The Belgrade Kitchen
BEOGRAD 2012.
ŠLJIVA
PLUM
SIMBOL
BEOGRADSKE
KUHINJE
A SYMBOL OF
THE BELGRADE
KITCHEN
L
I
Desert po preporuci Beogradske kuhinje:
Šljiva - sveža, sušena, slatko od šljiva ili kompot
Desert recommended by The Belgrade Kitchen:
Plum - fresh, prune, plum slatko (plums preserved in very
thick sweet syrup) or plum compote
atinski naziv joj je Prunus domestica, a smatra se
da poreklo vodi sa obala Kaspijskog mora. Plod
šljive je slađi od bilo kojeg drugog voća. Srbija spada u
značajne proizvođače šljiva u svetu. U našim krajevima,
sveža šljiva može se jesti od maja do oktobra. Šljiva je
najblagoslovenija od svih naših voćki. U mesnatom
delu šljiva je sočnija i prijatnija od drugog voća, ali
najprijatnijom je čini ona delikatna kiselina zbog koje
se ponajviše razlikuje od drugog voća. Plod šljive sadrži
malo kalorija, tako da je pogodan za dijetalnu ishranu, za
čišćenje organizma, ali sadrži i mnoge korisne supstance.
Šljiva je savršen primer da voće delikatnim ne čini ni
mnogo slasti, ni mnogo kiseline, nego srazmer od oboje.
ts Latin name is Prunus domestica and it is considered
that plums originate from the shores of the Caspian
Sea. The plum fruit is sweeter than any other fruit.
Serbia is one of the major plum producers in the world.
In our regions, fresh plums can be eaten from May to
October. The plum is the most blessed of all our fruits.
The fleshy part of the plum is juicer and more delicious
than any other fruit, but what makes the plum much
more delightful is that delicate acidity making it so very
different. The plum fruit is low in calories, so it is suitable
for diets, body detoxification, but also contains many
useful substances. The plum is the perfect example of
what makes the fruit so delicious – it’s neither too much
sweetness nor too much acidity, but the perfect balance
of both.
B
eograd je specifičan grad u kojem se tradicija,
trendovi i emocije prepliću u svakoj sferi, pogotovo
u gastronomskom životu, pa je restoranska ponuda
i više nego jedinstvena i očaravajuća. Beograđanke
i Beograđani većinom su lepi, vitki, uvek doterani i
obožavaju da se druže. Poznati su kao dobri domaćini i
vole da se okupljaju u restoranima. Zapravo, stanovnici
našeg grada vole da jedu kvalitetnu, ukusnu i dobro
pripremljenu hranu. Njima je veoma bitno šta je na
tanjiru, ali i oko njega. Najbolja i najčešća druženja su
u restoranima. Poznato je da se u Beogradu ručkovi
često pretvaraju u večere, a dešava se da gosti i
osoblje zajedno, u zoru, napuste lokal. Impozantan broj
kafana u Beogradu poznat je po urbanim legendama.
I turisti obožavaju beogradske restorane, jer su uvek
puni druželjubivih ljudi koji će im često preporučiti
neko jelo ili poslati turu pića. Usluga je brza, a osoblje
ljubazno i uvek spremno za šalu. U Beogradu ima puno
izuzetno talentovanih i školovanih kuvara, često sa
internacionalnim iskustvom.
Beograd je “mala metropola” i većina ljudi se
međusobno poznaje, pa je česta scena da se u
restoranima gosti šetaju od stola do stola.
Gledajući sa strane, to često izgleda kao kućna zabava
gde se srećete sa prijateljima, poslovnim partnerima,
ljubavnicima, a zapravo ste sa svojim drugarima.
Šta više poželeti od jednog ručka ili večere.
Beogradska kuhinja je ponos našeg grada. Ima šta da
se vidi, čuje, oseti, ali i pojede!
Uživajte!
B
elgrade is a unique city in which tradition, trends
and emotions are interlacing in every sphere,
especially in gastronomic life, so the restaurant offer is
more than unique and delightful. Belgraders are mostly
beautiful and slender, always stylish and they love to
socialize. They are known for being good hosts and they
love gathering in restaurants. In fact, our citizens love
to eat good quality food, delicious and well prepared.
