The Story Behind Great Food

The gastronomic offer at Restaurant Ribnjak is based on fish specialties from our own fishponds and premium steaks from our own livestock. We take great pride in the quality of our home-raised fish - carp, catfish, and pike-perch - which we use to prepare a variety of specialties: fish stew, spit-roasted carp, catfish stew, grilled catfish with thyme, and pike-perch in garlic sauce. Our approach to cooking is marked by care and attention to detail, ensuring your complete satisfaction with every bite.

A distinctive feature of our restaurant is our selection of steaks aged in a dry-aging chamber.

Dry-aged meat offers a flavor that is worlds apart from that of wet-aged meat.

During the dry-aging process, the meat matures in a specialized chamber where the temperature is maintained at up to 2°C, humidity up to 80%, and consistent air circulation is ensured.

This process transforms the meat in several ways; as it loses moisture, its flavor becomes more concentrated and intense.

Natural enzymes in the meat break down connective tissues, making the meat more tender. Beneficial bacteria also play an important role in dry-aging, enhancing the meat's aroma to become richer and subtly nutty.

Our experienced staff offers a personalized approach to every event and will assist you in selecting the ideal food and beverage options. Our kitchen will delight you with premium specialties and dishes prepared from fresh, carefully selected ingredients.