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Sage syrup Who would resist an ecologically prepared sage syrup (lat. Salvia – salvation)? There is an old Croatian saying: „Why would die a man who grows sage in his garden?“ Sage is gathered on the rocky grounds in May and air dried on dark place to keep its colour and aroma. There is an another saying: „The one who wants to live long has to eat sage in the month of May.“ To make the syrup we use a handful of sage, sugar, lemon and cold water. Home made pasta Pesto Pesto made of almonds can be used for different meals, for example with home made pasta or in a chocolate cake. Almonds attract us from the start. At first we enjoy the colour and smell of almond blossom. Then we pick them when their cover is still green. Finally, we eat them ripe with a piece of home made bread. Our grandmothers have made small bread rolls with almonds. We can offer to you our almonds with fresh basil and cheese, with a lot of olive oil, spices and fresh tomatoes. Grilled meat Mate loves to grill meat and to eat it as well! He will prepare it just the way you like it, moisting it with a piece of rosemary soaked in olive oil. Sometimes you'll have to wait a bit longer because the oak woods burns slowly, but it is worth it! Home made pasta with tomato sauce We make our own pasta with eggs from our farm and dry it in the sun. Our pasta with tomato sauce and shrimps is simply irresistible! Labourer's plate Our labourers went away from home to spend a whole day in their vineyards or in the woods. They used to take a loaf of home made bread, a piece of cheese and smoked ham, sometimes even cooked vegetables. Labourer's plate offers home made smoked ham with goat cheese an olives, marinated aubergines, capers and aubergine pate. Should you still be hungry after our plate, we have more food waiting for you! Home made pasta with fennel Home made pasta is cooked and put in a pan on the butter, some chilli pepper and cooking cream with fennel. The tenderness of fennel united with the strength of chilli pepper makes a tasty meal. Pasta with shrimps We fry shrimps with garlic, add some tomato sauce and cover pasta or macaroni with the mixture. Smoked ham omelette with asparagus While we are preparing for the next summer season, we walk through our intact nature, looking for the popular vegetable, asparagus. The omelette is made from our home made smoked ham, asparagus, olive oil and eggs. It's delicious! Home made smoked ham There is a long tradition of raising pigs on our family farm. So we inherited the secret of making a good Dalmatian smoked ham. The greatest secret is in feeding pigs with domestic food only, mostly with green vegetables. During the last month of breeding they receive a special treatment! The art of wood which we use for smoke-drying, as well as the cold windy nights during the period of drying give to ham its special taste. Pašticada with macaroni Pašticada is one of the tastiest and most famous Dalmatian specialities. In the past it was prepared for important Catholic holidays and other special occasions. A piece of beef tendeloin is kept in vinegar for a while and then taken out to be spiked with carrot and bacon. After that, it is at first fried and then cooked in a pan with browned onion, carrot, apples, prunes and spices. Wine is added to create a tasty sauce. This is a long process, since the sauce has to simmer for a long time. Macaroni are home made: pieces of dough were rolled around wooden sticks. This is a long tradition: to make macaroni that way have brought our famous