Split Menu2018 RECEPTI SPLITSKIH RESTORANA s gastro izložbe Split Gourmet Expo 2018 CITY SPLIT RESTAURANTS RECIPES from the gastro exhibition Split Gourmet Expo 2018
IMPRESUMSplit Menu 2018 - izdavač / publisherŠefovi kuhinja mediteranskih i europskih regija (ŠKMER)Association of chefs from mediterranean and european regions (ACMER)Marina Getaldića 20 aJobova 221000 splite-mail: [email protected]. +385 99 319 89 61www.skmer.hrpredsjednik / president ŠKMER-a: Željko Neven Bremecurednica / editor: Alma Harašić Bremecautor teksta / author of text: Mak Jovanović (www.gastrobajter.com)grafčka realizacija / graphical realization: Nives Delić, dipl. ing.autor fotografija / photo author: Bruno Dubravecfotografije restorana / restaurant photos:Wine and food ZinfandelZrno soliMazgoonMediterraneoLa GrottaDiocletian’s Wine HouseDa’Mar restaurant (marvie hotel)SC Catering Studentski centarkonoba KortaNapomena: zabranjeno kopiranje tekstova i fotografja iz ove publikacije bez pismenogodobrenja udruge ŠKMER.Note: It is prohibited to copy texts and photographers from this publication without thewritten consent of the Association.
natjecateljska gastro izložba splitskih restorana gastro exhibition of the city Split restaurants
Dragi čitatelji,ono što se pamti kao jednostavna težačka i ribarska spiza stanovnika nekadašnjih splitskihpredgrađa, današnjih četvrti Lučac, Manuš, Dobri i Veli Varoš, kao i jela gospodskih tesvečarskih trpeza starog Splita prošlih stoljeća, prigrlila je generacija novih splitskihkuhara, koju opisujemo u ovom izdanju. Danas je reinterpretiraju, poslužuju u novom imodernom ruhu gostima svijeta kako bi grad prometnuli u cjelogodišnju i prepoznatljivugastro destinaciju. Priča je to koju je prije 15-ak godina oživio splitski chef Miro Bogdanović(1954.-2017.) sa svojim prijateljima i braćom po kuhači, kroz udrugu Dalmatinski kuhar,a iz koje je izraslo danas međunarodno udruženje Šefovi kuhinja mediteranskih ieuropskih regija (ŠKMER) s 400-ak članova iz preko 20 zemalja. Bogdanović i ekipakrenuli su sustavno obučavati generacije mladih kuhara koji danas vladaju kuhinjamanovih splitskih restorana, a ŠKMER je kroz dva dosadašnja Split Gourmet Expoa, uzeosebi za zadatak da tom natjecateljskom izložbom potiče i prikaže njihovu izvrsnost.Kroz izložbu jela na 30-metarskom stolu na Rivi Split Gourmetom Expom 2018. ove je godineoznačen početak turističke sezone, a pokazalo se da je splitska gastro scena dobranoiskoračila iz prosječnosti u kojoj je bila zarobljena desetljećima. U natjecateljskom dijelu Foodand wine bar Zinfandel osvojio je prvo 1. mjesto u ukupnom poretku, u trima kategorijama(predjelo, glavno jelo, desert), po ocjeni ŠKMER-ova žirija, a iza njih drugoplasirani je biotim Zrna Soli. Na trećem mjestu našao se Mazzgoon Food, a štošta zanimljivo pokazali suDioclecian’s Wine house, Konoba Korta, Da’Mar restoran Marvie hotela, Mediterraneo, LaGrotta i Catering tim Studentskog centra Sveučilišta u Splitu. Sudionici su spremali po trislijeda i zorno predstavili kako treba izgledati moderna, kvalitetna i maštovita mediteranskagastronomija Splita, danas vodećeg hrvatskog turističkog odredišta.
Dear readers,what is remembered as a simple fishing and fishermen spiza inhabitants of the former splitsuburbs, today’s districts Lučac, Manuš, good and Veli Varoš, as well as the food of theLord and the festive table of the old split past centuries, embraced the generation of newof split chefs, which we describe in this edition. Today it is reinterpreted, served in new andmodern cuisine to the guests of the world so that the city can be crowded into a year-longand recognizable gastronomic destination. It is a story that was brought to life 15 years agoby the chef Miro Bogdanović (1954.0 – 2017) with his friends and brothers by the Cook,through the Association of Dalmatian chefs, and from which the International Associationof Chefs of the cuisine of Mediterranean and European regions grew today (ŠKMER) with400-odd members from over 20 countries. Bogdanović and the team went to systematicallytrain generations of young chefs who today rule the kitchens of new restaurants in Split,and Škmer, through the two Split Gourmet Expo, has taken on the task of promoting anddisplaying their excellence.Through the exhibition of dishes at a 30-foot long table on the waterfront Split GourmetExpo 2018. this year it was marked the beginning of the tourist season, and it was shownthat Splitska gastro scene has well stepped out of the mediocrity in which it has beentrapped for decades. In the competition part of the exbition the Food and wine Bar Zinfandelwon the first 1. place in the overall ranking, in three categories (appetizer, main course,dessert), by the evaluation of the ŠKMER jury, and behind them runner-up was a team ofZrno Soli. In the third place took the Mazzgoon Food, also many interesting things wereshowed by Dioclecian’s Wine house, tavern Korta, Da‘Mar restaurant of the Marvie Hotel,Mediterraneo, La Grotta and Catering team of the Student center of the University of citySplit. The participants prepared three courses and clearly presented how it should lookmodern, quality and imaginative Mediterranean gastronomy of city Split, today the leadingCroatian tourist destination.
