Croatia continues to shine with its growing number of MICHELIN Stars

"On Korčula’s seafront, a pine‑shaded terrace just steps from the water frames chef Marko Gajski’s Dalmatian‑rooted, seasonally driven cooking—enriched by Italian, French, Turkish and Austrian influences—and a deep commitment to sustainability; island produce and a parade of native olive oils from Korčula and the Pelješac peninsula underpin signatures like his Mediterranean‑accented prawn gyoza that uses every part of the prawn (meat for the filling, the head for a sauce and butter, the shell as a powder) with oven‑dried cherry tomatoes and marinated kohlrabi, and an elegant Starter reimagining Komiška pogača with confit tomatoes, onion marmalade, dehydrated‑and‑fried crackers, caper powder, garlic cream and fresh oregano, all supported by close relationships with small producers such as Eko Ško, Bosnić dairy and Komparak farm; head sommelier Dinko Lozica leads creative pairings anchored in southern Dalmatian varieties like Pošip, Grk and Plavac Mali, reflecting a wine culture that’s both proud and resilient." - Annalisa Leopolda Cavaleri