A Breath of Fresh Air for Restaurant Pergola

Hotel Delfin is a second home for seniors, as it's managed by the Slovenian Federation of Pensioners’ Associations. The Delfin team fosters long-standing relationships, and their most avid promoters are the pensioners’ associations representatives. We enjoyed coffee and a chat with Daša Ždrnja, Sales Manager, Sašo Dominko, Food Service Manager, and Daniel Čokelj, Kitchen Manager. If you’re not staying at Hotel Delfin, you can visit them at Restaurant Pergola, where they will treat you to simple grilled dishes, including fresh sardines.

Sašo, you're a new addition to the team. What's the main thing on your agenda?

Sašo: I took over as Food Service Manager and my primary objective is to establish a strong team and make Pergola better. A clear vision and hard work are essential to me, as well as maintaining a fair relationship with all staff members, of course. 

What previous experience are you bringing to Hotel Delfin?

Sašo: My career in the hotel industry began over 25 years ago, so I am well-versed in the field. I came to the coast from my hometown of Maribor 15 years ago when I got a job as restaurant manager at the Kempinski Palace Hotel. My team and I were in charge of the opening of Restaurant Sophia and I managed both hotel restaurants. This experience has given me a deep understanding of Mediterranean cuisine. Later, I started my own business, managing a petrol station, running two bars. Later, I delved into hotel standardization. During the winter season, I led outdoor sales for Hit Alpinea hotels at major winter events like Planica, Vitranc, and Golden Fox on the winter beach.

You have a diverse skill set. How do you plan to integrate your past experiences into the new team?

Sašo: As a leader I believe in setting a positive example for my colleagues. I value good ideas and remain open to new ones. I prioritize hard work and open and healthy communication. I respect the input and ideas of every team member, whether they are waiters or dishwashers. My approach is very inclusive and open-minded.

When it comes to recruiting new staff, what is your strategy? Do you publish job ads and announcements, or do you primarily rely on your professional network?

Sašo: I often approach my former colleagues and try to persuade them to join us, especially since my previous ventures have typically been successful.

Daša: Just yesterday, our director praised the new chef. I've heard he prepares excellent pasta with sardines.

Sašo: Yes, I brought him on board.

Daša: Once we have established a strong foundation with our menu and service, we will begin advertising. Currently, we are in the process of building a team that will support our future endeavours.

In addition to Pergola, you previously operated Vila Raineri pizzeria, which is now closed. What led to the decision to focus exclusively on Pergola?

Daša: Initially, Pergola was only open during the summer season. However, we realized that due to staffing challenges, exacerbated by the impact of Covid, we couldn't operate both establishments simultaneously. We faced a dilemma – whether to close Pergola and reopen the pizzeria, which was still closed at that time. To avoid confusion among our guests, we made the decision to concentrate all our efforts on Pergola.

Sašo: I do have a desire to reopen the pizzeria, once our team is well-established, of course.

As we enjoy our coffee, Daniel, the kitchen manager, who has been with the team for many years, joins us.

What's your vision for the future?

Sašo: Our vision is to have Pergola open throughout the year. We will maintain our primary focus on seafood, Mediterranean cuisine, and a variety of pasta dishes. While we have added pizza to the menu, we don't want it to overshadow our core offerings, as pizzas can quickly become the dominant item.

Daša: We plan to invest more effort in promotional activities to ensure that guests intentionally choose to dine at Pergola, rather than just stumbling upon it.

Daniel: If we continue to see a growing number of guests, we hope to expand and enclose the outdoor dining area. Currently, we have very few indoor tables.

Daniel, you've been part of the team for quite some time, managing the kitchen, while Sašo now oversees service management. When it comes to generating new ideas, who takes the lead?

Daniel in Sašo (in unison): We both contribute.

Daniel: We each bring our expertise to the table, and we collaborate to merge our ideas.

Sašo: Once we find common ground, we present the concept to our staff, ensuring they understand how to prepare and present the dishes.

Could you share some highlights from the Pergola menu?

