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Romantic Valentine's dinner for two ideas

Romantic Valentine's dinner for two ideas

Dalmatian cuisine is one of the healthiest in the world, so healthy in fact that Mediterranean Diet was inscribed as intangible UNESCO heritage back in 2013. Simple freshness, aromatic herbs, traditional family recipes – three secrets of the magnificence of Dalmatian cuisine. Don’t forget that a key part of Mediterranean dining culture is eating with others, and sharing healthful, nutritious meals. Join the healthy train and get inspired for Valentine's Day dinner because we have mastered the secrets of Mediterranean cuisine.


2 avocados, peeled, pitted and diced
Cherry tomatoes
1/2 cucumber
1/4 cup pitted black olives
Feta cheese
10-15 basil leaves, gathered together and thinly sliced (chiffonade)
2 medium onions
For the Vinaigrette
1 lemon
1 lime
1 garlic clove, minced
Extra virgin olive oil
Salt and pepper

Place the avocado cubes in a salad bowl. Whisk the olive oil, lime juice, lemon juice, garlic, salt and pepper together in a bowl; mix in the feta cheese. Add the finely chopped cherry tomatoes, fresh basil, onion, olives and chili. Toss gently to combine.


Veal steak (360 g)
Celery root (200 g)
Butter (100 g)
1 cup milk
Green peas (200 g)
2 medium onions
Red wine (2 dcl)
Flour (40 g)
Cherry tomatoes (160 g)
Olive oil
Black pepper to taste
Pinch of salt
Fresh parsley (40 g)
Fresh basil (40 g)

Peel and rinse the celery root and chop it into cubes. Bring the milk, salt and pepper to the boil. Add the celery root cubes and simmer until tender. Combine with butter in processor and puree until smooth.
Season the veal steaks with salt and pepper on both sides. Heat a large skillet or sauté pan over a medium heat. Add the veal steaks to the hot oil and to the desired doneness.
Remove the steak from the frying pan. Add finely chopped onion to the oil. Cook, stirring occasionally, until softened and just starting to brown. Sprinkle in the flour and pour in the wine. Leave it to reduce.
Heat the olive oil in a skillet over a medium heat. Add the green peas and stir in the stock. Season with parsley, salt and pepper. Serve the meat with peas as desired, pour the sauce and decorate with the basil leaves.


Dark chocolate (200 g)
5 eggs
Sugar (100 g)
Heavy cream (120 ml)
1 teaspoon pure vanilla extract
Pinch of salt
Raspberries (200 g)

Pour a cup of water into a saucepan and bring to a boil. Place a heat-proof bowl on top of the pan and empty the chocolate chips into it. Stir gently until the chocolate is completely melted. Whisk in the heavy cream.
Separate the whites from the yolks. Whisk the whites with salt and sugar (80 g) until the peaks stand straight up when the beaters are lifted from the mixture. Stir a small amount of hot water into the yolks. Add the sugar (20 g) and vanilla extract. Place the bowl of egg yolks into a bowl of hot water for a few minutes, stirring occasionally. Begin whisking by vigorously swishing your whisk back and forth until they are foamy. Add the chocolate, heavy cream and egg whites. Whisk together until fully incorporated. Layer the cream in the bottom of 2 cups followed by raspberries and mint leaves. Enjoy!