SADRŽAJ SPLIT MENU 2018KUHARICA GASTRO IZLOŽBE SPLIT GOURMET EXPO1 25 49 RESTORAN RESTORAN DA’MAR RESTORAN ZINFANDEL MARVIE HOTEL MAZGOON9 33 57 RESTORAN KONOBA KORTA RESTORAN ZRNO SOLI LA GROTTA 4117 65 RESTAURANTDIOCLETIAN’S MEDITERRANEO CATERING SCWINE HOUSE STUDENTSKI CENTAR
ZINFANDELI Priča ovog restorana se veže uz povijest Zinfandela, glasovitog grožđa kojeg su proslavili kalifornijski vinogradi, a vuče izravne korijene sa sortom koje se uzgaja samo par kilometara od lokala. Ugodan i opušten prostor za 60 ljudi, smješten je u srcu gradske jezgre Splita. À la carte meni fokusiran je na najkvalitetnije lokalne namirnice, od kojih kuhari Zinfandela pripremaju dalmatinske klasike na moderni način. Bar nudi selekciju od preko 100 etiketa buteljiranih vina i širok izbor od preko 30 etiketa vina točenih na čašu.Uz educirano i profesionalno osoblje doznat ćete podrijetlo i priču svakog vina, naučiti više ohrvatskim vinima, njihovoj povijesti i utjecaju na stvaranje današnje vinske svjetske scene.1 | SPLIT MENU2018
WINE & FOOD BARI The story of this restaurant is connected to the history of Zinfandel, the famous grapes which were celebrated in California vineyards. A wonderful and relaxed place for 60 people, it is situated in the heart of Split in Diocletian’s palace. À la carte menu focuses on the highest quality, locally sourced ingredients, from which Zinfandel chefs prepare Dalmatian classics with a modern twist. Bar menu offers a selection of over 100 labels of bottled wines and a wide variety of over 30 wine labels by the glass. Zinfandel give you the opportunity to learn about Croatia’s wine heritage and its influence on today’s wine world. SPLIT MENU2018 | 2
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Najmaštovitije priče u kuhinji ovog restorana posljednjih godina ispisujeNikolina Peričić. Ova šefice Zinfandelovog tima prošla je kuhinje velikihhotela, restorana, učila od najboljih ovdašnjih chefova i sa svojom ekipomodnijela pobjedu na Split Gourmet Expou 2018.“Ovom poslu me je najviše privukla kreativnost, da svako jelo mora imatiodličan spoj okusa i tekstura, a prezentacijski izgledati savršeno. Stogaželim da svaki gost koji naruči nešto što dolazi iz moje kuhinje budezadovoljan, da ga pamti kao nešto novo, nešto drugačije, nešto čemu ćese rado vratiti” - ispričala je Nikolina.Obožava adrenalin i šušur u kuhinji, a još kad je iza nje uigrani tim kakavpredvodi u Zinfandelu, inspiracije joj ne fali za nova i originalna jela baziranana lokalnim namirnicama. Smatra da odnos chefa i njegove ekipe mora bitiistovremeno profesionalan i prepun obostranog razumijevanja, iskrenostii tolerancije. Isto tako, ističe Peričić, takav odnos treba biti između chefa ivlasnika lokala, pa uspjeh, uz ono što se nudi na jelovniku i pomno biranevinske karte, neće izostati.“Restoran u kojem radim prvenstveno se bazira na lokalnim namirnicama,tjspoju dalmatinske i moderne kuhinje. Stalno se trudimo da kvalitetu dokoje smo došli i održimo. Istaknula bih da su posebnosti naše kuhinjejela u kojima gosti prepoznaju kvalitetu i trud, a to su, između ostalog,domaće tjestenine kao što su ravioli punjeni kravljom i kozjom skutomsa zapečenim đemom od smokve, agnolotte od špinata, špagete skarameliziranim maslacem, tartufima i pinjolima” - navela je Peričić. SPLIT MENU2018 | 4
Chef Nikolina Peričić is the author of the creative story that has developed in Zinfandel’s kitchen over the last few years. As the chef of Zinfandel, she went through the kitchens of large hotels and restaurants, to build a team comprised of the best of the local chefs. With this team, they won the Split Gourmet Expo in 2018. “This job has brought out my creativity; every dish has an excellent blend of tastes and textures, which is presented to look perfect. I want every guest who orders something coming from my kitchen to remember it as something new, something different, something to be happy about.” Nikolina explained. She strives for adrenaline and arousal in the kitchen, especially when there is a great team behind her in Zinfandel. Inspiration for her new and original dishes based on local foods. She believes that the relationship between the chef and the team must be both professional and full of mutual understanding, honesty and tolerance. Similarly, says Pericic, such a relationship should be between the chef and the owner. The success, along with what is offered on the menu and carefully selected wines, will not be missed. “The restaurant in which I work is primarily based on local foods, that is, a mixture of Dalmatian and modern cuisine. We are constantly striving to maintain the highest quality and to constantly be pushing ourselves. I would point out that the specialties of our kitchen dishes that guests recognize the quality and the effort. A few examples are, among other things, homemade ravioli with cow and goat’s cheese and fig jam, spinach agnolotte, spaghetti with caramelized butter, truffles and pine nuts.” said Peričić.5 | SPLIT MENU2018
CEVICHE OD JADRANSKIH KOZICA DALMATIAN SHRIMP CEVICHE 4 OSOBE / 4 PERSONSSastojci Ingredients400 g kozicasok od 2 limuna 400 g shrimpsok od 1 naranče juice from 2 lemons1 žličica meda juice from 1 orange100 ml maslinovog ulja 1 tsp honey70 g matovilca 100 ml olive oil70 g rikole 70 g lambs lettuce12 kom fileta naranče 70 g rucola10 g pinjola 12 pieces orange filetssol, papar 10 g pine nutsfermentirani češnjak salt, pepper fermented garlicPriprema: Kozice marinirajte 2-3 sata u soku Preparation: Marinate the shrimp for 2-3 hoursod jednog limuna i naranče. Zatim napraviti in the juice of 1 lemon and the orange.Thendresing od drugog limuna, meda, maslinovog make a dressing from the other lemon, honey,ulja, soli i papra. Na zagrijanoj tavi tostirajte olive oil, salt and pepper. On the grill, toast thepinjole. pine nuts.Dresingom začinite matovilac i rikolu, servi- Dress the lettuce and the rucola, and serve itrajte na tanjur te dodajte marinirane kozice, on a plate with the marinated shrimps, filetsfilete naranče, pa pospite po svemu tostirane oranges, with the toasted pine nuts and a littlepinjole i malo fermentiranog češnjaka. Posolite fermented garlic. Add salt and pepper.i popaprite po želji. SPLIT MENU2018 | 6
