Dier Makr has not been operating as a restaurant during the lockdown, but it is providing a wonderful service on Sunday mornings from 10am, where they serve baked goods such as kimchi croissants and much, much more in collaboration with Lucinda for takeaway bottles of wine.
The review below was written before the lockdown but we have left it to give you an idea about why we love this place so much.
Dier Makr is one of the best restaurants in Hobart if you are looking for clever food cooked by a talented chef who uses the best ingredients from the best organic producers in southern Tasmania.
It is acclaimed by the press and the restaurant guides placing it in the same company as Franklin, Templo, the Agrarian Kitchen Eatery and Fico.
Dier Makr (ask them about the name when you are dining there, but it is pronounced DIE-ER MAKE-ER) is a restaurant, a bar and a bottleshop all rolled into one appealing package.
The venue is the brain child of Kobi Ruzicka who moved to Hobart from Melbourne to establish the restaurant. Kobi has cooked at leading restaurants overseas including Relae in Copenhagen (one of our favourite restaurants) and In de Wulf in Belgium (now sadly, closed).
We have become regular diners here. He is a very talented chef who can turn the most humble ingredient into an amazing treat. Each night there is a menu on the chalk board consisting of five or six dishes which are all based on the best available ingredients.
It is also possible to drop in here to buy a bottle of wine from their very interesting cellar. Their bar in front, which is called Lucinda, has quickly become one of the best places to drop in for a glass of wine or three and for great snacks as well as more substantial dishes.
Street: 123 Collins St
Town/Suburb: Hobart, 7000
Phone number: +61 3 6288 8910
Reservations: Reservations necessary
Opening hours: Check the Dier Makr website