Dier Makr
Tucked between Salamanca Place and the CBD, Dier Makr is quietly redefining fine dining in Hobart. With just six large tables, an open kitchen, and a moody, intimate interior, this unassuming spot delivers one of Tasmania’s most exciting degustation experiences.
Chef-owner Kobi Ruzicka crafts a boundary-pushing, ever-changing menu built on hyper-local produce. Expect 10–12 bold, snack-sized plates — like torched mackerel with salted kohlrabi, sweet corn gelato with dulce de leche, or plum sorbet with green almond syrup. Each dish is stripped back but bursting with complexity.
A standout feature? The walk-in wine cellar, housing 150+ organic varietals. Wine pairings are optional but exceptional, and even non-drinkers are treated to creative, zero-alcohol pairings made from house-fermented syrups and surplus produce.
Relaxed yet refined, Dier Makr doesn’t shout — it quietly serves up one of the most memorable meals on the Apple Isle.