Markus Wines Test Kitchen

Exciting progress at the restaurant construction site— new panoramic windows have been installed on the second floor, overlooking the mountains and sea.

With the glass panes in, inside fixtures can now begin to come together. Next up, a three-story spiral staircase.

Stick around to see all of the action as we build the most anticipated wine and restaurant project this region has ever seen!

During a recent trip to Italy, Ryan and Patricia discovered tigelle bread while passing through Bologna. This light, versatile bread, popular in the Emilia-Romagna region, is perfect for showcasing the flavors of fresh, local ingredients without overpowering them. Inspired by its simplicity, they decided to bring the recipe back to pair with our prosciutto and cheese selection.

While we await the arrival of our charcuterie master , we’re busy in the test kitchen experimenting with flavor combinations and plating ideas for our upcoming cheese and meat menu.

On today’s plate:
- Pickled chanterelle, green tomatoes, and garlic
- Freshly sliced Dalmatian prosciutto
- Sir iz mišine from Lika (cheese aged in sheep’s stomach)
- Warm tigelle bread, straight from the pan

Stay tuned for a video where Ryan walks through how he prepared these new additions to our evolving menu.