So it’s very important to them what goes on the table,
but also what’s going on around the table. The best
and the most frequent socializings are happening in
restaurants. It is known that in Belgrade lunches are
often turned into dinners, and from time to time, you
can see the guests leaving the restaurant with staff at
dawn. An impressive number of taverns are famous
for its urban legends. The tourists also love Belgrade’s
restaurants, because they are always vivacious, full of
kind people who will often gladly recommend a dish
or send a round of drinks. The service is quick and the
staff are friendly and always ready for a joke. Belgrade
has a lot of extremely talented, trained chefs, often with
an international experience.
Belgrade is a “small metropolis” where most people
know each other, so it’s common to see guests moving
from one table to another. It often looks like a house
party where you meet with your friends, business
partners, lovers, and in fact, you are with your buddies.
What more to wish for from one lunch or dinner.
The Belgrade Kitchen is the pride of our city. There is
plenty to see, hear, feel and eat!
Enjoy!
Ivana Bajić
Autorka / Author
STRANA
4
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
5
BELGRADE
BELGRADE GASTRONOMY
GASTRONOMY
Slavimir
STOJANOVIĆ
Marko
MARŠIĆEVIĆ
Marsh. Production
www.slavimir.com
www.marsh.co.rs
B
eogradski dizajner i vizuelni umetnik. Dobitnik više
od 300 međunarodnih nagrada i priznanja u domenu
vizuelnih komunikacija. Školovao se u Beogradu,
Geteborgu i Ljubljani. Njegovi projekti predstavljeni
su u mnogim svetskim publikacijama, magazinima i
knjigama, a nalaze se i u brojnim muzejima, uključujući
Centre Pompidou u Parizu, Muzej umetnosti i reklame
u Hamburgu i Muzej plakata u Varšavi.
Osnivač je modno-dizajnersko-umetničkog brenda
Futro. Trenutno radi kao kreativni direktor advertajzing
agencije Communis DDB, a ujedno je i partner u
brending agenciji Designis.
Belgrade designer and a visual artist. Awarded with
more than 300 international awards and recognitions
in domain of visual communications. Educated
in Belgrade, Gothenburg (Sweden) and Ljubljana
(Slovenia). His projects have been reviewed in many
world publications, magazines and books, and many of
his art can be found in numerous museums including
the Center Pompidou in Paris, the Museum of Art and
Advertising in Hamburg and the Museum of Posters
in Warsaw.
A founder of Futro, a brand that combines fashion,
design and art concept. Currently works as a Creative
Director at Communis DDB advertising agency and
he’s also a partner at Designis, a branding agency.
Vladimir
MELENTIJEVIĆ
vlasnik restorana/
the owner of restaurants:
Zaplet i Dijagonala 2.0
Vlado, hvala ti što si sa nama podelio svoje
znanje, iskustvo i entuzijazam. Učinio si
dovoljno pametnih i korisnih stvari koje su
imale veliki značaj da se projekat Beogradska
kuhinja realizuje. Hiljade đaka prisustvovalo
je edukaciji o pravilnoj i zdravoj ishrani.
To je i tvoja zasluga!
P
rojekat Beogradska kuhinja predstavlja želju da se
zdravoj ishrani u našem gradu pristupi na ispravan
način i da se inicijativa prenese na generacije koje dolaze,
decu. Izabrali smo jedinstveni pristup za promociju zdravog
načina života. Predstavili smo bogatu i maštovitu ponudu
beogradskih restorana, a uz pomoć stručnjaka napravili
smo idealan program za decu, kod kojih želimo da razvijamo
svest da imaju izbor i da je važno da nauče šta je najbolje za
njihov pravilan rast i razvoj. Važno je što su velike kompanije
prepoznale značaj Beogradske kuhinje i što sa njima možemo
u budućnosti da razvijamo ovaj projekat. Podrška Grada
Beograda i Turističke organizacije Beograda pokazuje da se
nastavlja briga o mališanima Beograda, ali i o restoranima
i njihovom značaju za dalji razvoj Grada. Zahvalni smo
svima koji su nam pomogli da pokrenemo ovaj projekat i
nastavićemo i u budućnosti da razvijamo ovakve i slične
projekte, koji imaju ne samo tržišni već i društveni značaj.
