Makarska Menu 2020

30
RESTAURANT
KAMENA
A FAMILY GASTRONOMIC STORY FROM
ZABIOKOVLJE INGREDIENTS TO SEAFOOD
TRADITIONS IN TUCEPI
Restaurant Kamen arrived at the
Makarska Gourmet Expo with a
gastronomic story that combines
old and modern ingredients from
the hinterland of Biokovo and
dishes of Tucepi’s fishing tradition.
The place is on a promenade
and a few meters from the sea,
opened in 1990 by Ivan Vlade Viskovic.
Today, Restaurant Kamen
is run by his son Joseph, who is
also the chef, and on the menu
you can find from girici to stewed
fish and other seafood, grilled
meat specialties, to home-made
daily dishes, and even aged Black
Angus steaks.
“We are celebrating our 30th anniversary,
and this is first and
foremost a family story started by
my father, where my brother and I
have been wandering around the
house and our guests ever since
we remembered for ourselves. I
took over running the restaurant
about 6 years ago. On the menu
are dishes from the Dalmatian tradition,
what our ancestors cooked,
but it also has the effect of my
five years working on the cruiser,
from where I also brought a more
modern cuisine to our restaurant.
Although the restaurant is open
for 4-5 months, we are catering all
year long, and what we are doing
in this segment - we just wanted
to show the entrée we exhibited
at the Makarska Gourmet Expo.”
Said Kamen’s Josip Viskovic
Five small dishes were presented
on a platter for the appetizer,
which included a kind of canapés
including amberjack fillet, cod,
smoked mussels, salted anchovies,
as well as delicacies such
as rolls with homegrown Biokovo
Swiss chard. It is the combination
of the sea and the ingredients of
Biokovo that this family restaurant
offers in its catering. The main
course at the Makarska Gourmet
Expo was Tucepi broth made of
amberjack, roe deer, shrimp, mussels
and squid, and for dessert
they presented small and juicy
apple pies filled with cream and
hazelnut sauce.
“Desserts are overseen by the
restaurant owner’s wife, Vera, and
we also showcased her ‘unusual
apple pie’ at the show, in fact mini
apple, semolino, and walnut pies
and some other ingredients that
we want to keep secret. There
were vanilla and lime cream to
decorate apple chips, all coming
together with a base of hazelnut
sauce and crumbled hazelnuts.
The main course was our Tucepi
brunette. And each region has its
own recipe, its own little secret or
trick to make this old fisherman’s
dish more special. So we made it
with onions, leeks and cherry tomatoes,
and made monkfish and
amberjack fillets, shrimps, mussels
and Adriatic squid. Although
in our area there is still a lot of gastronomy
behind the current trends,
there are many chefs and caterers
who are pushing to make us
stand up and constantly educate
ourselves. Whoever is interested
can find out a lot today. Of course,
we do not give up tradition either,
and we have a great advantage
because my family is also engaged
in agriculture in Gornji Tucepi.
We have our own potatoes, salad,
tomatoes and other foods which
we serve. The land surrounding
Biokovo is uniquely gifted with lots
of nutrients and minerals which
help to give our food more full flavors.”
– said Josip
Additionally, Kamen also offers
wines made by Viskovic on their
rich wine list. These are merlot,
chardonnay and zlatarica, as well
as the blending of two types of
white wines, from the grapes they
procure in Otric in Vrgorsko Polje,
which is the largest vineyard,
between Tucepi and Biokovo.