Gusan - Novi Sad

Prošle nedelje smo, na jednom od naših putešestvija po Vojvodini, odlučile da malo svratimo i do Novog Sada. Po preporuci naše drugarice, koja je veliki i poznavalac i obožavalac ovog grada, otišle smo u pivnicu Gusan.

Gusan

Gusan se nalazi u centru Novog Sada, u Zmaj Jovinoj ulici u, po mišljenju već pomenute drugarice, najlepšem pasažu ovog grada. Mi se slažemo sa njom.

Ova pivnica je poznata po velikom izboru piva i dobroj hrani. Smeštena je u podrumu, gde dominira cigla, sa mnoštvo zanimljivih detalja i slika po zidovima, kao i drvenim stolovima sa kockastim stolnjacima. Stepenicama možete da se popnete do gornjeg dela, zastakljene bašte, a leti vam je na raspolaganju i prava bašta.   

Gusan - enterijer

Mi smo, pravo iz pasaža, sele u taj deo, zastakljenu baštu i to se ispostavilo kao greška. Prvo smo izabrale sto odmah ispod klime, pored prozora, jer smo išle logikom da će tu da nam bude toplo. Nismo bile u pravu, jer jeste koliko-toliko duvala toplota, ali u noge nam je sve vreme duvala hladnoća od spolja, tako da slobodno mogu da kažem da smo se zaledile. Pošto smo na kratko svratile u Novi Sad i bile smo u žurbi, nismo imale vremena da idemo do drugog restorana. Premestile smo se za sto u centralnom delu, gde smo se nadale da će biti bolje. Bilo je bolje, u smislu da nam se nisu noge ukočile od hladnoće, ali i dalje smo se smrzavale, tako da smo morale da sedimo u zakopčanim jaknama. 

Gusan - zastakljena bašta

Posle adaptacije na polarnu klimu, konačno smo mogle da odlučimo šta ćemo da jedemo. Jelovnik je raznovrstan, na njemu mogu da se nađu specijaliteti i domaće i internacionalne kuhinje, a cene su i više nego povoljne. Ja sam se odlučila za Tortilju sa piletinom (250 rsd), a drugarica za Piletinu sa varivom (400 rsd). Moja tortilja je bila odlična i tvrdim da je jedna od najboljih koje sam jela! Punjena je pilećim belim mesom, pasuljem i šampinjonima i posebno moram da pohvalim kuvara koji je tačno znao u kom odnosu da stavi sastojke. Ništa nije bilo preterano, a u dovoljnim količinama, a šampinjoni su dali poseban šmek. Kao prilog se služi pomfrit, zelena salata i čeri paradajz. Preko tortilje je bio sir, kao i ljuta papričica. Porcija je velika, a odnos cena-kvalitet čista 10-ka! Jelo moje drugarice sastojalo se od pohovane piletine, krompir pirea, boranije, uz dodatak salate: kupus, zelena i čeri. Rekla mi je da je odlična piletina, kao i boranija, ali pire je iz kesice. Sve u svemu, bila je zadovoljna svojim obrokom.

Tortilja sa piletinom

Piletina sa varivom

Konobar je bio ljubazan i uslužan, a od gostiju su pretežno bili ljudi između 20 - 40 godina.

Ako želite dobro i povoljno da jedete, imate sve preporuke za ovu pivnicu, ali sedite u unutrašnji deo, a ako baš želite baštu odaberite topliji deo godine. Ako ste upravo došli sa Severnog pola, pa ne želite da menjate klimu, onda obavezno svratite, ali u tom slučaju svratite prvo do Južnog pola, pa dovedite i pingvine, sigurno će im prijati ova temperatura dok cirkaju pivo.

Voli vas vaša Angie by Gastro policija!!

http://pivnicagusan.rs/ 

NAPOMENA: Postoji mogućnost da je restoran uneo neke izmene u jelovnik do objavljivanja posta na blog.

________________________________________________________________________

Last week, during one of our travels across Vojvodina, we decided to visit Novi Sad once again. At the recommendation of our friend, who is a great admirer of this city, we went to the Gusan pub.

Gusan

Gusan pub is located in the center of Novi Sad, in Zmaj Jovina Street, and, according to our already mentioned friend, in the most beautiful street passage of this city. And we definitely agree with her.

