In a rustic environment, Corner Pub Kuvar Restaurant stand at the visitors’ service arriving in Szarvas, with a good quality choice of dishes as well as a terrace seating 50 and having a show kitchen. Situating 100 meter far from the Dead Koros (Holt Goros) the restaurant formed with a demanding care prepares international and national food specialties. Restaurant undertake organizing garden and private parties, catering for groups and also managing events.
Restaurant Corner Pub Kuvar offers next services: live music, dancing, air-condition, children menu, baby high chair. Besides traditional Serbian menu, there are Hungarian and Mediterranean specialties.Serbian cuisine is sharing characteristics of the Balkans(especially ex Yugoslavia), Turkish and the Mediterranean (especially Greek), Austrian and Hungarian cuisines. In the 20th century the Serbian diaspora has spread the cuisine across the world.
Ingredients: 50 dk pork boneless, 1 medium onion, 2 carrots, 1 parsley, 1 lemon, 5 dl sour cream, 25 dk chicken liver, salt, ground pepper, marjoram, sweet seasoning paprika (red pepper), mustard.
Method: On some oil, brown the meat with the vegetables and the onion. Savor it with mustard and lemon as well as season it with salt and spices. Pour water on and cook it by a slow fire until semi – finished. Put the chicken liver into it, and then after re-boiling, thicken with sandy roux and give sour cream to it. Finally, dish it up hot.
Honeyed chicken breast bits made with garlic, dried fruits and potato croquettes
Ingredients: 1kg chicken fillet, honey, garlic, dried fruit mix, potato croquettes, grill seasoning mixture, cinnamon, sugar.
Method: Season the chicken breast, beat slightly and roast on grill plate. Then burn the sugar, pour some water on and steam the dried fruits in it to be jelly – like. Savor it with cinnamon. Rub the meat chops with honeyed garlic. Finally, dish it up with potato croquettes and the fruits as well as sprinkle with fried almond slivers.
Duck brod of Endrod
Ingredients: 1 kg giblets, half kg diced potatoes, parsley, carrot, bay leaf, condiment, peppercorn, some vinegar, 2 dl sour cream.
Method: Savor the normally made broth with sour cream thickened with flour (cream slurry) and some vinegar. Dish it up hot.