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It may be billed as Balkan and German, but the cuisine at this homey Euro-style place comes by way of Bosnia, from which owners Ivica and Amela Svalina hail.
Try the ćevapčići—stubby beef sausages—solo or tucked into a round of the soft, crusty bread that’s baked daily. Ajvar, a smoky relish of red pepper, eggplant, and garlic, adds a fiery zip, while sour cream counters the heat. Call a day in advance and you can place an order for a half dozen or more borek, made with hand-rolled phyllo dough and such fillings as feta or spinach.
On the German side, there are veal dishes including a nicely breaded Wiener schnitzel and jaeger schnitzel blanketed with mushroom-cream sauce.
Also good: Grilled whole trout with lemon and garlic; Bosnian burger marinated in red-onion juice; kempika, pastry layered with a panna-cotta-like cream; Turkish coffee made the traditional way, in a long-handled copper carafe over a fire.
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