Pot-roasted eggplant and potato with flavoured
minced meat ragout and with white sauce on the top.

Whole rabbit leg steamed in red wine with
onions and tomatoes, served with prunes and pilaf.

Pot-roasted creamy chicken breast ragout
with feta cheese served with pilaf.

Lamb leg fillet, cooked with lettuce and dill
in cream sauce and served with potatoes.

Peeled prawn tails prepared in Roman Pot with
feta- and goat cheese with cream and tomatoe sauce. Served with pilaf.