Dobrodošli u Restoran Kvin

Poštovani gosti

Pred Vama je posebna priča, kreirana ljubavlju i znanjem. Hrana je važan dio našeg života. Uz hranu se družimo, radujemo i slavimo. Hrana nas nekada utješi ali uvijek treba da je kvalitetna i hranljiva. Jesti hranu u prijatnom okruženju, sa dragim ljudima je posebna dimenzija brige o sebi.
Vjerujemo da će pažnja koja je posvećena pripremi naših obroka doprinijeti ne samo Vašem uživanju u hrani, nego i razvijanju boljih prehrambenih navika.

Poštovani gosti,

Pred Vama je posebna priča, kreirana ljubavlju i znanjem. Hrana je važan dio našeg života. Uz hranu se družimo, radujemo i slavimo. Hrana nas nekada utješi ali uvijek treba da je kvalitetna i hranljiva. Jesti hranu u prijatnom okruženju, sa dragim ljudima je posebna dimenzija brige o sebi.

Mislili smo i na one koji imaju posebne zahtjeve u prehrani. Pored svakog obroka nalaze se oznake za moguće alergene kao i posebna oznaka za naša vegan jela.

Vjerujemo da će pažnja koja je posvećena pripremi naših obroka doprinijeti ne samo Vašem uživanju u hrani, nego i razvijanju boljih prehrambenih navika.

“Svaki obrok u našem restoranu, pripremljen je od pažljivo odabranih namirnica i kontroliranog porijekla. Time smo osigurali da znamo kakva je hrana koju donosimo na Vaš tanjir. Drugi korak je čuvanje i priprema hrane, a priprema se vrši u specijalnim, najsavremenijim pećnicama. Na taj način izbjegavamo prekuhavanje hrane, te hranljivi sastojci ostaju maksimalno sačuvani. Svaki obrok je pažljivo izbalansiran po pitanju proteina i masti, te ugljikohidrata. Tako brinemo o Vašem prehrambenom statusu i zdravlju. Prilikom pripreme hrane koristimo začine, zdrave masnoće, orašaste plodove i sjemenke, kako bi osigurali što bolji nutritivni sastav obroka. Zato je, pored grupe kuhara, dio našeg tima i dr.sc. Marizela Šabanović, mr. nutricionista. Spojem nauke i gastronomije je tradicionalna prehrana oplemenjena savremenim naučnim saznanjima. Vodimo se principima pravilne prehrane, prilagođene našem podneblju i ukusima.”

Chefs

Brad Farmerie

CEO & FOUNDER
Brad Farmerie took a year hiatus from college to move to London and witness firsthand the culinary revolution taking place in the UK.

Avroko

MASTER CHEF
Four partners, 14 years, multiple disciplines rooted in hospitality. New York-headquartered design-and-concept firm AvroKO.

Dan Rafalin

SOUS CHEF
Dan Rafalin has been immersed in the culinary world from the beginning of his career when he received a Grand Diplôme in culinary arts.

Evan Mattew

SOUS CHEF
Evan Mattew prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.

Awards

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  • Michelin Guide, One Michelin Star (2002)
  • Gambero Rosso, Up and Coming Chef Award (2002)
  • ESPRESSO Guide Performance of the Year (2004)
  • Lo Mejor de La Gastronomía, International Award (2005)
  • ESPRESSO Guide, Dinner of the Year (2005)
  • Veronelli Guide, Three Stars (2005)
  • MICHELIN Guide, Two-Michelin-Stars (2006)
  • Golosaria, Creative Restaurant of the Year (2006)
  • Identità Golose, Best Creative Chef (2007)
  • Gambero Rosso, Three Forks (2007)
  • ESPRESSO Guide, Rating 19,520 (2009)
  • The World’s 50 Best Restaurants, Highest New Entry (2009)
  • Les Grandes Tables du Monde (2010)
  • ESPRESSO Guide, Highest rating recorded 19,7520 (2010)
  • Identità Golose, Chef of the Year (2010)
  • BMW Guide, Restaurant of the Year (2010)
  • Michelin Guide, Three Michelin Stars (2011)
  • Gambero Rosso Guide, Best Restaurant Rating 95 (2012)
  • “ESPRESSO” Guide, Best Restaurant Rating 19,75 (2012)
  • Touring 2012 Guide, Best Restaurant Rating 93 (2012)
  • ESPRESSO Guide, Rating 1920 (2007)
  • Gambero Rosso, Three forks (2008)

MENU

Sedmicni izbor

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“Stvaranje kombinacija okusa koje donose zadovoljstvo kuharima i gostima našeg restorana moj je posao i volim ga!”

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GALERIJA

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GUESTBOOK

What they say

“Great cooking favors the prepared hands.”

T. SCOTT MCLEOD

A delightful and informative visit. Gardens beautiful even in the rain! Very helpful staff.

“For me, cooking is an expression of the land where you are and the culture of that place.l”

MANDY HALE

A visit to Haddon Hall is like a pilgrimage for me. There is something unique here, and each moment is treasured and held, until the next visit. Thank you for looking after a very beautiful place.

“Whatever you dream of, there will be fulfillment.”

LAILAH GIFTY AKITA

For me, cooking is an expression of the land where you are and the culture of that place.

“I watch cooking change the cook, just as it transforms the food.”

BRYANT MCGILL

Haddon Hall is beautiful and I have been fortunate to have been able to visit it twice in the past 3 years. I am a direct decendant of Richard De Vernon. My ancestors migrated to America in 1682 and settled in Virginia.

Take care of the old homestead. I hope to return with my family to see it again before too long.

“Good painting is like good cooking – it can be tasted, but not explained.”

MALCOLM GLADWELL

Out of all the place I have visited in the world, I have found Haddon to be the most beautiful and delightful. The delicious scones in Haddon's restaurant are the best I have had anywhere. The grounds are so magical I can almost imagine the days when my ancestors rode across them, armor and swords clanking and horses everywhere, as they rode off to fight wherever needed. Haddon has managed to give a magnificent glimpse into the past while still retaining all its charm. Thank you for such a delight.

REZERVACIJE

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Svakim danom od 09.00 – 01:00

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+387 61 123 123

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Radno Vrijeme:
Ponedjeljak – Nedjelja 9:00 – 1:00h

Phone: +387 61 659 759
Email: office@kvin.ba

Address: ul. Mitra Trifunovića Uče br. 2 Bingo City Centar Tuzla, Lokal 1.32, Tuzla 75000, Bosnia & Herzegovina