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By Magda Kuszewska
Restaurant Banja Luka offers a variety of Balkan dishes. Serbian chefs see that the meals served are prepared according to original recipes. "Our specialty is roast pig and lamb (zl.80 per kilo, to special order), as well as gurmanska pljeskawica (ground beef and pork patties, zl.23)," the owner said. There is a wide choice of meats and seafood served in various forms: marinated, smoked and grilled. Definitely worth trying is a plate of mixed meats and homemade cold cuts (zl.24), mussels stewed in an Adriatic sauce (zl.28), sirloin Gypsy-style with smoked bacon and peppers, and Balkan broth (zl.8). There are only a few desserts but Balkan apple pie is a treat (zl.10). Waiters clad in Serbian folk costumes add to the atmosphere. Unfortunately, the attractive looks are not always matched by politeness. Meanwhile, a real strong point of Banja Luka is an interesting choice of fish: pike perch, grilled kargulena and sole. Those particularly fond of fish dishes can order a combo plate of fish for zl.65. You can hardly find another place in Warsaw where you can try the national specialty-a wine spritzer (zl.15 with white or red wine) or order Moldavian wine. Two musicians play music every day between 6 p.m and 10 p.m. The inn has a nice garden with its own smokehouse and gypsy caravans. "Balkan cuisine has been fully accepted in Poland," the owner said. "And the main reason is that it is simply delicious."
Krc˘ma Banja Luka, 101 Puławska St., open 11 a.m. till midnight; tel. 854-07-82, www.banjaluka.pl
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