Sermin 74, 6000 Koper
Chef
My name is Vjekoslav Hederić, chef and head of the kitchen at Salicornia restaurant in Koper. My culinary philosophy is based on simplicity, purity of flavors, and a deep respect for the ingredients that nature provides. I believe a dish is perfect when the ingredients can speak for themselves—without unnecessary additions or excessive complexity.
In the kitchen, I take a minimalist approach, where everything is subordinated to the quality of the basic ingredients. I draw inspiration from the environment in which I live and work—from the sea, the wind, and the seasons. I like to use the day’s catch from the Adriatic, wild asparagus, porcini mushrooms, and other seasonal treasures of nature. At first glance, my dishes may seem simple, but they are carefully thought out and executed with a focus on striking a balance between tradition and modernity.
At Salicornia, I want guests to not only taste the food, but also experience the story of our region—the taste of the sea, the warmth of the stone, and the scent of the Istrian soil. For me, cooking is not just a profession, but a form of expression and a dialogue with nature.
Vjekoslav Hederić
High-quality ingredients
Fish and seafood are at the heart of their menu. The kitchen features whatever the local fishermen catch that day—sea bass, turbot, and sea bream, and sometimes even lesser-known species that are rarely found elsewhere. Occasionally, clams, octopus, vongole, or shrimp also appear on the plates. The chef believes that the sea doesn’t need much embellishment; a respectful approach and meticulous preparation are enough to allow the ingredients to express their own character and freshness.
All ingredients come from local suppliers, ensuring freshness and supporting the restaurant’s philosophy of sustainability. At Salicornia, we don’t believe in fixed menus—the offerings change with the seasons, the catch of the day, and the produce available each day.
Wine Selection
At the Salicornia restaurant in Koper, the wine list is carefully curated to complement the dishes prepared by Chef Vjekoslav Hederić—especially those featuring seafood and seasonal ingredients. Sommelier Jan Sinčič (WSET Level 2) will help you choose a wine that pairs perfectly with your meal from a selection of more than 70 labels.
The wine selection at Salicornia focuses first and foremost on Slovenian wine regions: Istria, Goriška Brda, Kras, and the Vipava Valley—featuring varieties such as, for example, Istrian Malvasia and Refošk. In addition, wines also come from neighboring countries: Italy and Croatia, as well as France, where you can find sparkling wines and champagnes, among other things.
