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VICKO NONKOVIĆ - RAIČ

His Culinary experience began in early ages right after Graduating prestigious Le Cordon Bleu academy in Paris in 2011, he worked in numerous restaurants around the world. From 360 degrees in Dubrovnik, Le K2 in Courchevel to Lešić Dimitri Palace in Korčula to Fine dining and Bistro resturants in Scandinavia he mastered his skills working with top Chefs. His latest adventure  at working in "Azurmendi 3 Michelin star restaurant in Basque country, proves his capability of cooking in most prestigious restaurants.

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PILAR OLIVARES GONZALEZ

Her culinary experience began at 18 years old, when she travelled far away from home to study in a culinary school in La Rioja, Spain. She worked in tapas and Bistro restaurants such as Casa Masip in Ezcaray, Lumbre in Casalarreina, Restaurant Les Flots in Chatelaillon Plage in La Rochelle, France. Last working place was in  Azurmendi, a 3 Michelin stars restaurant in Basque Country, where she learned her capacity of working in tough conditions.

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Tapas

At Ignis, we believe that the best meals are shared with friends. That's why we've embraced the Spanish tradition of tapas, offering a menu of small bites that are perfect for groups of any size. Our dishes are inspired by our travels around the world, and we use only the freshest ingredients to bring those flavors to your table. Come join us for a one-of-a-kind dining experience that's full of flavor and fun.

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