Tag: gastronomija

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Zimski odmori ostaju kod kuće: Hrvatska jača kao destinacija zimskog turizma

05/02/2026 0

Hrvati zimske odmore sve češće provode u Hrvatskoj, a...

Nezaobilazna putnička odredišta u 2026. prema Booking.com-u

05/02/2026 0

Zagreb, 4. prosinca 2025. – Booking.com-ovo godišnje istraživanje za...

Kako Hrvati pristupaju putovanjima: Plan, budžet i tehnologija

05/02/2026 0

Visa je provela istraživanje koje otkriva zanimljive uvide u...

Otkriveni glavni faktori koji utječu na odabir pića u kafićima

05/02/2026 0

Novo Ipsos istraživanje: Polovina potrošača već zna što će...

Restorani LD i Tavulin dobitnici prestižne MICHELIN zlatne plakete

Proizvodi i usluge

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HoReCa PRO - 25/04/2025

Uz Francusku, Italiju, Njemačku, Španjolsku, Portugal i Austriju, sada se i Hrvatska sve snažnije ističe na karti svjetske gastronomije.Stonske zidine bile su u srijedu,...

Valamar otvara novi restoran u suradnji s Anom Roš, cheficom s tri Michelinove zvjezdice

Vijesti

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HoReCa PRO - 22/04/2025

JAZ Poreč donosi jedinstveni hiperlokalni, sezonski kulinarski jezik Ane Roš na obalu. Valamar krajem godine otvara novi restoran na porečkoj rivi - JAZ by...

Legendarni Marco Pierre White na Weekend Food Festivalu: ”Današnjoj gastronomiji nedostaje ono najvažnije – emocija”

Vijesti

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HoReCa PRO - 14/04/2025

Marco Pierre White White se osvrnuo na promjenu vremena u kojem su nekada chefovi tražili ravnotežu između talenta i opstanka, dok danas dominira vidljivost,...

U petak Rovinj postaje najukusnije mjesto u regiji: Otvara se četvrti Weekend Food Festival

Događaji

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HoReCa PRO - 09/04/2025

Za sve posjetitelje s festivalskom ulaznicom pripremljen je bogat raspored masterclassova i showcookinga u prostoru stare Tvornice duhana.Od 11. do 13. travnja Rovinj ponovo...

VEDRAN HABEL (UNUO):”Veselimo se Weekend Food Festivalu u Rovinju da pokažemo kako gastronomija razbija predrasude i promiče inkluziju”

Ljudi

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HoReCa PRO - 18/03/2025

Vedran Habel, predsjednik Udruge UNUO i iskusni kuhar, posvetio se osposobljavanju osoba s invaliditetom kroz gastronomiju kako bi im omogućio samostalnost i lakši ulazak...

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