Vitality on Plate in Veli Lošinj

In the unique ambiance of the Veli Lošinj Spa, gastronomy goes beyond the classic restaurant experience, becoming part of a broader philosophy of life in balance. This is a place rightly considered the cradle of health tourism on the island, and today it successfully combines its long tradition with a modern approach to nutrition and well-being. It is here that the so-called vitality plates are created - thoughtful, nutritionally balanced meals that carry the idea of ​​an island of vitality and offer an experience that goes beyond just the pleasure of food.

In the Pinija restaurant, which operates within the Spa, gastronomy is not viewed in isolation but as an extension of the space, climate, and rhythm of life in Lošinj. Food here is not just about taste or aesthetics, but a functional part of the concept of health that has been developing on the island for centuries. At the helm of the kitchen is Chef Ivan Kapitanić, who builds his culinary expression on the clear idea of ​​returning to food. Instead of complicated techniques and overly difficult constructions, his cuisine relies on purity of taste, discipline and precision. In this simplicity, which is anything but easy, lies its greatest strength. What is delightful is the fact that Lošinj is an active participant in every plate. Seasonal fish from the Kvarner Sea, local vegetables, olive oil and wild herbs such as sage, thyme and marjoram form the basis of Kapitanić's cuisine. But the key is not only in the choice of ingredients, but in the way they are processed.

Within this framework, the concept of the vitality plate was developed. Although it may sound restrictive at first, it is the complete opposite approach – a cuisine that combines pleasure and nutritional value without compromise. The dishes are light but expressive, focused on the natural flavors and clarity of each component. Instead of the dominance of sauces and spices, the emphasis is on techniques that respect the raw material and preserve its authenticity. Kapitanić uses modern culinary methods, but does not put them in the foreground. Cooking at low temperatures, short heat treatments, and precise dosing of ingredients preserve texture, color, and nutritional value. Behind the simple impression, there is a very thoughtful and technically demanding process.

But Pinija is special not only for the food but also for the atmosphere that surrounds it. The restaurant is located in a natural environment that strongly shapes the overall experience. The scent of pine trees, the proximity of the sea, and the characteristic silence of Veli Lošinj create an ambiance in which the rhythm naturally slows down. Here, you don't eat in a hurry. Every meal becomes a moment of presence, and every bite is part of a broader experience that connects space, nature and body, and the Chef even revealed one recipe to us, so before you come to his kitchen, try making it yourself at home.

RECIPE: Deer tartare with pine needles, asparagus and Lošinj aromatic herbs

Serves 1

Ingredients:

100 g cleaned deer fillet

6 ml olive oil

2 g Dijon mustard

5 g capers

10 g purple onion (brunoise)

2 g lemon zest

2 g fresh herbs (parsley, chives, marjoram, thyme)

10 g sea asparagus

1 sprig pine needles

salt and pepper as needed

tapioca (as needed)

Preparation:

The deer meat must be carefully cleaned of all membranes and veins, then cooled well so that it can be cut precisely. The tartare is not ground but cut by hand into small, uniform pieces to maintain its structure and juiciness.

The spice base is prepared from finely chopped capers and purple onion, grated lemon zest and fresh herbs. The sea asparagus is briefly blanched in boiling water for 10 to 15 seconds, then immediately cooled in ice water to retain its color and freshness. Some of the asparagus is chopped and added to the tartare, while the rest is left for the final decoration.

In a chilled bowl, combine the venison, olive oil, Dijon mustard, capers, onion, lemon zest, herbs and asparagus. The mixture is gently stirred to combine the ingredients, but without losing the texture of the meat. Finally, season with salt and freshly ground pepper.

It is important to maintain balance – the tartare must remain fresh, clean and elegant, without being overly spicy or dominated by any one element.

Photo: Nikola Zoko