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Oliver Cosic

Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offer the cooking of food provided by their customers as an additional service. Now factory food preparation is common.

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As a family friend many times I was a guest in the home of Milan Ćosić where I was served with various delicacies,both Mediterranean and continental cuisine or simply something that came up in Milan’s head as he was the master of improvisation for him cooking was a game filled with love and pure joy.Now looking back at those years and my late friend Milan Ćosić his son Oliver reminded me of those amazing times we had together playing guitars and singing after dinner with a glass of wine.I can see the same spark in the eyes of his only child Oliver,same enthusiasm,love and joy for cooking and life in general.The legacy of my dear friend is not forgotten and it is passed on as a talent and upgraded with knowledge which we can now follow on www.theartofcookingbyoliver.com and I felt that it is my duty to write this story.It just felt like a right thing to do.My friend may be gone but as I see Oliver and the fact that he is now a grown man not a child I remember from those glory days je reminds me of my friend and in the end I must say one more thing.When everything is done from the hearth and with love and passion you can taste that,you can smell it,you can feel it and I know that my friend is looking from above smiling at his son a proud father that he always was! Duško Kovačević.
LONDON.

Dusan Kovacevic London

We have known Oliver for many years. He has always shown a great interest in food, both in terms of preparation and how to eat and drink well. Among friends in Australia, Oliver’s lasagna is famous, as well as crabs on the “buzara”. Oliver acquired a lot of knowledge about wine in Australia, and he completed this with an enviable collection of red wine, which he collected over the years at various exhibitions and wine auctions. While socialising and enjoying good food, Oliver would often bring one of his famous wines from the cellar and share it with us.
For the first birthday of his son Joshua, Oliver prepared lamb on a spit and opened one of the best bottles from his collection, and celebrating the birthday has become a tradition by opening one of the selected wines. Looking at the pictures of the dishes from “Art of cooking with Oliver”, it is not unusual for us that Oliver’s passion for good cuisine has been transferred to social media.

Oliver carefully picked a dozen bottles of wine for each month that Josh was born and the last bottle was symbolically from 1971 when Oliver turned one and when his son Joshua turned one.That was the best bottle and it had the color of pure gold!

 

Svjetlana i Edo Kireta, Adelaide, Australija

We stayed at Divina Blue Apartments in The Old Town of Dubrovnik last summer in September for 4 days and Oliver came to check up on us and he invited us to his apartment just above Cavtat as he had a spare room for us in the attic.Since we are both drummers when we came over we spoke about music and drums. Oliver asked his mum if she could cook some traditional meal for us for lunch on the first day and we agreed. We stayed at Oliver’s place for 3 days and the first day Oliver helped his mum to make sarma a sour cabbage leafs stuffed with minced beef meat and rice that you need to cook for a long time on a low temperature and they added some smoked dry meat to add to the flavor of sarma dish. As well his mum made a mixture of flour and some sunflower oil until the oil was hot and she added some flour to it and when it went brown she added that to the sarma dish to simmer for a while. She covered the top of the sarma dish with the upside – down plate sonthat sarma’s don’t open up. In the meantime Ol iver made some mashed potato that goes with the sarma.We ate on the balcony overlooking the Adriatic sea,surrounding islands and in the distance you could see the Old town of Dubrovnik.After lunch we went to the beach and Oliver gave us a tour of his home town of Cavtat and we where astounded by the knowledge that Oliver had of his home-town and the highlight was a visit to a Shell Museum in Cavtat with over 3000 shells displayed from all over the world. Next day Oliver made lunch with some Greek salad and grilled sea bass fish. The fish was so crunchy and delicious and we had some white wine from the island of Korčula called Pošip. On the third day Oliver made some chevapcicci for lunch on a Webber grill with pita bread and onions and that Turkish dish we ate with our hands and it was so good that we where ended licking our fingers. Something that we never tried before. Oliver’s passion and love for cooking really shows as he talks about different dishes he prepares on a daily basis and his knowledge of Croatian wines was really something. We had such a great time and we became great friends and we are in constant communication with Oliver via Facebook messenger. When Oliver asked me if I could write the review for his new cooking page I was more than happy to share the great hospitality and cooking skills that Oliver has. We really had a very memorable holiday due to Oliver’s efforts, our holiday ended up very special.

Rob and Bea Puijk

Manager
Cavtat, Croatia

Put od Cavtata 20E

Contact Us:

  • Visit Us: CAVTAT DUBROVNIK CROATIA

    Put od Cavtata 20e, 20210 Cavtat CROATIA

  • Call Us: +385 99 243 74 07,

    You may call us everyday from 9 a.m. till 7 p.m

  • Mail Us: oliverincavtat@gmail.com

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