Kafana — Restaurant in New York

If you’re looking for hearty Balkan comfort food and a warm, laid-back vibe, Kafana delivers a memorable experience steeped in Serbian tradition. Nestled in Manhattan’s East Village, this rustic gem feels more like a friend’s home than a restaurant — the kind of place where meals are shared slowly and stories flow just as easily as the rakija.

Atmosphere: Kafana embraces its identity with wooden furniture, vintage Eastern European decor, and handwritten chalkboard menus. The ambiance is casual but full of character, making it perfect for a relaxed dinner with friends or a cozy date night. It’s not a large space, so reservations are a good idea, especially on weekends.

Food: The menu is rich with traditional Serbian dishes. Start with the mezze platter — a flavorful spread of kajmak, ajvar, and cured meats. The ćevapi (grilled sausages) are a standout: juicy, perfectly seasoned, and served with pillowy lepinja bread. For something heartier, the sarma (stuffed cabbage rolls) and veal goulash are deeply comforting.

Vegetarians won’t be left out — dishes like grilled vegetables, cheese-filled pastries, and baked beans are all flavorful and satisfying.

Drinks: A robust selection of Balkan wines and house-made rakija (fruit brandy) rounds out the experience. The staff is happy to recommend pairings if you’re new to the region’s offerings.

Service: Friendly and low-key, the service feels genuine and unrushed. The staff clearly takes pride in sharing their culture, and that warmth comes through in every interaction.

Overall: Kafana isn’t just a meal — it’s a cultural journey. Whether you're Serbian or simply curious about Balkan cuisine, it’s a soulful, unpretentious spot that gets the details right. Come hungry, leave happy (and maybe just a little buzzed from...

Literally "A Taste of Home in the Heart of NYC"

Dining at Kafana was, without exaggeration, the most incredible restaurant experience I’ve ever had. From the moment I stepped inside, I felt like I had been transported back home. The cozy atmosphere, the familiar smells, and the warmth of the people instantly wrapped me in nostalgia. I had the privilege of meeting the owner—an incredibly humble, kind, and genuine person whose warmth is reflected in every detail of the restaurant.

The food? Authentic Serbian cuisine at its finest. With every single bite, I could taste home. It wasn’t just a meal—it was a memory, a feeling, an experience. Every dish brought me back to familiar kitchens, family tables, and cherished traditions. I started with their homemade bread and ajvar—so simple, yet so flavorful. Then came the gibanica (cheese pie), perfectly baked and rich with traditional flavor. The lamb shank (jagnjeća potkoljenica) was next—unbelievably tender, juicy, and fall-off-the-bone delicious. It melted in my mouth and was bursting with flavor—za prste polizati truly applies here.

For dessert, I had žito, a traditional walnut and wheat dessert that was crunchy, rich, and packed with bold walnut flavor. It was the perfect way to end a flawless meal.

What makes Kafana even more remarkable is how affordable it is, especially considering its location in New York City. The portions are generous, the flavors unforgettable, and the entire experience deeply fulfilling. With every bite, I felt like I was home again.

Kafana isn’t just a restaurant—it’s a warm embrace of culture, tradition, and home. I’ll absolutely be coming back to try more dishes...

•Zeljanica - A delicious spinach pie made with phyllo dough, spinach, and feta. It was like a cloud of fluffy cheese! •Cevapi - Flavorful sausages served with raw onions, simple but really good! •Karadjordjeva - This was my favorite dish of the night. Pork schnitzel rolled with ham and oozing with delicious kajmak cheese. Also the French fries it came with were amazing! • Svinjska - Extremely tender braised pork shoulder with creamy mashed potatoes. Drinks: Kafana has a deep collection of wines from from countries that were previously part of Yugoslavia including Serbia, Slovenia, Croatia, Hungary, and Friuli, Italy (on the boarder of Slovenia). There are a lot of interesting older wines to choose from! We started with the Simcic Sauvignon Blanc Opoka from 2006, skin-contact wine from Slovenia. The wine still had some of its original fruit flavors of juicy peaches and citrus, but there were a lot of interesting savory and tertiary flavors as well! We also had to try a wine from the iconic Friuli producer Radikon. We got the 2020 Slatnik, a skin-contact wine made with 80% Chardonnay an 20% Sauvignon Blanc. The wine is made with about 14 days of skin contact, and is then aged for 1 year in barrel. It was delightfully aromatic and perfect with all of the...