Suruduk is a Turkish word that refers to a steep area cutting a hill in half, with wine cellars leading deep underground, maintaining ideal, wine friendly temperatures of 12 to 15 degrees Celsius. In this picturesque atmosphere in the little village of Zmajevac, Josic restaurant and winery found its home. This is the best restaurant interior in the region, but it is so much more: eclectic and modern, designed for the leisurely sipping of local wines.
After you tour the Josic wine cellar and enjoy a complementary wine tasting, choose your drink and find your seat at the restaurant. The menu is traditional, fresh water fish based, with different variations of Hungarian style stews, smoked fish and game, including wooden charcoal grill and barbecue following local recipes. Chef Mario Muskovic offers a modern interpretation of the traditional local cuisine. The servers have passed first level sommelier training, and they can discuss any wine-related topic, should you be traveling along a wine route.
This is the only restaurant in the eastern region of Croatia that includes goose liver as a regular menu item. We recommend supplementing the traditional fish stew, grilled carp, or shepherd’s stew with duck breasts filled with spicy local noodles called mlinci or horse radish and apple cream filled pheasant, served with blueberry sauce and cognac gnocchi.
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