Gluten-free Cuisine à la Da’Mar – Healthy Restaurant in Split

At the mention of a gluten-free restaurant, the first association for many locals is Da’Mar restaurant – part of Split’s first health hotel – Marvie. Aside from its high-quality accommodation offer, Marvie Hotel & Health has established itself on the international market with its wide range of health services.
Namely, many foreign as well as Croatian guests choose Marvie as their destination, owing to the hotel’s rich offer in the sector of health tourism, in cooperation with partners, provides dermatological treatments, physical medicine, rehabilitation, non-invasive methods for face and body rejuvenation, dental and nutrition services.

Gluten intolerance as inspiration

Young chef Martin Grubiša is the name behind the gluten-free concept of our restaurant Da’Mar. The chef himself turned to this very cuisine when, as a three-year-old, he was diagnosed with celiac disease i.e., an intolerance to gluten – a protein present in many cereals such as wheat, rye, oat, spelt and barley.

Chef Martin Grubiša

Flatulence, dry skin and a constant feeling of discomfort are all symptoms he faced in early childhood, alerting doctors to the presence of this autoimmune disease, also called gluten enteropathy. For this reason, Martin was forced to change his diet radically and permanently from a very early age. Namely, patients who are advised to follow a gluten-free diet must stick to it for the rest of their lives. Although known as being mostly genetically determined, there are still many unanswered questions regarding this, often silent, disease, and many associate it with food consumption before their ripening period.

Homemade gnocchi and gluten-free chocolate brownies

The renowned Split chef has decided to apply his rich knowledge of gluten-free foods and recipes at our Da’Mar restaurant, within a unique, as he calls it, Mediterranean-gluten-free cuisine. The freshest Mediterranean ingredients along with his mother’s, grandmother’s and great-grandmother’s recipes make up the integral part of our healthy menu, which includes dishes such as homemade gnocchi with smoked salmon, olive oil and basil pesto, and chocolate brownie with vanilla ice cream, where the chef uses a mix of potato, rice and almond flour, or tapioca flour.
While it is present of the aforementioned cereals and the flour derived from them, gluten can often also be found in bakery products, pasta and biscuits as well as other foods and products one would never suspect of, such as numerous sauces, stocks, juices, beers and cured meats. For this reason, designing new “à la Da’Mar” gluten-free specialties for guests with special dietary needs is an ongoing challenge for our chef.
Luckily, this creative chef has a supply of seasonal vegetables in his family garden, while he finds homemade eggs, meat and other groceries in the rural vicinity of Split. When asked to define a healthy diet, he claims: “If you pour bad fuel into your car, the engine will go, and the same goes for people”. He also highlights the fact that this region, due to its location, perfect climate and unpolluted soil, sea and rivers, has a great advantage over other areas.

Mediterranean cuisine of Da’Mar restaurant

Roe Deer Stew with Gnocchi

What follows are instructions on how to prepare roe deer stew with sweet potato gnocchi for 5 persons, Martin’s favorite recipe, and a dish so popular at Marvie Hotel & Health that gusts regularly asks for more:

Roe Deer Stew with Gnocchi (5 persons)

1 kg roe deer (shoulder)
100 g bacon
2 onions / garlic cloves
100 g carrots
100 g celery root
4 tomatoes
20 g prunes
150 ml red wine
Vinegar
Anise
Rosemary
Bay leaf
tapioca
Salt
Pepper

Ingredients for gnocchi:

400 g sweet potatoes
100 g gluten-free flour
1 egg
Fresh chilli
Thyme
Olive oil
Salt
Pepper

Roe Deer Stew with Gnocchi

Preparation:

Cut the meat and root vegetables into small pieces and cover with a mixture of vinegar and water, leave to marinate for a few hours. Fry the bacon, remove and set aside. Fry the meat that you previously dried and rolled in tapioca in the same pot. Remove the meat and add the root vegetables to fry. Return the meat and bacon and add the other spices. Drizzle with red wine, tomato juice and 2 dcl of water. Leave the stew in the pot, cover it and leave it to simmer for 3 hours, occasionally adding a little more stock. The stew must be thick, taste and season it towards the end – now this specialty is ready to be served!
Bake the unpeeled sweet potatoes for 45 minutes at 175 degrees, leave them to cool. Peel the sweet potatoes, blend them and add the other ingredients. Knead the dough so that it does not stick to your fingers. Add more flour if needed. Divide the dough into smaller potions which you will then roll out. Use a knife to cut the gnocchi into the desired size. Use a fork to create a ribbed pattern for the sauce to stick better to them. Cook the gnocchi in boiling salted water, take them out as soon as they rise to the surface. Transfer the gnocchi to the pot with stew, and if you wish, grate some fine Parmesan cheese on top. Enjoy your meal!
If you’re searching for a gluten-free restaurant in Split look no further, and explore Da’Mar’s complete menu here.

This post is also available in: CRO

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