JANJEĆI FILE LAMB FILLET 4 OSOBE / 4 PERSONSSastojci Ingredients4 janjeća filea (ispeći na grillu) 4 lamb fillets (grilled)Prilozi GarnishingTekući krumpir Cooked potatoesSastojci: Ingredients:400 g krumpira 400 g potatoes150 ml vrhnja (35 % m.m.) 150 ml cream (35% m.f.)češnjak, sol, papar garlic, salt, pepperPriprema:Krumpir ogulite, skuhajte u slanoj vodi Preparation: Peel the potatoes, boil in saltypa ga izraditi s vrhnjem i dvije jušne žlice con- water and make into a cream. Take two table-fita od češnjaka, te začinite sa solju i paprom. spoons of garlic. Season with salt and pepper.Confit od češnjaka: Očišćeni češnjak stavite u Garlic confit: Place the cleaned garlic in olivemaslinovo ulje, pa ga zagrijavajte dok temper- oil and heat it until the oil temperature reachesatura ulja ne dođe do 93°C. Zatim ga maknite 93º C, then remove from heat and allow to cool.s vatre i ohladite. White chocolate and truffle souffléSouffle od bijele čokolade i tartufa Ingredients:Sastojci: 125 ml milk125 ml mlijeka 25 g flour25 g brašna 35 g butter35 g maslaca 30 g grana Padano cheese30 g sira grana padano spoonful of olive oil with trufflesžlica maslinovog ulja s tartufom 2 egg yolks (separate the yolks from thejaja 2 kom (odvojiti bjelanjak od žumanjka) whites, keep both)muškatni oraščić nutmeg40 g fino izribane bijele čokolade 4 dg fine white chocolatePriprema: Maslac otopiti u manjem loncu, Preparation: Melt the butter in a small pot,dodati brašno, mlijeko, muškatni oraščić. add flour, milk, and nutmeg. When it is thick,Kad se zgusne dodati naribani sir, ohladiti i u add the grated cheese, cool and then add truf-hladno dodati ulje od tartufa, ribanu čokoladu, fle oil, chopped chocolate, 2 egg yolks, and at2 žumanjka i na kraju snijeg od bjelanjaka. I the end add the egg whites. And finally bake inna kraju peći u pećnici 1800C cca 15 minuta. an oven 1800C approx 15 minutes.7 | SPLIT MENU2018
TOPLI BISKVIT OD VANILIJE WARM VANILLA BISCUITS 4 OSOBE / 4 PERSONSSastojci Ingredients110 g kondenziranog mlijeka 110 gr condensed milk80 g maslaca 80 g butter30 g smeđeg šećera 30 g brown sugar2 žumanjka 2 egg yolks50 g pirea od kruške 50 g pear puree32,5 g glatkog brašna 32.5 g soft flourpar kapi ekstrakta vanilije 2 drops of vanilla extract100 g bijela čokolada 100 g white chocolate50 g sjeckanih badema 50 g sliced almonds25 karmeliziranih kokica 25 pcs caramelized popcorn4 žličnjaka kiselog vrhnja 4 spoons Crème fraîcheprstohvat cimeta pinch of cinnamonPriprema: Maslac otopite u mikrovalnoj pećnici Preparation: Heat the butter in the microwavei pomiješajte s kondenziranim mlijekom. Istucite until melted and then mix with condensed milk.žumanjce i šećer, dodajte pire od kruške, pa Add the egg yolks, sugar, pear puree, thenskupa promiješajte i uspite glatko brašno. Pecite mix thoroughly. Bake 10-12 minutes at 200C.10-12 min na temperaturi od 200°C. Serve the hot biscuits with fine chopped whiteTopli biskvit servirajte uz fino isjeckanu bijelu chocolate, fried and chopped almonds, pop-čokoladu, prepržene nasjeckane bademe, corn which has been caramelized with sugar,kokice koje ste karamelizirali sa šećerom, uz then add the crème fraiche and a pinch ofdodatak kiselog vrhnja s prstohvatom cimeta. cinnamon. SPLIT MENU2018 | 8
RESTORANI Ovaj restoran kreativne mediteranske kuhinje otvoren je 2011. godine i brzo se dohvatio samog vrha hrvatskog ugostiteljstva. Gosti su se u krakom roku uvjerili da iznimnu pažnju poklanjaju hrani (poslovično svježa riba, uvijek neka novina) te vrhunskoj usluzi. Drže se one da namirnica uvijek mora biti svježa, lokalna i obrađena tako da sve blagodati ostanu u njoj. Već prve godine, novinari su ih prozvali “restoranom s pogledom od milijun dolara”, zbog predivne splitske vizure koja se pred Zrnom Soli otvara na grad Split, star 1700 godina.Od početne ideje do danas, kad je Zrno Soli upisano u Michelinov vodič, cilj im u potpunostigastronomski zadovoljiti svakog gosta. Žele mu pružiti užitak da se osjeća opušteno kao usvom dnevnom boravku, uz zdravu i raznoliku ponudu hrane s uvijek pristupačnim osobljem.9 | SPLIT MENU2018
ZRNO SOLI I Ever since we opened on March 1st, 2011, we have been in the highest tier of Croatian restaurants. Our guests quickly realize that our food (fish that is always fresh, always something new) and our service are at an enviable level. We believe that food should be fresh, local, and processed so that it retains all the healthy benefits. Even in our opening year journalists have called us the restaurant with a million-dollar view, since our restaurant offers a fantastic viewpoint of the 1700-year-old city of Split. From the beginning, our central idea and mission is to offer our guests a relaxing feeling – as if they were in their own home with healthy, varied food and a friendly staff. SPLIT MENU2018 | 10
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Chef Stjepan Vukadin po završetku školovanja dvojio je želi li postatikuhar ili svećenik. Na kraju je prevagnula odluka da umjesto stolovanja ukakvoj crkvi, postane vrhunski chef. Svoj rad poistovjećuje s umjetnošću,a tanjure s platnom na kojima svaki dan od domaćih namirnica iscrtavanove kreacije.“Ljubav je ključna riječ zbog čega se bavim ovim; bilo prema namirnici,spajanju okusa ili prezentaciji. Uža specijalnost mi je riba, a posebicevolim raditi sa sirovom i škampima. U poslu me usrećuje i to što svaki danimam priliku raditi sa svježim i domaćim namirnicama iz kojih mogu izvućiono najbolje što one nude. Njih istražujem u svakodnevnom odlasku natržnicu, kroz putovanja i posjetima drugim restoranima. Vidim neke stvaripo knjigama, internetu, pa potom u glavi prvom iskombiniram kako ćuspojiti okuse i tehnike rada za jela koja će se sutra naći na tanjuru našeggosta” - opisao se Vukadin.Učio je i radio s chefom Hrvojem Zirojevićem. Od svjetskih chefova uzormu je Massimo Bottura, talijanski čarobnjak s kuhačom iza kojeg su triMichelinove zvjezdice.“Kao kuhar ne volim previše mijenjati namirnicu, upravo zato što radimsa svježim domaćim sastojcima. Svom gostu, uistinu, nudimo posebandoživljaj u svakom pogledu. Glavna je snaga našeg tima baš to što svivolimo svoj posao, što se svi međusobno poštujemo, te imamo isti cilj, a tajje u Zrnu Soli gosta pretvoriti u prijatelja, te mu pobuditi osjećaje, sjećanjana djetinjstvo i okuse zbog kojih će se vratiti” - dodao je Vukadin. SPLIT MENU2018 | 12
