SVINJSKI VRAT

dvanaest sati sporo kuvan svinjski vrat, na kraju zapečen na grilu. sa prilogom od jasmin pirinča, celih šampinjona na grilu i moćnim sosom koji spaja evropu i aziju.

pork neck meat cooked slowly for twelve hours, then grilled at the end. jasmine rice, grilled whole mushrooms and powerful sauce that connects europe and asia, as a side dish.