Makarska Menu 2020

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RESTAURANT
KAP UJA
PLATES ON WHICH INTERTWINE BOTH THE
ZAGORA HINTERLAND AND THE SEASIDE AS
WELL AS OLD AND NEW RECIPES
The Mediterranean restaurant, offering
everything from the daily fishing
catches to the slightly forgotten flavors
of Zagora, is Kap Uja at the top
of Fr. Andrija Kacic Miošić Square in
Makarska. It opened last year and is a
gastronomic story for the Tomaš family.
The menu is full of old-fashioned
and modern recipes, so Kap Uja is a
place where you can try calf shanks,
Tucepi pasticada, aged beef cheeses,
beef tongue in white sauce, as well
as seafood in a more modern way,
like shrimp fillets in paper foil with
julienne veges. They recommend
Tomashi baked goat cheese from a
supplier in the hinterland of Biokovo,
which they combine with chicken or
shrimp salad. They pay particular attention
to daily meals; from what was
“caught in the nets” that day, the good
cuts of a proven local butcher, and
excellent homemade, flavored olive
oils from the hinterland, all with the
ideal ratio of quality and price, which
is difficult to find in places like Split.
For marenda, Kap Uja has many offers
which you won’t find easily in
other Makarska restaurants, such
as “chicken marengo”, game stew,
pasta with beef and beans. Other
unique offers are the homemade
cakes served with cookies and wet
strudel made “in grandma’s way”.
“On the one hand, we want to use
what we can of the old dishes in the
Makarska region. We make pasticada
according to the old Tucepi recipe,
with special position of the meat,
from beef hind leg. We also prepare
beef cheek, which is aged for three
days just like our pasticada, and
served with homemade gnocchi.
For example, the younger world has
hardly even tried the cheek or tongue,
but so many come here for the first
time and they taste it and they like it.
With us you can always taste top
cheeses, and among them goat
cheese, which was used in Zagora
40 years ago when they were taken
with homemade bacon and prosciutto
when a teacher, a doctor or a friar
would bless the house. For a complete
experience, there are selected wines of
Dalmatia and a cozy interior that blends old and modern with
our food,” said Marin Tomas, owner of Kap Uja Restaurant.
At the Makarska Gourmet Expo 2019, they combined
a combination of Chinese, Mexican, Italian
and local cuisine for an appetizer; spring rolls, gringo
tacos, bruschette and baked goat cheese from Biokovo.
For the main course, they served beef cheeks
with homemade gnocchi, and for dessert tiramisu.
“Every day we need to have original and fresh food
on the menu – what was bought that day by butchers
or fish farms, but also from the world. This is recognized
by locals from Makarska and surrounding places
who come to us every day for brunches and lunches,
and our message to future guests is: sit back, relax and
enjoy the natural and forgotten flavors!” said Tomasz.