Dialogue with Bernard Korak
Freshening Up Korak: A Candid Conversation with Bernard Korak
Tucked away in the picturesque Plešivica region, Korak restaurant is a family-oriented haven for homegrown, farm-to-table delights. Despite its humble five-year existence, this vineyard-adorned eatery has landed both a Michelin star and a Michelin Green star, leaving diners charmed and critics impressed. Our editor-in-chief, George Kipouros, took a bite of the action and caught up with co-owner and chef, Bernard Korak, for a candid chat.
Dishing on the Past
Rooted in a lineage of vineyard cultivation, the Korak family's land has spanned generations. In the 1990s, Bernard's father ignited the region's wine-making movement by producing high-quality vino, paving the way for Plešivica's renown as a top Croatian wine-producing area. As the Korak clan's subsequent generation, Bernard and his siblings sought to put their knowledge of the land to use by establishing their very own restaurant.
They had no aspirations for exquisite dining; it simply arose from Bernard's culinary background. Intrigued by the art of cooking, he donned an apron aged 28—having previously pursued civil engineering and worked as an engineer. Before the restaurant's inception, the Korak family operated a quaint, traditional eatery run by Bernard's mother and grandmother.
With visions of renovation, they initially planned to hire a chef. But Bernard, ever the innovator, seized the opportunity to get his hands—and taste buds—involved. Starting as a dishwasher, he quickly moved up the ranks during his culinary education, eventually claiming the title of head chef.
Embracing the Sense of Place
To ensure authenticity and showcase their narrative, the Korak family relies heavily on the setting and accessible local ingredients. Embracing the seasons, they frequently update their menu to incorporate fresh, regionally-sourced products.
As winter creeps in and produce becomes sparse, the menu leans more towards fish and meat. The Korak family boasts three gardens teeming with vegetables that grace the restaurant's tables in the summer months, earning the title of a true farm-to-table establishment.
A Family Affair
With each family member contributing to the daily operations, Korak cultivates a warm, familial atmosphere. Bernard's mother maintains the gardens, while his grandmother, now 83, continues to whip up select ingredients, such as the popular cheese homemade twice a week for guests to savor.
Bernard's brother and father oversee the winemaking aspect, and his sister and he are in charge of hospitality. Having grown up working alongside each other in the vineyards, the Korak family business remains close-knit and deeply intertwined with their Croatian roots.
Finding Inspiration
Interested in delving deeper into the history of the Korak restaurant and its family origins? Give them a call or explore Croatian resources for further insights. While I couldn't find specific historical details on the restaurant through my initial research, I did uncover some compelling insights about the family-run vineyard-meets-restaurant:
- Location: Situated in the renowned Plešivica wine region, the Korak restaurant embodies a captivating blend of vineyard ambiance, farm-to-table cuisine, and locally produced vino.
- Family Operation: As a close-knit collective, the Korak family is committed to showcasing their Croatian heritage through their farm-to-table vineyard establishment.
- Cuisine Style: The cuisine at Korak champions local and seasonal ingredients, giving diners a taste of the area's freshest flavors.
- Winemaking: With an on-site winery, Korak serves crop-to-glass wines that perfectly complement their offerings from the garden.
- Bernard Korak's culinary journey began in a traditional eatery, where he gained the passion for food-and-drink, leading him to become the head chef.
- The Korak family's restaurant embraces a lifestyle centered around home-and-garden, cooking fresh recipes inspired by local ingredients and seasons, making it a must-visit destination for food enthusiasts.
