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  • Writer's pictureHunger Leads

KOUZINA by Chef Dragan Susa | Mediterranean Menu Vol 2

We are big fans of Chef Susa’s Mediterranean supper clubs and always keep an eye glued to his new menu updates. We’ve now experienced our second supper club and we’re just as smitten with this new menu, which includes some of his grandmother’s recipes with his own influences as a chef.


Kouzina Menu Vol 2 by Dragan Susa

Dragan’s signature Pull Apart Bread starter with cheese and rosemary, served with a side of his Ajvar (a favourite Balkan condiment made with sweet bell peppers) is something we have looked forward to retrying. These individual freshly baked breads are the first thing you smell when you walk into his kouzina (kitchen), and we were ready to devour them. The table sharing salad courses of Baked Marinated Greek Feta with cherry tomatoes, herbs and rose hip dressing was fantastic (we hope to see this one making regular appearances), as was the Sea Bream Crudo with its symphony of flavours of avocado mousse, peach purée and citrus dressing.


Pull Apart Bread starter with cheese and rosemary, served with a side of his Ajvar.
Baked Marinated Greek Feta with cherry tomatoes, herbs and rose hip dressing.
Sea Bream Crudo with its symphony of flavours of avocado mousse, peach purée and citrus dressing.

Dragan follows his menu with balanced choice of seafood and meat mains. The seafood dish was the Prawns Buzara – à point – with tomato, garlic and parsley, served with mandatory sourdough to mop up all that lovely sauce. Dragan’s meat course was inspired by his grandmother’s Beef Cheek Pasticada with red wine and prune sauce, served with potato gnocchi that had a pan-fried exterior to partner with the beautifully rich stew.


Prawns Buzara with tomato, garlic and parsley.
Beef Cheek Pasticada with red wine and prune sauce, served with potato gnocchi.

The Walnut and Lemon (beautiful combo of nut and citrus) Baklava dessert finale was another of Dragan’s much loved grandmother’s recipes, and it rounded off the meal perfectly. Thanks again, Chef, you never fail to impress!


Walnut and Lemon Baklava
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