Makarska Menu 2020

42
RESTAURANT
PEŠKERA
A DALMATIAN FEAST IN THE GARDEN OF A
One of the best places for fresh
fish in Makarska, Peskara opened
its doors in 1960 and since then
they have always had stews, fresh
catches, as well as a variety of
meat which comes from the rural
estates around Zabiokovlje. It is
a story of gastronomy and hospitality
that connects the international
world with local, domestic,
folklore, fisherman, and a tough
lifestyle. For the past 30 years,
the helmsman of Peskera has
been Zdenko Vujcic, a “sea wolf”
of the Makarska hospitality industry,
who also runs the cult Susvid
family restaurant opened in 1976
in Kacic Square. What made Peskera
a must-visit gastronomic
lesson of this region was tasted
on the table of the first Makarska
Gourmet Expo.
“Our story started a long time ago
with the classic dishes, first the
steaks, and then following the
wishes of the guests we introduced
fish. In recent years, it has
been a trend for both local and
foreign guests to look for local traditional
dishes, to which we have
completely adapted. We strive to
always have, in addition to international
cuisine, beef, gourmand
and sardine, as it should be in all
Dalmatian places. We also make
Carpaccio from anchovy and
tuna, using what we learned from
the people of Brač, otherwise we
prepare fish in every way that our
ancestors did especially the white
fish specialties, which we prepare
according to our original recipes.”
-said mister Zdenko, who studied
catering in Opatija and Dubrovnik,
and then spent seven years perfecting
his craft in German restaurants.
“There is a lack of knowledge for
someone who does not work in
other restaurants, with other owners”
adds Vujcic, who runs Peškera
at the age of 72. He welcomes
guests and makes sure everything is
in the order. In the garden of the restaurant,
not far from the main promenade,
there are up to a thousand
rose flowers, and at the entrance
to the restaurant is the well-known
flame grill where sardines and white
fish to get their unique taste.
Of the more innovative dishes at
Peskera are shark served in shrimp
sauce. Guests are also fond of medallions
made of this vicious sea
shark that Vujcic designed at the
time of mad cow disease in order to
replace fish with meat in dishes.
Zdenko is in direct contact with
small fishermen on a daily basis,
so as soon as they dock boats, the
catches come to directly to his places.
Potatoes and greens also make
their way from the slopes of Biokovo
to Peskera’s front door. Additionally,
Peskara receives cheeses
from producers like Frane Zubovic,
and ham from OPG Ante Buljubasic
in Zagvozd, one of the leading small
producers in the Imotski region.
Today Peskera is a typical Dalmatian restaurant
offering both old and new with a varied
menu. Here guests can taste brunettes or
anchovies by the thousands, and you will
also find salty, roasted sardines. We offer
fresh lettuce, Swiss chard from the Makarska-Tucepi
region, which grows with local
water sources, biokovo potatoes, smoked
hams from Buljubašić family. They growe
only 50 pigs per year, and some sheeps and
goats. Beside excelent smoked ham, they
are making breathtaking panceta and other
smoked products. That’s how it should be in
this area. There should be nothing in the bar
that I would not offer to a guest in my house,”
Vujcic added.
In September at the Makarska Gourmet,
Peškera strictly adhered to the “classics”,
so they brought to the exhibition plates with
ham from the Imotski region, Pag cheeses
from OPG’s Zabiokovlje. Additionally they
brought pasticadas, roast lambs with young
potatoes, strudel, which is what foreign
guests are most looking for in their search
for local flavors.