Mark

Buterin does not believe in the "it will do" mindset. He wants to give guests healthy, honest, quality food, without unnecessary decoration or detours. He loves being creative, but never at the expense of quality or authenticity. Every dish must be backed by quality ingredients, a clear idea and a fair attitude towards the guest, and a compromise on quality is never a solution for him, only a step in the wrong direction.

His plates most often feature fresh fish, seasonal vegetables, olive oil and herbs from Istria. In his view, the best ingredient does not need much, only the right treatment. Local, for him, is not a trend but a way of keeping the authenticity and taste of the place he cooks in on the plate.

Asked about his favourite food, he answers without hesitation: sour candy and a double bacon cheeseburger. He says a chef should keep a bit of the child in him and stay real, without pretending. Otherwise he is a fairly simple eater who likes to explore flavours and often lets his mood decide what he fancies.

If he has to pick one ingredient, it is fleur de sel. Finding a dish without a pinch of salt, he says, is almost like looking for a needle in a haystack, so he happily adds it as the finishing touch to every good ingredient.