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116 Avenue C (Eighth St.) Send to Phone
212-353-8000 | Make Restaurant Reservations | Menu
East Village Serbian restaurant is a haven for meat-lovers.
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Local Deals: 120 * 90

Lunch Sat.-Sun., Dinner nightly
Open late Fri.-Sat.

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  • 5.0 star rating
5.0 rating over 4 reviews

Kafana Restaurant Review

: Befitting a country that was once ruled by both the Hapsburg and Ottoman empires, the food at this Serbian restaurant meshes disparate influences to produce something that feels wholly different. Even the d├ęcor mixes it up. Geographically, the menu moves from the Greek-inspired sopska salad (chopped tomato mixed with onions and feta) to the more Middle Eastern zito (a spiced wheat dessert that is topped with whipped cream). Ultimately, the grill deserves the credit for searing some of the best Balkan bites in the city. Its proficiency makes up for the tepid starters, which include leaden meat pies and smoked trout. Instead, start with the finger-size cevapi, a spiced pork and lamb patty, and then proceed to more challenging options like the sweet and savory prunes stuffed with walnuts and wrapped in bacon, and smoked pork neck. Many of the meat dishes may be sampled in the mixed-grill plates for two. Hearty stews and schnitzels round out the menu.

User Ratings & Reviews for Kafana
Average rating    4
Reviews 1 - 1 of 11
by patruns on Wed Feb 11, 2009 11:31 am
Great restaurant. Cevapcici is not a patty. It is a hand formed sausage without the casing. The patty version (also sometimes called a Serbian hamburger) is called pljeskavica. Both are enjoyed (by me at least) with a little kajmak., which is also great spread on bread.

I was pleasantly surprised how authentic the food here is. It was like I was in Belgrade enjoying a meal. In fact, I even was able to order the same Montenegrin bottle of red wine that I drank in Serbia. Prices are very reasonable. They have a beer and wine license, but not liquor. Currently, it is cash only, so you better hit the ATM first. I highly recommend this restaurant. If you like beans, don't forget the Serbian baked bean dish called prebranac. I found it a little dry (in Serbia it is often served with the oils of the dish floating on top), but very tasty. The salad of tomato & onions does not actually have shredded Greek feta on top, at least not in Serbia. It is a much milder cow's milk cheese that is used. One final dish that I did not get to taste is a rolled, breaded veal cutlet filled with kajmak. In Serbia is has a nickname that roughly translates to woman's desire or surprise.
Reviews 1 - 1 of 11
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