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The chef who moved from the island of Cres to Otočec, an island in the Krka River.
The castle's chef is enthusiastic about the new environment and its tradition.
As the saying goes, the apple never falls far from the tree; the same can be said of Chef Dejan Mišković who has been an enthusiastic cook from an early age. His father was also a keen cook and little Dejan loved watching him work, looking at pictures from cooking competitions and reading his books and recipes.
The sweetness of the meat, the freshness of the sea and sand, which are a memory from his youth.
Because it is full of flavour and can be prepared in many different ways.
Dejan Mišković finished the Secondary School of Hospitality in Opatija in 1999 and immediately won two gold medals at the International Gastro 99 competition in Umag for flambéing savoury and sweet dishes at the table in front of the guests. He started his cooking career at his family’s restaurant in Osor on the island of Cres and also worked with the Croatian Culinary Federation.
He came to Slovenia in 2009 and first worked at Hotel Mons in Ljubljana and later at the Embassy of the Federative Republic of Brazil. In 2021, he moved to Terme Krka and since 2022 he has been the restaurant chef at Otočec Castle.
»If hands were as afraid as eyes, nothing would ever get done.«
This is a saying Dejan’s mother used to encourage him when he faced a challenge he thought he could not overcome. Even today, every time he faces a difficult task, he recalls his mother’s words, which encourage him to proceed with confidence.
Chef Dejan Mišković believes in the power of the fresh ingredients he carefully selects from the surrounding area to ensure that his guests taste the authentic freshness and flavour of the region in every bite. At Otočec Castle, vegetables and herbs from the castle garden are used, while other ingredients – meat, fish, fruit, milk and dairy products – come from Novo Mesto and the surrounding area. Using the best ingredients, the chef carefully prepares colourful menus full of local flavours.
Dejan has also paid tribute to tradition in a book he wrote together with his fellow chefs from his native Croatia: The Croatian Culinary Heritage. In that project, which has saved many a traditional dish from our neighbours from sinking into oblivion, he devoted himself to dishes from the Croatian islands, such as Ižki lupiš (lamb stew with broad beans), cuttlefish minestrone, Kali tuna, and others. He also maintains a commitment to tradition at Otočec Castle, where he likes to create dishes linked to the surroundings and the history of this extraordinary castle on an island in the Krka River.
Photo: Otočec Castle Restaurant Archive
Otočec Castle takes visitors to a fairy tale even at first sight. Located on an island in the middle of the Krka River surrounded by pristine nature, it promises a culinary experience that you will not easily forget.
Read moreNaročite se na najokusnejše e-novice in brezplačno prejmite nagrajeni e-vodnik Okusiti Slovenijo!
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