Prijatno u Beogradskoj kuhinji.
The Belgrade Kitchen project is our wish to set out a
proper approach towards healthy dieting in our city, and
to pass on this initiative to the future generations, our
children. We have decided to go with a unique approach
in promoting the healthy lifestyle. We have showcased a
rich and creative Belgrade’s restaurant offer and with the
help of experts, we have created a perfect programme
for children, helping them to develop an early awareness
of making better food choices and learn what’s best
for their growth and proper development. It is vital
that big companies have recognized the significance of
The Belgrade Kitchen project so we can continue developing
it in the future together. The support of the City of Belgrade
and the Tourist Organization of Belgrade shows continous
care for our youngest as well as for our restaurants and
their importance in the further development of the City. We
are grateful to all of those who helped us launch this project
and we shall continue to develop similar projects that have
not only the commercial but social significance as well.
Enjoy The Belgrade Kitchen.
Vlado, thank you for having shared your knowledge,
experience and enthusiasm with us. You did
enough smart and useful things that were a great
contribution to the realization of The Belgrade
Kitchen project. Thousands of pupils attended the
classes of proper and healthy diet.
Credits go to you as well!
The Belgrade Kitchen
SADRŽAJ CONTENTS
Izdavač/Publisher:
Marsh
Simina 21
11000 Beograd, Srbija
+381 11 41 48 665
[email protected]
www.marsh.co.rs
Osnivač/Founder:
Lektura i korektura, prevod/
Proofreading and translation:
Jasmina Đulić
Saradnice/Collaborators:
Sandra Draganov
Vera Petrović
Marko Maršićević
Dizajn i prepress/
Design and Prepress:
Direktorka/Director:
Goran Savić Ostojić
Maja Đulić
Autorka/Author:
Ivana Bajić
Urednica/Editor:
Ivana Hibner
Art direktor/Art Director:
Slavimir Stojanović
Štampa/Print:
Zemunplast
Beograd
Tiraž/
Number of copies printed:
6.000
ISBN 978-86-916211-0-0
Urednik fotografije/Photo Editor:
Nebojša Babić
Foto/Photo:
Orange studio
www.orange.rs.
STRANA
8
Zahvaljujemo se/
With a special thanks to:
Tijani Munišić,
Milici Raković,
Borisu Keseru,
Darku Đuriću i
Vuku Vujaškoviću
BELLA NOTTE
BIBER MG01
CHAMELEON
CHEZ OLIVERA
COMUNALE
CRUISE
DALMATINAC
DANUBIUS
DIJAGONALA 2.0/
DIVA
DORIAN GRAY
DUOMO
ĐORĐE
FRIDA
GINGER
GULI
GUŠTI MORA
HACIJENDA RODIZIO
HAJDUK
HOLESTEROL
HOMA
IGUANA
IGMANAC
IKKI BAR & JAPANESE HOUSE
JERRY
KAFANA KAFANA
KALEMEGDANSKA TERASA
KLUB KNJIŽEVNIKA
KOVAČ
LA PIAZZA
LAVINA
LE MOLIERE
LITTLE BAY
LORENCO & KAKALAMBA
LOVAC
MADERA
BEOGRADSKA
KUHINJA
10
12
14
16
18
20
22
24
26
28
30
32
34
36
38
40
42
44
46
48
50
52
54
56
58
60
62
64
66
68
70
72
74
76
78
80
MARINADA
MILAGRO
MONUMENT
MOON & SUSHI BAR
NACHOS
NEW SUN/COLONIAL SUN
NOVAK
PALAZZO PITTI
PANTA REI
PIKANTERIJA
PIRE
PLATANI
PORCELLINO
PUBLIC
RUBIN
SANTO DOMINGO
SHEHER
SNEŽANA
SUPERMARKET
ŠARAN
TABOR
TEATROTEKA
THE SQUARE
TIKA’S
TORO GRILL
TRIBECA
VAPIANO
VILLA MASKA
VOULEZ-VOUS
VUK
ZAPLET
ZLATAR
ZLATNI BOKAL
ŽABAR
BEOGRADSKA
KUHINJA
82
84
86
88
90
92
94
96
98
100
102
104
106
108
110
112
114
116
118
120
122
124
126
128
130
132
134
136
138
140
142
144
146
148
STRANA
9
Bella Notte
Bulevar Mihajla Pupina 39e
+381 11 319 42 96
FB page: Bella Notte
LAZANJE BELLA NOTTE
Jelo se priprema po tradicionalnom receptu od piletine, spanaća,
mocarele, kačkavalja i svežih domaćih kora. Naš Šef kuhinje koristi
sve sveže i pažljivo birane namirnice. Ovaj savršen spoj namirnica koje
čine jelo, neće ostaviti ravnodušnim ni one sa najistančanijim ukusom.
