At Makarun, the future of the kitchen is built slowly — through patience, discipline, and respect for tradition.

In 2026, two young chefs joined our team: Neno Petričić and Anastasiia Leschenko. Both bring fresh energy, curiosity, and a strong desire to learn the values that define the Makarun kitchen.

Our approach has always been based on mentorship and hands-on learning. In a restaurant deeply connected to Dalmatian culinary heritage, technique alone is not enough. Understanding ingredients, respecting seasonality, and learning how to cook responsibly are equally important.

Working alongside our team, Neno and Anastasiia are becoming part of a kitchen culture rooted in precision, teamwork, and care for every detail — from fish preparation and handmade pasta to stock production and zero-waste cooking practices.

At Makarun, we believe young cooks should not only learn recipes, but also understand the stories and traditions behind them.

Because preserving heritage only matters if it can be passed on to the next generation.