Crna Svinja

Rating: 15.5
Author: Gault&Millau

Ovčara 3, 31431 Čepin, Croatia

15.5/20
Remarkable Restaurant

10 PHOTOS

Chef: Marinko Rotim
Cooking: Local | Modern | Traditional
Services: Access for people with disabilities | Private Parking

Gault&Millau's review 2026

Just about ten kilometres from Osijek, within the Terra Negra complex, a different world of the Slavonian plain is taking shape. At Restaurant Crna Svinja, a modern interpretation of a traditional Slavonian house, summer dining is at its best on the terrace overlooking the nearby Materra Hotel. On cooler days, guests are welcomed in a modern ambiance, blend of old brick, wood, and glass. Everything inside makes a strong impression: the kitchen, warm and professional personnel and attractive plates, different for each course created by chef Marinko Rotim. The menu changes seasonally, and the phrase “local ingredients” is far from a cliché here. Starters and main courses are dominated by dishes featuring Black Slavonian pig, though other meats and freshwater fish are also available. Whatever you choose, you are unlikely to go wrong. The high-quality meat is prepared skilfully – from juicy charcoal-grilled steaks to confited pork cheeks. Particularly delicious is the Black Slavonian pig meat, seared in pork caul fat and served with mashed potatoes, toasted bacon, and hazelnuts. Guinea fowl – locally known as perlinka – is another highlight of the restaurant, in a soup with semolina dumplings and in an excellent pâté. Among the desserts, we recommend the cheesecake with honey and pumpkin powder, as well as juicy, lean salenjaci pastries filled with plum jam. A rich wine list features wines from the Danube region and the rest of Croatia, alongside labels from France, Italy, North Macedonia, and Spain. Exceptional place and ingredients, with very good price-to-quality ratio.