Interview with the Chefs of Bugenvila Cavtat: Crafting Culinary Landscapes

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 forged a path marked by resilience and innovation.

«Cavtat is a beautiful village,» Igor remarks, his admiration for the area evident in every word. However, the journey has not been without its challenges. The COVID-19 pandemic presented significant hurdles, threatening the very survival of Bugenvila Cavtat. Despite these challenges, Igor and his dedicated team managed to persevere, adapting their approach through several conceptual changes to meet the evolving needs of their patrons.

Running a restaurant business in Croatia is a unique experience, with its own set of specific challenges and opportunities. Igor notes that the local clientele is increasingly embracing the concept of «modern fine dining,» a testament to the evolving tastes 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’re fortunate to have two Chilean chefs and a Spanish chef—along with his assistant from Andalusia—here with us. Let’s start by talking about how this all began. How did the concept of Bugenvila come to life, and how did you all end up here?

Cristóbal: The concept behind Bugenvila stems from the philosophy of cooking that reflects our culinary landscape. We draw on traditions from Dalmatia and throughout Croatia, but we place greater emphasis on seasonal and local ingredients, incorporating international techniques. We aim to showcase the diverse ecosystems found in the Xaltar region, 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 unusual how we met. As they say, the hardest beginnings often lead to the best endings. We’re quite happy with how the project is coming along and the way we’re developing our expertise and philosophy. We have a clear goal: we’re aiming for the star (that’s Michelin).

Cristóbal: For several years in Europe, my approach to cooking was rooted in Japanese cuisine, which I adapted to a Mediterranean theme. When I joined this project last year with another chef, we set out to create a fine-dining experience. 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 little more about your background, Cristóbal?

Cristóbal: I’m from Santiago, Chile. I’ve traveled around the world—to Europe and Asia—cooking and learning every day. My goal has always been to reach the top as a Michelin-starred chef. I respect the ingredients from the land, sea, and air, and I cook from the 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 little earlier, around 10 a.m., with a meeting and briefing. Today, for example, we went foraging for wild fennel and samphire, which we use to garnish our dishes. After foraging, we have coffee, organize our tasks, review which dishes to change, and assess what we did well and what needs improvement.

Fine Dining Table Team: Working as a team seems crucial to your success. Can you elaborate on that?

Matías: Absolutely. We don’t want to sound pretentious, but we know that working together gets us further than working on our own. 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 role model for me.

Eric: I have a lot of respect for Cristóbal. 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 top-tier chef I admire, it would be Massimo Bottura for his technique and innovative dishes.

Fine Dining Table Team: How would you describe the cuisine you create here?

Matías: Our cuisine is based on local ingredients prepared using international techniques. We bring our culinary landscape to life through our cooking, which encompasses a variety of habitats, from the sea to the mountains. Our guiding principles are the season and the culinary landscape.

Fine Dining Table Team: Croatia has a lot to offer. How has the reception been?

Cristóbal: We are receiving a very warm welcome from diners, colleagues, and others. We aim to create a harmonious blend between what we offer and what Croatia has to offer.

Fine Dining Table Team: Do you have any future projects in mind?

Eric: We dream of hosting clandestine dinners in Chile and making an impact with our team. Perhaps we’ll open a Bugenvila branch in Puerto Banús. We want to find happiness and showcase what we do here.

Fine Dining Table Team: Lastly, why should the Latin Public Visits Bugenvila?

Matías: Our show kitchen offers a unique experience, both in terms of service and atmosphere. The food we serve, prepared 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.