Wild boar salmi. During the proccess of cooking, the chef ads aromatic greens like garlick, carots, celery and wine whitch after they boil for an ammount of time, they are mixed and poured over the boar.

We suggest the retinnution of cheese and white wine.

The meat comes only from the lamp's leg, where there are no bones. The filling consists from various types of cheese, flavored greens like garlic and boredom, and spice.The broth from the greens, gives the lamp a special flavour during the process of cooking.

It is served in slices and garnished with potatoes or rice. It can be matched with seasonal salad and dry white whine.

Casserole pork without bones. The special thing about this dish are the plums and the scallions whitch are added during the proccess of cooking and at the right time, they are extracted, mashed and added over the pork for the second time. The combination of those ingredience with the chef's mastery are the key to a very tastefull result.

We suggest white wine.

Lamp without bones. The lamp is cooked in the oven in a low temprature and at e certain ammount of time, the noodles are added. The noodles are hand made by the old traditional way, known only to the people of this area.

It can be escorted with various types of wines, though, we suggest dry white wine.