The story
Restoran Vinarija Josić anchors Baranian cooking in Zmajevac, where the family transformed a 1935 cellar into a dining destination in 1999. The property sits within the region's distinctive surduci, natural underground hollows carved into hillsides that maintain a steady twelve to fifteen degrees Celsius year-round. This thermal stability preserves wines made from authentic local vines while framing the service in a setting defined by earth and stone.
Chef Damir Josić applies techniques refined at the Alma di Parma school to a menu rooted in Croatian regional cuisine. Gault & Millau awarded the establishment a score of 17, highlighting the fine-dining execution paired with more generous portions than typical. The kitchen highlights the area's hunting traditions with wild boar or venison braised alongside mushroom sauce and hunter's dumplings. Fish appears regularly due to the Danube's proximity, featuring prominently in a risotto prepared with marinated smoked carp. House specialties also include slow-roasted lamb shank and aromatic black pig fillet served with confit potatoes and parsnip sauce.
A sommelier guides guests through the winery's selection in a tasting room designed to resemble a vintage living room. Albin Smiljan pairs courses with bottles stored in the estate's historic cellars. The culinary program balances hearty Baranian staples like perkelt stew and duck confit with refined starters such as foie gras cooked in cognac. Desserts follow this fusion approach, offering modern creations like carob and white chocolate cakes with a cherry topping.
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