Can Vukovar become a foodie destination?

(Photo: Vedran Čuljak/TZ grada Vukovara)

Marinated pike-perch fillet in mandarin and chilli sauce, carp slow-cooked in pork fat, or marinated pork neck with ajvar cream and spicy kale – a masterclass in Vukovar showcased the immense potential of Slavonian and Srijem cuisine.

Vukovar has it all: top-quality local produce, centuries of culinary tradition, authentic and delicious dishes, the renowned hospitality of Slavonia and Srijem, and excellent wines.

With several fantastic restaurants and local farms, Vukovar is well-deserving of the title of a year-round gourmet destination.

To align this rich culinary heritage with modern trends and meet the increasingly specific demands of contemporary tourists, a traditional cuisine masterclass was held at the Goldschmidt Vineyard House in mid-October.

(Photo: Vedran Čuljak/TZ grada Vukovara)

Organised by the Vukovar Tourist Board with support from the Vukovar-Srijem County Tourist Board, the City of Vukovar, and the company Vupik Plus, the event brought together a select group of Vukovar’s chefs, restaurant owners, and local producers.

They learned the latest culinary skills from renowned chefs and experts from the SKMER Academy (Academy of Mediterranean and European Chefs).

(Photo credit: Darko Kešnjer TZ grada Vukovara)

A Perfect Combination: Pike-perch, Mandarins, and Chilli on One Plate

Led by the famous chef Željko Neven Bremec, who trained at some of the world’s most prestigious culinary institutes, the masterclass also featured the young talent Petar Vlak.

Described by his SKMER colleagues as someone who effortlessly juggles cooking pots while leafing through classic and forgotten cookbooks, Vlak showcased his expertise.

(Photo: Vedran Čuljak/TZ grada Vukovara)

This dynamic team, following the standards of the world’s top restaurants, paired typical ingredients from the Vukovar region with unusual flavours.

They prepared marinated pike-perch fillet in mandarin and chilli sauce, accompanied by a beetroot salad, pea cream, and pea shoots. Another dish featured carp confit cooked in pork fat, served with confit vegetable cream, roasted corn, and pumpkin seed crumble.

The meat course was sous vide marinated pork neck, seared in a pan and served with gratinated potatoes, ajvar cream, and spicy kale. The dessert was a delightful sous vide English custard with a Vukovar twist, plum chutney, and fritters with Slavonian plum brandy.

(Photo: Vedran Čuljak/TZ grada Vukovara)

Slavonian and Srijem Wines: Perfect Pairings for Global Cuisine

Renowned wine expert, award-winning journalist, and humanitarian Željko Garmaz curated the wine selection, perfectly pairing Belje wines with the dishes at the masterclass.

The semi-dry Graševina Goldberg 2022 highlighted the flavours of the marinated pike-perch in mandarin sauce and balanced the chilli’s heat. The Premium Graševina 2023 paired ideally with the carp, while the Goldberg White 2021 complemented the marinated pork neck.

(Photo: Vedran Čuljak/TZ grada Vukovara)

The semi-sweet, elegant Ruby blend from 2021 was the perfect match for the desserts.

“From a hearty barbecue, fish stew, or shepherd’s stew to foie gras or, in our case, marinated pike-perch – every dish can be paired with a specific Slavonian or Srijem wine. Thanks to the broad range of flavours, they can complement dishes from all over the world. We should appreciate this treasure in local restaurants and pair each dish with the appropriate wine. Graševina is an excellent choice, but it doesn’t suit everything,” Garmaz explained.

(Photo: Vedran Čuljak/TZ grada Vukovara)

Vukovar: A Place for Unforgettable Culinary Experiences

During the introductory session of the masterclass, Alma Harašić Bremec, head of the SKMER Academy and an expert in marketing and branding for gastronomic destinations, explained the key characteristics of a gourmet destination and presented the best examples from practice.

Marina Sekulić, Director of the Vukovar Tourist Board, emphasised the immense potential of Vukovar’s rich Srijem and Slavonian culinary heritage for branding the city as a food destination.

(Photo: Vedran Čuljak/TZ grada Vukovara)

“Branding is a long-term and comprehensive process that involves supporting local producers and hospitality businesses, developing food events and routes, promoting culinary heritage, and providing continuous education.

(Photo: Vedran Čuljak/TZ grada Vukovara)

Organising the masterclass and educational session at the Goldschmidt Vineyard House in collaboration with the SKMER Academy is the first step towards our goal,” Sekulić highlighted, adding that by investing in authenticity and sustainability, Vukovar can position itself as a premier gourmet destination, attracting visitors who value genuine, high-quality, and unforgettable culinary experiences.

(Photo: Vedran Čuljak/TZ grada Vukovara)