adventurer Marco Polo who learned to do macaroni during his voyage to China. Many different sauces can go very well with macaroni. From seed and field to cooking pot Living with the nature, living in one cycle... We begin with homegrown seeds of different kinds of vegetables, and than nourish young seedlings which we plant into our own soil. We are simple folks living in the country side, producing our own food, taking care of our animals - the amount of effort and love we invest into it is the amount that we receive in the end of a cycle, and are happy to do so over and over again. FOOD MENU 5 - 140 kn -Težačka plitica- Mixed starter with homemade smoked ham, smoked ham spread, goat cheese, marinated aubergines, aubergine cream and olives. -Homemade pasta with almond pesto, fresh tomatoes and basil. -Homemade pasta with minced meat. -Basket of homemade bread. -Pastry. MENU 1 - 190 kn -Težačka plitica- Mixed starter with homemade smoked ham, smoked ham spread, goat cheese, marinated aubergines, aubergine cream and olives. -Homemade pasta with almond pesto, fresh tomatoes and basil. -Grilled lamb with season salad. -Basket of homemade bread. -Chocolate cake with almonds and red corns. MENU 2 - 195 kn -Težačka plitica- Mixed starter with homemade smoked ham, smoked ham spread, goat cheese, marinated aubergines, aubergine cream and olives. -Traditional pasticada, slice of wine marinated beef in sauce with hand-made pasta. -Hand -made macaroni with wild fennel. -Salad. -Basket of homemade bread. -Carrot cheese cake with almonds. MENU 3 - 190kn -Težačka plitica- Mixed starter with homemade smoked ham, smoked ham spread, goat cheese, marinated aubergines, aubergine cream and olives. -Homemade goat cheese ravioli in butter and sage sauce. -Goat kid peka with potatoes. -Basket of homemade bread. -Carrot cheese cake with almonds. MENU 4 - 225 kn ( fish menu) -Fish plate - salted fish, marinated anchovies, smoked tuna, octopus carpaccio, octopus salad, savur - tuna fish in sweet and sour onion marinade. -Sea field pasta- homemade tagliatelle with sage, zucchini, prawns and saffron. -Fish on grill with potatoes. -Basket of homemade bread. -Chocolate cake with almonds and red corns. GROUP OFFER The whole family is included into this business, doing what one knows best and what one is best at. BIBA MATE MATIJ ANA Being asked to host a group of German journalists and to present our homemade products to them at the end of the 1990s, we were faced with a thrilling challenge which was the beginning of a journey which overcame us all. The Dalmatian smoked ham dried on the cold winter's air, the goat cheese and goat's meat with vegetables from our garden, all seasoned with good olive oil, give a special and recognizable flavor. GALERIJA MIRJANA ABOUT US After a nice meal, it would be a sin not to continue our gathering further down in the port of Pupnat. The most hidden and the greenest cove of our island is where the beach bar m.a.t.e. is located, where you can find not only natural homemade juice syrups and refreshing beverages but also tasty fast-food snacks from our daily menu. If you ever get bored of lying on the beach, you can always make a tour with our kayaks or play a card game in the shades of holm oaks and pine trees on the bar's terrace (an unrepeatable experience!). CONTACT RESTAURANT Konoba MATE Owner:Matij Farac Pupnat 28, 20274 Pupnat, Korčula, CROATIA WORKING TIME: ON SUNDAYS WE ARE CLOSED FOR LUNCH TIME konobamate@gmail.com PAYMENT: CASH We apologize that we cannot accept your credit cards PLEASE RESERVE! PUPNATSKA LUKA YOU ABOUT US LEAVE A COMMENT! Copyright 2016 Konoba Mate | All Rights Reserved RENATA BO DESIGN
