One of the main restaurants of the new wave in Belgrade, which is headed by chef Nikola Nikolich (Nikola Nikolić). It combines the classic techniques of French cuisine with a Serbian gastronomic tradition, built on high-quality local products, and also experiments with fashionable modernist techniques. For example, tuna is served with a mango and orange gel, asparagus with dehydrated egg yolk, and a celery steak with a miso-paste sauce. However, usual (but at the same time perfectly prepared) specialties are not skipped in the menu: try the house version of pljeskavica, duck with apple and orange puree and demi-glace sauce and definitely “perfect potatoes” with the addition of young kaymak and truffles.

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