This pub is known for its large selection of beers and good food. It is located in the basement, brick interior, with many interesting details and paintings on the walls, as well as the wooden tables with checkered tablecloths. There are stairs that lead up to the upper part, to the glass terrace, and during summer, there’s another terrace that’s at your disposal.

Gusan - interior

Straight from the passage, we picked a table in that area, in the glass terrace, and that turned out to be a mistake. First we chose a table just below the AC, next to the window, because we thought it’d be warm there. We were wrong, it was somewhat warm since the AC was working, but our legs were freezing because the cold air was constantly coming in from the outside. As we briefly stopped in Novi Sad and we were in a hurry, we didn’t have time to go to another restaurant. We moved to a table in the central part, where we hoped the situation would be better. It was better, in the sense that our legs weren’t so stiff from the cold, but we were still freezing, so we had to sit in our jackets.

Gusan – glass terrace

After adapting to the polar climate, we finally could decide what to eat. The menu is great, versatile, there are specialties of both local and international cuisine, and the prices are more than favorable. I ordered Chicken tortilla (250 rsd), and my friend Chicken with vegetables (400 rsd). My tortilla was great and I can say it's one of the best I've ever eaten! It is stuffed with chicken fillet, beans and mushrooms, and I especially have to praise the chef for the perfect balance of ingredient quantity. Neither too much nor too little, and mushrooms gave an unique flavor to the dish. As a side dish, they serve fries, some lettuce and cherry tomatoes. With some cheese on top, and a chili pepper. The portion is big, and the price-quality ratio-top mark! My friend's dish consisted of fried chicken fillet, mashed potatoes, yellow wax beans, with a side salad: cabbage, lettuce and cherry tomatoes. She said the chicken was delicious, as well as the yellow wax beans, but instead homemade, she got instant mashed potatoes. All in all, she was satisfied with her dish.

Chicken tortilla

Chicken with vegetables

The waiter was polite and helpful, and the guests were mostly people between 20 - 40 years of age.

If you want to have a good and cheap meal, we kindly recommend this pub just choose any table indoors, but if you specifically want to sit in the garden, choose a warmer time of the year. If you just came from the North Pole, and you don’t want to change the climate, then make sure to visit this place, but in that case, first stop by the South Pole, bring some penguins with you, they will surely enjoy this temperature while sipping their beer.

Love, Angie Gastro police !!

http://pivnicagusan.rs/ 

NOTE: There is a possibility that the restaurant has made some changes to the menu prior to this post.

Orašac

Mislim da nema Beograđanina koji nije čuo za čuveni restoran Orašac koji se nalazi na Bulevaru. U restoran Orašac su još svojevremeno moji roditelji odlazili na večere, i u to vreme Orašac je bio restoran poznat po odličnoj klopi, ljubaznom osoblju i sjajnoj atmosferi. Decenijama kasnije odlučila sam se da im budem gost i uredno sam rezervisala sto u nepušačkom delu za petak veče. 

Restoran Orašac

Već pri samom ulazu u restoran i sa prvim kontaktom sa osobljem bilo mi je jasno da su se ovde mnoge stvari promenile. Konobar je smeteno pretraživao listu sa rezervacijama, da bi nas onda prebacio kod kolege koji pošto je bio zauzet konverzacijom sa strancima je samo odmahnuo rukom i neljubazno nam pokazao prstom na sto za koji možemo da sednemo. A kada smo već kod stolova u restoranu, moram da napomenem da se restoran deli na dva dela, jednu prostoriju za pušače u kojoj gori kamin i svetlo je prigušeno kako i dolikuje da bude u večernjim satima, dok je deo za nepušače u prostoriji iza ove, sa kaminom koji nije u upotrebi i sa raspaljenim svetlom kao da ste došli u čekaonicu kod lekara, a ne u restoran na večeru. Bez ventilacije, otvorenih prozora, žamor ljudi se širio kroz celu prostoriju, i za koji god sto da sednete nećete imati svoju dozu intimnosti. 

