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An enthusiastic autodidact who brings the flavours of the sea to the foothills of Pohorje.
Chef Davorin Verlič is dedicated to top ingredients and their stories, flavours, colours and shapes, which provide him with endless possibilities for creativity.
Davorin is interested in modern cuisine with a touch of homeliness. He enjoys preparing food and creating, follows the latest trends and, what he considers particularly important, passes on knowledge to younger generations. He prefers to prepare fish dishes. Because he advocates quality over quantity, you will find only top ingredients on his plates.
Because this way the flavour of fish is the most authentic.
Butter rounds off a dish and gives it structure and flavour.
After finishing catering school, he first gained experience in the Šegula Restaurant in his hometown of Ptuj, where initially he washed dishes and peeled potatoes. While doing so, he watched with interest how dishes are prepared and learned the skills of his mentors. He secretly read and devoured the knowledge from the chef’s notebook with recipes and methods of preparing à la carte dishes. In his spare time, he practised cooking and memorised by heart preparation procedures and culinary techniques.
He was offered the position of head chef when he was in his early twenties. He is an autodidact who learned to prepare most of the dishes he creates today by himself. He is aware that a superb dish requires the effort of the entire team, quality and fresh ingredients, harmonious flavours and structures, and proper preparation.
»They say that not all that glitters is gold, just as not all that looks pretty on the plate is delicious.«
A superb dish is a mixture of various components, both excellent ingredients and careful preparation, which must be seasoned with a pinch of creativity.
On the fifth floor, where the City Terrace restaurant offers a view of the city of Maribor, the river Drava and the Pohorje Hills, chef Davorin dedicates himself to a varied offer of seafood. Fresh fish, mussels, shrimps, and especially lobsters rule the menu. He also plays with a combination of sea flavours and flavours of the nearby Pohorje Hills, and even combines Adriatic lobster with Pohorje porcini.
He also enjoys preparing meat dishes created exclusively from the best meat from organic farming. He also likes to use Angus beef or Kobe beef from Japan.
Photo: City Terrace Maribor archive
Indulge in gourmet pleasures with a unique view of the city of Maribor.
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