Restaurant Ducat

Star restaurants are born in Macedonia. Some of them have visited the pleasure of our senses, and we will unselfishly share the three-day gastronomic adventure with you.
We started with a fish stew in the new national hotel Dukat served in a traditional boiler that reminds us of the scenes from Macedonian folk tales, a true Macedonian art of preparation, a beautiful structure of the fund, not too dense, with pieces of red trout carefully cleansed.
We continued with Galichenese, a combination of sheep's full-fat cheese with a silken structure and ripened sharp, wise galician cheese combined with pie and dip. The old and 100 times confirmed formulation of pork knee does not go away. Soft texture of the meat softens in a patient way with long boiling on low heat and baked, sprinkled with finely reduced brown sauce of bones.
In Dukat adhered to properly selected music, we ended up with caramelized quince which symbolized the soul of the Macedonian worthy woman cooled with a ball of high quality vanilla ice cream.