(creamy velouté of seasonal vegetables)

 (argentinean prawns wrapped in crispy pastry, lime & dill mayonnaise, chili) 

(fresh beef tenderloin, aromatic butter, grilled sourdough bread)

(duck foie gras terrine with white port wine, cocoa, quince textures, almond biscuit)

(almond cream, chestnut and vanilla velouté, dried apricot)

(grilled oyster mushrooms, truffle espuma, red cabbage powder)

(fermented garlic, chilled cream of Sjenica cheese, parsley oil, caramelized crispy bread)

(mangalica pig bacon on crispy celery, sun-dried tomato mayonnaise)

(sausage of five types of meat, traditional recipe)

(homemade sourdough bread served with flavored butter)

(stuffed pasta parcels with domestic goat cheese mousse, grilled wild mushrooms, mushroom & sesame velouté)

(trout roe, lemon gel, saffron, baby spinach)

(lightly smoked fresh catfish fillet, teriyaki glaze, almond and yuzu sauce)

(aromatic roasted pepper bouillabaisse, miso paste, mangalica pork)

(slow-cooked pork ribs, ginger and coriander glaze, sweetcorn purée, potato croquettes)

(slow-cooked veal neck marinated in milk, creamy potato purée “a la Robuchon,” veal jus)

(herb and lemon crust, citrus sabayon)

(400 g beef tenderloin from Serbian beef, signature beef jus)

(roasted ribs of young lamb made by traditional method, lamb demi-glace sauce infused with quince rakija)

(charred carrots glazed in bitter lemon, ginger, rosemary)

(silky and buttery potato purée)

(broccoli marinated in yuzu and sesame, soya, chili)

(seasonal mushrooms, aromatic herbs)

(mix of seasonal leaves with herb dressing, pine nuts, Parmigiano Reggiano)

(spiced dark rum, passion fruit Chantilly, mandarin, Madagascan vanilla gelato)

(gianduja mousse, crispy pearls, chocolate glaçage)

(70% dark chocolate textures, cherry explosion, cocoa biscuit)

(caramelized white chocolate, milk dumpling, hazelnut)

(baked apple and cinnamon terrine, walnut and white chocolate cream anglaise, salted caramel ice cream)