The story
RESTORAN VINSKA KUĆA KOVAČEVIĆ anchors its Vojvodina cuisine in the family history of winemaker Miroslav Kovačević. He launched the restaurant in September 2010 to pair his organic harvests with home-cooked meals derived from his mother Milena’s original recipes. The kitchen honors Fruška Gora agricultural traditions while adapting them to contemporary service standards. Every plate reflects a deliberate blend of generational knowledge and modern precision.
Gault&Millau awarded this establishment fourteen points, praising a menu built around shared plates and substantial mains. Diners typically begin with local cheeses, cured meats, and a balanced gorgonzola mousse. The cream soup infused with Rhine Riesling precedes the Wellington-style steak wrapped in homemade ham and finished with truffle sauce. Rooster perkölt cooked in Rosetto wine arrives alongside crisp fried pasta, while duck thigh and butter-fried pork bayadere complete the savory selection.
The dining rooms overlook forested hillsides, creating a quiet backdrop for evening service. Guests can choose between the glass-walled Staklena Bašta terrace, the intimate Wine Bar stocked with archive vintages, or the leather-furnished Cigar Bar near a working fireplace. A circular mandala garden anchors the outdoor space, while the restored Podrum 1930 building grounds the property in local architectural history. This layered layout allows regional Serbian cooking to unfold at whatever pace suits the table.
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