We used to eat well at Varga’s in the 60s, when the Varga restaurant first opened in Bilje, on the main road. This was just a family business followup by the Varga family who used to have their own catering business in the WWII. This place had been a must until the Homeland War, however, following peaceful reintegration, Baranja has come to its new life, and this restaurant is today run by their daughter Ana Varga-Kučić.
She is the chef, too, basing all her servings on local products. Shepard’s stew, fish stew, all fresh water fish dishes, game meat… They have their own pig farm, and you can find homemade smoked and cured meat in their offer. The restaurant is abundant in ethno details, and old objects from her fam- ily house.
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