Nestled in the picturesque village of Cavtat, Bugenvila has become a beacon of modern fine dining on Croatia’s Adriatic coast. Owned by Igor Korousic, a passionate restaurateur of Slovenian origin, the restaurant has navigated a path marked by resilience and innovation.
“Cavtat is a beautiful village,” Igor remarks, his admiration for the locale evident in every word. However, the journey hasn’t been without its challenges. The COVID-19 pandemic presented significant hurdles, threatening the very survival of Bugenvila Cavtat. Despite these struggles, Igor and his dedicated team managed to persevere, adapting their approach with several concept changes to meet the evolving needs of their patrons.
Operating a gastronomic business in Croatia is unique, with its own set of specific challenges and opportunities. Igor observes that the local audience is increasingly appreciating the “modern fine dining” concept, a testament to the evolving palate and sophistication of the region’s diners. This shift has been pivotal for Bugenvila Cavtat, aligning perfectly with Igor’s vision of offering an exquisite Mediterranean fine dining experience.
The success of Bugenvila Cavtat can be largely attributed to the exceptional team Igor has built. “Our team is very experienced and professional,” he proudly states. Their expertise and dedication have created an unmatched dining experience, earning the restaurant recognition from the prestigious Michelin Guide. The service at Bugenvila Cavtat is often hailed as one of the best along the coast, a reflection of their commitment to excellence.
Fine Dining Table Team: Good afternoon. We are at Bugenvila Restaurant in Cavtat, near Dubrovnik, Croatia. We are fortunate to have two Chilean chefs and a Spanish chef with his assistant from Andalusia here with us. Let’s start with how this all began. How did the concept of Bugenvila come to life, and how did you all end up here?
Cristóbal: The concept of Bugenvila is born from the philosophy of cooking our culinary landscape. We have a tradition from Dalmatia and the entire area of Croatia, but we focus more on the season and local products, applying international techniques. We want to cook the different biotopes we find in the area of Xaltar, from below sea level to the mountains.
Fine Dining Table Team: That’s fascinating. How did you all come together for this project?
Matías: It was a bit peculiar how we met. As they say, the hardest beginnings often lead to the best endings. We’re quite happy with how the project is developing and the way we are building our know-how and philosophy. We have a clear goal: we’re going for the star (thats Michelin).
Cristóbal: For several years in Europe, my concept of cooking began with Japanese cuisine, which I adapted to a Mediterranean theme. When I joined this project last year with another chef, we aimed for Fine Dining. With Eric’s arrival, we took the concept even further, and I’m thrilled to be part of this project.
Fine Dining Table Team: Can you tell us a bit more about your background, Cristóbal?
Cristóbal: I’m from Santiago, Chile. I’ve traveled around the world, both in Europe and Asia, cooking and learning every day. My goal has always been to reach the top as a Michelin star chef. I respect the products from the land, sea, and air, and I cook with my heart, respecting each person and diner.
Fine Dining Table Team: What does a typical day look like for you here at Bugenvila?
Eric: We start our day a bit earlier, around 10 AM, with a meeting and briefing. Today, for instance, we went foraging for wild fennel and samphire, which we use to decorate our dishes. After foraging, we have coffee, organize our tasks, review what dishes to change, and assess what we did well and what needs improvement.
Fine Dining Table Team: Working as a team seems crucial for your success. Can you elaborate on that?
Matías: Absolutely. We don’t want to be pretentious, but we are clear that working together takes us further than working individually. That’s why we’re here.
Fine Dining Table Team: Which chefs do you admire?
Cristóbal: One of the chefs I admire most is Dani, who is here with me. Another is Massimo Spigaroli from Antica Corte Pallavicina in Parma, Italy. He doesn’t have a Michelin star, but he’s a personal and professional reference for me.
Eric: I respect Cristóbal a lot. He’s one of the best chefs I’ve ever worked with, and I learn from him every day. If I had to name a high-level chef I admire, it would be Massimo Bottura for his technique and innovative dishes.
Fine Dining Table Team: How would you define the cuisine you create here?
Matías: Our cuisine is based on local products with international techniques. We cook our culinary landscape, which includes various biotopes from the sea to the mountains. The guiding principles are the season and the culinary landscape.
Fine Dining Table Team: Croatia has a lot to offer. What’s the reception been like?
Cristóbal: We are receiving a very good welcome from diners, colleagues, and others. We aim to create a symbiosis between what we offer and what Croatia provides.
Fine Dining Table Team: Do you have any future projects in mind?
Eric: We dream of hosting clandestine dinners in Chile, making an impact with our team. Perhaps opening a Bugenvila branch in Puerto Banús. We want to achieve happiness and represent what we do here.
Fine Dining Table Team: Lastly, why should the Latin public visit Bugenvila?
Matías: Our show kitchen offers a unique experience, both in terms of service and atmosphere. The food we present, crafted with love and care, often leaves a lasting impression. We bring a Latin flavor to Croatia, creating a different yet delightful culinary experience.
Interviewer: Thank you all for your time. It’s been a pleasure talking to you.
Cristóbal, Matías, and Eric: Thank you.
English 
Spanish