Posle par minuta i nakon što sam došla sebi nakon neprijatnosti od strane jednog konobara, pojavio se drugi koji je bio zadužen za naš deo. Bio je finiji, doneo nam je kartu jela, a za kartu vina smo morali da ga dozivamo još desetak minuta. Nakon što smo napokon dobili piće, red je došao i na poručivanje hrane. Jedan od razloga što smo rešili da posetimo ovaj restoran bio je i da bismo probali jedan od glavnih specijaliteta ovog restorana - Hadžijski ćevap. Konobar nam je malo detaljnije objasnio kako se jelo priprema, međutim nakon par minuta vratio se uz rečenicu da im više nije ostalo namirnica za pripremu ovog jela. Na moju konstataciju da PETKOM UVEČE nemaju namirnice za specijalitet kuće, konobar je samo slegnuo ramenima. Interesantno, nema šta. Nakon daljeg razmišljanja i listanja po jelovniku odlučili smo se za plan B - Kumanovsko selsko meso (750 rsd) i Teleća rebra sa kajmakom i krompirom (1350 rsd). Zamalo da nam i plan B propadne pošto je konobar morao da proverava da li ima i namirnica za pripremu ovih jela, ali hvala Bogu bilo je. Uz ova jela rešili smo da probamo i Trljanicu (iliti Trljenicu (300 rsd) kako piše u jelovniku ovog restorana).

Teleća rebra sa kajmakom i krompirom 

Dok smo čekali svoja jela, atmosferu je pravio CD Saše Matića (koncert uživo) koji je uz žamor ljudi parao uši. U ovakvom restoranu očekivala sam da čujem starogradsku muziku i zvuke tambure, ali izgleda da ne doživljavamo svi na isti način stare beogradske kafane.

Kumanovsko selsko meso

Na pola koncerta Saše Matića konobar nam je doneo jela. Porcija sa telećim rebrima bila je presmešno mala, što se može videti i na slikama. Odnos cena - kvalitet jedna velika NULA. Ukus sasvim prosečan. Kumanovsko selsko meso bilo je mekano (što je jedina dobra stvar), i zajedno sa povrćem plivalo je u ulju i belom vinu, i bilo je preteškog ukusa. Što se tiče Trljanice, povrće se nije osećalo od ogromne količine sirćeta koje je bilo u njoj. Dok sam utehu tražila u čaši francuskog vina (koje je bilo jedino što me nije razočaralo), pojavila se i muzika uživo. Rekoh sebi napokon da makar odmorim uši uz zvuke starogradske muzike. Međutim ni muzika uživo nije bila dugog daha. Nakon nekih desetak minuta, otišli su u prostoriju za pušače i nikada se više nisu vratili, a nama je umesto Saše Matića, na red došao CD sa mixom narodnjaka.

Trljanica

Još jedna stvar koja mi je zapala za oko je da su goste ovog restorana činili uglavnom mlađi ljudi do 25 godina, i već gore pomenuti stranci, što je još samo jedan znak da su starije generacije odustale od ovog restorana.

Dok smo plaćali račun, žalila sam za svakim dinarom. Od onoga što je nekada bio restoran Orašac, ostali su samo oronuli zidovi sa slikama Karađorđa. I što kaže Saša Matić - Ko rukom odneto - nestala je ona magija koja je nekada ovde postojala kada su moji roditelji ovde dolazili na prve ljubavne sastanke.

Voli vas vaša Nada by Gastro policija!!

http://www.restoranorasac.com/

NAPOMENA: Postoji mogućnost da je restoran uneo neke izmene u jelovnik do objavljivanja posta na blog.

________________________________________________________________________

I think there’s not a single person from Belgrade who hasn’t heard of the famous restaurant Orašac, which is located on King Aleksandar boulevard. In the past, my parents went out for dinner there, and in those times Orašac was a restaurant known for its excellent food, polite staff and great atmosphere. Decades later, I decided to be their guest, so I booked a table in the non-smoking area, on a Friday night.

Restaurant Orašac

Already at the entrance to the restaurant, also with the first encounter with the staff, it was clear to me that many things had changed here. The waiter had a puzzled look on his face while searching through the reservations list, so he called his colleague, but since he was engaged in a conversation with foreign tourists, he only waved his hand and unkindly pointed us at one of free tables. And speaking of the tables in the restaurant, I have to mention that the restaurant is divided into two areas, the smoking area with a burning fireplace and with perfectly dimmed lights, while the non-smoking area is in the room behind this one, with a fireplace that is not in use and with a bright light that makes you feel like you came in the waiting room at a doctor’s office. No ventilation system, only open windows, you can hear people talking throughout the room, and wherever you sit you won’t have your dose of intimacy.