Chef Stjepan Vukadin, upon finishing school had to decide whether he wanted to become achef or a priest. In the end, he decided to become a top chef instead of becoming the priest. Hiswork identifies with art, the plates being the canvas for which he can create something new everyday.“Love is the key word because that is why I do this; whether it be in dealing with the flavor or thepresentation. My specialty is fish, I especially love to work with seafood . In this business, I amgrateful that every day I can work with fresh, local ingredients from which I can create the best ofwhat they offer. I’m researching them daily through trips and visits to other restaurants. I see somethings in books and on the internet and the first thing I think of is how I can connect these ideasand combine flavors which tomorrow will be on our guests’ plates.” Vukadin said.He learned from and worked with Hrvoje Zirojević. Another influence from the world of chefs isMassimo Bottura, the Italian chef who has three Michelin stars. “As a chef I don’t like to change theingredients too much, just because I work with the fresh, local ingredients. To our guests, truly, weoffer a special enjoyment in every way. It is our main dream that we all love our jobs, we respecteach other, we have the same goal, which is to turn every guest at Zrno Soli into a friend, to stirup feelings, memories of childhood and to give them great tastes for which to return.” Vukadindescribed.13 | SPLIT MENU2018
TUNA TATAR S OKUSOM LIMETE, KREMA OD MANGA, ČIPKA OD SIPE, SNIJEG OD MASLINOVOG ULJA, PERLICE OD SMOKVE COLD APETIZER - TUNA TATAR, MANGO PURE, CUTTLEFISH TUILLE, OLIVE OIL SNOW, FIG CAVIAR 4 OSOBE / 4 PERSONSSastojci Ingredients500 g očišćenog filea tune 500 g tuna filet1 mango 1 piece of mango1 limeta 1 piece of lime50 g maslaca 50 g buttermaslinovo ulje olive oilsol saltpapar pepperPriprema PreparationPire od manga: Mango ogulite i kuhajte Mango Pure: Peel mango and cook it untildok ne omekša. Procijeđenog staviti u it’s softened. Strain it, add a little salt,posudu, dodjate malo soli, papra i maslac, pepper and butter and mix with a blenderte izmiksajte štapnim mikserom u gustu in the thick mixture and squeeze throughsmjesu koju ćete protisnute kroz sito. the sieve.Tuna tatar: Tunu nasjeckajte na sitne kock- Tuna tatar: Chop up tuna into small dices,ice. Dodajte sol, papar, maslinov ulje, addsalt, pepper, olive oil, lime crust andkoricu limete i sok od limete. Tatar servi- lime juice. We serve tatar in a mold, deco-rajte u kalupu, ukrasite pireom od manga, rate with mango pure, cuttlefish tuille, figa možete jelu dodati čipku od sipe, per- caviar and olive oil snow.lice smokve i snijeg od maslinovog ulja. SPLIT MENU2018 | 14
KOKOT NA BRUDET U ŠKARTOCU LAGRE SCALE GUARNARD ON BRUDET IN THE “ENVELOPE” 4 OSOBE / 4 PERSONSSastojci Ingredients1,1 kg kokota na fete 1,1 kg of large scale guarnard1 poriluk 1 piece of leek1 režanj češnjaka 1 clove of garlic50 g sjeckanog peršina 50 g of chopped parsley30 g otkoštenih maslina 30 g of pickled olives1 žličica mljevenog korijandera 1 teaspoon of minced coriander0,5 l riblje juhe (temeljac) 0,5 l of fish soup (base)0,5 l domaće šalše 0.5 l of domestic salsa sauce0,1 l bijelog vina 0.1 l of white wine0,05 l prošeka 0.05 l of prošek (dessert wine)4 grančice ružmarina 4 rosemary branchessol, papar salt, peppermaslinovo ulje olive oilpapir za pečenje baking paperPriprema: Na ugrijanom maslinovom ulju Preparation: On olive oil fry leek and olives,pirjamo kosani poriluk i masline, dok sasto- while the ingredients soften. Than add largejci ne omekšaju. Dodajemo kokota na fete scaleguarnard and seal it on both sides. Theni zapečemo ga s obe strane. Zatim doda- we add garlic, salt and pepper, we pour it withjemo češnjak, sol i papar, podlijemo s bijelim white wine and Prošek (dessert wine). Aftervinom i prošekom. Nakon 5-7 minuta doda- 5-7 minutes we add a homemade salsa saucejemo domaću šalšu i riblji temeljac. Pri kraju and fish soup. Finally we add a teaspoon ofdodajemo žličicu korijandera i svježe kosani coriander and freshly ground parsley. On theperšin. Fete kokota zajedno s umakom stavl- baking paper we put large scale guarnardjamo na papir za pečenje, dodajemo grančicu together with the sauce, add the rosemaryružmarina, te vežemo u oblik “bombona”. branch, and bind it into a “candy” shape.Završimo u pećnici 15 minuta na 1800 C. Finish in the oven for 15 minutes at 1800 C.Serviranje: Škartoc serviramo na tanjur Serving: The “envelope” is served on a plateukrašen ružmarinom. and decorated with rosemary.15 | SPLIT MENU2018
SPLITSKA TORTA A LA ZRNO SOLI SPLITSKA A’LA ZRNO SOLI 4 OSOBE / 4 PERSONSSastojci IngredientsBiskvit: Biscuit:70 g ručno sjeckanih badema 70 g hand-chopped almonds70 g ručno sjeckanih oraha 70 g hand-chopped walnuts70 g ručno sjeckanih suhih smokava 70 g hand-chopped dry figs70 g ručno sjeckanih suhih grožđica 70 g hand-chopped dried raisins5 bjelanjaka 5 egg whites30 g oštrog brašna 30 g of flourKrema: Cream:5 žumanjaka 5 egg yolks100 g šećera u prahu 100 g of powdered sugardvije jušne žlice mascarponea two tablespoons of mascarpone1 kom naranča 1 piece of orange70 g maslaca 70 g butterručno sjeckani pistachio hand-chopped pistachioPriprema: Bjelanjke umutite u čvrsti snijeg, te Preparation: Whisk egg whites firmly, andu smjesu postepeno dodajte orahe, bademe, add nuts,almonds, dry figs and dry raisinssuhe smokve i suhe grožđice. Na kraju poste- to the mixture gradually. Finally add flour atpeno uspite i oštro brašno. Smjesu prebacite the end. Shake the mixture into the mold andu kalup, te pecite 30 minuta na 130 stupnjeva. bake for 30 minutes at 130 degrees.Žumanjke i šećer u prahu i naribanu koru od Whisk egg yolks, powdered sugar, orangenaranče izmiksajte, te kuhajte na pari dok se crust and cook until it’s thick. When the mix-smjesa ne zgusne. Kada se smjesa prohladi, ture is cooled, add the butter. Finally adddodajte maslac, te izradite mikserom. Na kraju the mascarpone to the cold mixture. Put theu hladnu smjesu dodajte mascarpone. Kremu cream to cool down.staviti na hlađenje. Serving: On biscuit, squeeze the cream, andServiranje: Na ohlađeni biskvit istisnite cover with another biscuit. Then pour out theizrađenu kremu, te poklopite biskvitom. Zatim cream again and add the shredded pieces ofponovno istisnite kremu, te dodajte isjeckane pistachios.komadiće pistacia po želji. SPLIT MENU2018 | 16
DIOCLETIAN’SI Restoran iznimnog ugođaja smjestio se u istočnim zidinama palače u Nepotovoj, ulici što nosi ime po posljednjem caru Zapadnog Rimskog Carstva koji je stolovao u palači i obližnjoj Saloni, a prema predaji tu je i skončao je od zavjerenika. U prostoru su originalni antički lukovi palače i obrambene zidine, pa tako i jelovnik odiše tisućljetnom poviješću Splita. Osim što tamo mogu kušati dalmatinska jela sa starim štihom, a reinterpretirana na moderan i inovativan način, nude se si sljedovi iz antičkog nastali na receptima starimoko 2.000 godina. Pored toga, ovo je i vinska kuća koja vam otkriva 101 etiketu najboljih hrvatskihvina i uz svaku nudi priču, a još kad se tome nadovežu nadahnuta jela šefice kuhinje Irene Drmić.17 | SPLIT MENU2018
