The gastronomic story of Pergola owner and chef Fabricio Vežnaver began to cook in the last century, in the auspices of family tradition when he opened a classic seafood restaurant with his father in 1996.
At Vežnaver’s address in Zambratia, since those years, some things have been reversed and turned completely to shine in new attire, and to some, Vežnaver’scooking skills remain true today. As of 2010, the family tavern changed its paradigm and gradually began to transform itself into a place of food design and became one of the most desirable restaurant experiences in Croatia. The idea of restructuring the restaurant was driven by Fabricio’s love for local foods and all their benefits, but also the ambition to offer something different, more modern, imaginative with well-known and appreciated ingredients.
Pergola Restaurant is a member of the prestigious Jeunes Restaurateurs d’Europe (JRE). JRE is an association that brings together 350 caterers from ten countries and promotes respect for tradition and creativity and innovation among young chefs under the motto of talent & passion.
Respecting the tradition, but exploring some new horizons, Vežnaver, with its culinary talent, drew the local community to its side, foreign guests and the very top of the gastronomic scene. Its Pergola is the first among Istrian restaurants to be included in the prestigious Michelin Guide, and it also boasts the high marks of the 2018 Falstaff Restaurant Guide. Membership in the prestigious Jeunes Restaurateurs d’Europe (JRE), as well as the recent Gault & Millau Chef Award (2019), seals the name Fabricio Vežnaver in the circles of top chefs – but more importantly, affirms him as one of his chefs He approaches the business with a passion, a desire to remain innovative and his own, different from others and always true to the best of tradition and, of course, the food he prepares.