Daniel: We frequently feature fresh sardines; if they're not fresh, we don't use them. Calamari is also a staple. While seafood is our main focus, we also offer grilled meat dishes, such as roasted suckling pig, which is widely requested.

As you continue to build a strong team, what direction do you plan to take?

Daniel: Our main focus is refining our existing menu. Personally, I have no intention of making significant changes.

Daša: Seafood has always been the central theme at Pergola, and we intend to continue in that direction.

Daniel: Offering fresh fish, including sea bass, sea bream, and sardines, is crucial to me. I know our guests truly appreciate it.

Emphasizing local and fresh ingredients seems like a winning strategy. You must rely on local suppliers for this, correct?

Daniel: We make an effort to keep our supply chains short. For instance, during Days of Wild Asparagus, we source our raw materials from Agraria. We obtain mussels from Prosub or Mytilus and fish from the Levante fish market, which is supplied by local fishermen.

This type of partnership is likely to pay off in the long run ...

Daniel: While it can be a bit challenging initially, it does pay off over time. It's not just about the money; it's about the quality we put on the table and the positive experience our guests have. If, for instance, I can't secure fresh sardines, I prefer not to include them on the menu, and we openly communicate this with our guests, who are understanding of our commitment to quality.

Your story will be presented during Days of Calamari. Are you planning to introduce any special dishes for this occasion?

Daniel: Calamari is a regular item on our menu, but we'll be enhancing our fritto misto and calamari salad using traditional recipes from our grandmothers.

But how do you get hold of these old recipes, where do you find them?

Daniel: I thoroughly enjoy listening to the elderly reminisce about their cooking methods. I then apply my own approach to blend traditional and modern techniques. I have a particular fondness for sous vide (low-temperature slow cooking in a vacuum), which I combine with these age-old recipes.

One dish I particularly enjoy is roasted mussels. It pains me to admit that a guy from Ljubljana shared this recipe with me. (laughs) But it’s really great. Nevertheless, it's truly exceptional. The preparation is very simple: you place the mussels on the grill to release their natural juices, without adding anything else. This way, you can savour their full flavour.

As a chef, do you often interact with guests?

Daniel: Yes, I frequently visit the buffet area and provide explanations about the dishes we serve.

Daša: At the hotel, we also host welcome receptions; half of our guests arrive in groups, while the others come as individual guests, and we extend a warm welcome to them. We do this once or twice a week. Initially, only the director greeted them, but now our managers also introduce themselves and offer a warm welcome. Of course, Daniel always receives the loudest applause! (laughter)

Sašo: Despite his brief speeches, he manages to convey everything. (laughter)

Daniel: Yes, food has always been a unifying force!

Daša: Our guests appreciate being recognized, and it means a lot to them.

Pergola is located next to Hotel Delfin, right by the beach. Is that an indicator of who your guests are?

Daniel: They're mostly guests that aren't staying at the hotel; passers-by, owners of weekend homes, guests of the Marina. Since we are neighbours, their guests often dine with us, enjoying dishes like pasta, fish salad, or octopus. We wish more hotel guests would visit our restaurant and perhaps choose a plate of fresh sardines instead of a hotel meal.

As we wrap up the interview, we have one final question that we ask everyone: What recommendations do you provide to your guests when they inquire about what to see or experience in Izola?

Daša: Given our location, I would definitely recommend the Archaeological Park.

Sašo: … and taking a stroll from the bay to the lighthouse (Svetilnik), followed by a walk up to the church.

Daniel: I agree, from Bele skale beach to Manzioli Square, which is always lively. Overall, I appreciate the efforts of the Izola Tourist Board; you have truly excelled. I highly recommend visiting the Pier of Tastes. We have participated before and would love to be part of it again, as soon as possible. I appreciate the opportunity it provides for smaller restaurants to showcase themselves, and everything looks so beautiful. You can feel the authenticity.

As you can see, our conversation ends with a commitment to see the Hotel Delfin team, or rather Pergola, at the Pier of Tastes! We'll hold them to their word.