WINE HOUSE I The restaurant of exceptional ambience lies on the eastern wall of Nepot’s palace, on the street bearing his name as he was the last emperor of the Western Roman Empire. The empire was stolen from him by conspirators forcing him to flee to Split and nearby Salona. The original antique arches stretch through the rooms and across the ancient defensive walls of the palace, just as the menu extends back into the history of Split. Within this beautiful environment, you can taste Dalmatian food with an old twist, reinterpreted in a modern, innovative way. These dishes derive from recipes dating back to around 2,000 years ago. Additionally, the wine house offers you 101 of the best Croatian wine labels, each one bringing their own story, and each one adding inspiration to the meals of Head Chef Irene Drmic, to give guests a memory and joy to carry with them through the world. SPLIT MENU2018 | 18
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“Posebnost našeg mjesta je što smo blizu svega važnog u središtuSplita, pričamo priču starih vremena na kojima je nastao ovaj grad.Pokušavamo produbiti ono što nas okružuje i istaknuti autohtoniprostor. A u kuhinji volim sve što je izvorno, organsko. Želim namirniceiz čistog okruženja, a ne one koje dolaze na tretiranom i ubrzanomrastu. Tako da za svoje goste uvijek nastojim naći pravu prasku izPodstrane, žrnovničku jabuku, prvu murtilu, rimsku kamilicu, imotskugrzdulju, velebitsku degeniju, cvit kapara, komiški rogač, procvjetanumendulu, neprskane limune, gorku naranču. Želim imati maslinovouje i kapare i motar s naših nedirnutih otoka kako bi zaokružilaveličanstvene okuse Jadrana” - istaknula je IrenaIrena Drmić je opčinjena svojim svoj poslom, a posebice dok slaženajbolje morske sastojke koje su koristili i stari, ono što danas u svijetupostaje poznato kao dalmatinska gastronomija. Ribarske legendekoje se prepliću o starim jelima i namirnicama ona će rado oživjetina svojim tanjurima, a ponekad nadahnuće potražiti i u receptima izbakine kuhinje svoje rane mladosti. Irena Drmić putovala je i kuhalaNjemačkom, Austrijom i Italijom, upijala znanja i otkrivala tajne, svekako bi izgradila svoj poetski kulinarski rukopis i načine.“Specijalnosti su mi à la carte i dalmatinska kuhinja. U njoj vidimbudućnost uravnoteženu prehranu, pa čekamo da dalmatinskakuhinja nađe svoju zaokruženu verziju, pravu sliku i mogućnosti kojepružaju ova zemlja i more” – kazala je Irena Drmić. SPLIT MENU2018 | 20
Chef Irena Drmić - “The specialty of our place is that we are close to all the important parts ofSplit’s center, we tell a story from history of how this city was bor. We are trying to deepen our tiesto what surrounds us and emphasize the importance of this authentic space. In the kitchen, I loveeverything that is original and organic. I want pure, clean ingredients, not those that come fromtreated, accelerated growth techniques. So for the guests I am always trying to find the best a realpeach from Podstrana, Žrnovnica apple, first basilicum, roman chamomile, crested wartycabbag,degenia, flower kapara, Komiški rogač, blooming mendulu, fresh lemons, Citrus aurantium. I wantto have olive oil, capres, and motar from our islands so that we can serve up the magnificentflavors of the Adriatic.” Irene pointed out.Drmić is fascinated with her business, especially when they are using the best ingredients from thesea which today have made Dalmatia a world famous gastronomic destination. She gladly revivesthe old fishing legends with old, traditional meals and ingredients. Sometimes her inspiration willalso come from recipes and memories that she has of cooking with her grandmother. Irena Drmićhas traveled and worked in Germany, Austria, and Italy where she absorbed knowledge anddiscovered cooking secrets to learn new ways and to build her culinary style.“Specialties are a la carte and Dalmatian cuisine. I see in it, a future that holds a balance ofmeals, but now we are waiting for Dalmatian cuisine to find its full version, the right image andopportunities which are provided by the land and the sea.” said Irena Drmić21 | SPLIT MENU2018
RIBAREVA VINSKA BRUSKETA FISHERMAN’S WINE BRUSCETTES 4 OSOBE / 4 PERSONSSastojci Ingredients600 g kruha s maslinama 600 g bread with olives and olive oili maslinovim uljem 200 ml red wine200 ml crnog vina 200 g tomato sauce200 g šporke šalše 100 g salted anchovies100 g slanih inćunu 50 g capers50 g kapara Preparation: Take the bread and dip it into thePriprema: Kruh narežite, namočite u crno white wine while lightly squeezing it. Preparevino, pa lagano tostirajte. Pripremite šporku the Dalmatian tomato sauce and place itdalmatinsku šalšu, pa je toplu stavite na vin- on the wine-soaked bread. Add capers andsku brusketu. Dodajte kapare i slane inćune. anchovies. SPLIT MENU2018 | 22
BRUDET OD LIGANJA SQUID STEW 4 OSOBE / 4 PERSONSSastojci Ingredients800 g liganja 800 g squid400 g luka 400 g onion80 g češnjaka 80 g garlic2 dl bijelog vina 2 dl white wine100 g peršina 100 g parsley150 g sušenih rajčica 150 g dried tomatoes10 g soli 10 g salt10 g papra 10 g pepper60 g mrkve 60 g carrots100 g celera 100 g celeryružmarin rosemaryrikula rikulaPriprema: Luk zažutite, dodajte potom očišćene Preparation: Heat the onions in a pot thenlignjetezačineipovrće,pakuhajtedokneomekšaju. add the cleaned squid, spices and vegeta- bles and boil until they soften.Poslužite uz palentu s cherry rajčicama i rikulom. Serve with polenta, enriched with cherry tomatoes and rikula.23 | SPLIT MENU2018
FRITULA KOTONJADA FRITULA KOTONJADA .Sastojci Ingredients8 jaja 8 eggs800 ml jogurta 8 dl yogurt400 g šećera 400 g sugar20 g soli 20 g salt400 g suhoga grožđa 400 g dried grapes960 g glatkog brašna 960 g smooth flour100 g korice limuna 100 g lemon peel200 ml ruma 200 ml rum600 g ribane jabuke 600 g grated apple40 g vanilijinog šećera 40 g vanilla sugar20 g praška za pecivo 20 g baking soda200 ml domaće travarice 200 ml homemade herbsKaramel: Caramel500 g šećera 500 g sugar20 g vanilije 20g vanilla400 ml vode 400 ml waterPunjenje: domaći džem od dunja i žrnovnskih Filling: Homemade quince jam and applejabuka Preparation: For the “fritule”, mix all ingredientsPriprema: Smjesu za fritule lagano umijesite u into small balls and set on a medium tempera-kuglice, pa ispecite na umjerenoj temperaturi. ture. When golden, place them on paper toKad zlatno porumene stavite ih na papir da absorb the extra oil. Then use a pasty bag to fillse upije višak masnoće. Zatim slastičarskom each fritula with jam and warm caramel by dis-špricom napunite fritule džemom i toplim kar- solving the sugar in the water with the vanilla.amelom kojeg ste dobili otapanjem šećera u Drape the excess caramel over the fritule tovodi uz dodatak vanilije. Od ostatka karamela create “golden threads”. Serve with figs andnapravite zlatne niti. Pospite ih po cijeloj frituli bay leeaf.kotonjadi i poslužite uz smokve i lovor. SPLIT MENU2018 | 24
