Starters

  • Potage / Soup of the day

    • 355 din.

    ask waiter 

  • Triangles

    • 595 din.

    hummus, spinach, feta cheese, olives and coriander yogurt dip

  • Triangles

    • 595 din.

    smoked cheese and ajvar 

  • Triangles

    • 595 din.

    cheddar, gouda and smoked pork loin

  • Triangles

    • 625 din.

    with domestic "kulen" sausage, gouda cheese, dried figs and tomato dip

  • Tri + 3

    • 525 din.

    crispy pastry with tomato passata, spinach and gouda cheese

  • Tri + 3

    • 525 din.

    crispy pastry with zucchini, mashrooms, sour cream and gouda cheese

  • Tri + 3

    • 555 din.

    crispy pastry with tomato passata, bacon, dried plums and gouda cheese

  • Tri + 3

    • 525 din.

    Crispy pastry, goat cheese, seasonal fruit and dried figs

  • Meal Salad

    • 835 din.

    with mixed greens, smoked turkey, smoked cheese, orange and walnuts

  • Meal Salad

    • 835 din.

    with mixed greens, goat cheese, pear, walnuts and raisins

  • Meal Salad

    • 835 din.

    with mixed greens, avocado, mild cow cheese and pumpkin seed

  • Side Salad

    • 455 din.
  • Crispy Bacon “Cremeschnitte”

    • 785 din.

    with apple purre, fresh celery, beef tenderloin and a warm hazelnut suce

  • Mushroom Carpaccio

    • 695 din.

    on hummus with truffle oil 

  • Roasted Beetroot

    • 655 din.

    on celery puree with domestic chicken liver pate, truffle oil and walnuts

  • Baked Cammembert

    • 895 din.

    in crispy crunchy pastry with domestic cherry jam and walnuts 

Pasta

  • Homemade Mini Lasagnette

    • 855 din.

    in smoked pork loin sauce and mushrooms

  • Homemade Mini Lasagnette

    • 855 din.

    in lemon grass, zucchini and pine nuts sauce

  • Homemade Ravioli

    • 895 din.

    stuffed with fresh cheese in spinach sauce

  • Homemade Ravioli

    • 895 din.

    stuffed with fresh cheese in lavender sauce

  • Hand Made Ravioli

    • 915 din.

    filled with sheep cheese in mushroom sauce with pecorino

  • Handmade Ravioli stuffed with beef

    • 955

    in tomato and mozzarella sauce

  • Handmade Ravioli stuffed with beef

    • 955

    in joghurt sauce with dried tomato and paprika oil

  • Handmade Ravioli stuffedwith dried tomato and wallnuts

    • 895

    in olive oil and basil

  • Homemade Pasta (gnocchi or lasagnette)

    • 945 din.

    with pulled chicken, vegetables and red wine sauce 

  • Ndunderi

    • 955 din.

    (homemade ricotta and parmesan gnocchi) in tomato and mozzarella sauce

  • Ndunderi

    • 955 din.

    (homemade ricotta and parmesan gnocchi) in zucchini and saffron sauce

Main Course

  • Arabian Marinated Chicken

    • 995 din.

    in red sauce with cous-cous salad

  • Rolled Chicken

    • 955 din.

    in horseradish sauce on celery puree

  • Chicken Fillet

    • 1055 din.

    in elderflower sauce on celery puree

  • Strip Steak

    • 1455 din.

    marinated in honey and mustard with lettuce and rocket

  • Pork Neck

    • 1235 din.

    marinated in marsala, prunes and rosemary. Served on cold potato, mustard and seed puree

  • Long Cooked Pulled Pork

    • 1325 din.

    with rustic puree in aromatic herbs sauce

  • Artisanal Saussages

    • 1155 din.

    with onion and potatoes and mustard rosehipe dip

Desserts

  • Chocolate Mousse

    • 425 din.
  • Chocolate Tart

    • 535 din.
  • Domestic Walnut And Butter Cake

    • 535 din.

    with apricot sauce

  • Coconut Butter Cake

    • 495 din.

    glazed with white chocolate, served with fresh seasonal fruit 

  • Dessert “Forget About The European Time”

    • 555 din.

    or "Oriental Threesome"

We only had two rules: immaculate, innovative gastronomic experience + it’s not supposed to feel like you’re dining in a restaurant.
Initially, the only guests we entertained at that time were our friends, friends of our friends, our friends’ acquaintances; it didn’t stay that way for long. Unfamiliar faces kept returning until they became familiar. That was the pivot point where we decided to go all in.
In September 2015, our concept was relocated to Kosovska street, right across the National Assembly. Our vision, our sensibility. Eclectic décor, handmade pasta, fresh ingredients, only the best meat from our butcher. We make our own desserts. That’s where we introduced a new rule to the book: an outdoor space. An amazing one.
Fast forward to 2020. 46 Svetogorska street.

4th rule: all rules combined. “AS YOU LOVED US, BUT A TAD BIT BETTER”. A restaurant is a living, breathing mechanism. It’s almost human. Maybe it’s metaphysics. We swear by the rule of love. Each ingredient is handpicked and prepared with the heritage of our grandmothers’ awe-inspiring wisdom.
We’re evolving thanks to you. Our goal is to stay exactly as you remember us. Just a tad bit better.