We start at 900 °C, where the rib cooks in the beech flame, and come down to the warmth of the plate at the end. Seven dishes, 8,900 RSD; each comes with a wine that can stand up to smoke.
900 °C · Flame · beech
Bone-in rib, 48 hours
Pešter beef, two days in salt, then ten minutes in the flame itself.
- Gluten free
Beech from Homolje · 10 minutes over the fire
650 °C · Embers · oak
Rump steak, aged 45 days
Cooked over oak embers, rested beside the fire, with bone marrow and smoked salt.
- Gluten free
Pedunculate oak · 14 minutes over the fire
420 °C · Cuttings · vine
Pike-perch in a vine leaf
Danube pike-perch wrapped in a vine leaf, cooked over pruned vine cuttings from Župa.
- Gluten free
Contains: Fish
Vine cuttings from Župa · 7 minutes over the fire
280 °C · Wood oven
Onion and kajmak
A whole onion baked three hours in the wood oven, filled with young kajmak.
- Vegetarian
- Gluten free
Contains: Milk
Hornbeam and beech · 3 hours in the oven
180 °C · Ash
Beetroot from the ash
Beetroot baked overnight in warm ash, goat cheese, hazelnut and linden honey.
- Vegetarian
- Gluten free
Contains: Milk, Tree nuts
Last night's ash · 12 hours
90 °C · Smoke · beech
Mangalica ham
Three weeks in cold beech smoke, sliced thin at the table, with pickled plums.
- Gluten free
Beech sawdust · 21 days in smoke
60 °C · The warmth of the plate
Quince from the embers
Quince caramelised on the last embers of the evening, smoke ice cream and a drop of Williams pear brandy.
- Vegetarian
Contains: Milk, Eggs · May contain: Tree nuts
The embers that are left
Declared dietary options
- GF
- Gluten free
- V
- Vegetarian