you don’t control your own survival. That’s fundamental. Today, sovereignty means access to food, water, and energy,” emphasized Orešković. He added that for business, the best kind of state is one that’s invisible – stable, predictable, and unobtrusive. And for society, the best kind is one that relies on scientists and entrepreneurs. With those very words, Orešković explained BOSQAR Invest’s entry into the food sector.
“No one has ever succeeded without paying attention to two things – acquisitions and organic growth. If you don’t understand that, you will fail. The system has to be alive,” Orešković added.
How do you turn your passion into a business? That was the question opened by the panel Small Among the Big Ones – Visibility, Authenticity, and Perseverance. Tijana Bogdanović, founder of Morning Lab, Maja Fertalić, founder of the Nutty brand, and Antonio Matušan, founder of the startup Crumbs, shared their answers. Through personal stories of persistence, building recognition, and tackling the challenges of entering the market, the panel offered concrete examples of how small brands with big ambitions are built.
Helping them along the way was the FoodTech Startup Competition – a contest that for the fourth year in a row brings together innovators from the food and hospitality sectors. Applications for this year’s edition officially opened today and will remain open until July 31. Their journey is a testament to how curiosity, courage, and the right platform can turn passion into a sustainable project.
While discussions were taking place in the Vikend Hall, the rest of the venue pulsed with the energy of the festival. From the early morning hours, masterclasses and showcooking sessions have been in full swing, once again drawing large crowds of visitors. The halls are packed, the audience is actively engaged, and chefs, sommeliers, and bartenders from across the region and beyond are demonstrating techniques, concepts, and ideas that push the boundaries of gastronomic creativity. One of the standout sessions was the masterclass Natural Wines – Description, Style, and Market Positioning by Istra Natural, which offered a deep dive into the world of wines made without additives or intervention. Attendees had the chance to learn what natural wines truly are, the methods used in their production, the stylistic profiles that can be identified – and how these wines are positioned in the market. More about natural wines will be showcased at the Istra Natural festival, making its debut at the Weekend Food Festival. It will be open on Saturday, April 12, from 11 AM to 6 PM.
Friday’s program will conclude with the star of this year’s Weekend Food Festival – the legendary chef Marco Pierre White, who will be interviewed by Mate Janković, chef and owner of the restaurant Sol.
Meanwhile, the festival zones are buzzing with life. The Weekend Food Market has been transformed into a vibrant hub of bites and socializing, while RANGITE! – Istrian Food Market celebrates Istrian tradition through authentic flavors, wines, and locally produced goods. The Expo Zone offers a showcase of the latest innovations from the world of food, beverages, and technology, and the Make It Count Bar is the go-to spot for relaxed evening hangouts. For those seeking an exclusive gastronomic experience, Weekend Food x Noel by Ivan Temšić delivers a fine dining journey led by the Michelin-starred chef.
The Weekend Food Festival continues tomorrow, bringing new panels, flavors, guests, and opportunities for learning and connection. For more information about this year’s Weekend Food Festival, visit the official festival website or follow along on social media, Instagram, TikTok and Facebook.
