While we were there, Ilija prepared foods typical of the area. We had fried carp and fried eel, as well as warm potato salad. We even had carp soup. Most of these items would never appear on American menus, but they were delicious. The potato salad featured potatoes and onions specific to the region. The fish and eel were simply dredged in flour and fried in oil. Ilija commented that the fish swim three times: in the lake, in the hot oil and in the wine in your stomach. The foods were accompanied by the local red wine.