Where are we?

Chef Vehid Šaldić
Ul. pod Kaštelom 6
51000 Rijeka
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+385997580684
Opening hours

Today:

Monday 09:00 AM - 06:00 PM

Tuesday 09:00 AM - 06:00 PM

Wednesday 09:00 AM - 06:00 PM

Thursday 09:00 AM - 06:00 PM

Friday 09:00 AM - 06:00 PM

Saturday 09:00 AM - 06:00 PM

Sunday 09:00 AM - 06:00 PM
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See the menu

Vehid Šaldić, a 25-year-old chef with more than eight years of culinary experience, is the founder of Imperial Chef J.D.O.O. and the owner of Il Mondo Bistro in Rijeka. His passion for gastronomy and excellence in the kitchen leads him to create unforgettable culinary experiences for his guests.
Vehid specializes in luxury culinary services, including private cooking for villas, yachts, and private islands. His cooking style combines traditional recipes with modern techniques, using only the highest quality ingredients. As a dedicated professional, Vehid excels in creating unique menus that meet the specific wishes and needs of clients.
Under his leadership, Il Mondo has become synonymous with halal cuisine with premium ingredients, offering modern interpretations of traditional dishes, fine dining specialties such as calamari, and diverse options such as Asian and Lebanese cuisine. In addition, Vehid actively participates in the improvement of the local gastronomic scene through projects such as Gastro Club Rijeka and the organization of culinary competitions for young people.
Vehid's vision extends beyond Croatia's borders, through collaboration with partners such as Gi.Ma Commerce to expand the Oro Caffè brand in Croatia and develop a presence on social media. His dedication to quality, innovation and hospitality makes him one of the most promising young chefs in the region.

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Learn more About our menu

Five-Course Fine Dining Fish Menu

1.Amuse-Bouche: Seared Tuna Tartare with Avocado Mousse and Microgreens
2. Starter: Scallop Ceviche with Citrus Dressing and Purple Radish
3. Soup Course: Lobster Bisque with Sherry and Thyme Crème Fraîche
4. Main Course: Herb-Crusted Sea Bass with Sautéed Asparagus and Lemon Beurre Blanc
5. Dessert: Lavender-Infused Panna Cotta with Passion Fruit Coulis
Five-Course Fine Dining Meat Menu

1. Amuse-Bouche: Beef Carpaccio with Arugula, Parmesan, and Truffle Oil
2. Starter: Duck Breast with Blackberry Gastrique and Microgreens
3. Soup Course: Creamy Wild Mushroom Soup with Herb Croutons
4. Main Course: Filet Mignon with Red Wine Reduction, Garlic Mashed Potatoes, and Seasonal Vegetables
5. Dessert: Dark Chocolate Fondant with Vanilla Bean Ice Cream

Eight-Course Fine Dining Menu

1. Amuse Bouche: Caviar and Crab Mousse on Crostini (A light crab mousse topped with luxurious black caviar on a crispy crostini, offering a rich and delicate bite to start the meal)
2. Starter: Tuna Carpaccio with Seaweed and Wasabi Foam (Thinly sliced tuna, fresh seaweed, pickled radish, and a dollop of wasabi foam, creating a refreshing balance of flavors with a hint of heat)
3. Soup: Lobster Bisque with Lemon Zest and Crème Fraîche (A velvety lobster bisque, finished with a touch of lemon zest and crème fraîche, balancing sweetness and depth)
4. Fish Course 1: Seared Scallops with Cauliflower Purée and Truffle Oil (Pan-seared scallops on a creamy cauliflower purée, drizzled with truffle oil and garnished with crispy pancetta and hazelnuts)
5. Fish Course 2: Black Cod with Miso Glaze and Baby Bok Choy (Perfectly glazed black cod with a savory miso sauce, served with tender baby bok choy and a sprinkle of sesame seeds)
6. Main Course: Grilled Sea Bass with Fennel Salad and Lemon Beurre Blanc (Grilled sea bass with crispy skin, paired with a tangy fennel salad and finished with a rich lemon beurre blanc)
7. Palate Cleanser: Cucumber Sorbet with Dill (A refreshing cucumber sorbet infused with dill to cleanse the palate before the dessert course)
8. Dessert: Passion Fruit Panna Cotta with Lemon-Mint Foam (Creamy passion fruit panna cotta topped with a light lemon-mint foam for a refreshing, tropical finish)

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Through collaboration with partners such as Gi.Ma Commerce to expand the Oro Caffè brand in Croatia and develop a presence on social media.
His dedication to quality, innovation and hospitality makes him one of the most promising young chefs in the region.