Makarska Menu 2020

12
VALAMAR
METEOR
HOTEL
THE STORY OF AN AUTHENTIC, DELICIOUS
DALMATIA IN A NEW WAY
Sitting on a landscape washed
with sunshine and clear sea and
framed by Biokovo, where the gastronomic
offer has stepped well
beyond the foreseeable, is the Valamar
Meteor Hotel in Makarska.
The dining rooms of this Mediterranean
hotel restaurant offer a
rich journey through the scents
and flavors of this area, with an
emphasis on local and seasonal
delicacies from the team of Damir
Tomaš, an award-winning chef
who learned his craft while sailing
on luxury cruisers. Every day
there you can taste an old specialty,
as well as something completely
new that will be prepared
by Valamar chefs. So for the first
Makarska Gourmet Expo, Chef
Tomaš combined his gastronomic
story with never-before-seen reinterpretations
of old-fashioned
dishes. On the side, on Makarska
Gourmet Expo, chef Tomaš was
in team with Dario Milanović Litre,
great executive chef from Valamar
Groupation who is curently workin
in Dubrovnik.
“For five years, I have been the
chef at Valamar Group, and
through my invitation, I try to present
homemade food and traditional
dishes to guests in a more
modern and personal way. So for
the Gourmet Expo I made tripes
that have all the ingredients as the
classic ones, but are saved by different
techniques. After I cooked
them, I rolled them in a crisp of
pancetta, garlic, and parsley, pan
and deep fried. They were served
with onion mayonnaise and gelatin
left over from cooking, which just
gave the dish that authentic taste
of tripe, and the basis of this dish
was eggplant and fig jam.” – said
chef Damir Tomas, a winner of the
Interregional Chefs Cup – IKKER
and Grand Gourmet, international
competitions organized by Chefs
of the Mediterranean and European
Regions.
For desserts, Tomas knows how to interplay the antique
and the contemporary, so for the Makarska Gourmet
Expo, he entered local figs in an old Dalmatian rose
liqueur, and then topped with raspberry jam. He then
added hazelnuts and hazelnut cream and ganache to
white chocolate with pumpkin oil, and put everything in
sweet salty puff pastry baskets.
“I have undergone a series of classes and trainings at
ŠKMER’s Academy of Cooking in Split, as well as within
the Valamar Group. They have sparked my imagination
to reinterpret old recipes in my own way and devise
new ones. And that, to me, is exactly the essence
of cooking; creativity, constantly looking for something
new, pushing your boundaries, but also creating a
sense of satisfaction for my guests.” - added Tomas.
In the second sequence, Tomas
served goose breast in orange
and almond sauce with a soufflé
of Biokovo potatoes. Goose
specialties have recently been
on the weekly menu of the Meteor
Hotel, as they are top quality
meat for the Valamar Group
from the proven OPG in Kutina.