What part does food play in Croatian culture and national pride?

Croatian cuisine is very diverse, and different regions reflect certain influences of various cultures that have left their mark in Croatia's history. In northern Croatia, for example, the cuisine tends to be largely Central European. Coastal cuisine greatly reflects Italian influences, particularly those from the Venice region, and even incorporates aspects from the Ottoman Empire. In old Dubrovnik, for example, in addition to local delicacies, you can find Venetian risottos and Turkish pilafs. At Nautika we are proud to present the very best that our coastal region has to offer. We are also fortunate to be housed in the former Dubrovnik School of Maritime Studies (locally called Nautika), which dates to 1881. This renowned building, where Dubrovnik seafarers learned their craft, forms part of Dubrovnik's Old Town which features on UNESCO's list of World Heritage sites. Even today, there is much at Nautika that reminds one of its rich history and maritime heritage.

To what extent is local produce important at Nautika and in other leading restaurants? Do you have any favourites?

From our seafood suppliers to those who farm our vegetables, we always try to "go local". We only use fresh seafood and it's something we are renowned for. Every morning, our supplier is down at Dubrovnik harbour meeting the local fishermen as they bring in their catch. Pulled straight from the Adriatic so the produce is both extremely fresh and healthy, we serve local lobster from the island of Vis, shrimp and a number of other fish. The gardens at Konavli and Župa are an endless source of fresh fruits and vegetables, but my initial ideas often stem from the local market at Gruž. Nautika also works with some rural smallholdings that produce organic fruit and vegetables. These suppliers generally only work for us and this ensures that we get the best of the best. I like to think that the role of the cook begins where the work of the farmer and nature cease. It consists in making splendid what is in itself already great.

Dubrovnik and Croatia appear to be attracting a great deal of celebrities. Has Nautika welcomed many famous people?

Due to the beauty of our town and its coast, each year brings us more and more famous personalities. At Nautika, we like to make each patron feel special, and we found welcoming Bono Vox, Woody Harrelson, Richard Gere, and Valentino especially memorable. It was also an exceptional honour to serve the Holy Father, Pope John Paul II..

What does the Croatian gastronomic scene need to reach a higher level?

The aim of every Croatian restaurant should be to use only local ingredients because they are full of flavor and those tastes cannot be copied elsewhere. Croatia is proud of its exceptionally clean and healthy marine eco-system which is ideal for seafood including shellfish, fish and snails. The growers also make good use of the healthy soil and well-preserved nature. Knowing how to capitalize on those resources while protecting them for future generations of diners is of obvious importance. The aim of every Croatian restaurant should be to use only local ingredients because they are full of flavour and possess tastes which can't be imitated elsewhere. Croatia is proud of its exceptionally clean and healthy marine eco-system which is ideal for seafood including shellfish, fish and snails. The growers also make good use of the healthy soil and well-preserved nature. Knowing how to capitalize on those resources while simultaneously protecting them for future generations of diners is of obvious importance. Personally, I would like to see more activity from the restaurants that only open seasonally. Events and happenings at these locations could motivate business and encourage a certain loyalty.