As its guiding principles, a lot of thought and respect for the region's specialties and a lot of love go into the preparation of meals in this festive tavern, filled with folk joy, but not lacking in professionalism when attending to the customers. We ought to thank Mister Benedict Muller for the existence of this tradition-keeping tavern. He bought the house where the “Ruža”(Rose) currently resides for 900 forints in 1758. Nowadays, coming to the Fort of Osijek, a small window opens into another time, when people feasted at the table, after spending a day in the field, around the house or hunting.
Adorned with objects that bring back memories of old crafts, Ruža is like a living museum which is constantly replenished with new ethnic elements. There are photographs, old tools, instruments and books under a forest of lanterns and lamps and the light penetrates through to the table, decorated with a vase with little green peppers in it instead of flowers.
You are welcomed with a sticky onion marmalade and a paté playfully decorated with sprouts – a sweet and fresh sensation which makes your hand go back to the linen bag by itself, grabbing the homemade bread and taking a swig of flaunting homemade graševina wine. Carp chips and Zander in dill sauce or almond flake sauce entice you with their creativity. They are served on boards and the vegetables are served in a miniature pot with a lid on it. The tavern has a wine card that not even the “serious restaurants” would be ashamed of.
The wines on offer come together beautifully with freshwater fish dishes and stews, and also the Gypsy spit with various kinds of meat, grill, and venison. When the players touch the strings and hit a few notes of Gypsy music, perhaps a couple of glasses of wine that goes down easily will fly around. However, if anyone opts for unique wines, such as the Korlat selection or an icy Traminac of a good year, they will ponder upon every drop. After the salty, in comes the sweet. The sequence continues with plum dumplings, just like Grandma used to make them. They are firm because of an abundance of potatoes in the dough, they smell of cinnamon and, just like the Slavonians like it, they are dipped in cream sprinkled with sugar. For the lovers of traditional flavors, there is also poppy seed noodles on the menu but you cannot go wrong with a baklava either for a sweet ending.