Salon 1905

The best Serbian wines and wine-pairing recommendations

"An example of restaurants that reinterpret Serbian culinary traditions with a contemporary twist, this elegant spot embodies the forward-looking dining scene that makes the country so appealing to wine lovers." - Annalisa Leopolda Cavaleri

"Situated on the first floor of the 19C Geozavod building, this majestic, aristocratic restaurant boasts modern furnishings that provide a pleasing contrast to the marble, stucco, brass and gold-coloured decor which creates a truly spectacular overall effect. This sumptuous setting is the backdrop for cuisine crafted by two young chefs who prepare strictly seasonal menus that successfully reinterpret classic Serbian dishes. Ask for recommendations from the small yet interesting choice of Serbian wines, which are also available by the glass." - Michelin Inspector

"Salon 1905": elegance and haute cuisine in the heart of Belgrade

"Set inside the iconic Geozavod building in Savamala, this historic Baroque–Art Nouveau masterpiece—gleaming with brass, marble and gold, and adorned with female busts and floral decoration—sets the stage for a refined, unique gastronomic experience. Led by former architecture student chef David Šimunić, who worked in Italy, Greece and across the Mediterranean, the kitchen adds a personal touch to traditional Serbian recipes under the motto “rustic aristocracy,” marrying rural simplicity with elegance. Two seasonal tasting menus follow Serbia’s climate and champion small local producers and organic ingredients; the current summer focus brings wild herbs, fresh scents and the authentic flavor of fresh goat’s milk. Starters include dried Serbian trout with mixed dried herbs; risotto with fermented garlic and dehydrated vegetable powder; and “Gomboce” dumplings filled with three cheeses from Srem, Banat and Bačka. Mains feature duck breast marinated in red wine with Tamjanika grape sauce (from a farm just outside the city); a puff pastry pie of Šumadija rabbit marinated 24 hours in local wine and baked with vegetables; Tournedos Rossini made with beef from Mt Golija; and steamed trout topped with maraschino cherries and šljivovica sauce, served with organic turnip panna cotta. A standout reinterpretation of Sarma swaps in fermented cabbage leaves around a pork-and-beef filling cooked with smoked pork ribs and elevated by Buša mountain beef, Mangulica pork, kočanski rice and house-fermented organic cabbage to carry local traditions forward. Beyond the seasonal menus, a selection of iconic dishes remains; the wine list showcases Serbia’s most renowned wines alongside leading labels from France, Italy and the New World; Friday and Saturday evenings bring live jazz (solo piano or a double-bass, drums and piano trio); and the elegant oak bar invites a relaxed after-dinner drink—all delivered with highly attentive service." - Annalisa Leopolda Cavaleri