GOURMENT CRUISE
This unique cruise is connecting sailing on catamarans, sailing into harbors, anchoring into the most beautiful
Adriatic bays and ports set in an idyllic environment, as well as infinite delights at the table. It will be daily
garnished with the best of what Croatian gastronomy has to offer – both on land and sea, from very exclusive
restaurants to authentic fishermen’s cottage inns where you will be served sea food collected the same day, fine
dining together with wine pairing to feasts in the houses of local fishermen where the best traditional meals are
prepared. Sailing upon a catamaran is already a comfortable pleasure, which, a few hours after the morning
coffee with croissants and small snacks, will be topped in a gourmet sense with a nutritionally rich branch
based on local ingredients.

As a grand gourmet finale, carefully chosen dinner meals will be offered to combine all these elements: the most
beautiful beaches and coves for relaxation, the sailing, the most prominent historical sites Croatia has to offer,
the most exclusive gastronomy make this cruise a unique mission with one goal: to leave everyone with
unforgettable memories.

CHEF TVRTKO ŠAKOTA

The chef Tvrtko Šakota fell in love with cooking and cuisine while working at various London restaurants. He
was the Chef at the Nova restaurant in Zagreb. During that period he published three books: Soups, Seitan, and
The Chef ’s Suggestions. He gained experience in various British and American restaurants. In addition, he
graduated from the Sushi Institute with the prominent sushi master Andy Matsuda. He established the concept
of Mundoaka restaurant creating the street food concept in Croatia. Together with a partner, he opens the first
gourmet butcher shop – Santoku, Tacos and Burger Barr, introducing tacos on the Croatian gastro scene, as well
as Xato restaurant leaning on his authorial expression. In 2018 he establishes The Brokenships Bistro in Zagreb. At
the beginning of 2019, he opens his own restaurant called Nav. He applies his main guidelines: the organic, the
bio, and the microseasonal. In Nav he approaches Croatian cuisine most innovatively, soon transforming it into
a sanctuary for true food appreciators. He has been nominated three times as the best national cook by the
Association of Croatian Chefs. Nav was elected best restaurant twice. His latest projects are Salo – an organic
bakery and Bekal – a restaurant based on open-fire cooking. For this Gourment cruise, Chef Tvrtko Šakota
prepares the most progressive cuisine in Croatia, which is based exclusively on Croatian terroir and ingredients

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