After a sightseeing tour, we head to Kafana Bates, pronounced as Ba-tek.
Kafana or kavana are terms used in most former Yugoslav countries and Albania for a distinct type of local bistro which primarily serves alcoholic beverages and coffee, and often also light snacks and other food. Most kafanas feature live music performances.
Its a classic restourant with domestic meals and also a big big menu. The interior of the space is inspired from the old Hungarian homes.
There is a nice terrace outside with beautiful ambient. On friday evenings in summer time musican come and they perform old folk song from famous Serbian and Balkan artists.
Although the service is little bit slow, the waiters are very friendly and polite.
The food was delicious and the portion sizes were ENORMOUS. We ate the following :-
1. Cream of Mushroom Soup, a cloudy broth with pieces of mushroom, herbs and veggies thrown in. The soup was light and delicious, a perfect start to a gorgeous meal.
You’ll encounter plenty of stews on your foodie tour of Serbia, and Đuveč might just be the best of the bunch. Meat and vegetables combine in a dish that isn’t a million miles away from what one expects from a ratatouille, but this is more than just a regional imitation. This is another meal brought to the Serbs during the Ottoman occupation, showing that five centuries of foreign rule isn’t all terrible. Mostly bad, but not entirely.
A delicious non-veg soup, just as delectable as the cream of mushroom soup. The broth was fragrant and sweet, from the chunks of meat and veggies in it.
3. Ćevapi, also called ćevapčići;
Small sausage-like grilled portions of minced meat. Serbian ćevapčići are made of either beef, lamb or pork or mixed on a flatbread (called Somun or Lepinje). They are usually served of 5-10 pieces on a plate with chopped onions, sour cream, french fries, ajvar, cottage cheese, minced red pepper and salt.
4. Karađorđeva šnicla.
We’ve all heard of the schnitzel, but what about the Serbian version? Sometimes the best things happen by accident, and this breaded meat extravaganza is one such example. The dish was created in 1959 when a Yugoslav chef needed to prepare Chicken Kiev for a distinguished visitor from the Soviet Union, but did not have any chicken. He used veal instead and poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which at the end resembled the medal of the Order of the Star of Karađorđe, and thus, a national favourite was born and named.
Everything was delicious and strongly recommended.
The location is great: near the center and easy to find.
And the prices: much lower than in Croatia.