Chef Andrija Jenjic

I come from a small area and hinterland of the Dalmatian hinterland which is rich in forests, rivers, farms and fields. As a child and now an adult I have gone through all the stages of farming, fishing and butchering which have helped me in my further progress in cooking. My belief is that no matter how much skill you have in the kitchen, without the right and precise measurements, absolutely nothing can be done. Working in restaurants with a fish or meat theme, I came to the hunting skills that I use today. Restaurant service is becoming a routine in which people cannot achieve the comforts like in private dinners, they are and must surpass the service of a restaurant. What is the point in everything if we do not achieve an unforgettable experience for both of us, presenting Croatia in the best way possible, as it is with all the delicacies that the fields, sky, forest and sea bring us.