波霍别墅 Cherga

Picture a floating house, idyllically located on the River Sava and framed by lush green banks, which are perfect for a stroll before your meal. The roomy interior features a refined, yet snug inviting vibe, setting the scene for a memorable dining experience. The kitchen rises to the occasion with an extensive lineup of traditional dishes that showcase the quality of the meat, complemented by excellent seafood and freshwater fish options.

Housed in the swish Saint Ten boutique hotel not far from San Sava church in the Vračar district, the dining room, appointed in a contemporary vein, lies just past the welcoming open-plan hotel lobby-cum-lounge. European-influenced cuisine takes front stage here, with a weakness for meat (try the Hoisin duck or the Saint Ten beef fillet - the latter is the house signature), although the menu also features a few fish dishes, including tuna fillet and grilled or steamed salmon. Vegetarians will enjoy the kale rolls. The plush, cosy Lounge Bar is perfect for a relaxing aperitif or after-dinner dr

Located in Novi Beograd, the modern part of the capital, the dining room of this restaurant is dominated by a striking aquarium. The veteran local-born chef is backed up by a slick, spot-on front-of-house team. Both the tasting menu and the extensive à la carte selection showcase original recipes and internationally inspired dishes with a zest of Italian flair (including pasta and risotto), complemented by cherry-picked Serbian produce. In keeping with the restaurant’s namesake, the chef takes guests on an adventurous gourmet journey full of surprises and exceptional quality.

This sleek, modern bistro stands just opposite the lively Kalenić market. The interior may be compact, but its trendy design and seamless bar service lend the place a bustling, playful vibe (booking ahead is recommended if you want to be sure of a table). True to bistro traditions, the menu is simple and classical as it balances purebred Serbian recipes - the horseradish-leaf rolls filled with ham hock are excellent, as is the slow-braised lamb with roasted eggplant, kaymak fondue and bay leaf oil, with French accents, such as foie gras, snails and Camargue rice, which occasionally even make t

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