(infused with chamomile and thyme)

(creamy velouté of seasonal vegetables)

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

(passion fruit glacage | seaweed caviar | rice chips)

(Argentinean prawns wrapped in crispy pastry | lime & dill mayonnaise)

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

(duck foie gras terrine with white Port wine | cocoa | pear | almond biscuit)

(hazelnut espuma | fermented pear | Serbian aged truffle cheese)

(Mangalica pig bacon on crispy celery and sun-dried tomato mayonnaise)

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

(sausage of five types of meat according to a traditional recipe)

(selection of finest Serbian and international cheese varieties)

(smoked beef sirloin | Mangalica | venison prosciutto)

(homemade sourdough bread served with flavored butter)

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

(seaweed caviar | candied orange | saffron)

(lightly smoked fresh perch pike | teriyaki glaze | almond & yuzu cream)

(herb & lemon crust | citrus sabayon | grilled fennel)

(open flame charred organic chicken fillet | sauce “a la Triumph” | pickled pearl onion)

(smoked beetroot roasted in salt dough | blackberry jus | duck leg confit croquette)

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

(roasted ribs of young lamb made by traditional method | caramelized Jerusalem artichoke | lamb demi-glace sauce infused with quince rakija)