Lazanje serviramo u zemljanim posudama kako bismo gostima približili
pravi duh Italije. Neodoljivo jelo koje sa ponosom nosi ime našeg
restorana i to sa dobrim razlogom.
This dish is prepared by the traditional recipe that includes chicken,
spinach, mozzarella, kačkavalj (yellow hard cheese) and fresh
homemade lasagne pasta. Our Chef uses only fresh and carefully
chosen ingredients. This perfect combination of ingredients, will leave
no one aloof, even people of most refined taste. In order to bring closer
that true Italian spirit to our guests, we serve our lasagne in the clay
pots. An irresistible dish is proudly named after our restaurant, and
with a good reason.
STRANA
10
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
11
RESTORAN
Biber MG01
Španskih boraca 3
+381 11 4141 900
www.biber.rs
FILET WELLINGTON
Tradicionalno je englesko jelo, koje se u restoranu Biber MG01
priprema po receptu koji se razlikuje od tradicionalnog. Juneći biftek,
koji se peče u rerni, uvija se u kore za pitu premazane pesto sosom.
Gotov biftek preliva se sosom od šumskog voća i servira uz pire od
brokolija. Kao krajnji proizvod dobija se mekano meso umotano
u hrskavu koricu, a sos upotpunjuje ukus. Uz Filet Wellington
proporučuje se časa suvog crvenog vina.
A traditional English dish, in the Biber MG01 restaurant is prepared
by the recipe that is different from the traditional one. Oven baked
beefsteak is wrapped in special pie pastry coated with pesto sauce.
Done steak is poured with the forest fruit sauce and is served with
mashed broccoli. As a final result, you’ll get a soft meat wrapped
in crispy crust and the sauce really complements the flavour.
With Filet Wellington we recommend a glass of dry red wine.
STRANA
12
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
13
Chameleon
Grand Casino Beograd
Bulevar Nikole Tesle 3
+381 11 2202 822
www.grandcasinobeograd.com
Njoke u sosu od tartufa
Kao i kod većine italijanskih jela, u zavisnosti od regije iz koje potiču, za njoke
postoji više različitih recepata. U toskanskoj oblasti se, na primer, podrazumeva da
njoke u sebi, osim osnovnih sastojaka, imaju i rikota sir ili spanać. Njoke se vezuju
za tradicionalan način pripemanja sveže testenine, kako i mi pripremamo naše,
domaće njoke. Serviramo ih uglavnom kao toplo predjelo sa sosom od tartufa, koji
se zbog svoje posebne arome savršeno uklapa sa kvalitetnim belim vinom. Sos je
aromatozovan tartufima, preliven preko sočnih, mekanih njoka, a u idealnom spoju
sa parmezanom, potpuno zaokružuje ukus jela, ističući bogatstvo ukusa.
For the most Italian dishes, recipes vary depending on the region, and for the gnocchi
recipe, there are many variations as well. In Tuscany for example, it’s presumed that
gnocchi should contain ricotta cheese or spinach, apart from the basic ingredients
Gnocchi are known as a traditional, freshly prepared pasta, the same way we are
making our homemade gnocchi. We are mostly serving it as a hot appetizer with a
truffle sauce which has that special aroma that blends perfectly with superior white
wine. Truffle flavoured, poured over juicy, soft gnocchi, perfect in combination with
the Parmesan cheese, our sauce fully completes the taste of this dish, pointing out
all the richness of flavours.
