Menu specials
Veal Peka (veal roasted under a baking tin bell)
- Ingredients
- veal (leg, chest)
- potatoes cut into quarters
- onions
- fresh paprika
- fresh tomatoes
- oil, salt and pepper
Place the pieces of veal on the potatoes, close the Peka using the tin bell and live coals. Roast them around 35 minutes and then turn the meat and the potatoes over and roast for another 30 minutes.
Lamb on the broach
- Ingredients
- lamb
After the lamb, that has been placed on the broach and salted, has settled for a few hours we roast it over open live coals (the time of roasting depends upon the size of the lamb). Side dish may be whatever the guests desire.
Marinated veal cutlets (chops)
- Ingredients
- 0, 30 kg of veal cutlets
- some fresh rosemary
- garlic
- olive oil
- salt, pepper
Sprinkle some salt and pepper over the veal cutlets sliced into thicker pieces, prick them with rosemary, add garlic and olive oil, and leave to settle for a few hours. Barbecue the cutlets. Side dish may be whatever the guests desire.
Filled turkey steak in an imperial pork wrapping
- Ingredients
- 0, 20 kg of turkey fillet
- basil
- boiled ham
- imperial pork
Beat the turkey fillets with a meat mallet, fill each one with basil and boiled ham and roll it. Afterwards roll each filled fillet into a finely sliced piece of imperial pork. Barbecue the stakes over a light fire. As a side dish we recommend grilled vegetables.
Cevapcici
- Ingredients
- minced beef
- minced pork
- spices
Add spices to minced meat, mix and leave for 2 hours. After that mix some more and form 6 cm long ćevapčići and put on barbecue.
Red wine baby beefsteak
- Ingredients
- 0,30 kg of baby beef fillet
- 0,25 l of red wine
- 0,05 kg of butter
- salt and pepper
We lightly tap the steaks with the palms of our hands, sprinkle them with salt and pan-broil over a light fire using butter. Then we add red wine and cook until the desired consistency is achieved, after which we add pepper. As a side dish we recommend potato dumplings.