Beech
The fiercest flame in the kitchen, for meat cooked fast and hard.
Kitchen
No gas. No hobs.
Only wood, embers and ash, and the time each dish asks for.
Every morning we light two fires: one for the flame, one for the embers. By the evening they have settled, and it is clear what goes where: the rib into the beech flame, the pike-perch over vine cuttings, the beetroot into last night's ash.
Our wood comes from two families, in Homolje and in Župa. We cook nothing we cannot cook over the fire.
Oak
Long, even embers, for steaks that rest beside the fire.
Vine
Pruned cuttings from Župa: a short flame and a scent fish loves.
Ash
What is left after the evening, for vegetables that bake all night.
“Fire will not be rushed. We only make sure it never goes out.”
From the grill, à la carte
Dishes to choose from, off the same fire. Prices in dinars, VAT included.