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David Skoko travels to Osijek to visit Tomica Đukić, the most important chef of Slavonian-Baranja cuisine. He comes into the public spotlight every two years, during football championships, as he is the head chef of the Croatian national football team. Tomica will join forces with David and try to combine the basic principles of street food with traditional Slavonian ingredients.
David Skoko returns home, to Istria, to visit a truly special chef. She is one of the most important and prominent stars of our culinary scene, a gastronomic virtuoso, Ana Ugarković. Her culinary show was the most-watched television project, and judging by the demand, the publisher of her cookbooks was unable to print enough copies. David and Ana create recipes for Istrian street food.
Skoko continues his gastronomic tour on Korčula. There he visits Marko Turković, a top chef who has worked in numerous restaurants with two and three Michelin stars, and today runs his own restaurant where he cooks exclusively over live fire. Among other things, the duo talks about traditional ingredients and prepares them according to the principles of street food.
Skoko visits a top chef who comes from Čakovec. Matija Bogdan built his career in restaurants such as Coia in San Francisco and The Ledbury in London, and today he is considered one of the most talented domestic chefs. His culinary direction is fine dining, so he will certainly approach street food in an original way. David and Matija together search for recipes for local, Međimurje street food.
David Skoko visits a talented chef from the Kvarner region whose innovativeness captivates at first sight, Katarina Vrenc. The renowned guide Gault & Millau Croatia awarded Katarina the Young Talent award in 2023, and the well-known gastronomic portal and gastro college awarded her the Young Chef award in 2024. David and Katarina have a fun task - they search for recipes for Kvarner street food.
David Skoko travels to the mystical Devil’s Garden, Hortus diabolicus, as Gorski Kotar was called in the earliest records. He visits his close friend Igor Gudac, a chef who calls himself a host, because he loves guests first and only then cooking. David and Igor will try to connect the principles of street food with Gorski Kotar ingredients and tradition.
Skoko travels to Murter to visit the creative chef Gracia Horvatin, who has made an interesting turn in her career by combining a fast-paced lifestyle with tradition. Gracia pays attention to every detail of her restaurant, from the warm and distinctive ambiance to excellent dishes based on fresh and seasonal ingredients. The two of them will combine the principles of fast food with traditional Murter ingredients.
David Skoko travels to Zagreb to visit a chef who tries to cook, but also live, a little differently from the usual. "Unexpected and original" is Ivana Bekavac’s motto. At just 18 years old, she went to America and there graduated from the prestigious American Culinary Institute. She is best known to the public for her own bistro in Zagreb, which offered daily dishes made from fresh ingredients. David and Ivana together create recipes for Zagreb street food.
