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Discover all our Chefs
Relais & Châteaux Chef

Fabio Vitale

Chef - Relais & Châteaux

Fabio Vitale
Restaurant Meneghetti
Member Relais & Châteaux from 2013
Stancija Menegeti 1
52 211 Bale
Croatia (Hrvatska)


Meneghetti Wine Hotel & Winery

5 rooms: 200-440 EUR s.i.
3 suites: 340-670 EUR s.i. 14 apartments (1 suite): 510-1070 EUR s.i. 1 apartment (2 rooms): 720-1350 EUR s.i.


Restaurant Meneghetti

Menus 55-150 EUR s.i. - Carte 15-40 EUR s.i.

For your information: 1 EUR = 1.11 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

Chef Fabio Vitale has 25 years of experience working in the worldwide kitchen, even Michelin star ones. For him, the word cooking is not just about preparing food but creativity, tradition, art, culture, organizational skills and above all love, passion, imagination and refinement. This is the spirit and soul of his kitchen!

He has moved from Rome to France to Germany, all the way over to Russia and Saudi Arabia, where he worked for top restaurants or for the ones working their way towards achieving one.

„Born and raised in Naples, the cradle of gastronomy for centuries, I have been exposed to a avariety of authentic and wholesome, delicious local products. Gastronomy as an art is a way to express ourselves and let everybody else enjoy it. For me, every dish is a creation that evolves during work in progress until it reaches perfection, the alchemy between taste and presentation.“


How did you become a Chef?

I have beautiful memories from my childhood. I remember our animated lunches on Sunday and the smell of my grandmother freshly baked bread and delicious dishes prepared by my mother. My father farmed the land in his spare time and yet I often helped him, those were my first contact with the nature and the gifts of the earth. The gastronomy as art is a way to express ourselves. I had a dream to become a Chef. I worked with dedication and I achieved my goal so far .

How would you define your cuisine?

I started my culinary journey in Germany and France ; soon after I went back to Italy, met some extraordinary Chefs that sharpened my culinary skills , broaden my horizons and gained extensive knowledge of authentic Mediterranean cooking. The journey was not easy, but it did teach me that there is no short cut to success and that hard work pays off.

What are your favourite products and criteria for choosing?

Good food is genuine and made of high-quality ingredients. My favorites are the best, ecological and local products that stand for quality and taste, authenticity and environmental sustainability. Freshness, taste and textures are core factors for the success of a dish.


What is your signature?

For me, every dish is a creation that evolves until it reaches perfection. It is alchemy between taste and presentation. I try to strike a balance between traditional and contemporary style. I believe that the richness of flavor that we gain from traditional cooking cannot be compromised, and so I try to translate the authenticity in modern creations.

Do you have a Chef’s tip for Sunday cooking?

I love Sundays barbecue and I have a delicious tip to spice it up. Mix the following 17 spices to make a fantastic steak seasoning and enjoy! Salt, Celery Salt, Granulated Garlic, Granulated Onions, Spanish Paprika, Dried Thyme, Dried Parsley, Dried Marjoram, Dried Oregano, Brown Sugar, Cumin Powder, Cayenne Pepper, Black Pepper Powder, White pepper Powder,Juniper Berries Powder and Food Carbon Powder.

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