Kovač Čarda

On the site of “Kovač Čarda” restaurant there have been numerous other taverns and catering facilities since the beginning of the 20th century, many of them with live music. “Kovač Čarda” was opened in 1991, but had to be closed after only two months due to the War of Independence. It was then re-opened in 1998 after the peaceful reintegration of the Danube region.

Like many other restaurants, this one is also particularly well-known for its river fish and meat specialties on the a la carte menu. The main specialty of the house is naturally fish stew (“fiš paprikaš”), as well as grilled fish, river fish perkelt stew, frog legs, but also catfish and frog legs perkelt stew. The restaurant offers carp cracklings as well. Interestingly, “Kovač Čarda” was the first restaurant to introduce this delicacy.

In addition to the usual grilled meat, “Kovač Čarda” offers gypsy style steak (“ciganypecsenye”) and a variety of smoke-dried meat products. The wine list contains wines from a number of small Baranja wineries.