Restoran Da’MarI Restoran Da’Mar splitskog zdravstvenog hotela Marvie Hotel & Health mjesto je gdje vas kroz originalne jelovnike vodi chef Martin Grubiša. Između ostalog, ovaj chef iznimnog kulinarskog rukopisa, poznat je da smišlja i jelovnike s bezglutenskim namirnicama što se potpuno uklopilo u koncept tog prvog zdravstvenog hotela u Dalmaciji, namijenjenog turistima i poslovnim gostima koji njeguju zdrave životne navike i ne žele ih se odreći dok su na putu. Grubiša i njegov tim u Da’Maru spajaju tradicionalno mediteransko s modernim,pomno osmišljaju i prilagođavaju jelovnike za goste s posebnim prehrambenim režimima.25 | SPLIT MENU2018
Marvie Hotel & Health I Da’Mar is the restaurant in Split’s Marvie Hotel & Health wherein the original menu was introduced by chef Martin Grubiša. Among other things, including the interesting penmanship of this chef, he is famous for hatching the gluten-free menus in Split, which fits in seamlessly with the concept of the first health hotel in Dalmatia. The trend is intended for travelers and business guests who nurture a healthy lifestyle at home and wish to continue this lifestyle on the road. Grubiša and his team at Da’Mar carefully connect traditional Mediterranean food with modernity through careful adjustments to their menu for guests with special dietary regimens. SPLIT MENU2018 | 26
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“Ovom poslu me prvenstveno privukla obiteljska tradicija, naime 50godina ugostiteljstvo je dio našeg svakodnevnog života, a specijalnosti nešto u čemu se najviše pronalazim je zdrava mediteranskaprehrana, posebice namirnice koje ne sadrže gluten. Dakle, u kuhinjimoraju biti svježe, lokalne, organske namirnice koje se spremaju iprezentiraju na moderan način. Usrećuje me kad vidim napredak iusklađenost svog tima, koja uvijek rezultira zadovoljstvom gosta”- ispričao je chef Martin Grubiša koji i sam ima intoleranciju nagluten što ga je odvelo u istraživanja bezglutenske prehrane.Kao i najpoznatije europske chefove inspirira ga kuhinja njegovemajke i bake. U 15-godišnjoj karijeri, Grubiša je i deset godina jeiskustvo stjecao u hotelu “Le Meridien Lav”, tamo je naučio što značibiti prvi čovjek u kuhinji.Ističe kako je Dalmacija u znatnoj prednosti u odnosu na zemlje izokruženja zbog položaja, klime i tla koje nije onečišćeno, te zbogtoga svega uzgoj biljaka i životinja je daleko kvalitetniji u odnosu nadruga podneblja. Sve se više to prepoznaje i u novom valu splitskegastronomije gdje je Grubiša jedan od predvodnika po inovativnostii originalnosti.“Kad netko pomisli na hrvatsku gastronomsku ponudu, prije svega,smatram da se te odnosi na mediteransku prehranu baziranu namaslinovom ulju, peršinu, bijelom luku, vinu - na jela kao što su viškapogača, soparnik, pašticada, rožata...tradicionalna jela koja se mogureinterpretirati i u nešto suvremeno, te tako dobiti i notu originalnosti”- istaknuo je Grubiša. SPLIT MENU2018 | 28
Chef Martin Grubiša - “The main goal is always to please the guests, to justify the expectationsof the owner, and to manage a cohesive and happy team. The head chef must know everythingabout the economical aspect in the kitchen, the procurement, and at the same time they musthave a good head on their shoulders to build and maintain healthy relationships between theircolleagues.” Said the chef.Grubiša points out that Dalmatia has a significant advantage due to its position, climate andsoil which is not polluted and therefore better for the growth of plants and animals and makesit superior to the next region. The value of Split’s new gastronomy, where Grubiša is one of theinnovative and original leaders, is becoming more recognized in the culinary world.“When someone thinks about Croatian gastronomy is offering, before anything, I think that itoffers you Mediterranean food based on olive oil, parsley, onions, wine – dishes like scones withanchovies and fish stew, flan… traditional food which can be reinterpreted all the time, and stillgives a note of originality. Split’s gastronomic offer over the last 15 years has changed for thebetter; we are seeing new restaurants and hotels opening which are creating healthy competitionfor one another.” Grubiša explained.29 | SPLIT MENU2018
SALATA OD PEČENE CIKLE ROAST BEET SALAD 4 OSOBE / 4 PERSONSSastojci Ingredients400 g cikle 400 g beetroot30 g kravlje skute 30 g cottage cheese80 g rikula 80 g rikula60 g orasi 60 g walnutssol saltZa salatni preljev: For the salad dressing:10 ml meda 10 ml honey20 ml soka od limete 20 ml lime juice40 ml maslinovog ulja 40 ml olive oilpapar peppersol saltPriprema: Glavice cikle dobro operite, pa Preparation: Wash a fresh head of beet-ih stavite neoguljene u pećnicu na 180º C i roots and place them unpeeled into the ovenpecite oko sat vremena. Kad cikla omekša, at 180 0 C to cook for around an hour. Whenizvadite je da se ohladi. Za salatni preljev the beets are tender, take them out andiscijedite limetu, dodajte joj med, lagano uli- allow them to cool. For the salad dressing,jte maslinovo ulje, posolite i miješajte dok se juice the lemon and mix it with the honey,smjesa ne sjedini. Zatim na rikuli servirajte pour on the olive oil. Salt and mix thor-izrezanu ciklu i orahe, pa prelijte preljevom, oughly. Then serve the beets and walnutsa vrh salate pospite kravljom skutom. on the rikula and pour the salad dressing over the salad. Sprinkle cottage cheese on top to finish. SPLIT MENU2018 | 30
