The winter menu thus marks the return of the most beloved dishes from the Advent menu, the ones that were ordered again and again, shared at the table, and fondly remembered. The homemade horseradish soup still awakens the appetite with its distinctive aroma. The abanico steak of Black Slavonian pig remains a symbol of juiciness and balanced flavour, while pulled Black Slavonian pork and air-dried pork knuckle confirm why winter is the perfect season for dishes that warm both body and soul.

Seasonal contrasts also return to the plates, such as the pickled butternut squash salad, as well as desserts without which many guests refuse to end a meal, plum-filled dumplings and homemade salenjaci.

Alongside Advent favourites, the winter menu introduces new dishes that fit perfectly with the colder days. Confit pork shank with potatoes baked in homemade kajmak is a dish that requires time and patience, and that is precisely what gives it depth of flavour.

Air-dried Black Slavonian pork loin is served with spelt-flour-coated potatoes, homemade kajmak, and a roasted red pepper cream.

The winter menu of Crna Svinja proves that sometimes the best new idea lies in bringing back what has already won over our guests’ palates.