7 Seas Restaurant & Bar by Matija Bogdan

The story

7 Seas Restaurant & Bar by Matija Bogdan in Njivice

The Chef and His Background

At 7 Seas Restaurant & Bar in Njivice, chef Matija Bogdan shapes a modern Mediterranean cuisine around the rhythms of the Adriatic. After holding sous chef positions at The Ledbury in London and COI in San Francisco, he built a kitchen that treats local harvests as the starting point for precise preparation. His menus prioritize seasonal catch and island produce, balancing technical rigor with regional identity. A recent 15-point recognition from Gault&Millau notes how effectively he bridges local heritage with contemporary plating.

Signature Dishes and Techniques

The kitchen builds its plates around clear visual composition and layered textures rather than heavy sauces. Guests encounter wild Adriatic sea bass paired with corn and lemon thyme, alongside a steak of bluefin tuna resting on hay-roasted carrots. The chef’s take on soparnik stands out as a structured taco filled with Lika cheese, Swiss chard, and slow-roasted lamb belly, finished with a chimichurri made from foraged coastal herbs. Even the sweet course follows this disciplined approach, featuring roasted chocolate mousse accompanied by cardamom crème anglaise and a dark berry reduction.

The Space and Coastal Setting

The dining room opens directly onto a terrace that overlooks the water, framed by the surrounding pine forest. Natural light fills the space during daytime service, while evening seating shifts focus to the carefully composed table settings and curated glassware. The beverage program mirrors the food’s regional focus, highlighting an extensive selection of Istrian and Kvarner wines alongside signature cocktails crafted from Mediterranean botanicals. Every element in the room supports a quiet, focused rhythm that lets the ingredients speak.