Specijalna bolnica za rehabilitaciju


Aquamarin *** (150 seats)

- Bed and breakfast or a la carte
- Congress hall (100 seats)
- Live music on weekends
- Banquets
- Room use:  weddings, celebrations, events


We organize events in a pleasant environment. 

Our professional staff takes care of the high standard and excellent food.

Culinary Specialties

Veal ragout soup ( for 4-person meals )

Cut the veal into 1X1 cm cubes, sauté the finely chopped onion in oil, add the carrots and greens, simmer, add the meat and season and when the meat is almost 80%, pour in the stock or water and cook for another 20 minutes. Heat the margarine, add the flour, fry a little and pour into the soup. Cook for another 5 min. Pour the alloy into the serving bowl, which is prepared from sour cream, egg yolks and finely chopped parsley leaves, add the soup and serve hot.

  • veal meat / 320gr
  • onion / 80gr
  • oil / 50gr
  • vegetable green / 80gr
  • carrots / 80gr
  • margarine / 50gr
  • flour / 30gr
  • eggs / 1comm
  • sour cream / 100gr
  • spices

Veal stew​ ( PERKELT for 4-person meals )

Saute the onion in oil, add the diced meat and spices and simmer for about an hour, adding a little water. When the meat is almost 80%, add minced paprika and hot paprika cut into rings, stir, pour with fondue or water, cook for another 20 minutes. Serve with the dough, which is mixed with young cheese and cheese.

  • veal / 1200gr
  • oil / 120gr
  • onion / 250gr
  • ground pepper / 20gr
  • hot peppers / 1
  • spices

Rigo Janci ( Rigo Janchi - 4-person meals)

Separate the egg whites, add 30 g of sugar and beat with a mixer. Put 30 g of sugar and flour in the yolks, beat, mix carefully, add ground walnuts and cocoa, pour the mass into a greased pan and put in a preheated oven and bake at 200 ° C. When the dough is done, put to cool and cut in half . 

Filling: Put milk, whipped cream, as well as powdered sugar in a cauldron to prepare the filling, make well with a mixer, put on the baked crust, cover with another crust and coat with chocolate topping. 

Chocolate topping: melt margarine with chocolate and add a little milk. Leave in a cool place for an hour.

  • eggs / 2com
  • flour / 60gr
  • powdered sugar / 60gr
  • cooking chocolate / 40gr
  • milk / 120gr
  • cream / 80gr
  • margarine / 30gr
  • cocoa / 10gr
  • walnuts / 40gr

Daily lunch menu

We offer a rich daily menu lunch prepared by our chefs with decades of experience.

Cakes and Sweetness

We offer a rich selection of self made cakes !

Restaurant for your Wedding party !