A special edition of JRE Croatia’s traditional Talent & Passion event took place on 17 October at Vršilnica in Zaprešić, as part of the From Soil to Signature project, implemented by the Zagreb County Tourist Board in cooperation with JRE Croatia and with the support of the Croatian National Tourist Board. This year’s theme, ŽETVA (Harvest), transformed Zagreb County’s local produce, wines and authentic flavours into a full-day gastronomic experience.
For one day, Zagreb County brought together some of Croatia’s leading chefs and sommeliers, local winemakers and producers, and guests from the gastronomy, tourism and media sectors. Talent & Passion 2026 – ŽETVA formed part of Sustainable AgriGastro Innovation Hub – From Soil to Signature, a project dedicated to strengthening connections between local producers and the hospitality sector while developing a stronger, more distinctive gastronomic identity for Zagreb County.
The programme took guests on a “from field to table” journey, beginning with encounters with the people behind the ingredients, moving through the creative interpretations of JRE chefs and carefully selected wines, and culminating in a shared fine-dining experience at the heart of Vršilnica.
The event began with welcome bites. Konoba Boba prepared pike-perch ceviche paired with Kurtalj Cuvée Prestige, while Navis served pumpkin tartare accompanied by Jagunić Blanc de Noir. From the start, the dishes brought together products from Crna Mlaka, Philipecz, OPG Ivica Cesar, and Igomat with the distinctive culinary approaches of JRE chefs.
Following the official opening, Vršilnica was transformed into an interactive gastronomic setting where guests could move freely between chef stations, local producers and wine tastings.
Across zones inspired by pastures, fishponds and forests, JRE chefs presented six different interpretations of Zagreb County’s culinary heritage and local ingredients. Lešić Dimitri prepared ham and horseradish paired with Šember Rizling Vučjak, while San Rocco served veal ribs with fresh curd cheese and pickled apple, accompanied by Voštinić Klasnić Škrlet. In the Fishpond Zone, Pelegrini presented a fisherman's take on the traditional greblica pastry with trout, paired with Režek Zeleni Silvanac. Meanwhile, Zijavica served trout, pumpkin, fresh Zagreb cheese, and chestnut alongside Mladina Sauvignon Blanc Classy. The Forest Zone featured Villa Rova’s acorn flour lángos with goat’s cheese and grilled mushrooms,, paired with Puhelek Purek Kraljevina, and Monte’s wild boar terrine with red wine-poached pear, pumpkin and pistachio, accompanied by Litterarii Zeleni Silvanac.
Local producers played a particularly important role throughout the event. JRE chefs incorporated products from Mlin Pukanić, Sirana Šestak, Igomat, OPG Ivica Cesar, OPG Pčelarstvo Antolčić, Štenta (producers of the traditional rudarska greblica pastry), OPG Bresnica, Philipecz, and Nautilus into their creations. This gave tangible expression to one of the project’s fundamental objectives: establishing stronger, more direct relationships between local producers and professional gastronomy.
Ivana Alilović, Director of the Zagreb County Tourist Board
“From Soil to Signature builds on seven years of intensive work by the Zagreb County Tourist Board in promoting and certifying local products and establishing local value chains. We developed this project to strengthen connections between producers, winemakers, and hospitality professionals while opening new market opportunities for local products. Such value chains are essential to a destination’s long-term competitiveness. They bring together quality, expertise and authenticity while ensuring that the benefits of tourism remain within the local community. As the project leader, we are working with JRE Croatia to build partnerships that generate greater economic value for local production and strengthen Zagreb County’s gastronomic identity,” emphasised Ivana Alilović, Director of the Zagreb County Tourist Board.
A Specially Curated Selection of Zagreb County Wines
One of the highlights of ŽETVA was its wine selection, curated especially for the occasion by award-winning winning JRE sommeliers Branimir Vukšić and Dinko Lozica.Their task went beyond finding wines to complement individual dishes. Through their selection, they sought to showcase the diversity and sophistication of Zagreb County’s contemporary wine scene.
