Although no one wants to talk about the end of the summer just yet, we’ve added some classic autumn dishes on our menu. Hey, cheer up! I am sure you’ll find comfort in some of the lines below. Well, not exactly in the lines, but in the dishes.
I am proud to announce the entrance of my very own salad – Chef Dejan autumn warm salad. Dear partner, next one is yours.
I am soooo happy to help you get warm from the ingredients of the fresh and nutritional chopped selected root vegetables mixed with walnuts, covered with orange vinegar.
Grill shrimp salad
You will catch yourself humming while eating. Sounds funny, right? It’s also super duper tasty.
The jewel in the crown of Moroccan cuisine – the tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire or bed of charcoal. The chicken is previously marinated in curry sauce in a period of 3 days. Tagine is served with couscous and almond. Adventurous and wild.
Ossobuco is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It means “bones with holes” even though slow-braised veal would sound both more appetising and accurate, yet those bones (not in fact hollow at all, but full of rich, delicious marrow) are the dish’s crowning glory. The best-known version is generally served with a vivid yellow saffron risotto. Hail from Italy!
Our team has made a sacrifice to try multiple choices from desserts 🙂 and we have been working very hard to bring you new desserts and a new offer. Whatever your taste in treats – from sweet to tart, chocolaty to fruity- there’s something new to try.
Pumpkin creme brulee and Apple tart tatin.
The eagle-eyed readers have already noticed the new possibilities to travel the world, through your plate. And the hungry ones have already reserved a table at Bistro 399 for new tastes and more delicious moments to be remembered.