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Intro

Le Méridien Lav is positioned @ N43°3' E 16°32' but the topography is never on my mind when creating a menu.

What is local, what isn't? Where are the borders?

When I am creating a menu, I only think of fresh ingredients.

Fresh is local. Local is fresh.

Croatia had lots of different foreign influences through its past. Those imported  flavours, enriched with strong seamans' migrating history, have created a fusion of flavours. Dubrovnik's marine legacy inspired me to fuse inviting local citrus with a dash of Caribbean spices. Rich creamy desserts are from north west and Slavonia region. Seafood, olive oil, herbs and citrus fruits are from the Dalmatian islands.

Danube beer-sausage-zesty flavour gave me an idea for „Kulen penne pasta". Tradition with a twist  is on the „Dalmatian plater". „Soparnik" (a swiss chard pie) is a great traditional local dish whose original recipe did not change for ages. „Vis pie" has changed...pizza took over pie's place, but pizza cannot take away the taste of local sardines.

What you can take away with you are the tastes and flavours of Dalmatia and you'll always remember them.

Tomislav Nikšić, Head Chef @ Le Méridien Lav, Split