Spički

Tuna Steak with Potato Croquettes and Salad

A juicy grilled tuna fillet: caramelized teriyaki crust on the outside, firm pink meat within. The side is built on contrast — crispy potato croquettes and a light tomato and iceberg salad dressed with vinaigrette. Served with lemon and a drizzle of balsamic cream. 304 g.

Grilled Teriyaki Shrimp

Grilled shrimp glazed in rich teriyaki sauce: a sweet-savory flavor with a subtle smoky note. Served warm on a bed of greens, with lemon and chili mayo sauce on the side. 213 g.

Beef Stroganoff with Mashed Potatoes

A Russian classic from the late 19th century: tender strips of beef sautéed with onions and mushrooms, finished in a rich cream sauce. Served with smooth mashed potatoes, pickled cucumbers, and crispy fried onions. 325 g.

BBQ Chicken Wings

The wings are first cooked sous-vide at a low temperature so the meat falls off the bone effortlessly, then glazed with a rich BBQ sauce. Served on a bed of greens with sesame seeds. The largest portion on the menu. 444 g.

Chicken Breast with Broccoli and Tzatziki Sauce

The lightest main course on the menu: sous-vide chicken breast stays juicy without breading or frying. Served with broccoli, cool yogurt-based tzatziki with cucumber, olive oil, and parmesan. 333 g.

Köttbullar with Potatoes

Köttbullar — Swedish meatballs, traditionally served with two sauces: a creamy one for richness and a berry one for a sweet-tart note. Served with green peas and your choice of mashed potatoes or fries. 390 g with mashed potatoes.

Business Lunch

A three-course meal: salad, soup, and a main course. The menu changes weekly — ask your server for today's selection.

Truffle & Black Pepper Fries

The fries are tossed in truffle oil straight from the fryer, locking in the aroma while the potatoes are still hot. Coarse black pepper and chili mayo sauce. Great for sharing. 287 g.

Garlic Croutons

Bread fried in garlic butter until golden and crispy, topped with Parmesan. Perfect with beer or as a base for dipping sauces. 140 g.

Baked Idaho Potato

Large potato wedges baked skin-on to a golden crust — crispy on the outside, tender on the inside. Served with parmesan and chili-mayo sauce. 335 g.

Shrimp Tacos

Tortilla with shrimp and melted gouda: the cheese holds the filling together, while iceberg lettuce adds freshness and crunch. Chili mayo sauce and sesame seeds. Lighter than the chicken version. 237 g.

Chicken Tacos

Sous-vide chicken in a tortilla with melted gouda and iceberg lettuce. Heartier and more filling than the shrimp version. Chili mayo sauce and crispy onions. 250 g.

Tuna Tataki

Tataki is a Japanese technique where the fish is seared on the outside for just a few seconds, leaving the inside raw. Tuna in a soy-teriyaki glaze, served on greens with sesame seeds. The lightest starter on the menu. 135 g.

Nachos

Corn chips served with guacamole — a creamy avocado sauce with lime and onion. Great for sharing, pairs perfectly with beer and cocktails. 140 g.

Salmon Salad with Poached Egg

The poached egg acts as a second sauce here: the yolk runs over the greens and ties the salad together. With salmon, crispy onion, and vinaigrette dressing. Heartier and more filling than the shrimp version. 270 g.

Shrimp and Poached Egg Salad

The same combination of greens, poached egg, and vinaigrette, but with shrimp — lighter and leaner than with salmon. 267 g.

Espresso

The foundation of all coffee on our menu: a small shot of rich, concentrated brew topped with a velvety hazelnut-hued crema. Best savored in two or three sips.

Americano

Espresso diluted with hot water: the same coffee base, but smoother and fuller — a coffee meant to be savored slowly.

Cappuccino

Espresso with milk and a rich, velvety foam — the smoothest coffee on the menu, balancing the bitterness of espresso with the sweetness of milk.

Chinese Tea

Loose-leaf Chinese tea brewed in a teapot for the whole table: multiple infusions, with the flavor evolving from steep to steep. Ask your server about the available variety.

Spiced Apple Tea

A hot teapot for the whole table: apple, honey, and warm spices. The most comforting of our signature teas — rich and sweet, reminiscent of a non-alcoholic mulled wine.

Black Currant & Rosemary Tea

Black currant provides a tart berry base, rosemary adds a pine-like bitterness, and honey softens the edges. The most unexpected tea on the menu — not overly sweet.

Pineapple Vanilla Tea

Pineapple with vanilla: tropical and gently sweet, with no acidity. A great choice for those who don't enjoy herbal or spiced teas.

Medovik

Thin honey layers soaked in sour cream until the cake melts on your spoon. A caramel bitterness from baked honey, topped with a drizzle of liquid honey. 145 g.

Cheesecake with Chocolate Ganache

A dense cream cheese cheesecake on a shortbread crust, topped with a layer of dark chocolate ganache: creamy tang from below, bittersweet chocolate from above. 205 g.

Basil Strawberry

Strawberry brings sweetness and body, while basil adds herbal freshness with a subtle peppery note. The most aromatic lemonade in the lineup. 300 or 1000 ml.

Black Currant

The most tart and tangy lemonade in the lineup: a deep berry base with no excess sweetness. 300 or 1000 ml.

Raspberry Lime

Raspberry and lime: sweet-and-sour and refreshing, the most versatile choice in our lineup. 300 or 1000 ml.

Tropik

A mix of tropical fruits: the sweetest lemonade in our lineup, with barely any acidity. 300 or 1000 ml.

