Hubertus

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 shooting stations for shooting from pistol up to 25 mm.

We organize hunting on big and small game in our country and abroad.

Ada and its surroundings are the ideal place for hunting big game ( usually roebucks are hunted ) , and for hunting small game: quails, turtledoves, African turtledoves, rabbits, pheasants and others ) .

Within the hotel, the rifle club „ Hubertus “ Ada has its seat as well as the world famous safari club organization.

The hotel is visited by domestic and foreign guests ( Italians, Spaniards, Hungarians, Romanians, Germans ) . On the menu of „ Hubertus ” Ltd. there are dishes to everyone’ s taste.

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 this area are Kevedinka or Crvena Ružica ( Red Rose ) , Sauvignon, Merlot, Portogizer or ” Svatovsko vino ” ( ” weding wine ” ) , Ezerjo and Chardonnay.

For those who do not drink alcohol, there is a wide choice of fruit, vegetables or herb juices.

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 plain, huge fields and vineyards which stretched endlessly were slumbering. Only crickets could be heard and the light wind rattling around the grapevines and freshly harvested wheat. In such infinity, on the fringe of the forest, there was a beam of light coming out of a house. It was the house where Count Rohonczi and Count Mikloš played poker among the wine barrels. Two bon vivants were trying to outsmart each other. The competition had started in their youth years: Who will marry a better wife? Whose wife will bring a larger dowry? Who will cultivate better fields and orchards? Who will have better horses and carts? By that time Count Rohonczi was more successful. He had won several prizes for his fruit in Paris; the fruit he produced was consumed by the renowned aristocracy of Europe, even by the kings.

Count Mikloš was winning that night and commented that he grew a high quality Merlot grapevine hoping to outweigh his  rival in grаре sort and wine quality. Count Rohonczi promised to his friend to give him two black horses in case he failed to grow grapevine of higher quality than count Mikloš’ s by that time next year. Then many nights and days passed in Pest, Vienna and Paris. Finally, in one part of his estate called Pearl Island, near Novi Bečej, a new grapevine was growing . . . ” Next autumn the barrels were filled with precious liquid, a unique wine type in Europe – krokan. Count Rohonczi kept his horses and we inherited the wine . . .  Count Rohonczi paid special attention to many things such as barrels for wine and strainer ; he even constructed the narrow gauge tracks leading from his estate to the railway station in Bečej. The count was fond of money, women, cards, hunting, actually a playboy of his time. The legend has it that he lost and returned his estate and his wife Isabel in a single day playing cards!

Viticulture in the region of Vršac dates back to the реriod of the Dacians and the Roman Empire with the first written records from the 15th century. At the end of the 19th century, with over 10,000 hectares of vineyards, it was the largest in Hungary, according to some statistical data for Europe of that time. The most important product of this region is Banatski rizling, dry white wine with protected geographical origin. The traditional wine has been produced for over 80 years and stands for a specialty and pride of vineyards in Vršac. It has been produced from the following grape sorts: Italian rizling, Smederevka, Župljanka and Kreaca.

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 wine regions in Vojvodina.

 
Sremski Karlovci has been the reputable Serbian wine capital for several centuries. The wine has been exported to the Czech Republic, Poland, Switzerland, Moldavia and Belgium since the 15th century. Actually, this is the region of viticulture which is among the oldest in Europe. According to an old saying, ” climate is the destiny; vine is the mother and the soil the father of wine “ , authentic wine from this area has a particular sweet – sour taste, ruby or sometimes white colour and is called ” bermet “ .

” Bermet “ was exported to the USA 150 years ago. Large quantities were sent to the royal court in Vienna and there are some records of it on the wine list on the ” Titanic ” .

The legend has it that during the reign of Austria – Hungary Empire, there was a river port in Karlovci from which the wine was transported to Vienna. Maria Theresa tried the wine ” bermet “ and asked about its origin. When she was told that it was produced in the region from which males were constantly recruited and sent to war, the Empress granted the men in Fruška gora amnesty so that they could continue the wine production.
The subject of the legend was also the story that this wine was served at other European royal courts ( French, Czech, etc. ) in the 17th and 18th century. In case some permission was needed from the royal court in Vienna, then the wine was offered as bribe. There is some information that the most precious gift for the royal court in London received from Vienna was actually ” bermet “ .

The production of ” bermet “ is a slow and expensive process regarding the which is  a professional secret of its exclusive producers in Karipvci. There is no other place in the world where bermet is produced.

” Bermet “, a ” noble wine with herbs “ , is among rare wines that are drunk both as aperitif  ( prior to meals ) and digestive (with desserts, such as vanilice, salčići, orasnice ) .

Its complex scent and taste are immediately recognised by the distinctive taste of fruit – dried figs, orange rind, anis, carob, nutmeg, clove, vanilla and wormwood.

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 fact that his great grandfather served as a chef for Count Rakoši. He was himself a competent and a multi talented man who wrote several books and made several technical inventions. He became famous by his shop in Budapest in which people could find 60 types of cheese and 22 types of champagne at every moment, and he also managed to obtain delicacies or spices from all over the world. In 1887 he invented Doboš cake which has been prepared ever since by his recipe.

