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