NJOKI S KOZICAMA GNOCCHI WITH SHRIMP 4 OSOBE / 4 PERSONSSastojci IngredientsSastojci za umak: For the sauce:500 g očišćenih repova kozica 0.5 kg cleaned shrimp tails1 glavice luka 1 onion3 sušene rajčice 3 dried tomatoes150 ml bijelog vina 150 ml white wine50 ml maslinovog ulja 50 ml olive oil1 mala žlica tapenade od crnih maslina 1 small spoonful of black olive tapenaderužmarin, peršin rosemary, parsleysol, papar salt, pepperSastojci za njoke: For the Gnocchi:300 g batata 300 g sweet potatoes (batat)80 g brašna bez glutena 80 g gluten-free flour1 jaje 1 eggmajčina dušica thymemaslinovo ulje olive oilsol, papar salt, pepperPriprema: Sitno kosani luk pirjajte na vrućem Preparation: Clean the shrimp – cut the tails,maslinovom ulju, a kad uvene dodajte repove remove the shells and wash them under runningkozica. Posolite, popaprite i dodaje peršin, water. Slice the onion and heat on a pan in olivepa pirjajte na umjerenoj vatri i dolijte vino. oil. When the onions begin to golden, add theKuhajte dok alkohol ne ispari. Dodajte malo shrimps. Season with salt and add parsley andribljeg temeljca, sitno rezanih sušenih rajčica white wine then cook on medium heat until thei tapenadu. Pirjajte kratko, tek da se sastojci alcohol begins to evaporate. Give the mixture apovežu, pa začinite po potrebi. little bit of fish stock mixed with the dried toma- toes and tapenade. Simmer for a little while andBatat u kori pecite 45 minuta u pećnici ugrija- stir to make sure that the ingredients do not sticknoj na 175ºC, te ostavite da se ohladi. Očistite to the pan. Season as needed.ga od kore, usitnite blenderom i dodajte ostalesastojke za njoke. Mijesite tijesto dok se ne pre- The sweet potatoes will cook for 45 minutes instane lijepiti za prste. Po potrebi dodajete još the oven at 1750C, then set it aside to cool. Cleanbrašna. Nakon što ste ga umijesili, odvojite ga off the crusts and mix in a blender along with theu manje kuglice i razvaljajte u “zmijicu”. Nožem other ingredients for the gnocchi. Mix the doughizrežite tijesto na njoke željene veličine. Vilicom until it does not stick to your fingers. Add flournapravite rebrasti uzorak kako bi se umak bolje as needed. After you have mixed it well, take theupijao. Njoke kuhajte u kipućoj slanoj vodi dough and roll it out into little balls. Then, using adok ne isplivaju. Zatim ih prebacite u posudu knife, cut the gnocchi into the desired size. Usinggdje ste ulili umak od kozica. Po želji možete a spindle, make the balls into ribbons so thatnaribati malo finog parmezana tanjur prilikom the gnocchi can better absorb the ingredients.posluživanja. Boil the gnocchi in salted water until they are no longer floating. Then throw them into a bowl with the shrimp sauce. As desired, you can finely grate some parmesan over the plate before serving.31 | SPLIT MENU2018
CREME BRULEE S RUŽMARINOM CRÈME BRULEE WITH ROSEMARY 4 OSOBE / 4 PERSONSSastojci Ingredients200 ml mlijeka 200 ml milk150 ml biljnog vrhnja 150 ml vegetable cream200 ml mliječnog vrhnja 200 ml milk cream50 g šećera 50 g sugar40 g bijele čokolade 40 g white chocolate5 žumanjaka 5 egg yolksružmarin rosemaryvanilin šećer vanilla sugarprstohvat soli a pinch of salt70 g smeđeg šećera 70 g brown sugarPriprema: Mlijeko, vrhnje i ružmarin zajedno Preparation: Cook the milk, cream and rose-zakuhajte, pa dodajte bijelu čokoladu da se mary together, adding the white chocolate sootopi, te procijedite. Odvojite pola tekućine i it dissolves, then strain it. Take half of the mix-stavite da se ohladi. U ohlađeni dio kreme ulijte ture and set it aside to cool. In the cool part,zamućene žutanjke sa šećerom i sve zajedno pour in the sugar and egg yolks and mix well.dodajte ostatku kreme. Pripremite posudice za Prepare serving dishes and arrange them onserviranje i složite ih u tepsiju, pa smjesu ulijte a baking pan. Pour the mixture into them andu njih, a u tepsiju do 1/3 visine dodajte kipuće add boiling water so that it reaches 1/3 of thevode. Prekrijte aluminijskom folijom i ispecite height in the baking pan. Cover with aluminumna 140º C stupnjeva oko 45 minuta. Kad se foil and bake in the oven at 140ºC for about 45brulee ohladi pospite ga smeđim šećerom minutes. After removing them from the oveni zapalite kuhinjskim brenerom. Šećer će se and allowing them to cool, heat the brownrastopiti i karamelizirati. sugar over a burner until it is caramelized and then pour it over the dessert. SPLIT MENU2018 | 32
KonobaI Utkala se kao jedinstveno mjesto u strogom centru Dioklecijanove palače – Poljanu Grgura Ninskog. Posada ove konobe brine o očuvanju dalmatinske gastronomske baštine, pa će vas rado svojim jelovnikom povesti vas na putovanje u gurmansku prošlost i pružiti vašim nepcima carski tretman kakav je Split upamtio dok je u njemu stolovao rimski car Dioklecijan. Uživajte u njihovim tradicionalnim receptima, jelima pripremljenim s ljubavlju i prstohvatom prošlosti, te se osjećajte kao Dioklecijan!33 | SPLIT MENU2018
Korta ITavern Korta is a unique place in the very center of Diocletian’s Palace. Besides preserving the Dalmatian gastronomic heritage, it is our duty to take you back to the authentic past and to provide your palates a royal treatment. Enjoy our traditional recipes, our meals which prepared with love, and feel like Emperor Diocletian! SPLIT MENU2018 | 34
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Chef Božidar Dujmović u skladu s mjestom gdje je Korta smještena,drži se tradicijske, autohtone dalmatinske kuhinje, zdravih jela i namirnicaribara i težaka. “Autohtona kuhinja, osim što je zdrava i uravnotežena,daje brojne mogućnosti kombiniranja namirnica, stvaranja novihokusa, a isto tako i zadovoljnih gostiju koji će trajno nositi uspomenuna ukusnu Dalmaciju što je svakako najbolja pohvala svakomekuharu. Zahvaljujući današnjem brzom protoku i odličnoj dostupnostiinformacija, istraživanje jela i namirnica je moguće praktički svugdje.Iako sam ljubitelj starih, kvalitetnih tradicijskih kuharica i kombinacijetakvih recepata s nekim novim saznanjima stečenim na raznimusavršavanjima, priznajem da ponekad zavirim i na internetskabespuća kako bih svoju gastronomiju odveo koji korak dalje oduobičajenog” - istaknuo je Dujmović.Dodaje kako se Dalmacija može pohvaliti odličnom kvalitetom isvježinom namirnica, bogatstvom začina i tradicionalnih jela, kakoribljih tako i mesnih.“Faktor iznenađenja kojeg dožive strani gosti je kada otkriju našupašticadu, drniški pršut, rožatu, soparnik, žrnovske makarune jeneprocjenjiv. Mislim da možemo ponuditi širok spektar jela, čarobnihokusa te vrhunskih vina iz svakog područja Hrvatske te na takav načinbiti nezaobilazno mjesto na svjetskoj gastronomskoj karti. Smatramda se ovdje trebamo držati dalmatinske kuhinje jer ćemo tako očuvationo što zapravo jesmo, ali uz sve to dobro je došlo i unošenje novitetakako bi naša gastronomija i dalje rasla i nadopunjavala svoje mozaike”- poručio je Dujmović. SPLIT MENU2018 | 36
