events archive

ISTRIAN ICONS

May 2026

In collaboration with two iconic Istrian wineries: Roxanich & Clai, and The Taste of Croatia, we popped up a fantastic little wine masterclass at Amsterdam Wine Academy.

INAT paired six different bites with six exceptional Istrian wines in flights per two  - sparkling, white and red - in surprising and yet so familiar combinations. Roasted potatoes and hake, kajmak and strawberries, octopus and kulen, artichokes and chickpeas. It was interesting too witness how food affects personal wine experience of our guests!

Events like this always stir up our creativity and taste like more. Or was it the wine?

ALL THINGS PEPPER

October 2025

In collaboration with chef Esra Acar Koc from Belly Pepper in Amsterdam we have created a generous multi-course menu with the queen of the season - the might pepper - in the spotlight.

The menu celebrated beloved Turkish and Balkan dishes side by side: from roasted sivri pickles to somborka and sour cabbage turšija, from muhammara to green ajvar, from sour cherry and isot biber wine leaf sarma to  stuffed Serbian dried peppers. We served two types of pogaça/pogača, a chili spiced quince kadaif taste tatin, poured Turkish and Croatian wines. A full house and a night to remember!

WINEMAKER'S DINNER

May 2025

In collaboration with The Taste of Croatia and winemaker Tim Whitfield from Clai Wines in Istria, Croatia, we organised an exclusive wine & dine experience for our guests.

The winemaker presented five premium low intervention wines and we served five amazing Istrian inspired pairings, under the motto: refined comfort. Think asparagus, goat cheese and fig dressing; truffled polenta, fennel and bakalar na bijelo; home-made pljukanci and beef cheek ragu. And the dessert everyone is still talking about: Clai olive oil ice cream with apricots and carob.

SJEDI I JEDI

April 2025

Together with Monika Blažević, we popped-up at Bodega restobar, a temporary location in a lively Amsterdam West. Sjedi i Jedi means literally: sit and eat, which is the common welcoming sentence in many a Balkan household. We put down an accessible three-course dinner with recipes from the hot-off-the-press ZURE-KERSEN-HART. Savory corn cake, carrot pickles, siriluk, stuffed Hungarian peppers. To end it all - makovnjača, richly filled poppy seed strudel, served with sour cherry slatko.

Wouldn't it be amazing if we had a permanent neighborhood venue like this of our own?

DON'T CALL ME BUREK

July 2023

Don't Call Me Burek is our most beloved pop-up event and that is why it's regularly coming back. Tamara stretches the thin phyllo dough - yufka - by hand and fills it with sometimes more, sometimes less traditional fillings before rolling it into a burek-like pies, hence the name. The menu depends on the season - this  edition involved the Creamy Dreamy Zucchini and Lamb, Potato and Rosemary pies. Starters and sides were decided almost last minute - only after the seasonal vegetables grown on the edge of Amsterdam by Thijmens Tuin were known. Firm new beetroot, fennel flowers, juiciest ripe tomatoes and pungent spring onions.

Summer on the table.

UNO x INAT SEAFOOD SUNDAY

March 2023

In collaboration with the Japanese multitalent and chef Uno Fujisawa, we threw a special seasonal seafood event. Each course consisted of one Japanese and one Dalmatian dish made around the same ingredient as a starting point. We cooked with cockles, sardines and anchovies, cuttlefish, oranges.

It was special to see how techniques and flavours from these two very different culinary cultures come together in one serving, while both shining bright in their own light. Turns out, all fish swim equally good in both sake and Dalmatian wine.