Hubertus is a specialized hotel for hunting tourism with all amenities. Accommodation capacity is 32 beds, ethno room and conference room. As a part of the hotel, there is a restaurant with 40 seats and 120 seats, a hunters’ shop and two rifle ranges: - indoor rifle range for shooting from hunting carbines, - indoor rifle range with 6 [...]

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Almost all region of Subotica Horgoš sandy desert is suitable for growing grapevine. The terrain is mainly flat or undulating, with the dominance of sandy soil. The drivers of the viticulture and wine production development in the previous century were the wine cellars in Palić and Čoka, but also new рroducers have emerged.   The most famous wines from [...]

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The region of Banat ( South Banat subregion with three vineyards: Vršac, Bela crkva and Deliblato and North Banat subregion with two vineyards: Kikinda and Banat – Potisje ) . One of famous wines from Banat region is Krokan. There is a story about the origin of grapevine and wine:   ” It was a warm night in the [...]

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Grape cultivation in Vojvodina has had a long tradition which dates back to the Roman period. Traditional way is used in production of high quality white, rose and red wine, which has been served at royal courts, at hotels and restaurants in Europe and the world. The wine is made from various grape sorts cultivated in three [...]

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Numerous cakes originally from Germany, Austria, Hungary, Serbia or any other place found their place at dessert tables in Vojvodina. Housewives used to frequently make choice between different cakes: doboš, saher, Vasina, lincer, pusla, pišinger or srneća ledja. Exciting stories come along with most of them.   Joseph Doboš ( 1847 – 1924 ) was very proud of the [...]

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From the time immemorial various cakes, cookies and pastries have been made in Vojvodina, among which the most famous are štrudel / štrudla, gibanica, krofne, rezanci with poppy seed, gomboce, tašci with jam, kuglof, milhbrot, koh, etc. Pastry is prepared from white wheat flour. Its making has a long tradition especially for various occasions in both in [...]

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It may be said that hunters’ specialties are not as widespread today as they used to be in the period when hunting was a prestigious quality and when the hunting activities were held at aristocracy estates. However, some dishes have been preserved similarly to the best trophies. Large game was highly respected, owing to their beauty and [...]

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Pork meat is the main dish in Vojvodina for everyday meals. It is served braised, roasted or stewed. For holiday festivities it is mainly prepared on the roasting spit. Other types of meat served in Vojvodina ; are chicken, goose, duck and poultry, beef, lamb and mutton. On Sundays, the most frequent dish on the table [...]

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The word is of German origin ( Rindfleisch ) which means beef. It is the meat boiled for preparing soup, taken out, left to cool a little and eaten with either horseradish sauce or custard. In Vojvodina the meaning was broadened to any  meat from soup, boiled potatoes and sauce, most frequently tomato sauce, but [...]

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The term was originally adopted from German and the dish as well. One of distinguished soups in Vojvodina is the soup made on Sunday, prepared from various meat types: domestic guinea fowl, chicken, beef, veal, duck, goose, turkey, pheasant, cock and pigeon. Domestic noodles are added to soups, such as: knedle, fiekice, derviš and tarana.   The word for [...]

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