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Chef of restaurant Salicornia, where the sea sets the rhythm of the kitchen. He respects the season and the daily catch – discover him and let yourself be surprised!
When the Ingredient Speaks for Itself
For Vjekoslav Hederić, cooking is the search for quiet truth – the moment when flavor is not overpowering, but heard.
Chef Vjekoslav swears by simplicity – a lightly rare fillet and roasted porcini mushrooms. An honest dish, where the flavor of the meat and the purity of the ingredients take center stage.
An unmistakable sign of the season. Green, intense, and full of character – asparagus at Salicornia embodies a cuisine that respects the moment and turns it into something special.
His philosophy is rooted in respect for the ingredients that surround him – for the sea, which brings a different catch every day, and for nature, which paints a flavorful landscape with the changing seasons. At Salicornia, he creates dishes that are honest, simple, yet always surprising.
He places special emphasis on raw starters – sea bass tartare, branzino carpaccio, garfish sashimi. He does not conceal the ingredients, but lays them bare: letting them shine in their purest form. He works with whatever is fresh and available – fish from the day’s catch, wild asparagus, ramps, mushrooms, truffles. His cuisine responds to nature, it does not dictate it.
Menus often feature lesser-known species of fish and seafood – such as grey mullet, ovčice, or mantis shrimp – because he believes the overlooked often holds new stories. Salicornia’s kitchen is neither generic nor repetitive – every visit is a new chapter. That is why he regularly hosts culinary evenings with local winemakers, where wines and dishes enter a dialogue – each sip and each bite deepening the experience.
Although renowned for his work with fish, his favorite dish is not seafood – a simple beef fillet, rare, served with roasted porcini mushrooms. In it, he sees the essence of cooking: simplicity demanding perfect execution. The same applies to wild asparagus – his favorite ingredient, fleeting, raw, and untamed – like good inspiration itself.
His kitchen is a space of focus, listening, and clarity. At Salicornia, he does not create menus to please everyone – but to tell a story of where we are, when we are, and why this bite exists here.
Od morja do mize – preprosto in avtentično, v ritmu narave in z okusom Istre.
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