Freyja

The story

Freyja Restaurant Makarska | Author's Cuisine & Gault&Millau Recognition

The Chef and His Path

Josip Tomas assumed command of the kitchen in 2016, bringing a background forged across prestigious international stations. After training at Le Cordon Bleu in London, he worked at Zagreb's Michelin-starred Noel restaurant before stints at New York's Eleven Madison Park and Sicily's La Capinera. He applies this global perspective to local resources under the motto think local, act global. The restaurant opened its doors in 2013, establishing a base next to one of the Adriatic coast's notable beaches.

Seasonal Plates and Ingredients

The tasting menu serves as a roadmap through the season, drawing from net-caught fish and young lamb from the Dalmatian hinterland. Kitchen operations utilize dry-aged proteins alongside heritage lamb. Beef tenderloin and oysters appear regularly. Standout preparations include capellini and risotto, followed by desserts like chocolate nemesis and ruby mousse. Tomas emphasizes the excellence of individual components rather than heavy manipulation, allowing the natural richness of each product to define the flavor profile of this modern Croatian cuisine.

Dining Ambiance and Wine

Guests dine on a modern, airy terrace that overlooks the water, creating an elegant yet relaxed Mediterranean setting. The venue hosts themed evenings featuring a Dalmatian dinner buffet accompanied by live klapa singing. An extensive wine list covers both Croatian and international labels, with all selections available by the glass. Every server holds the WSET Level 2 Award in Wines, ensuring expert guidance for pairings that match the refined author's cuisine.