LA PISTA

Rating: 16.5
Author: Gault&Millau

Ulica Suncani vrh, 36354 Raska, Serbia

16.5/20
Remarkable Restaurant

2 PHOTOS

Chef: Stevan Pejdanovski
Cooking: Creative | Italian | Modern
Style: Elegant

Gault&Millau's review 2026

Winter is the right time for game, which is prepared here with enthusiasm and passion. The venison roll is made from shredded, perfectly tender meat, and is served with creamy polenta, with crispy onions providing a sharp textural counterpoint. The Madeira reduction adds sophisticated layers, bringing a discreet sweetness and caramelized depth to this remarkably mature dish. The star of the house, personally presented and served by the chef, is the Cattura di Montagna, which translates as the mountain catch. Three types of game, rabbit, quail and venison, were served on a wheat ragout with Kopaonik chanterelles and ramsons. The rabbit is served as a succulent, slow-cooked ballotine, while the venison, accented with a hint of cranberry, highlights the forest’s natural musk. The centerpiece is quail marinated for 24 hours in salt, pepper and thyme. presented in a cloud of liquid nitrogen and aromatic herbs before being carved onto the ragout. The final touch is a 72-hour beef bone and green apple reduction - thick, concentrated, and perfectly balanced in acidity. It is a dish that is technically flawless, deeply thoughtful, and entirely true to its mountain soul.