Kantina  Restaurant - Stellar Contemporary Serbian-Inspired Cuisine

Owner Miljan karac and Chef Danijel Markovic reinterpret classic Serbian –inspired cuisine with plenty of skill, expertise and locally-sourced ingredients in their chic downtown London restaurant.  This is a scratch kitchen and all items are made in-house and by hand. The menus are thoughtful and exciting riffs on an iconic indigenous cuisine imbue with modern farm to table ideals.

Kantina’s  cuisine is characterized by such idiosyncratic ingredients as: kajmak - clotted cream; ajavar a traditional red bell peppers, eggplant, garlic and chilli pepper relish; sir, a generic term for a variety of semi-hard porcelain- white cheeses made from sheep's milk and kept in brine (feta-style) and two very distinct types of yoghurt. One from cow's milk and a more luxurious one made from sheep's milk.

Chef's wicked rabbit pottage is thick with vegetables and anchored with bacon and truffle oil. Veal soup with finely diced root vegetables, sour cream and white turnip is truly a revelation and a testament to Markovic’s ability to layer many flavours with great effect. An upscale/rustic cream of potato and leek soup with toasted almonds, crunch bacon, tiny shrimp and truffle oil is out of this world.

Field Gate Organics beef carpaccio tartare served with Soiled Reputation arugula, aged goat cheese, and toasted pine nuts is superb.  One of the chef's signature specialities is Karadjordjeva, (Black George Schnitzel) a delicious rolled fried pork schnitzel with kajmak stuffing. Chef also perfects   chevaps, rolled chicken and a delicious lamb burger.

On one memorable occasion there is a perfectly cooked stuffed calamari accompanied by black (squid ink) risotto. Another time there is a chilled, luxurious strawberry puree with balsamico that has both sweet and sour elements arrives after dinner for dessert. On yet another occasion, smooth ‘Habitual Chocolate fudgy’ pot au crème, topped with mousse is flavoured with cloves and star anise and accompanied by a whimsical jam pot of strawberry puree and a chocolate tuille.

The menu changes frequently, prices are accessible and the wine list is modest. Kantina also serves a delicious breakfast on Saturday and Sunday mornings. Try the morning poutine with bacon and a fried egg or the brioche with house smoked salmon, yoghurt, red pepper spread, tomatoes and greens.

This small independent business thrives on their creativity, dedication and commitment to the bounty of Ontario enhanced by a well-honed and sophisticated international culinary point of view.

Dinner Monday to Sunday 5:30 to 10pm

Lunch Thursday to Saturday 11:30 to 5:30

Brunch Sunday 11:30 to 5:30

349 Talbot Street, London

519 672 5862

eat@kantina.ca

www.kantina.ca

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