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Fine Dining Homa Zorza Klemansoa 19 Belgrade

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Opening hours: 12pm - 11pm

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Phones for reservations: +381 11 328 66 59 | +381 60 332 56 00

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Menu

Autumn/Winter 2022


TASTING MENU IN 8 COURSES
85€
WINE MATCHING

40€


TASTING MENU IN 6 COURSES

65e
WINE MATCHING
30€

/Tasting menus can be ordered till 9:00pm/
/A la carte can be ordered till 10pm/

  • menu icon Veggie
  • menu icon Fish
  • menu icon Meat
  • menu icon Desserts
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Veggie
BUREK PITA WITH BLACK TRUFFLES with Celery Cream, roasted Hazelnuts and Scrambled Eggs
25
Caprese Salad 2.0
9
MUSCAT PUMPKIN SALAD with Onion glazed in Balsamic vinegar, Muscat Grapes, Roasted Walnuts and Rose Hip Dressing
10
JERUSALEM ARTICHOKE AND WALNUT CREAM SOUP
4
TAGINE HARISSA
13
SPROUTED WHEAT FARRO sautéed with Oyster mushroom, Pine Nuts, Dried Plums and Vegan Bacon in Corn, Coconut milk and Green Curry Foam
13
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Fish
OCTOPUS ON ALMOND CREAM
20
TROUT Sautéed in Beurre Blanc Sauce on Parsnip Butter with Cucumber, Dill and Caviar Salad
16
CODFISH AND CELERY SOUP
5
ADRIATIC SQUIDS on homemade À la Garganelli Pasta with Cuttlefish Ink in creamy Triestino Stew
16
GRILLED TURBOT with Beurre Blanc Sauce, Fennel and Baby Spinach
25
GRILLED TUNA STEAK with smoked tomato BBQ Sauce and Fine Herbs salad with Blackberry Vinegar and Soy Sauce dressing
25
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Meat
GRILLED FOIE GRAS with Blackberry, on Carob and Sunflower seeds Butter
20
30 DAYS TREATED BEEF TONGUE baked in Bone Marrow with Bordelaise Sauce, with Mustard Ice Cream
11
BEEF TARTARE WITH SMOKED BONE MARROW
14
OXTAIL CONSOMME WITH VURDA CHEESE DUMPLING
5
BAKED STUFFED CHICKEN and grilled Chicken Liver with Boletus Mushroom Supreme Sauce
14
DUCK CONFIT with forest Fruit Sauce and Sautéed Celery with Hazelnuts
19
GRILLED BEEF FILLET with Root Vegetables and Foie Gras Suprême
26
ROASTED LAMB crushed Peas on Butter, Onion Confit, Old Mountain Cream Cheese and Lamb Juice
21
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Desserts
LEMON TART with Elderberry-Yoghurt Sorbet and Pine Nuts and Honey Dressing
5
BLACK AND WHITE TRUFFLES Ice Cream praline with Chocolate and Truffles
6
JERUSALEM ARTICHOKE BEIGNETS IN SCOTCH BUTTER CREAM Idared Apple Jelly, Almond Marzipan and Cinnamon Ice Cream
5.5
PLANT CAKE with Mango sorbet
6
CLAY POT Choco – Mint Mousse Trifle
5
ICE CREAM/SORBET (Scoop) Pistachio, Vanilla, Salty Chocolate, Mango, Raspberry
2
REFINED CHEESE PLATE
12

/Half portion of every dish will be charged 70% of the price of a whole dish/

COUVERT

2€

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