Few minutes later, and after I came to after the discomfort, here comes another waiter who was in charge of that part of the restaurant. He was nicer, he brought us the menu, but for another ten minutes we had to catch his attention to get the wine list. After we finally got our drinks, the time has come to order some food. One of the reasons we decided to visit this restaurant was to try one of their main specialties - Hadzijski kebab. The waiter explained to us in a bit more detail how the dish is prepared, but after a few minutes he returned saying that they had no ingredients left for the preparation of this dish. To my conclusion that, on a FRIDAY NIGHT, they don’t have the ingredients for the specialty of the house, the waiter only shrugged his shoulders. Interesting... After further thinking, we decided for plan B - Village meat of Kumanovo (750 rsd) and Veal ribs with kaymak and potatoes (1350 rsd). Our plan B almost failed as the waiter had to check if there is enough ingredients for the preparation of these dishes, but thank God, there was. With these dishes we decided to try Trljanica salad(or Triljenica (300 rsd) as it says in the menu of this restaurant).

Veal ribs with kaymak and potatoes

As we waited for our dishes, we had a chance to listen to the CD of Saša Matić (live album) in a background, who, along with the noise of people talking, wasn’t the best music to our ears. In this kind of restaurant I expected to hear some older folk music and the sounds of tamburitza players, but it seems that not all of us experience old Belgrade taverns all the same.

 Village meat of Kumanovo

Half of Saša Matić’s concert later, the waiter brought us our food. The portion of veal ribs was ridiculously small, as can be seen in the photos. Price-quality ratio - ZERO. Average taste. Village meat of Kumanovo- the meat was tender (which was the only good thing), and together with vegetables, it was swimming in grease and white wine, it sat heavy on my stomach. As for Trljanica, I couldn’t taste the vegetables since there was a lot of vinegar in the salad. As I looked for comfort in a glass of French wine (which was the only thing that didn’t disappoint me), live music appeared. Finally to rest my ears for a bit with the sounds of older folk music, I said to myself. However, live music didn’t last long. After about ten minutes, they went to the smoking area and never came back, and instead of Saša Matić, we listened a turbo-folk mix CD.

Trljanica

Another thing that caught my eye is that the guests of this restaurant are mostly younger people, up to 25 years old, and as I already mentioned foreign tourists, which is just another sign that the older generations gave up on this restaurant.

While we were paying the bill, I regretted every penny. From what used to represent the restaurant Orašac, only decrepit walls with photos of Karadjordje remained. And as Saša Matić would say – Carried away - the magic, that once existed here when my parents came to this place for their first dates, has disappeared.

Love, Nada Gastro police !!

http://www.restoranorasac.com/

NOTE: There is a possibility that the restaurant has made some changes to the menu prior to this post.

Palilula

Kad pričamo o posetama restoranima, Gastro policiji je posebna draž poseta poznatim beogradskim mestima, sa tradicijom. Želimo da se uverimo da li su ti restorani zadržali status kultnih mesta, ili su se usled modernizacije iskvarili. Ovaj put vas vodimo u poznati restoran Palilula.

Palilula

Ovaj restoran nacionalne kuhinje, smešten, kao što samo ime kaže, na Paliluli, na uglu Starine Novaka i Knez Danilove, odavno je poznat kao mesto gde može dobro da se jede. 

Enterijer je skroman, u duhu starih restorana, sa nezaobilaznim kockastim stolnjacima, što dočarava onu staru ''al' se nekad dobro jelo.''

