“This is world-class food, world-class wine, world-class cheese. The next big thing is Croatia,” enthused the late chef Anthony Bourdain when he first visited the country in late 2011. “If you haven’t been here, you’re an idiot.” Since 2011, Croatia has exploded as the foodie and wine destination. Home to 5 Michelin's star restaurants no wonder why all eyes are turned to Croatia. The award winning local chef Toni Dogas explains 'we have introduced a more sophisticed way of peparing the food, but the ingredients have been around for thousands of years, the region has it all: salt production along the coast, started by the Liburnians well before the 1st century BC, plentiful fish from the clear waters of the Adriatic, a climate ideal for wine production, and olive oil that was prized above all others. In the 1st century AD the Greek epicure Apicius suggested adding bay leaves, cypress root and salt to Spanish oil so that it tasted more like the Liburnian version. Today, we still have eveything from the oyster farm in Mali Ston, cheese from Pag, fish from the Adriatic Sea, and locally grown vegetables with no pesticides, GMO or any other artificial stuff, you get perfect ingredients'. We looked for many years at the West and their culinary ideas and ignoring what we have at home and finally this is changing'.