École Ducasse masterclass in Split - raising the standards of luxury tourism
The jubilee 30th International GAST Fair took place from 26 to 28 February at Arena Zagreb, with the exhibition area already busy from the very first morning. Restaurateurs, hoteliers and distributors moved from stand to stand, arranged meetings and sampled products that could find their way onto menus and bar lists across the country within just a few months.
Under the slogan „We count friends, not years“, GAST is marking three decades of existence, but the atmosphere felt more like the start of the summer season than an anniversary celebration. Conversations were practical, questions precise, and the focus clear – which of the many showcased innovations to introduce into the offer, where to invest, and how to stand out from the competition. „People do not come here just to taste – this is where business is agreed, new products are launched and titles are won. Between the aromas of freshly baked dough, salmon and craft beer, one thing is clear: the market is faster, more demanding and ready for new formats“, said Sanja Veić Vuković, Director of the GAST Fair.
Among the notable exhibitors was Vičiūnai Group, whose participation forms part of a broader regional strategy to strengthen the presence of the VICI brand. „Taking part in the fair in Croatia is a strategic step in reinforcing the VICI brand’s presence in the region ahead of the new season“, the company said. In June, it will open a modern EUR 100 million salmon processing facility, further expanding capacity for both retail and the HoReCa sector. The stand featured salmon, surimi and gyoza products – quick to prepare, standardised and tailored to professional kitchens.
The City of Split also presented itself at the 30th edition of the fair, using the гастრო stage to show why it is increasingly positioning itself as a year-round Mediterranean destination. „Split is a Mediterranean gem, a city rich in cultural and historical heritage and gastronomy“, said Deputy Mayor Ivo Bilić, noting that the city is ready to once again host the fair and welcome industry professionals from across Croatia and abroad.
The programme concluded with a Dalmatian marenda prepared by students of the Split School of Tourism and Hospitality together with chefs Karlo Kaleb and Mate Brković, while the Mediterranean atmosphere was further enhanced by Klapa Šušur.
Premium innovations, technology and fit-out solutions
Premium bar innovations attracted particular attention at this year’s GAST. The award-winning TREN liqueur, which won a silver medal and 93 points at last year’s prestigious IWSC competition in London, was sampled alongside serious discussions about its positioning on cocktail lists.
In the kitchen segment, equipment presentations were followed with equal interest – technology was assessed in terms of speed, efficiency and workflow organisation. Particularly prominent in this area were solutions for the design and outfitting of professional kitchens presented by partners such as general sponsor Gastrodizajn, highlighting just how essential functionality and spatial layout have become for successful operations.
The fit-out segment was further enriched by the B2B offer of JYSK, which presented complete solutions for hotels, apartments and restaurants – from furniture to textiles tailored to professional use. The design of terraces and outdoor spaces was also in focus at the stand of Rattan Sedia, whose rattan and natural-material products align with the trend of creating inviting lounge zones.
The growing trend towards a more differentiated hot beverage offer was also reflected in Queen Tea’s premium tea blends, aimed at hotels and restaurants looking to expand their selection with quality alternatives to classic coffee.
Considerable interest was also generated by a new product from the bakery segment presented by Pan-pek: a mixed mini bread range for the hotel sector, produced by only a handful of companies within the European Union. These mini formats are ideal for buffet service and catering, and include a range of multigrain and seeded varieties tailored to the demands of today’s HoReCa market.
Among the more distinctive exhibitors was ToFaARS, a handmade furniture brand producing pieces from a special type of polystyrene using innovative methods that result in lightweight yet visually striking products.
In collaboration with architect Ante Vrban, the brand also presented a collection of sculptural flower pots, while announcing its entry into the interior design segment.
GAST as a platform for the profession and the community
As part of the fair, a roundtable discussion was held under the provocative title „Does Croatian gastronomy have an identity, or just a menu?“ – a debate that opened the question of authenticity on the domestic scene at a time when key business decisions for the new season are being made.
A charity cooking event in support of the SKIP Association gave the fair a strong social dimension. Alongside professional chefs, a number of well-known public figures also put on aprons and picked up the ladles, including Ljupka Gojić Mikić, Borna Ćorić, Borna Gojo, Mario Valentić, Andrea Penezić-Kobetić, Jelena Grubišić-Bumbak, Vesna Milanović-Litre, Lidija Horvat, Anđa Bilobrk, Tena Japundža, Ana Malec, Klaudija Bubalo, Mirko Bašić, Momčilo Otašević, Lovre Kondža, Andrija Hrgović and the current “Mr Perfect”, Karlo Godec.
Qualifying rounds were also held for the World Pizza Championship in Naples, organised by Mainardi Food. In the Pizza Classica category, Elvis Todorovski (Velika Gorica) took first place ahead of Nemanja Tašković (Ljubljana) and Martina Belani (Varaždin). In the Napoletana STG category, Miralem Čorhasanović (Zagreb) won the title and was also named overall winner of the competition. Danijel Stanković (Osijek) took second place, while Dejancho Trajanov (Ohrid) finished third.
The best competitors are heading to the birthplace of pizza – and GAST once again showed that it remains the central meeting point for preparing the tourism season.
