“Pelegrini’s gastronomic philosophy is based on a creative combination of modern and traditional,” says Rudi Štefan, owner and head chef at Pelegrini.
“The most important thing is that ingredients arrive at guests’ tables as fresh as possible. The ideal scenario is that ingredients are served only a few hours after they were picked or harvested because then they show the most and require minimal intervention.”
This obsession with freshness is probably best illustrated by the fact that the restaurant has its own professional shellfish diver, while other ingredients come from small family-run farms located close by.
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