Dino Jurić

Twelve years in restaurant kitchens, the last five at a konoba near the fish market. I quit to do this because I was tired of cooking for people I never met. I know which fishmonger will tell you honestly that the sea bream is farmed. I will also explain soparnik, pašticada and why nobody in Split puts cheese on seafood pasta. My wine tours go to Kaštela, where Crljenak kaštelanski grows, the grape that turned out to be Zinfandel. I speak German because I worked two seasons in Munich. I am not a sommelier and I will not pretend to be one, but I know the families who make the wine and they know me. I now guide live on video from Split, with my phone as the camera and time for your questions all the way through.