STRANA
14
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
15
RESTORAN
Chez Olivera
Molerova 45
+381 11 3440 973
www.chezolivera.com
Kasapski bezobrazluk
U izdinstani crni luk dodaje se mešavina junećeg i svinjskog mesa,
iseckanog na kockice. U prodinstano meso dodaje se brašno, aleva
paprika, list lorbera, so, biber u zrnu, prethodno pripremljen goveđi
bujon, malo belog luka i ostavlja se na tihoj vatri da se krčka. Kada meso
omekša, dodaje se prethodno izblanširani paradajz iseckan na kockice,
kao i ispečene crvene paprike; ostavlja se da se još malo kuva i pred
kraj se dodaje peršunov i celerov list. Specijalitet se služi vruć, uz obaren
krompir posut morskom solju i maslinovim uljem.
Add a mixture of beef and pork, previously chopped cut into cubes,
to a simmered onion. In simmered meat add flour, paprika, bay leaf,
salt, peppercorns, previously prepared beef bouillon and a bit of garlic;
let it poach at low temperature. When the meat softens, add previously
blanched diced tomato and roasted red peppers; let it cook some more and
when it’s almost done add some parsley and celery leaves. The specialty is
served hot with boiled potato sprinkled with sea salt and olive oil.
STRANA
16
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
17
Comunale
Karađorđeva
Višnjićeva
10 2-4
(Beton Hala)
(corner
of Strahinjica
Bana Street)
+381 11 3037 337
+381 11 2910 942
+381 65 4548 280
[email protected]
Web: www.supermarket.rs
DOMAĆE NJOKE
Preporučujemo: domaće njoke zapečene u rerni sa Taleggio sirom i
dovršene sveže sečenim crnim tartufima. Deluje jednostavno, ali je
veoma ukusno.
We recommend: an oven-baked homemade gnocchi, with Taleggio
cheese finished with freshly grated black truffles. It seems simple,
yet it’s very delicious.
STRANA
18
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
19
COCTAIL BAR
Cruise
Savski kej 10
Višnjićeva
bb
(corner of Strahinjica
+381 11
2157510
Bana
Street)
www.cruise.rs
+381 11 2910 942
+381 65 4548 280
[email protected]
Web: www.supermarket.rs
BAKINE PALAČINKE
Recepti stari više od stotinu godina u sebi već sadrže najvažnije sastojke:
nenametljivi dodir iskustva, topli miris posvećenosti i jedan savršeno
pun pogodak bez koga i ne bi mogli da traju toliko dugo. Brašno, jaja,
orasi, mleko, malo šećera i soli, a ne izostaje i velika kugla vrhunskog
sladoleda. I kada se sve to lepo upakuje, zalije mlekom i zapeče u
zemljanoj posudi, taman toliko da se začini nežnom, hrskavom koricom,
onda postane sasvim jasno zašto klasika nikada ne izlazi iz mode.
The recipes that are over a hundred years old, already include all
the right ingredients: a fine touch of experience, a warm scent of
commitment and one just right ingredient without which they couldn’t
last this long. Flour, eggs, walnuts, milk, a little bit of salt and sugar,
and of course, one big scoop of superior ice cream. And when you put
that altogether nicely, pour it with milk and bake in a clay pot, just
enough to get that gentle crispy crust, it becomes clear why classics
never go out of style.
STRANA
20
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
21
Dalmatinac
Vojvode Stepe 27
+381 11 3910 054
SVINJSKI FILE U SOSU OD PAPRIKA
Tradicionalno srpsko jelo skoro je nezamislivo bez mesa, sira i paprika,
pogotovo u zimskom periodu godine. Specijalitet kuće, fantastičan
rolat sastavljen je od najfinije svinjetine, feta sira i pečenih paprika.
Urolan, šaren i dobro ispečen na roštiljskoj vatri. Ali vatra ne daje
poslednju toplu notu rolatu, već mu tu notu daje ukusni crveni sos od
paprika. Divnih boja i još finijeg ukusa.
A traditional Serbian dish is almost unthinkable without meat, cheese
and peppers, especially in the winter time. House specialty, a fantastic
meat roll made of the finest pork meat, feta cheese and roasted
peppers. Rolled, colourful and well done, but the barbecue flame isn’t
the only thing that gives this dish a warm note, it’s the delicious red
pepper sauce. Wonderful colours and even better taste.
