Chef Maro Kojaković

Chef At Home in Dubrovnik

I am a professional private chef based in Dubrovnik with years of experience working in restaurants, caterings and private kitchens.

My cooking style is rooted in Mediterranean and traditional Dalmatian cuisine, with a strong focus on fresh, seasonal ingredients and high-quality local products.

I enjoy creating personalized dining experiences, whether it’s an intimate dinner, a family gathering, or a special celebration. I combine traditional flavors with modern techniques, always respecting the ingredients and the guests’ preferences.

My goal is to offer more than just a meal — I want my guests to experience the true taste of Dalmatia in a relaxed and authentic atmosphere. I am flexible, detail-oriented, and committed to providing a professional and memorable culinary experience in your home or vacation villa.

Behind my work stands a small, dedicated team that supports me in delivering an even higher level of organization, service, and attention to detail. This allows me to focus fully on the cooking, while ensuring a smooth, professional, and enjoyable dining experience for every guest.

For me, cooking is...

For me, cooking is about respecting ingredients and traditions, bringing people together, and creating memorable moments around the table.

I learned to cook at...

I learned to cook through hands-on experience in professional kitchens and restaurants, developing strong foundations in Mediterranean cuisine.

A cooking secret...

My secret in the kitchen is attention to detail, from ingredient selection to the final presentation.

My menus

Traditional menu

STARTER

Choose 1 dish

•Roasted Sea Bream Pâté. Smooth pâté made from locally roasted Adriatic sea bream served with salt-cured sardines and lightly marinated shrimp, finished with extra virgin olive oil and fresh herbs

•Local cured prosciutto filled with creamy homemade kajmak served with warm traditional fritters (Popriguše)

FIRST COURSE

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MAIN COURSE

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•Adriatic Fish, Shellfish & Crustaceans “Buzara” Style . A selection of fresh daily catch prepared in a traditional Dalmatian buzara with white wine, garlic, parsley and olive oil served with homemade bread

•Traditional Dalmatian Peka .Slow-roasted meat cooked under the bell with potatoes, seasonal vegetables and Mediterranean herbs finished with local olive oil

DESSERT

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•Šnenokle (Traditional Egg Cloud Dessert). Light meringue dumplings made with free-range eggs served in a delicate vanilla custard

•Homemade Apple Strudel. Hand-stretched pastry filled with apples and cinnamon served warm

Vegetarian menu

STARTER

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Fresh local burrata, wild rocket leaves, marinated sun-ripened tomatoes, aged aceto, extra virgin olive oil

FIRST COURSE

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Rigatoni with a slow-roasted local red pepper & sun-dried tomato sauce, lightly smoked ricotta, fresh basil pesto

MAIN COURSE

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Grilled eggplant steak glazed with miso, cream of naturally fermented local carrots, cauliflower roasted in sea salt

DESSERT

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Peaches gently poached in vanilla-infused simple syrup, mascarpone cream with local medica liqueur, almond brittle

Fish menu

STARTER

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Cold-smoked salmon on bassil and sage , homemade crème fraîche, marinated artichoke, extra virgin olive oil crumble

FIRST COURSE

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Soft tacos with local Adriatic prawn tails in tempura, lightly infused with Dubrovnik Malvasia, homemade roasted red pepper & honey mayonnaise, baby leaves, hoisin sauce

MAIN COURSE

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Seared fresh Adriatic tuna steak, roasted local celeriac cream, seasonal julienne vegetables, ponzu sauce

DESSERT

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Homemade double chocolate cake, roasted local hazelnut cream, sour cherry coulis, chocolate soil

Chef fish menu

STARTER

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Adriatic tuna tataki, lightly seared and sliced, served with crispy rice, horseradish cream, nori seaweed and a light teriyaki glaze

Fresh sea bass, lightly cured, local citrus emulsion, gentle chili, fresh mint oil, gin & tonic–marinated cucumber

FIRST COURSE

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Golden arancini filled with smoked local seafood and quinoa, accompanied by a slow-roasted tomato cream, fresh local curd cheese and a delicate spinach powder

Creamy black rice risotto, confit local tomatoes, celery roasted in sea salt

MAIN COURSE

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Pan-seared Adriatic sea bream fillet, served with glazed parsnip cream and roasted seasonal vegetables and a fragrant pesto made from fermented garlic

Seared fresh Adriatic swordfish steak, roasted local celeriac cream, seasonal julienne vegetables, ponzu sauce

DESSERT

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Peaches gently poached in vanilla-infused simple syrup, mascarpone cream scented with local honey liqueur and a light crunchy croquant

Crunchy coconut mousse, fresh lemon sponge cake, glazed pineapple, almond crumble

Meat menu

STARTER

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Cured duck breast prosciutto, thinly sliced and air-dried in-house, served with fresh stracciatella, slow-cooked fig chutney and lightly salted local beetroot

FIRST COURSE

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Hand-rolled homemade pljukanci pasta, coated in a creamy truffle sauce, finished with crispy local pancetta and a delicate Parmesan crisp

MAIN COURSE

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Slow-cooked sous-vide free-range turkey breast from a local farm, smoked broccoli cream, crispy potato pavé and a rich, slowly reduced house-made demi-glace

DESSERT

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Double chocolate cake with toasted local hazelnut cream, house-made sour cherry coulis and chocolate soil

Chef meat menu

STARTER

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Thinly sliced pork tenderloin, gently cured in Mediterranean herbs Parmesan cream, confit cherry tomatoes Roasted hazelnut pesto

Dry-aged beef tartare, hand-chopped and lightly seasoned, served with aioli of charred young spring onion, homemade butter and warm, lightly toasted focaccia prepared in-house

FIRST COURSE

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Slow-braised oxtail croquettes Smoked mayonnaise Pickled shallots

Golden arancini made with traditional Skradin-style risotto, using locally sourced ingredients, served with a smooth pecorino cream and lightly fermented fennel from a local Opg

MAIN COURSE

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Pressed lamb, cooked low and slow Sautéed seasonal vegetables Oven-baked polenta Rosemary jus

Grilled beef tenderloin from locally sourced beef, served with smooth potato purée enriched with Brie cheese, sautéed green beans and a deeply flavoured, slowly reduced house-made demi-glace

DESSERT

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Local peaches in a homemade vanilla syrup Mascarpone cream with homemade honey liqueur Crunchy almond brittle

Double chocolate cake with toasted local hazelnut cream, house-made sour cherry coulis and chocolate soil