• APPETIZERS

  • Salaš Platter

    • For two persons 1.090 Din.

    Domestic ham, sausage, beef prosciutto, kulen, kajmak, Urnebes, homemade chicken pate, cow milk cheese, cheese pie, proja… little bit of everything!

  • Foie Gras

    • 890 Din.

    Goose liver pate prepared with cognac and served with toasted bread, piquant raspberry sauce and goat cheese sauce.

  • Steak Rolls

    • 790 Din.

    Finely chopped pieces of marinated beef steak, wrapped in crunchy pastry then baked and finally topped with creamy pumpkin seed sauce.

  • Breaded Pork Legs

    • 550 Din.

    Finely chopped pork legs cooked in their own juice then breaded and served with pickles and horseradish.

  • Grilled Cheese

    • 490 Din.

    With olive oil and rosemary.
    * we use full-fat cow milk cheese made in the villages on Miroc mountain (Miroč), that has got characteristic structure due to which it "squeaks" under the teeth while eating, so it’s also known as Škripavac (meaning: the one who squeaks)

  • Baby potatoes with kajmak

    • 450 Din.

    Roasted baby potetoes served with kajmak.

  • Corn Doughnut Balls

    • 350 Din.

    Made with a mixture of white corn flour and whole-wheat flour, fried in deep oil.

  • Hammer

    • 120 Din.

    Cheese-stuffed prunes, rolled in bacon and grilled.

  • Roasted Garlic

    • 220 Din.

    Slow roasted garlic with honey, rosemary and olive oil.

  • SALADS

  • Fresh Cabbage

    • 290 Din.

    With the addition of a little oil and vinegar.

  • Lettuce salad

    • 290 Din.

    Fresh lettuce

  • Country Salad

    • 330 Din.

    A mixture of fresh cabbage, spinach, grated carrots and finely chopped tomatoes and cucumbers, with boiled sweet corn.

  • Forgotten Salad

    • 330 Din.

    A mixture of finely chopped fresh tomatoes and leeks with roasted sweet pepper and just a little bit roasted hot pepper, seasoned with vinegar, olive oil and salt.

  • Shopska Salad

    • 350 Din.

    Serbian traditional salad made with finely chopped fresh tomato, bell paper, cucumber, onion and hot pepper, seasoned with vinegar and oil and sprinkle with full-fat cheese on top

  • Popeye (The Sailor) salad

    • 360 Din.

    A mixture of fresh spinach, mushrooms, red onion and croutons, with white dressing.

  • Garden Salad

    • 360 Din.
  • Roasted Pepper

    • 330 Din.

    Roasted hot or sweet pepper, marinated in olive oil and garlic.

  • Hot Pepper

    • 190 Din.

    Fresh.

  • SOUPS

  • Veal Broth

    • 370 Din.

    Finely chopped fresh carrots, celery, potatoes, onions and veal, with the addition of a mixture of eggs and sour cream at the end of cooking.

  • Chicken Soup

    • 290 Din.

    Fresh chicken meat and vegetables soup, with homemade dumplings and noodles.

  • Tomato Broth

    • 290 Din.

    Homemade tomato juice with celery and onion, served with croutons.

  • MAIN COURSE

  • Veal Nuckle

    • 100gr 339 Din.

    Slowly stewed, then baked in the oven with potato slices and kajmak.

  • T-bone Steak

    • 100g 340 Din.
  • Rolled Veal

    • 100gr 720 Din.

    Rolled boned veal breasts, baked and then stewed, served with potato puree or homemade pasta (mlinci) topped with the juice formed during stewing.

  • Turkey with Mlinci

    • 1.100 Din.

    Boneless turkey meat in creamy white sauce with homemade pasta – mlinci, baked in an old peasant wood-burning stove.

  • Pork Leg in Horseradish Sauce

    • 990 Din.

    Boned pork leg in horseradish sauce, cooked and then baked in an old style earthenware dish.

  • Muckalica (Mućkalica)

    • 990 Din.

    Finely chopped fresh vegetables (tomato, onion, bell pepper), slowly stewed with chicken or pork pre-grilled meat and served with hard cow milk cheese and hot peppers.

