This deceptively simple eatery doesn’t simply offer East Javanese staples, but also dry snacks of all manner and persuasion.
It also happens to be among the very few restaurants offering Pecel Semanggi, a tad inflated dish made of blanched vegetables doused with peanut sauce, but whose focus is semanggi, a type of leafy green that grows in the wild (most commonly found, nowadays, on the side of relentless--and remorseless--stretches of highway). As expected, what it lacks in flavor and texture is amply made up by the gravity of its near-extinction status.
At least, the quality of the Nasi Krawu, a Gresik specialty consisting of rice served with diced beef cooked in coconut milk, dried shredded beef and assorted serundeng (dried flavored grated coconut), suggests this dish won't go extinct any time soon.