STRANA
22
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
23
Danubius
Kej oslobođenja 39
+381 11 3750 099
+381 65 3750 099
www.restorandanubius.com
FILET SMUĐA NA ZEMUNSKI NAČIN
Za ovo jelo potrebno je mnogo ljubavi i malo znanja. Osim 300 g fileta
dunavskog smuđa, za ovaj specijalitet potrebno je maslinovo ulje, so, krompir,
blitva, crveni luk, paprika crvena i zelena, šampinjoni. Filet smuđa, blago
ispečen na roštilju sa obe strane stavlja se u zemljanu posudu u kojoj je
napravljena podloga od dela grilovanog povrća. Prekriven ostatkom povrća,
filet smuđa zapečen je u rerni, a na tanjiru je poslužen uz prilog od krompira i
blitve, preliven marinadom od belog vina. Uz vino kuće ugođaj će biti kompletan.
For this dish we need a bunch of love and a pinch of expertise. Besides 300g
of the Danube pike-perch fillet, for this specialty we need the following
ingredients: olive oil, salt, potatoes, Swiss chard, red onions, red and green
pepper, champignon mushrooms. Place a pike-perch fillet, previously lightly
grilled on both sides, in the clay pot that has grilled vegetable base. Fillet
covered with the rest of the grilled vegetables is shortly baked in the oven, and
is served on the plate with potatoes and Swiss chard, drizzled with a white wine
marinade. Along with the wine of the house you’ll enjoy the full experience.
STRANA
24
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
25
Dijagonala
2.0/
Skerlićeva 6
+381 11 2449 099
Domaća kobasica
Služena na drvenoj dasci, domaća, blago ljuta svinjska kobasica sa sirom, tajnog, ali
vrlo autentičnog porekla, plus krompir s ruzmarinom i piadina (prekrštena u burek),
je kombinacija s Dijagonalinog menija koja ni najsenzitivnija nepca neće ostaviti
ravnodušnim. Nastala kao nadogradnja na već postojeću, i vrlo kvalitetnu Zapletovsku
sestru, ova kobasica je plod upornosti i posvećivanja posebne pažnje svakom detalju
(od selekcije mesa i njegove obrade, odnosa začina, creva, do količine hladnog dima...).
Posvećenost i omađijanost procesom, doveo je do pregršti novih kombinacija ukusa i
poprečnih preseka, sada Dijagonalnih sestrica kobasica na koje smo jako ponosni, jer
na pravi način oslikavaju našu veru u ručni rad. Obavezno probati!
Served on a wooden board, homemade, slightly hot, a pork sausage with cheese, that
has very authentic, but secret origin, plus potato with rosemary and piadina - a thin
Italian flatbread (renamed into burek) are the combination of the Diagonala’s menu that
won’t leave indifferent even the most sensitive palate. Made as an upgrade of her firmly
enthroned, high-quality sausage ‘sister’, from the Zaplet restaurant, this sausage is
a labor of persistence and dedication to every detail (from the meat selection and its
processing, proportion of spices, sausage casings, to the amount of cold smoke etc).
The dedication and fascination with its making process, have led us to an abundance of
new flavours of the Diagonala sausage sisters, of which we are very proud, because,
they are adequately portraying our faith in handcrafting. Must try!
STRANA
26
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
27
Diva
Grand Casino Beograd,
Bulevar Nikole Tesle 3
+381 11 2202 828
www.divalounge.rs
Ramstek sa guščijom džigericom i mirin sosom
Jelo se priprema od posebno sečenog komada junećeg mesa, prožeto
masnoćama koje mu prilikom pečenja daju sočnost i mekoću. Sos od mirina i
guščije džigerice daje zrelom, kvalitetno pečenom mesu poseban ukus. Guščija
džigerica i mirin sos odlična su kombinacija, fuzija Evrope i Azije na jednom
tanjiru. Grilovani ramstek peliven sosom od guščije džigerice sa dodatkom porto
vina je kao evropski pojam dobrog ukusa. Sa druge strane jakitorija - azijski sos
od soje, belog vina, belog luka i đumbira donosi azijsku notu celom sosu. Majčina
dušica i mirin (aziisko pirinčano vino) sastojci su koji garantuju dobar ukus. Ovo
jelo ponosno služimo sa “kolačem” od krompira i francuskog putera, sa sveže
grilovanom šparglom.
