Fresh Adriatic prawns prepared on a base of homemade šalša sauce with home-grown vegetables (courgettes, carrots, tomatoes, eggplants, onions, garlic) and homemade potato gnocchi.
Anchovies marinated in apple vinegar and pepper, served with home-grown rucola, capers, onion and olive oil.
Pork neck, roasted on charcoal fire, served with glazes onion on balsamic vinegar and brown sugar, served with Mozzarella and fried pancetta slices.
Swordfish fillet cooked on fried onion and garlic, white wine, green pepper and cooking cream.
Brownie cake made from chocolate, almonds, sugar, butter, rum, eggs and orange peel.
Sliced peach and plum poured over with blueberry liqueur and sprinkled with brown sugar. Roasted in a škartoc made from foil in coal ember, served in the same škartoc with vanilla ice cream and caramel topping.