Brick walls, wooden beams and a modern ceiling complete the tall and translucent space, which used to be the horse stable, and turn it into a modern edifice with an urban twist with its large chandeliers and beautiful genuine prosciuttos hanging above the bar. It’s like you came to visit the royal family and their country estate. Wonderful.
The restaurant itself is a year old. The menu is based on meat products and, when far as fish goes, they have tuna steak and the local specialty - zander. It’s very important to point out that all fruits and vegetables are grown in their own garden. There are about twenty dishes to choose from and you just have to start with “Plata Dobro” with local charcuterie ranging from prosciutto to rolled pancetta, naturally, kulen and different sausages, as well as three kinds of homemade cheese. You should definitely try the homemade cracklings pâté. You can notice the restaurant’s philosophy here already. The restaurant is all about serving traditional recipes with a modern twist with the recipes specially designed to turn into awe-inspiring delicacies in the plate.
After the cold appetizer you should definitely turn your attention to squash, spinach and particularly horseradish soup. They’re so delicious and interesting that they alone and the desserts are worthy of you dropping by. The horseradish soup was the surprise of the day because bitter and sharp flavours blended just perfectly. The creamy and delicious spinach soup is also laudable precisely because at Crna Svinja they perfectly keep track of the seasons and the ingredients’ quality as evidenced by how they designed the interior. Almost every month of the year is dedicated to another local seasonal ingredient such as chestnuts, pumpkins, game dishes, peas or the currently used snails, which are mainly in season during spring.
Headed by the experienced head chef Marinko Rotim and his advisor Nenad Komes currently we have a large number of specialties based on Black Slavonian pig meat. To get things going, you have French Rack, then baby ribeye and tenderloin wrapped in bacon. The house wine, Frankovka (Blaufränkisch) Orahovica, is recommended with meat, especially with the dark, juicy and soft tenderloin. The wine list itself mostly includes wine from the Danube region and Slavonia, but entire Croatia is represented fairly well. The wine list contains about fifty wines. Siber Sauvignon and the phenomenal Graševina (Welschriesling) made by Kutjevo, whose 2017 harvest was perhaps their best ever, are recommended with lighter dishes.
As far as desserts are concerned, you have cheesecake with honey and pumpkin spice, a crunchy apple pie, chocolate cake, glazed pistachio balls and caramel and pistachio cake. They’re ideal to be paired with local dessert wines!
The spacious and lovely decorated interior used to a place where private parties were held, and now this is a pleasant and phenomenal place where guests from around the world and Croatia flock to enjoy its luxury, quality, design and atmosphere. A day in the countryside just like royalty. Excellent local meat and ingredients will make your visit to Crna Svinja unforgettable. Be sure to visit it. And hungry, while you’re at it.
Contact number: 091/451-2676
Working hours: TUE - THU: 12:00 - 20:00
FRI - SAT: 12:00 - 00:00
SUN: 11:00 - 17:00
Address: Ulica Ovčara 3 31431, Čepin
Price range: 100-200kn