Zimska luka

Yet another hotel restaurant. It was redecorated last year, and so was the menu. The à la carte menu is dominated by dishes made from local products. Here, you’ll be served catfish stew perkelt with a modern twist, and other surprising dishes reflecting the creativity of the cooks, with chef Tomica Đukić, an experienced cook trained in North Europe and Scandinavia. Such surprises come in dishes such as pikeperch fillet – served as a salad or mascar- pone and Brussels sprouts dish.

 

Pork, turkey and veal are reinterpreted with rustic side dishes and pastas, and they take special pride in their beefsteak and arugula. Their experiments don’t stop here. Tomica and his team prepare pikeperch rolls: pikeperch fillet is fried with onions and champignons, and then rolled and steam boiled, and finally served with bell pepper sauce. Their culinary offer is complemented with a fantastic view of the main promenade in Osijek.