Dier Makr – Introduction
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 Tasmania.
The restaurant was closed for much of 2020 due to COVID restrictions, however after a serious refurb and a change of approach to the food it is back and is certainly kicking goals!
Dier Makr (ask them about the name when you are dining there, but it is pronounced DIE-ER MAKE-ER) is named after a song from a Led Zeppelin album from the distant past.
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.
Kobi is a very talented chef who can turn the most humble ingredient into an amazing treat. Each night there is a menu (see below) consisting of five or six dishes which are all based on the best available ingredients.
Dier Makr is open only on Friday and Saturday night at the moment. The menu is fixed, although the one displayed above was for a special seafood dinner so is not necessarily as representative of the normal weekly menu.
A glorious Royal Gala apple tarte tatin finale with rosemary ice cream was stunning and the genitals (milt in a tiny tart with cured trevally roe) was a reminder of some of our winter meals in Tokyo where we have eaten milt at restaurants such as Sushi-Ya and Bunon.
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