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Rakia Bar offers more than one hundred thirty different sorts of Serbian and foreign traditional beverages which live up to high standards of quality and worthily represent the regions they come from.Each brandy in Rakia Bar is served with a special kind of snack with drink which intensifies and frames the taste of brandy.We recommend from Rakia Bar menu:• For those who love the traditional: Serbian wakening – domestic coffee, fruit preserves, water and, of course, brandy• For those who appreciate the exclusive: a few sorts of brandy which can be tried only in our bar for the time being• For those who love the experimental: there is a beverage called Rakia bar on the menu, so if you are brave and if you enjoy adventures, indulge in the surprise which our always good-humoured barmen prepare for youDuring summer, try our offer of cocktails. The tasty, interesting and absolutely incredible combinations will surprise all connoisseurs and lovers of brandy.We decided to warm our guests in Rakia Bar during cold winter months by a special offer –Special Mulled Brandy. If you wish, you can make your own mulled brandy, using our recommended and already tried recipes, or you can indulge your taste and make your own recipe.Rakia Bar organises promotions of brandies made by different producers.RAKIJA Rakija is a traditonal Serbian beverage and it is most commonly made from plums. The original Serbian sljivovica (plum brandy) is made in a traditional manner through a double distillation with small copper stills. It is afterwards stored in wooden, mostly oak barrels. Due to the high quality of the fruit and the traditional manner it is produced, the Serbian plum brandy is usually called the „Queen of all rakija's“. In Serbia, rakija can also be made from apricots, pears, quince, raspberries, blueberries, strawberries, cherries, apples, peaches, blackberries, mulberries, elders, honey and even some sorts of exotic fruits.In Serbia, rakija is drank in summer and winter, at least that is what great patrons of rakija say. Rakija is good before breakfast for an empty stomach and also after a great dinner. It is consumed during happy and tragic times; glass by glass, sip by sip. Rakija was usually made in houselholds and during the day the rakija would pour from the copper still drop by drop.Rakija for ages has been used for medicinal purposes and still is. It is well known that rakija with hypericum perforatum can cure depression, rakija with wormwood takes care of stomach pains, rakija with gentian cures gout and with nuts it cures the thyroid gland. There is even an old saying „drunk like a mother“ which was due to the fact that during labour women would have to drink up to a litre of rakija in order to numb the pain.MEZEMeze is a snack that is a mandatory part of the ritual of drinking rakija. Meze are small bites of different flavours that are served regardless of the meal. They are usually served in a number of small portions and therefore should be distinguished from appetizers. They can be sweet, savoury, hot or cold but the purpose is always the same, which is to alleviate the strong taste of rakija and compliment the flavour of the rakija. It would also give people a reason for a longer conversation.The word meze emerged from the Persian word maza, which means taste. It has become an integral part of the Balkan and Mediterranean cuisine. In Serbia meze consists of cold cuts, cheese, salads, bread and salt, corn bread and for some particular rakija’s, fruit or chocolate can be used as mezeServing rakija without meze is an unavoidable Serbian tradition which is even stated by the popular Serbian writer Momo Kapor.“Tell me what meze you eat, and I will tell you where you are from,” wrote by Momo Kapor, our writer painter, and bohemian” “The curious stranger who is invited by a host will directly see the difference between us and other nations by what we eat and drink. Serbians tend to have whole dishes instead of just meze, while Serbs across the river Drina thanks to their long oriental tradition have reached the most refined way of eating meze. Some great connoisseurs of secret rituals were known to stay on one grape during the whole night.”
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