The sweetest of all attractions in Vienna, the icon of its cafes, saher cake ( Sacher torte ) is now 175 years old, but still a favourite cake worldwide. It was brought to Vojvodina from Austria. A lot of fake recipes exist, since the original recipe is a professional secret.

The story of Saher cake began in 1832 when the Austrian State Chancellor, Prince Metternich gave orders to his servants to create a new dessert for his guests.
As the chef was sick, the task was given to a 16 year old apprentice cook Franz Sacher. The result was a bitter – sweet chocolate cake, now the worldly known dessert.
Having spent many years working for count Esterhazi, Franz Sacher opened his own delicacies shop and offered his chocolate cake as well. It soon became the most favourite symbol of the town and set on a journey to conquer the world.

Respectable, handsome and elegant gentleman Vasa, resisted both to the sighs and irresistible glances of many girls who wanted to marry him by the timе he was 41. Then in 1908 he finally decided to stop with his merry life of a bachelor and got married. He was delighted to hear the news that he was going to become the father. But there were some complications and he took his wife to Vienna to see the doctors. Vasas mother in law was deeply grateful to her son in law for saving the life of her daughter and grandchild. Therefore, she wanted to do something for him. She prepared a splendid lunch for the young  family upon their return and a new tasty cake which got the name Vasina cake. The same cake has been prepared in many households ever since.

Pastry is prepared from white wheat flour. Its making has a long tradition especially for various occasions in both in form of large or small cakes like ” buthla “  , wedding cake, pidgin cake, cakes with poppy seed, walnuts and
cheese.

In Vojvodina pastries are also made of leavened dough, as štrudel, taken from German cuisine.

Among the most famous is the štrudel with poppy seeds, whose making is a demanding one regarding preparation conditions. Special mortar and pestle were used to pulverise poppy seed, which had to be hit 365 times and it was done by males only. Poppy seeds were put into the thin phyllo and some raisins and sour cream were added. The draught should be prevented in the room where štrudel is made. Also no entrance is allowed to the room during the preparation. Only large quantities of štrudel is made. Besides štrudel with poppy seed there are also štrudel with cheese, walnuts, cherries and raisins.

Another famous pastry of leavened dough, i. e. fried dough foods, is doughnuts, sprinkled with icing sugar or filled with apricot jam.

Some types of unleavened dough or phyllo dough pies are made like gibanica with cheese, cherries, apples or semolina. The most famous pie is bundevara ( pumpkin pie ) or ludajnjača.

During winter days salčići, made of puff pastry, filled with homemade jam and sprinkled with icing sugar, are often found at the dessert table.

Common pastry is called lenja pita which is made with apples, cherries and poppy seed.

German population introduced the making of kuglof, a unique, old style cake, from their cuisine. Our grandmothers used to prepare it as well. It was unavoidable item at every Sunday desert table. Today, Sremski Karlovci is a place famous for this cake, since numerous; tourists buy it either to try it here or to take it away.

One of quickly prepared treats is breaded apples or jabuke u šlafroku, which is served, sprinkled with icing sugar or drizzle with melted chocolate.

If there were no cakes, kitnikez ( prepared of quince and walnuts ) , boiled fruit juices, dried plums, walnuts and honey were served.

Rigojanci ( Rigo Jancsi  ) is a traditional chocolate sponge cake with chocolate cream and cognac which dates bасk to the beginning  of the the 20th century. At the end of the 19th century the whole Europe knew about the love adventure of the first violinis Rigo Jancsi and the Princess Chimay.

Rigo Jancsi was born in Hungary in a Roma music family. As a child he used to play the violin and later played with his оwn band worldwide. In 1895 he was playing in a noble French restaurant, where Prince Chimay dined with his wife. The young woman was delighted to hear the music and songs and she started coming more frequently to the restaurant. After a while, she liked more than just the music and soon afterwards a scandal broke. She abandoned her husband and two juvenile children and escaped to Hungary with Rigo Jancsi. 
She gave  her fiancee a fabulous wedding ring. Several years later when the scandal hushed up in the eminent circles in Hungary, they returned to Budapest.
In a pastry shop, where they had coffee and cakes, the violinist wanted to flatter to his wife and asked the pastry chef to make a cake suitable for his darling’ s beauty. Romantic violinist demanded the cake to be as white as his beloved one and also as dark as her hair is. However, the cake was given the name for the first violinist, whose origins are in Banja Kanjiža.
Their love did not last for long, but the dessert kept its position within the group of most favourite world desserts.

There are also small cookies like: damen kapric, zerbo kоске, puslice, padobranci, vanilice, gurabije, oblatne, krempita, princes krofne, medenjaci, bele kiflice . . .

Large game was highly respected, owing to their beauty and the skills needed for their hunting.
The prestigious moments were lavish dinners for hunters and game dishes which were the proof  of enormous significance of hunting for centuries.

The rules of hunters resemble those of knights and require that the trophies testimony about their hunting skills. Moreover, the success of a hunt is expressed in culinary art, the feast for the hunt participants, a typical garnering for males.

