Antonela Goreta

For Antonela Goreta, the kitchen is a small place full of love, plans, good tastes and smells. She is literally the child of Split’s Zinfandel Food&Wine Bar, where she started working nine years ago after graduating high school. Last year she became the head of the cooking team. Loyal to the flavours of the tradition, which she evokes on her plates in a modern way, she bases her cooking on fresh fish and vegetables, but also on the seasons. That’s why she comes up with a new menu every six months.

The guests are delighted by her green manistra à la soparnik – homemade pasta with a sauce of chard, garlic, onion and olive oil – it looks like pesto, but tastes like a traditional Dalmatian dish. Although she has no role model among the high gastronomy chefs, she likes the philosophy, the professional approach and the presentation of Hrvoje Zirojević. When she has time, she likes to eat at other restaurants, and when she travels abroad she likes to taste local specialties.

Modest and loyal, she appreciates the continuity in her work and she is grateful to have the freedom to create new dishes according to her inspiration. Her only wish is to be better in her job and to progress together with her team every year. And to enjoy it together with them.