Chevap by chef Duje Pisac is a favorite foodie destination that elevates the traditional ćevap to a gourmet level with its quality and performance. The best quality beef meat from three selected positions was aged for 21 days in a dry chamber, and only flor de sal from Pag was used as a spice. A five or ten in a bun is accompanied by top-quality toppings: the best kajmak on the market, ajvar made from pure paprika and onions aged for 12 hours in acid water. In addition to ćevapčići, chef Duje at Chevap also serves two types of extraordinary burgers that are served with delicious “fried” potatoes.