At Makarun, learning never stops.

Chef Franko Brečić recently completed the professional culinary programme “Zero Waste Chef” organised by the Wallner Culinary Academy, further strengthening the philosophy already deeply rooted in the Makarun kitchen.

The programme focused on full ingredient utilisation, responsible ingredient management, sustainable kitchen organisation, and modern techniques designed to minimise food waste while maximising flavour and efficiency.

For our team, these ideas are not simply modern industry trends. They reflect principles that have existed for generations within traditional Dalmatian households, where every ingredient was respected and nothing valuable was wasted.

At Makarun, this philosophy continues daily through careful stock preparation, full fish utilisation, seasonal cooking, and thoughtful menu development.

Education remains an important part of our growth as a restaurant. By continuing to learn and refine our craft, we aim to honour tradition while developing a kitchen capable of meeting the highest contemporary standards.

True progress in cooking begins with deeper understanding.