The dish is prepared from a special beef cut, permeated with fats that give the
meat its juiciness and softness while roasting. Mirin and goose liver sauce gives
a special taste to finely roasted meat. Goose liver and Mirin sauce are a great
combination, a fusion of Europe and Asia in one plate. Grilled rump steak poured
with this sauce with addition of Port wine is like the European concept of a good
taste. On the other hand, Yakitoriya – Asian sauce containing soy, white wine, garlic
and ginger brings an Asian note to the sauce. Thyme i Mirin (Asian rice wine) are
ingredients assuring a good taste. We are proudly serving this dish with a potato
French butter cake and freshly grilled asparagus.
STRANA
28
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
29
Dorian Gray
Kralja Petra 87-89
+381 11 2634151
www.doriangray.rs
ĆUREĆI MEDALJONI SA GUŠČIJOM DŽIGERICOM
To pikantno i inovativno jelo karakteriše sklop više ukusa. Priprema
se od ćurećih medaljona, tikvica, guščije džigerice, a podloga jela
je sos pripremljen na bazi demiglasa sa crnim vinom, uljem od
tartufa i džemom. Kao prilog uz ovaj specijalitet služi se fini pire
od šargarepe.
This piquant and innovative dish is specific by its various
combination of flavours. Prepared with turkey medallions, goose
liver and the dish base is its sauce, prepared out of red wine demiglace sauce, truffle oil and jam. A fine carrot purée is served as a
side dish.
STRANA
30
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
31
BAR - OSTERIA
Duomo
Strahinjića Bana 66a
+381 11 3036 076
www.duomo.rs
BIFTEK FILOVAN MOCARELOM
Pečeni biftek filovan finom mocarelom, potom preliven
zgusnutim sosom, pripremljenim od wurtz sosa i neutralne
pavlake. Kao prilog, uz ovo izuzetno ukusno jelo služi se
grilovano povrće.
Roasted beefsteak stuffed with nice mozzarella, then poured
over with thick sauce prepared with neutral cream and
Wurtz sauce. This irresistibly delicious specialty has grilled
vegetables as a side dish.
STRANA
32
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
33
RESTORAN
Đorđe
Moravska 10
+381 11 3441 422
www.restorandjordje.rs
ĆURETINA SA DOMAĆIM MLINCIMA
Autentičnim ukusima i starim receptima dali smo sveže, moderne i
inovativne oblike, učinivši dobro još boljim. U našem restoranu uživaćete
u svežoj i sočnoj ćuretini sa domaćim mlincima koja će vam na potpuno
svež i nov način probuditi sva čula. Naša bogata ponuda učiniće da
Đorđe postane mesto koje ćete odmah zavoleti. Best regards /Με τιμή
/ *‫ *הכרבב‬/ С уважением / Tres cordialement / Con i migliori saluti / Mit
freundlichen Grüßen / 最 好的問候 / Срдачан поздрав
We gave fresh, modern and innovative shapes to authentic tastes and
old recipes, making the good tastes even better. In our restaurant you’ll
enjoy in fresh, juicy turkey with homemade mlinci (thin dried flatbread),
which awakens all of your senses in entirely fresh and innovative
way. Our rich restaurant offer will make Đorđe a place that you’ll
love in a second. Best regards /Με τιμή / *‫ *הכרבב‬/ С уважением / Tres
cordialement / Con i migliori saluti / Mit freundlichen Grüßen / 最 好的
問候 / Срдачан поздрав
STRANA
34
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
35
Cantina de
Frida
Karađorđeva 2-4
(Beton Hala)
+381 11 2181 107
+381 60 3654 030
www.cantinadefrida.com
CAMBALACHO
Pratimo i negujemo juznoameričku tradiciju, pa ćete u našem restoranu
biti u prilici da uživate u junećem ramsteku pripremljenom na originalan
argentinski način. Mešavina 12 začina sa sveže ceđenim paradajzom je
marinada pripremljena po staroj rančerskoj recepturi, a sočnost i mekoća
mesa krajnji je rezultat mariniranja. Spremljen na grilu, serviran na
tiganju uz posebnu konfituru od crvenog luka sa ruzmarinom i začinskim
puterom, Cambalacho će za vas biti pravi gurmanski izazov.