Coca Cola

250 ml

Sprite

250 ml

Apple Juice

250 ml

Orange Juice

250 ml

Knjaz Miloš Sparkling Water

Aqua Viva Still Water

Blackcurrant Gin & Tonic

Gin & tonic with crème de cassis liqueur: blackcurrant softens the piney bitterness of gin and gives the cocktail a deep ruby hue. Refreshing, medium strength.

Odyssey

Tropical and sweet: coconut Malibu with pineapple, almond Amaretto adds depth, lemon cuts the sweetness. The alcohol is barely noticeable.

Tease Me

A sparkling aperitif: prosecco with raspberry and elderflower syrup. Light, dry, with fine bubbles — a perfect way to open the evening.

Threesome

A strong cocktail on three bases: vodka, tequila, and orange triple sec with lime. Served cold, drunk fast.

Midnight Berry

A dark berry cocktail on a strong base — rich in color and flavor. Ask the bartender for details.

Nutty Velvet

A creamy, nutty cocktail with a rich texture and a dessert-like profile. Ask your bartender for details.

Toblerone

A dessert cocktail inspired by the iconic chocolate: chocolate and cream liqueurs, almond amaretto, cream, and caramel. Rich and sweet — a perfect alternative to dessert.

Aperol Spritz

The iconic Italian aperitif: bittersweet orange Aperol, sparkling wine, and soda over ice. Low in alcohol with a pleasant bitterness — perfect before a meal.

Aperol Sour

The same Aperol, but in sour format: with gin and lemon — stronger and tangier than a spritz. Egg white gives it a thick, velvety foam cap.

Basil Smash

A modern Hamburg classic from 2008: gin, muddled fresh basil, and lemon. Bright green, herbaceous, and incredibly refreshing.

Negroni

An Italian classic in equal parts: gin, bitter Campari, and red vermouth. The boldest cocktail on the menu, served over a large piece of ice.

Bellini

Invented at Harry's Bar in Venice: sparkling wine with peach purée. Soft, fruity, and low in alcohol — the lightest sparkling cocktail on the menu.

Clover Club

A pre-war American classic: gin with raspberry and lemon, topped with a silky egg white foam. Pink, bittersweet, with a smooth, velvety texture.

Whiskey Sour

A classic sour: bourbon, lemon, and sugar in perfect balance, egg white for a rich foam, and a dash of Angostura bitters on top. Strong, yet smooth and easy to drink.

Pornstar Martini

One of the most ordered cocktails of recent years: vodka with passion fruit and vanilla, sparkling wine served on the side. Sweet and sour, tropical.

Mai-Tai

A tiki classic from 1944: two rums, orange liqueur, and amaretto on a citrus-pineapple base. Strong, yet fruity — the alcohol is barely noticeable.

Long Island

Four spirits in one glass, disguised with cola and lemon. The strongest cocktail on the menu — tastes just like iced tea.

Staropramen

Czech pale lager: dry, with a moderate hop bitterness. The most neutral beer on the menu. 500 ml.

Kapuziner

German wheat unfiltered: hazy, with notes of banana and clove from the yeast. Smooth, with almost no bitterness. 500 ml.

KABINET Wanna be Lee

A craft beer from the Serbian brewery KABINET: light unfiltered ale with ginger — spicy and refreshing, with a warming finish. 330 ml.

KABINET SuperNova

IPA from KABINET: bold hop bitterness with a citrusy, resinous aroma. The hoppiest beer on the menu.

KABINET Plavo

The strongest and richest beer on the menu: unfiltered, with malty sweetness and a noticeable warming alcohol kick. Best enjoyed slowly.

Vermouth

Aromatic fortified wine infused with herbs, served chilled as an aperitif. Choose from: Bianco — smooth and vanilla-forward, Rosso — sweet and spiced, Fiero — orange with a pleasant bitterness. 80 ml.

Rum Plantation 3 stars

A white rum blend from Barbados, Jamaica, and Trinidad: dry, with a light vanilla note. A great cocktail base, enjoyable neat as well. 50 ml.

Rum Plantation Original Dark

A dark rum from the same line: caramel, molasses, and spices. Richer and sweeter than white rum. 50 ml.

Gin Bombay Sapphire

A classic London Dry crafted with ten botanicals: light, citrusy-floral, with a gentle juniper character. A versatile base for tonic. 50 ml.

Gin Botanist

Scottish gin from the Isle of Islay, crafted with 22 locally foraged botanicals. More complex and herbaceous than Bombay — meant to be savored slowly. 50 ml.

Bourbon Jim Beam

Kentucky bourbon: corn sweetness, vanilla, and oak from the barrel. The most accessible entry point into American whiskey. 50 ml.

Whisky Chivas Regal 12 YO

Scotch blended whisky aged 12 years: smooth, with notes of honey, apple, and vanilla, no smoky finish. 50 ml.

Whisky Glenmorangie

Single malt whisky from the Highlands, aged in ex-bourbon casks: floral, with notes of peach and vanilla. The most delicate whisky on our menu. 50 ml.

Teqila Olmeca Silver

A young, unaged tequila with a bold agave flavor and a hint of pepper. Perfect for shots and cocktails. 50 ml.

Teqila elJimador

Tequila made from 100% blue agave — smoother and cleaner than blended varieties, with a grassy sweetness. Enjoyable neat. 50 ml.

White Rabbit

A light, fruity shot: gin with peach syrup, lemon, and white wine. Served chilled — the alcohol is barely noticeable. Available as 1 or 4 shots.

Tropical Kiss

A sweet and sour vodka shot with passion fruit purée — brighter and fruitier than a White Rabbit. Available as 1 or 4 shots.