Chef Božidar Dujmović, as with the location of his restaurant, has a traditional, authenticDalmatian style of cooking. Here, they offer healthy original food, fresh seafood and ingredients,but always with their signature style.“Authentic cooking, besides being healthy and balanced, provides a number of possibilities forcombining food, creating new flavors, as well as satisfying guests who will always bear the memoryof delicious Dalmatia, which is certainly the best praise for any chef. Thanks to today’s fast flow ofinformation, food exploration is possible everywhere. Although I am a fan of old, quality traditionalcuisine and combinations of recipes with some new twists or refinements, I’ll admit that some newstuff on the internet is quite poor. My gastronomy takes you a step away from the usual,” Dujmovićpointed out.He adds that Dalmatia can boast of high quality, fresh food, rich spices and traditional dishes –both fish and meat. “The surprise factor experienced by foreign guests is when they discover ourpaticad, diced ham, rossat, the soup, the grungy pasta is invaluable. I think we can offer a widerange of dishes, magical flavors and top quality wines from all around Croatia. In this way we willinevitably be a destination for the world of gastronomy. I think we need to keep Dalmatian cuisinehere because we will preserve what we really are; but with all this, there is a good introduction tonovelty as our cuisine continues to grow and complement our mosaics.”37 | SPLIT MENU2018
SALATA PLODOVI MORA FRUTTI DI MARE 4 OSOBE / 4 PERSONSSastojci Ingredients500 g hobotnice 500 g octopus4 škampa 4 big scampi4 tigraste kozice 4 king prawns150 g kozica 150 g small shrimps1000 g dagnji 1000 g mussels1000 g lakirki 1000 g smooth venus clams100 g rikule 100 g rikula100 g lišća cikle 100 g beetroot leaves100 g lišća suncokreta 100 g sunflower leaves150 g cherry rajčica 150 g cherry tomatoesPriprema: Hobotnicu, škampe i tigraste kozice Preparation: Cook the octopus, scampi, andskuhajte u maslinovom ulju, limunu i prošeku. king prawns in olive oil, lemon and sweet wine.Školjke očistite i skuhajte u limunu, vodi i Clean the mussels and cook them in lemon,maslinovom ulju. Meso kozica ostavite da water and olive oil. Chop the small shrimpsodleži u limunovom soku i maslinovom ulju. and cover in lemon juice and olive oil. Mix theRikulu, lišće cikle, lišće suncokreta i cherry Rikula, beetroot leaves, sunflower leaves andrajčice začinite maslinovim uljem, aceto bal- cherry tomatoes with olive oil, balsamic vin-samicom, solju i limunom. Plodove mora egar, salt and lemon. Place the “fruits of theposložite na hrpice salate. sea” on a pile of the salad. SPLIT MENU2018 | 38
NJOKI PUNJENI KOZICAMA GNOCCHI STUFFED WITH SHRIMP 4 OSOBE / 4 PERSONSSastojci Ingredients4 škampa 4 shrimp scampi1000 g dagnji 1000 g mussels200 g očišćenih kozica 200 g cleaned shrimp500 g punjenih njoka 500 g stuffed gnocchi10 ml prošeka 10 ml dessert wine10 ml konjaka 10 ml cognac200 ml bijelog vina 200 ml white wine500 ml ribljeg temeljca 500 ml fish stock200 ml šalše 200 ml tomato saucePriprema: Kozice, škampe i dagnje popržite Preparation: Kozice, škampe i dagnje popržitena maslinovom ulju, zatim im dodajte bijeli luk, na maslinovom ulju, zatim im dodajte bijeliperšin, pa zalijte konjakom te bijelim vinom. luk, peršin, pa zalijte konjakom te bijelimPustiti da prokuha te dodajte punjene njoke, vinom. Pustiti da prokuha te dodajte punjeneriblji temeljac i šalšu. Kuhajte još oko 15 njoke, riblji temeljac i šalšu. Kuhajte još oko 15minuta, pa dodajte prošek. Kad alkohol ispari, minuta, pa dodajte prošek. Kad alkohol ispari,jelo je spremno za serviranje jelo je spremno za serviranje Fry the shrimp, scampi and mussels in olive oil, then add the garlic, parsley, then add the cognac and white wine. Let it boil and add the stuffed gnocchi, fish soup and salsa. Cook for around 15 min- utes and then add the dessert wine. When the alcohol evaporates, it is ready to serve.39 | SPLIT MENU2018
KUŠIN OD SMOKAVA FIGS PILLOW 4 OSOBE / 4 PERSONSSastojci Ingredients200 g glatkog brašna 200 g smooth flour100 g oštrog brašna 100 g semolino flour250 g maslaca 250 g butter100 g šećera 100 g sugar1 jaje 1 egg300 g suhih smokava 300 g dried figs3 dl vrhnja za šlag 3 dl whipped creamlimeta limementa mintPriprema: Brašno i šećer pomiješajte u posudu Preparation: Mix the flour and sugar in a bowlte ubacite jaje i lagano miješajte. Dodajte i and lightly stir in the egg. Add the meltedrastopljeni maslac, pa miješajte dok se ne butter and stir until the dough is compact.dobije kompaktno tijesto. Tijesto ostavite Leave the dough for 30 minutes. Boil and stirda odleži 30 minuta. Smokve sameljite, pa the figs. In half the mixture add the whippedskuhajte. U pola smjese dodajte tučeno cream and mix together. Spread the doughvrhnje za šlag i izmiješajte. Tijesto razvucite until it is 1mm thick and cut into squaresna 1 mm debljine i izrežite na kvadrate koje that you will fill with a mixture of ground figs.ćete napuniti smjesom od mljevenih smokava. Then fold them into a crescent shape andPotom ih preklopite na polumjesec te pecite 20 bake for 20 minutes in the oven at 180C.minuta u pećnici ugrijanoj na 180º C. Poslužite Serve with fig mixture and whipped cream.na kremi od smokava i vrhnja za šlag te ukra- Decorate with lime and mint.site limetom i mentom. SPLIT MENU2018 | 40
RestoranI Ovaj se rustikalni restoran smjestio u samo srce Dioklecijanove palače, s prekrasnom terasom okruženom starim zidinama, nekadašnjim plemićkim palačama, pučkim kućama...u prostor koji kao na dlanu dočarava raznolike slojeve tisućljetne gradske prošlosti zbog kojih je splitska povijesna jezgra upisana UNESCO-ov popis svjetske baštine (World Heritage List) 1979. godine. Svake večeri atmosferu Mediterranea na drevnoj Carrarinoj poljani obogaćuje živa muzika, a tu je i jelovnik prepun sredozemnihmirisa i okusa koji goste vraćaju ovom mjestu. Osim široke lepeza jela spravljenih od probranihlokalnih namirnica nabavljenih kod malih proizvođača, njihovu priču nadopunjuje bogata listavrhunskih hrvatskih vina.41 | SPLIT MENU2018
Mediterraneo IThis rustic restaurant is located in the heart of Diocletian’s Palace, with a beautiful terrace. Surrounded by old walls, former noble palaces and houses. It reflects the diverse layers of the city’s past millennia, for which Split’s historical center was enrolled in the UNESCO World Heritage List in 1979. Every night the Mediterranean atmosphere on the ancient Carrara field if filled with live music, and their menus are also filled with Mediterranean fragrances and flavors that beckon guests to return to this place. Apart from a wide variety of dishes made from refined local ingredients purchased from small producers, their story complements a rich list of the best Croatian wines. SPLIT MENU2018 | 42
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