When you step into Odžaklija, the first thing you notice is that the time has stopped. This iconic restaurant has resisted the pressure of modernization and preserved what made it famous more than 60 years ago. The wood and stone interior has a traditional atmosphere that wins the hearts of local and foreign tourists, with a large fireplace in the center that is the soul of the restaurant.
While the guests are sitting at their tables, famous Serbian and mountain dishes such as traditional slow-cooked sour cabbage with meat, slow cooked smoked pork hock, pork on the spit, veal and lamb cooked under the bell – sač (baked in clay pot amongst live coals) and barbecue are prepared in an old-fashioned hearth right in front of them. So, the next time you dine in Odžaklija, order one of our specialties and watch the chef bring it directly from the fireplace to your table.
What is the secret of irresistible flavors and meat that melts in your mouth? The secret is that we, just like in the old days, cook the food 10-15 hours until they release the most exquisite flavors you can’t taste anywhere else. In addition to slow cooking, our dishes have one or two secret ingredients, e.g. dressing for the slow-cooked sour cabbage with meat, the recipe of which our cook Draga never wanted to reveal. Yet, if you ever meet her in Odžaklija, do ask her, and you might find out.
Even though Odžaklija is a traditional restaurant, we serve prestigious meat specialties like rib eye steaks and T-bone steaks. To prepare this specialty, it is necessary to dry-age the meat for several months to create steaks with more flavor and increased tenderness, and that is a completely another level of gastronomic experience.
Besides the premium quality meat, we offer a large selection of wines from our winery, which contains more than 65 labels from Serbia, Balkan region and the world.