Game  meat goes along with sweet taste. Thus, for example game dishes are served with cranberry sauce of  sweet – sour taste, and venison stew is served with dry plums to add flavour to the refined dish.
When hunters’ specialties are being prepared, hunting stories are being told . . . At the table you may find: venison, hare meat, wild boar meat, pheasant, quail, partridge, wild geese . . .

The dishes also found in Vojvodina are: venison paprikaš with red wine, wild boar, meat gulaš with white wine and smoked sausages, partridge stuffed with goose liver, wild ducks in sour cream, pheasant in red wine, quail with sauerkraut and Vojvodina style hunters’ steak.

Pork meat

On Sundays, the most frequent dish on the table is whole roasted chicken, chicken legs, pork chops or pork ribs roasted in its own sauce, breaded steaks ( various meat ) and meatballs.

Particular types of meat are prepared for special occasions. For Christmas it is goose stuffed with apples, chestnut, walnuts, and dried plums and roasted with garlic under its wings.
Side dishes with meat are various vegetables in form of cuspajz or djuveč: peas, grean beans, spinach, savoy cabbage, carrots, and courgettes.
 

Potatoes are frequently prepared in various ways: roasted in skin ( u čakšire ) , bakers’ style, fried, mashed, etc.

On workdays cooked meals including both meat and vegetables are at the table: gulaš, paprikaš, beans, stuffed peppers, sarma, sarmica, cabbage or sauerkraut, pilav, mousaka, etc.

Greece is the geographical origin of ” green ” sarmica ( Dolmades ) , which is made of grapevine leaves in several forms here in Vojvodina. Instead of the grapevine leafs, various sorts of cabbage leafs are used, or sometimes leafs of horseradish. The meat used for sarmica is minced beef and pork in equal proportion. Sarmica is served with sour milk or sour cream.

Hungarians were pioneers in inventing various forms of meet preservation. The meat pieces were boiled with available vegetables until every single drop of water evaporated. Later the dish was improved into three more
dihes:

■ Perklet – a drier variant of gulaš, the meat is more fried than cooked.

■ Paprikaš – a variant of gulaš, with added flour and large quantity of sour cream.

■ Tokanj – Erdelyi variant of differently spiced gulaš, the product of influence of both Hungarian and Romanian cuisine.

Sekelji gulaš ( Szekelygulas )

This is a traditional winter dish of the poor population.
There are several stories about its origin, here is one of them.
One evening in winter of 1846, Imre Sekeljy, a public notary in Pešt, came to a small restaurant ” Music clock ” for  hisual meal, but rather late. The restaurant staff managed to collect some leftovers of the dishes for that day’ s offer: sauerkraut, several spoons of paprikaš with pork meat and covered it with sour cream. They were all worried not to disappoint or make angry the respectable guest and they offered him the dish with fear. To their surprise, he enjoyed it and asked to have it next time, too. The cook and the restaurant owner tried their quick ” specialty ” and were delighted with the taste of new combination of ingredients. Soon it was added to the restaurant menu. It turned out that the renowned Hungarian dish was invented by chance.

One of quickly prepared and widespread dishes that you can try in Vojvodina is ” bećar ” paprikaš. Experienced cook ladies from Bunjevci population prepare ” ćoravi paprikaš “ the dish without meat, mostly prepared on workdays and served with cabbage salad and apple sauce.

Numerous rivers, lakes and fishponds render the abundance of fresh water fish : carp, catfish, zander and crucian carp. Therefore, there are fish broths and fish stews as well as roasted fish at the lunch table in Vojvodina.

You may also try : paprikaš with carp or catfish, Apatin style carp, catfish with sauerkraut, Srem style sturgeon, pike  in ” mundir ” , Vojvodina style roasted crucian carp, zander with butter and potatoes, catfish djuveč, catfish heads in white wine, etc.

On of the distinguished dishes is drunken carp. Why drunken? Because it is the scraped carproasted in sauce prepared beforehand of finely chopped garlic and parsley, grated carrots with addition of spices and white wine.

An antecedent of sauces in Vojvodina was cicvara ( mandara ) , made of  wheat flour cooked on fat with addition of salt and water.
 

Sauces in its original form were borrowed from Austrian cuisine, which had also borrowed them from French cuisine.

Sauces were made of flour cooked in fat with addition of dill weed, cooked tomato paste, cherries, horseradish, garlic, pickled cucumbers or peppers.

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 broth in Serbian is of Turkish origin and means ” fatty water “ which is obtained by boiling meat. It has been accepted by the population living south of the Sava and the Danube.

Various types of broths have been prepared since the 19th century: cibera or kiselica ( cibera is a juice made of wheat bran poured with hot water ) , beans broth, potato broth, and hot gulaš broth with ” čipetke ” , etc.

The meat types used for broth preparation in Vojvodina are: lamb, chicken, pheasant, hare, etc.
Among the most favourite are: white chicken broth, tomato broth, farmer’ s broth and fish or fisherman’ s broth.

Fish and fisherman’ s broth is prepared of various small fish: carp, pike and white fish ( if the broth is made of bigger fish, only the tail and head are used ) with addition of onion, parsley, celery, bay leaf , black whole grain pepper and paprika.