The story
At Bekal, the kitchen is built around the primal elements of flames, heat, ash, and smoke. Chef Marko Turkovic uses this direct, elemental approach to unlock the rich, authentic flavors of every dish, elevating traditional Croatian cuisine into something bold and contemporary. The result is a menu that feels both deeply rooted and refreshingly new.
The restaurant’s atmosphere matches its cooking philosophy. It is an intimate space with a punk-inspired edge—cool beats, a relaxed vibe, and a striking fire mural on the wall. This is not a stuffy, formal dining room. The focus is fiercely on the food and its striking presentation, with a warmth that evokes an authentic Croatian tavern.
The menu changes seasonally, dictated by what is fresh and in sync with nature. If an ingredient cannot be found fresh, it is dried, pickled, fermented, or conserved to preserve its flavors and textures. Expect prime meat, sometimes fish, fresh vegetables and greens, fermented fruits and berries, silky creams, and desserts that are fine but never overly sweet. Bekal serves a single, unique six-course seasonal menu for 60€ per person, accompanied by a well-crafted wine list of regional biodynamic and organic wines.
Chef Marko Turkovic’s culinary philosophy was shaped by his upbringing on the isolated Croatian island of Korcula, where tradition and home cooking are a way of life. His journey took him through some of the best restaurants in Europe, from small trattorias to Michelin-starred giants. At Bekal, he has created a relaxed space where his vision and creativity can shine. His fire-focused cooking represents a new chapter, allowing him to create dishes that are complex and innovative while remaining deeply rooted in Croatian traditions. This dedication to craft and place has earned Bekal a Michelin Recommended distinction, a natural recognition of a kitchen that is both confident and singular.
Recognition
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