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Sirup od kadulje Tko bi odolio ekološki spremljenom sirupu od kadulje (lat. salvia ili u prijevodu „spas“). Motiv nalazimo u poslovičnom pitanju: „Zašto umre čovjek kojemu kadulja raste u vrtu“. Kadulja se bere na kamenitom tlu u maju i suši u prozračnim, mračnim prostorijama da bi sačuvala svoju boju i aromu. Stari je stih: „Tko hoće živjet dugo, mora jest kadulju u maju“. Sirup spremamo od pregršt kadulje, šećera, limuna i hladne vode. Meso na gradelama Kako Mate peče meso, to može činit samo čovik koji ga voli i peć i jist. A to čini za sebe, za nas i sve vas bonkuloviće. Nekad se i čeka malo duže, ali to je zbog žerave od česvine i za meso pečeno na njoj isplati se čekati! Meso koje Mate peče i stalno maže granom ružmarina umočenog u maslimovom ulju može biti janjetina, teletina, svinjetina, ili drugo što se nađe doma. Težačka plitica Naši težaci boravili bi na baštini s „rukom“ domaćega kruha i malo sira i pršuta. U stajun od verdure sa sobom su u berbu drva ili po lozju nosili i verduru. Na našoj težačkoj plitici nudimo vam domaći pršut s kozjim sirom i maslinama, mariniranim balančanima, kaparima te paštetom od balančana. Pasta kozice Salsom od naših pamidori zarobimo cile male kozice, sve malo zafrigamo i u to štufigamo pastu ili makarune (što više volite, to i zatražite). Domaći pršut Gudini se u našoj kući goje od starina, te smo naslijedili tajnu spremanja dobrog pršuta. Najveća tajna se krije u tome što se gudini hrane isključivo domaćom hranom i to najviše zelenjem. Tokom posljednjeg mjeseca hranjenja gudini imaju poseban tretman! Vrsta drva na kojem se dimi meso i hladne vjetrovite noći u kojima se suši daju pršutu poseban miris i okus. Masline koje poslužujemo uz pršut ubrane su na Žukovici i pečene u krušnoj peći. Pesto od mindeli Ne možemo se odlučit koji su nam mindeli draži – dok su još kao lipi rumeni cvitovi na stablu, okruženi zujanjem bumbara, ili oni zeleni tek usireni, ili pak zreli mindeli s komadom domaćeg freškog kruha. Naši su stari pekli s mladim mindelima „kokošice“ – male zamotane kruščiće nabodene mindelima i pečene u krušnoj peći. Odlučili smo se vama ponuditi ove mindele s freško ubranim bosiljkom i dosta sira, sve utopljeno u puno domaćeg maslinovog ulja i začina, te izmiješano s freškim pamidorima. Domaća pasta sa salsom Pasta koju pravimo sami od domaćih jaja i sušimo na suncu pravi je specijalitet! Ako je još izmiješamo sa salsom od pamidori i u to stavimo gambore, to je onda jednostavno nešto neodoljivo! Jer domaća pasta i domaći pamidori imaju ipak svoj gušt... Domaća pasta – morač Svježa domaća kuhana pasta okrene se na pršuri u maslacu sa malom ljutom feferonom i vrhnjem u kome se kuha mladi morač, koji pusti svoj specifični miris i okus. Nježnost i žestina se tako sljube da bi bilo šteta takvo što ne provat. Fritaja od pršuta s divljim šparogama Dok čekamo na vas, šetamo kroz našu netaknutu prirodu i beremo šparoge i bjušće. S našim domaćim pršutom i divljim šparogama na maslinovom ulju žbatimo domaća jaja. Nudimo vam ovu deliciju sa željom da uživate! Pašticada s makarunima Koji naziv – pašticada!? Ma to je delicija Dalmacije! To je spiza koja se spremala za velike blagdane i posebne prigode. Priprema se na ovaj način: goveđa ružica, koja odstoji u pacu od vinske kvasine, spikuje se mrkvom i špekom, te se prži i štufigaje na dosta kapule, mrkve, jabuka, šljiva i mirodija i polijeva bijelim vinom. Spremanje traje jako dugo, jer meso treba da „krče“ polako. Uz to se spremaju domaći makaruni na način kako su ih spremali stari ljudi, a također naš korčulanin, moreplovac Marko Polo, koji je to naučio za vrijeme svojih putovanja po Kini. Tijesto se vrti oko štapića, te se može spremati na tisuće načina, preliveno raznim umacima. Makarune vam sada nudimo uz našu pašticadu. Živjeti s prirodom, živjeti u jednom ciklusu...Započinjemo domaćim sjemenom, raznih vrsta povrća, njegujemo do mlade biljčice i sadimo u našu zemlju. Mi smo jednostavni ljudi koji žive na selu, proizvodimo svoju hranu, brinemo se o našim životinjama, koliko truda i ljubavi uložimo toliko na kraju ciklusa i dobijemo, i nije nam teško ispočetka. SJEME, POLJE, TEĆA SPIZA MENI 1 - 190 kn -Težačka plitica - Plata domaćih gulozarija, pršut, kozji sirevi, pašteta od pršuta, pašteta od balančana, marinirane balančane, masline, kapare, sušene pomidore... -Domaći makaruni u pestu od mindela i bosiljka sa svježim pomidorama. -Pečena janjetina uz salatu. -Košarica domaćeg kruha. -Torta od čokolade i mindela s crvenim paprom. MENI 2 - 195 kn -Težačka plitica- Plata domaćih gulozarija, pršut, kozji sirevi, pašteta od pršuta, pašteta od balančana, marinirane balančane, masline, kapare, sušene pomidore... -Tradicionalna dalmatinska pašticada s makarunima. -Domaći makaruni s divljim komoračem. -Salata. -Košarica domaćeg kruha. -Torta od mrkve, sira i limuna. MENI 3 - 190kn -Težačka plitica- Plata domaćih gulozarija, pršut, kozji sirevi, pašteta od pršuta, pašteta od balančana, marinirane balančane, masline, kapare, sušene pomidore... -Ravioli s domaćim kozjim sirom u umaku od kadulje. -Kozlić domaći pod pekom. -Košarica domaćeg kruha. -Torta od mrkve, sira i limuna. MENI 4 - 225 kn -Riblja plata morskih gulozarija - slana riba, marinirani inćuni, carpaccio od hobotnice, salata od hobotnice, dimljena tuna, savur... -Pasta od mora i sela (tikvice, kozice, kadulja i šafran). -Pečena riba uz patate na bakalar. -Košarica domaćeg kruha. -Torta od čokolade i mindela s crvenim paprom. MENI 5 - 125 kn -Težačka plitica- Plata domaćih gulozarija, pršut, kozji sirevi, pašteta od pršuta, pašteta od balančana, marinirane balančane, masline, kapare, sušene pomidore... -Domaći makaruni u pestu od mindela i bosiljka sa svježim pomidorama. -Šporki makaruni - domaći makaruni u šugu s govedinom. -Košarica domaćeg kruha. -Hrostule. PONUDA ZA GRUPE MIRJANA MATIJ ANA MATE BIBA Kad su nas krajem devedesetih zamolili da ugostimo domaćim proizvodima grupu njemačkih novinara, bio je to za nas izazov i početak putovanja u posao koji nas je sve obuzeo. Pršuti koji se suše na hladnom zimskom zraku, kozji sir i kozje meso sa povrćem iz naših vrtova i sve začinjeno dobrim maslinovim uljem daju poseban okus i to je ono što je prepoznatljivo. U ovaj posal uključena je cila naša familija u kojoj svak radi ono što najbolje zna i u čemu je najbolji. O NAMA Nakon lipog obida bi bi grih ne nastavit naše druženje i u Pupnatskoj luci. U najskrovitijoj i najzelenijoj vali našeg otoka nalazi se beach bar m.a.t.e., koji osim prirodnih domaćih sirupa i osvježavajućih pića nudi i ukusne brze zalogaje iz dnevne ponude. Ako vam ikad izležavanje na plaži dosadi, činite đir u našem kajaku ili zaigrajte karte u hladu ispod česvina i borova na terasi beach bar (neponovljivo). PUPNATSKA LUKA KONTAKT UGOSTITELJSKI OBRT Konoba MATE Matij Farac Pupnat 28, 20274 Pupnat, Korčula, HRVATSKA RADNO VRIJEME NEDJELJOM NE RADIMO ZA RUČAK NAČIN PLAĆANJA: GOTOVINA REZERVIRAJTE! konobamate@gmail.com vi o nama PASAJTE KOJU RIČ! Copyright 2015 Konoba Mate | All Rights Reserved RENATA BO DESIGN