For those who are fond of the Western cuisine, our chefs are brilliant at preparing various steaks, the one cooked on a hot lava stone being the city’s favorite. This specialty become popular for it frees the guest from explaining the way the steak should be done – rare, medium or well. The guest gets the opportunity to cook it himself, at his own wish.
Tabor became some kind of shrine or gastronomy museum, where it is possible for a guest, a complete stranger, to know a short history of a national cuisine. The place where an old ritual is still nurtured: a train of cold appetizers headed with golden yellow cornbread „proja“ (which fed this people), soft cheeses, fine „kajmak“ (dairy spread), beef prosciutto from Užice with a taste of mountain herbs, wobbling „pihtije“ (meat jelly) and green hot peppers, that this food can’t be imagined without.
Livno prosciutto and cheese, peperonchino, parmesan chunks, homemade baby-beef paté, mangulica pork rinds, dried olives
Cook your steak just right on a hot lava stone and add a mix of sauces to perfectly match your taste. Enjoy!