Menu for lovers: Here's why you should serve small and selected snacks today

If you plan to enjoy a romantic dinner today, opt for small and selected snacks. If you overeat, all the energy will flow into the stomach, which will make you sluggish and sleepy. We have been keeping the recipes of Ana Grgić Tomić, the chef of the Esplanade hotel, for ten years and they are always a hit!

Love enters through the stomach, there is no doubt that emotions and food are closely related, and it has even been scientifically proven that certain foods stimulate the secretion of hormones of happiness and excitement. But even in love feasts there are pitfalls that should be avoided in order to avoid unpleasant surprises, because there are foods that do not agree with love encounters. If you want to make love, choose small and selective bites. If you overeat, all your energy will flow into your stomach, you will become sluggish and sleepy to the point that even the fervor of love will not move you. Onions are not invited to the “chvenk”, even if you both eat them, and when choosing a drink, take into account that a glass could have a negative effect on sexual performance, a drop in libido or a too quick ending of rolling on the sheets.

Buratta, tomato confit, olive croquettes


  • olive oil
  • 60 dag buratte crushed pepper salt basil mini tomatoes thyme domestic olives some flour

  • cream
  • a little milk
  • garlic
  • crumbs
  • Preparation: jela iz Esplanade

    Make croquettes from chopped olives and fry them with a little garlic and flour. Pour milk, mix until it thickens, add cream and season, then mix until the mixture starts to separate from the bottom. Spread out on a baking sheet, flatten and leave to cool. Shape into small balls and bread crumbs. Marinate the tomatoes with salt, pepper, thyme and olive oil and bake in the oven for 4 minutes at 185 degrees. Season the burrata with olive oil, pepper, salt and chopped basil leaves.

    Creamy saffron risotto with scallops


    250 g of rice onion

  • White wine
  • stock
  • salt, pepper
  • olive oil
  • butter

  • parmesan cheese
  • garlic saffron

  • 4 Scallops
  • leek


Make the saffron cream from cream for cooking, saffron and spices. To make risotto, fry finely chopped onion and garlic in olive oil, add rice and stir until heated through. Add saffron and cover with white wine. When it evaporates, add the stock and cook slowly, stirring occasionally. Spice it up. When the rice is almost finished, remove it from the heat, mix in a little butter and grated parmesan cheese. Mix until creamy. Cut the shells, marinate and bake the family for five minutes at 185 degrees in the oven. Cut the leek into slices and sauté in olive oil.

Caramelized pears, vanilla sauce, caramel mousse


  • 250 g of sugar
  • 50 ml of water
  • 7 dl of sweet cream 4 egg yolks vanilla stick 1 egg 2 vanilla sugar


    Mix sugar and water over moderate heat to caramelize. Heat 1.2 dl of sweet cream, making sure it does not boil, then carefully add it to the caramelized sugar and mix briefly and quickly to combine. Whip the remaining cream into stiff whipped cream. Place in the refrigerator for 2-3 hours to cool down well. Make the vanilla sauce from 2 dl of sweet cream, a vanilla stick, one egg, 2 vanilla sugar and 2 spoons of sugar– add vanilla with seeds to the heated cream, then after 2-3 minutes remove the pod and reduce the heat and sweeten. Beat the egg with vanilla sugar and gently mix it into the cream. When you have reached the desired thickness of the sauce, remove it from the heat and let it cool down. Boil pears cut lengthwise in a little water, sugar, cinnamon and star anise. When it boils, take out and drain the pears, sprinkle them with a little granulated sugar and caramelize them.


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