ABOUT US
OUR INTENTION
We created Petul to cook what inspires us and to welcome guests the way we ourselves would wish to be welcomed. Our cooking is rooted in Istrian produce, prepared with precision, restraint and a respect for the place.
The restaurant is intentionally intimate: a small room, attentive service, and a table centered above all on taste and togetherness.
Behind Petul are two culinary sensibilities : one shaped by Istria, the other by France. United by the same desire to offer a cuisine that is sincere, precise, and anchored in the region.
THE PLACE
Petul is housed in a former restaurant in Zambratija, a place long valued by the local community.
Today, it opens a new chapter through our own approach to cooking and hospitality.
Daniel Božić — Head Chef
Daniel Božić is a Croatian chef trained between Zagreb and Paris. He began his career at ManO Restaurant under chef Matija Bogdan, where he developed strong foundations in contemporary gastronomy: discipline, respect for the product, precision in cooking, and a commitment to honest, balanced flavors.
Driven to refine his technique, he moved to Paris and joined Prunier, the historic house led by multi-Michelin-starred chef Yannick Alléno, where he quickly rose from chef de partie to sous-chef. He later trained at Pavillon Ledoyen, Alléno’s flagship in Paris : a unique institution gathering six Michelin stars under one roof. Daniel then became sous-chef at La Grande Cascade, a one-Michelin-star restaurant in Paris, before returning to Croatia.
His approach to cooking is direct and grounded: flavor first, technique in service of the product, and sincerity in every gesture. With Petul, Daniel signs his first restaurant : a table where Istrian products meet French technique, shaped by a clear, focused and generous cuisine.
Emie GUILLOT — FRONT-OF-HOUSE
Originally from France, Emie Guillot built her career in demanding dining rooms, from bistronomic restaurants to Michelin-starred establishments and Parisian palaces. A graduate of Vatel, she developed early on a strong sense of detail, flow, and hospitality.
She trained in some of the most rigorous service environments : The Peninsula Paris, George V and Plaza Athénée; where she refined her understanding of precision, timing, and the discreet gestures that define true service excellence. She later joined Prunier in Paris, where she embraced a more intimate, refined style of service and met Daniel, marking the beginning of their partnership.
As maître d’hôtel, she led service, team coordination, and guest experience, while developing her signature skills: tableside finishing, carving, and precise gestures that extend the kitchen into the dining room. At Petul, Emie brings a service style that is both precise and relaxed : rooted in the French bistro and shaped by years in haute cuisine.