Few things say ‘Balkan morning’ like a tray of burek coming out of the oven: dozens of paper-thin layers, crisp at the edges, soft and rich at the centre. It is eaten for breakfast, as a snack, late at night — and argued about endlessly.

What makes phyllo special

Phyllo (also written filo) is a dough of flour, water, a little oil and salt, rested and then stretched by hand on a large table until it becomes a sheet so thin it is almost transparent. The sheets are brushed with fat, layered or rolled with a filling, and baked. The result is a pastry that shatters when you bite it.

Stretching phyllo by hand takes years to master. At 21grams our dough is stretched by hand and baked fresh every day — it is, as our printed menu says, our claim to fame.

Burek or pita?

Here is where the arguments begin. In Bosnia and Herzegovina, burek means a pie filled with meat only; with cheese it is sirnica, with spinach zeljanica, and together they are called pita. In Serbia and much of the region, burek is the general name and the filling is added: burek with cheese, burek with meat. In the south, layered pies may be called pita or gibanica. Everyone is sure they are right.

We keep it simple on our menu: burek is our signature cheese phyllo pastry; phyllo pies are the ones with other fillings.

Our phyllo pies

Goat cheese, honey and thyme — salty, sweet and fragrant; the one many guests order first.
Creamy spinach — the classic, comforting and green.
Blueberry with brown butter cream cheese — a sweet pie for the end of breakfast or with coffee.

Burek by the slice or by the tray

A slice of cheese burek is served every morning until 12pm. For a table of friends, order a whole tray: it is baked fresh to order and takes about forty minutes, so it is worth asking for it as soon as you sit down. Trays are available all day.

What to drink with burek

In the Balkans burek is traditionally eaten with yogurt or a glass of kefir. At 21grams, a strong coffee from our speciality bar or a fresh orange juice works just as well. If you want the full Balkan breakfast experience, the big Balkan breakfast for two includes cheese burek alongside eggs, mezze, bread and jam.

Why we bake every day

Phyllo is at its best within hours of baking. That is why we bake throughout the day rather than once in the morning, and why our pies are served hot. It is more work — but it is the difference between a pastry and a memory.

Breakfast