  • Prebranac with Sausage

    • 890 Din.

    Slowly cooked then baked beans with onion and sweet ground pepper, served with grilled homemade sausage.

  • Veal Perkelt Stew with Turos Cusa (Túrós Csusza)

    • 1.150 Din.

    A traditional Hungarian dish: fresh veal meat cooked with plenty of onions and tomato juice and served with homemade noodles with cheese and finely chopped fried bacon.

  • Haiduk’s Carp

    • 850 Din.

    Carp steaks rolled in corn flour and sweet ground pepper, then deep-fried in oil and served with potato salad.
    * haiduk (hajduk): Illegal freedom fighters in the Balkan countries under Turkish occupation

  • BREADED MAIN COURSE

  • Wiener Schnitzel (Viennese Steak)

    • 950 Din.

    Breaded chicken or pork steak, served with potato puree.

  • Karadjordje’s Schnitzel

    • 950 Din.

    Chicken or pork steak stuffed with kajmak and served with potato puree.

  • VEGETARIAN

  • Gershla With Mushrooms

    • 690 Din.

    Boiled gershla (barley) with olive oil, garlic and mushrooms.

  • Gershla With Vegetables

    • 690 Din.

    Boiled gershla (barley) with olive oil, garlic and fresh vegetables.

  • Sataras (Sataraš)

    • 650 Din.

    Vegetable stew-like dish made with finely chopped fresh tomatoes, onions and bell peppers, slowly cooked in their own juice with spices.

  • Nasuvo

    • 650 Din.

    Traditional homemade pasta with potato, onion and sweet ground pepper.

  • Prebranac

    • 550 Din.

    Slowly cooked then baked beans with onion and sweet ground pepper.

  • Grilled Eggplant with Cheese

    • 540 Din.

    Grilled eggplant and bell pepper with cheese, olive oil and garlic.

  • Grilled Tomato with Cheese

    • 540 Din.

    Grilled tomato with cheese, olive oil and oregano.

  • BARBECUE

  • Lamb Chops

    • 1.650 Din.

    Served with Baker’s potato (sliced roasted potatoes).

  • Cevapi (Ćevapi)

    • 950 Din.

    Grilled minced beef, served with Baker’s potato (sliced roasted potatoes) and onion.

  • Pljeskavica

    • 950 Din.

    Ttraditional Serbian burger.

  • Chicken Packages

    • 990 Din.

    Bacon-wrapped chicken fillet stuffed with cheese, served with Baker’s potato (sliced roasted potatoes).

  • Pork Neck

    • 950 Din.

    Served with Baker’s potato (sliced roasted potatoes) and onion.

  • Pork Ribs

    • 950 Din.

    Served with Baker’s potato (sliced roasted potatoes) and onion.

  • Chicken Leg

    • 930 Din.

    Grilled boneless chicken leg, served with Baker’s potato (sliced roasted potatoes) and onion.

  • Chicken Breast Fillet

    • 890 Din.

    Served with Baker’s potato (sliced roasted potatoes).

  • Trout

    • 900 Din.

    Single portion, served with potato salad.

  • DESSERTS

  • Floating Islands (Šnenokle)

    • 290 Din.

    The meringue made with whipped egg whites that "floating" on vanilla custard, with the addition of biscuits and caramel topping.

  • Homemade Jaffa Cake

    • 350 Din.

    Fresh cake crust made with orange juice and grated orange peel, with dark chocolate glaze on the top.

  • Cream Pie

    • 350 Din.

    With homemade crust, creamy vanilla custard and whipped cream.

  • Cheesecake

    • 350 Din.

    With mild flavor cream cheese, raspberries and cake crust made with crumbled biscuits and butter.

  • Baklava with Walnuts

    • 350 Din.

    Traditional Greek dessert made with homemade baklava crusts and ground walnuts filling, garnished with honey syrup.

  • Cherry Baklava

    • 350 Din.

    Traditional Greek dessert made with homemade baklava crusts and cherry filling, garnished with honey syrup.

  • Poppy Seed Baklava

    • 350 Din.

    Traditional Greek dessert made with homemade baklava crusts and poppy seed filling, garnished with honey syrup.