Suzana Sab
Episode · #565
POSLOVNI ĐIR Suzana Sab
Guest Suzana SabHosted by Mojdana KoharevićMay 3, 2026
Suzana Sab
About this episode
What you'll hear in this conversation
Imagine trying to find a meal that won't make you sick, only to discover it's almost impossible in an entire country. This was Suzana Sab's reality in Croatia, a personal challenge that led her to open Salt, a restaurant in Split dedicated to truly allergen-free dining. But Salt isn't just a place for specific dietary needs; it's a place designed to look and feel like any other restaurant, defying the notion that specialized food must carry a 'for the sick' label. You'll hear how her surprising experience with bureaucracy, the strict operational demands of an allergen-free kitchen, and the ongoing fight for policy change reveal the hidden complexities and costs of catering to a growing, yet underserved, demographic.
Insights from the conversation
What to take from this episode
01
Suzana Sab's own struggle to find truly gluten-free food in Croatia—a near impossibility, as she describes it—was the catalyst for opening her restaurant, Salt. The most commercially viable solutions often emerge not from market analysis, but from deeply personal, unmet needs that compel you to create what doesn't yet exist.
02
Before Salt was a physical restaurant, Suzana "volunteered on the internet," sharing gluten-free recipes that became a go-to resource for many, even giving away baked goods locally. The formal business emerged only after people directly asked her to open a place where they could consistently eat her food. Build demand and community validation first; the structured business model follows naturally when the market pulls you into it.
03
Suzana deliberately designed Salt to look "absolutely the same as if you were in any other restaurant," explicitly rejecting the idea of labeling it "for the sick." The power of a specialized business is not in highlighting its niche, but in making its core offering indistinguishable from the mainstream experience for everyone else.
04
Suzana was personally surprised to find that Croatian state institutions, responsible for regulating public food, were well-informed about gluten-free requirements and aligned with EU standards. Don't assume bureaucratic hurdles are always ignorant or obstructive; sometimes, the system is more prepared than perceived, especially when dealing with specific, medically-backed needs.
05
Running a truly gluten-free kitchen, Suzana explains, demands an entirely new setup—every piece of kitchen equipment, ventilation, and utensil must be new—because gluten "cannot be washed away with water." The true cost of safety in allergen-free food isn't just about sourcing ingredients; it's a complete redesign of the operational environment to prevent any cross-contamination.
06
Salt frequently encounters customers attempting to bring in outside food or drinks, like chips or ice cream, but they readily accept the "no outside food" rule once the gluten-free environment is explained. A clear, consistently enforced boundary, respectfully communicated, is often received better than a hesitant one, especially when it protects the integrity of your core offering.
07
A gluten-free bread mix, essential for many, costs 5-7 euros and carries a 25% VAT in Croatia, a burden compounded by the fact that other EU countries offer lower VAT or subsidies for celiac patients. The market price of specialized diets is often inflated by policy, not just production, highlighting the need for advocacy beyond just business solutions.
08
While Salt produces its own gluten-free items, the basic raw ingredients are all imported, and there are few certified domestic producers. The state, Suzana argues, should incentivize local producers to certify their products. Relying solely on imports for specialized ingredients signals a missed opportunity for local industry and higher costs for consumers, pointing to a clear policy void.