The chef stations and final menu featured carefully selected wines representing a variety of styles, from sparkling wines and fresh whites to more complex amphora-aged wines and reds. The welcome bites were accompanied by Kurtalj Cuvée Prestige and Jagunić Blanc de Noir. At the same time, the chef stations featured Šember Rizling Vučjak, Voštinić Klasnić Škrlet, Režek Zeleni Silvanac, Mladina Sauvignon Blanc Classy, Puhelek Purek Kraljevina i Litterarii Zeleni Silvanac.
A special selection was reserved for the concluding fine-dining experience. Coletti Francesco Grandeaccompanied the traditional žganci with cream, while Tomac Amfora Rajnski Rizlingwas paired with Kala’s tagliolini Korak Crni Pinotcomplemented the duck and mlinci, and Lagradi Muškataccompanied dessert. The event concluded with pralines from Nautilus Chocolaterie, served alongside Šoškić Franz Pelinkovac. Guests also enjoyed a signature Bermet Negroni cocktail, created exclusively for the occasion through a collaboration between Old Pilots and Bermet Philipecz.
Vjekoslav Basić, President of JRE Croatia
“Every year, Talent & Passion showcases what lies at the heart of JRE: knowledge sharing, collaboration and gastronomy that begins with exceptional ingredients. This year, we built the entire concept around Zagreb County, challenging our chefs to interpret its products and traditional flavours through their own distinctive culinary styles. Wine was an equally important part of the experience. Our sommeliers selected wines from Zagreb County winemakers that complemented each dish while showcasing the quality and diversity of the region’s wine scene. ŽETVA embodies exactly what we aim to achieve through projects like this: bringing producers, chefs, sommeliers and the destination together to create greater value.”
Dubravkin put opened the final menu with traditional žganci served with cream. This was followed by Kala which presented tagliolini with pheasant sauce, Turopolje truffle and forest snails. Korak then served duck with mlinci, while Lemongarden concluded the menu with a forest apple dessert.
Throughout the day, guests enjoyed 12 signature dishes created by JRE chefs, from the welcome bites and chef stations to the final four-course menu. Each dish contributed to the same overarching story: showcasing Zagreb County’s local produce through contemporary gastronomic interpretations.
Bernard Korak, Chef at Korak Restaurant and Member of the Project’s Expert Team
“A local ingredient alone is not enough. It is important to know the person who produces it, understand its seasonality and character, and then find a way to present it to guests through a dish. That was precisely the idea behind ŽETVA. We didn't simply want to recreate traditional dishes; we wanted to take Zagreb County's flavours and products and show the many contemporary interpretations they can inspire. For us as chefs, the opportunity to work directly with producers was particularly valuable. It is through these relationships that a destination can develop better, more authentic and more distinctive gastronomy in the long term.”
Talent & Passion – ŽETVA represents one of the key milestones of the wider From Soil to Signature project. Throughout the project, the JRE Croatia expert team has worked with hospitality professionals, producers, and other stakeholders across Zagreb County through educational programmes, professional gatherings, mentoring, and practical activities designed to encourage greater use of local ingredients in restaurant menus. ŽETVA brought this approach to life by creating a shared experience for producers, chefs, sommeliers and guests.
For the Zagreb County Tourist Board , the project forms part of its long-term efforts to position gastronomy as a major motivation for visiting the region and as a defining element of the destination’s identity. At the same time, the partnership with JRE Croatia brings valuable professional knowledge and experience from the world of fine dining.
The Sustainable AgriGastro Innovation Hub – From Soil to Signature project is implemented by the Zagreb County Tourist Board in cooperation with JRE Croatia, with the support of the Croatian National Tourist Board through the Fund for Tourism-Underdeveloped Areas and Continental Croatia.