Palilula - enterijer

Pored kockastih stoljnjaka, na svakom stolu nalaze se orasnice i paprike, što doprinosi duhu domaćeg restorana. Gastro policija je odlučila da proveri da li su priče koje važe za ovaj restoran opravdane. Po nagovoru naše drugarice, koja je veoma često ovde gost, odlučile smo da dođemo u nedelju. Izabrale smo baš taj dan, jer je nedeljom u Paliluli Karađorđeva šnicla 450 rsd. Bilo nas je više i sve smo se odlučile za Karađorđevu, a jedna drugarica za Ćevape (590 rsd). Kao prilog uzele smo nezaobilaznu Šopsku salatu (220 rsd). Karađorđeva je za svaku pohvalu, ukusna i bogata prilozima. Imam samo jednu zamerku a to je što ja ovu nedeljnu akciju ne bih nazvala akcijom, jer tad je porcija manja od standardne, znači samo je manja količina, pa je shodno tome takva i cena. Meni je ova porcija sasvim dovoljna, ja inače smatram da su ove šnicle prevelike, ali to je moje mišljenje, zna se šta je standard. Ćevapi su bili od svežeg mesa, takođe ukusni, posluženi sa pomfritom, deset komada.

Karađorđeva šnicla

Ćevapi

Tartar sos

Orasnice i paprike

Nedeljom obavezno morate da rezervišete, inače nećete naći mesto. Kada se osvrnete oko sebe, primetićete da većina ljudi jede Karađorđevu, što govori da je ova akcija baš dosta poznata. Gosti su kako stariji, tako i mlađi, mahom ljubitelji ovog srpskog specijaliteta. 

Konobari su, što se kaže, stara garda, ljubazni, uslužni, kulturni.

Bez obzira što je nedeljom Karađorđeva manja od standardne porcije, savetujem vam da ih posetite, a verujem da su im i drugi specijaliteti ukusni i da se vredi vratiti.

Voli vas vaša Angie by Gastro policija!!

NAPOMENA: Postoji mogućnost da je restoran uneo neke izmene u jelovnik do objavljivanja posta na blog.

_______________________________________________________________________________________

Regarding restaurant visits, Gastro Police especially likes to visit the well-known, traditional Belgrade restaurants. We want to ensure whether these restaurants retain the status of city's cult locations, or maybe they’ve been ruined by modernization. This time we’re taking you to the famous restaurant Palilula.

Palilula

This restaurant of national cuisine, as the name suggests, is located in the Municipality of Palilula, the corner of Starine Novaka and Knez Danilova Streets, and it has long been known as a restaurant where you can have a good meal.

The interior is modest, in the spirit of old restaurants, with the unavoidable checkered tablecloths, which depicts that old saying '' We used to eat so well in the old days''.

Palilula - interior

In addition to the checkered tablecloths, on each table you can find Orasnice(walnut cookies) and hot peppers, which confirms the spirit of the local restaurant. Gastro police decided to check if the stories about this restaurant are justified. After our friend, who is a regular guest here, told us that the best time for a visit to this restaurant is on Sunday, we decided to listen to her. We selected that very day, because on Sundays, in Palilula, they offer Karadjordje’s steak at a discount price of 450 rsd. There were more of us and we all ordered Karadjordje’s steaks, except one friend who chose Kebabs (590 rsd). We also ordered the inevitable Shopska salad (220 rsd). All the praise for Karadjordje’s steak, it was tasty and there was more than enough of the side dish. I have only one criticism, and it concerns this Sunday offer, I wouldn’t call this Sunday offer as a discount price offer, because the portion is smaller than the standard one, so it only means the  quantity is smaller, and accordingly, the price has to be a bit lower as well. To me, this portion is quite enough, but anyways, I consider the standard portions of Karadjordje’s steak too big, but that's just my opinion. The kebabs were fresh, also delicious, served with French fries, ten piece portion.

Karadjordje’s steak

Kebabs

Tartar sauce

Orasnice(walnut cookies) and hot peppers

On Sundays, you have to make a reservation, otherwise you won’t get a table. When you take a look around, you’ll notice that most people eat Karadjordje’s steak, so it means that this discount offer has become quite known. Guests are both older and younger, mostly lovers of this Serbian specialty.

The waiters are, as we Serbs like to say, old-school, kind, helpful and polite.

Regardless of the fact that on Sundays Karadjordje’s steak is smaller than in the standard portion, I recommend you to visit this restaurant, and I believe that their other specialties are tasty and worthy of revisiting, as well.

Love, Angie Gastro police !!


NOTE: There is a possibility that the restaurant has made some changes to the menu prior to this post.