We follow and cherish the southamerican tradition, so in our restaurant
you’ll have an opportunity to enjoy the beef rump steak prepared in
original Argentinian way. A mix of dozen spices with fresh tomato juice
is an old ranch marinade recipe, and the juiciness and softness of the
meat is the final result of it. Prepared on the grill and served on frying
pan with special red onion confit with rosemary and spiced butter, the
Cambalacho will be real hedonistic challenge for you.
STRANA
36
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
37
Ginger
Grand Casino Beograd
Bulevar Nikole Tesle 3
+381 11 2202 822
www.grandcasinobeograd.com
Svinjska rebra u azijskom slatko-kiselom sosu
Ovo jelo tipičan je ”predstavnik” popularnih azijskih jela. Mekoća i sočnost mesa, kao i
posebna priprema i fini ukus rebara, presudni su da naši gosti ovaj specijalitet smatraju
svojim favoritom. Rebra, koja su posebno sečena za ovo jelo, imaju prepoznatljiv ukus
zahvaljujući soji i pasti od susama i belog luka kojom se marinira meso; rebra se
još premazuju i hoisin sosom, medom, kečapom i ostalim prepoznatljivim začinima
u azijskoj kuhinji. Termička obrada od presudnog je značaja za glazuru mesa koja se
dobija prilikom pečenja. Samo pečenje je podeljeno u više faza i zahvaljujući tome jelo
ima prepoznatljiv ukus.
This dish is a typical "representative" of popular Asian dishes. The softness and
juiciness of the meat, as well as a special preparation style and fine taste of the ribs,
are crucial in making this dish our customers’ favorite. The ribs, specifically sliced for
this meal, have a distinctive flavor thanks to soy and garlic sesame paste (used for
marinating the meat), and are also coated with hoisin sauce, honey, ketchup and other
typical spices of Asian cuisine. The thermal treatment is crucial for glazing the meat
and is obtained during the roasting process. Roasting is divided into several phases,
which gives the dish its unique taste.
STRANA
38
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
39
Guli
Skadarska 13
+381 11 3237 204
www.guli.rs
NJOKE SA SUŠENIM PARADAJZOM, SPANAĆEM I PEČURKAMA
Ovaj specijalitet odlikuje neobičan spoj ukusa spanaća sa
sušenim paradajzom koji daje poseban šmek i jačinu. Sušeni
paradajz, spanać i pečurke, uvezani u gust krem sos od neutralne
pavlake zajedno sa njokama koje se tope u svakom zalogaju.
This specialty is characterized by an unusual combination of
flavors, spinach with dried tomatoes, which gives that special
rich flavor to the dish. Dried tomatoes, spinach and mushrooms
blended in a thick neutral cream sauce with gnocchi that are
melting in every bite.
STRANA
40
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
41
Gušti Mora
Radnička 27
+381 11 3551 268
+381 64 2886 080
www.gustimora.com
RIBA NA SOLI
Komadići fileta brancina, spremaju se na kockama
soli koje su poprimile aromu raznih čajeva, trava,
ruzmarina i bibera u zrnu.
Pieces of European sea bass fillets are prepared on the
chunks of salt that have absorbed flavour of various
teas, herbs, rosemary and pepper grains.
STRANA
42
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
43
RESTORAN
Hacijenda
Rodizio
Milutina Milankovića 11c
+381 11 3121 547
+381 65 684 6854
www.hacienda-beograd.com
RODIZIO - CHURRASCO
Argentina - domovina gaučosa, prelepih hacijendi i ogromnih pašnjaka
odakle potiče i specijalitet Churrasco (ražanj), koji se servira kao rodizio.
Razne vrste mesa peku se iznad otvorene vatre na dugačkim sabljama, dok
se ne dostigne optimalni ukus mesa. Taj ukusan specijalitet servira vam
Cortador, odmah tu, za vašim stolom i seče ga direktno sa sablje na vaš tanjir.
Vaš apetit određuje količinu porcije. Rodizio uključuje samoposluživanje na
našem salat bifeu, na kojem su u ponudi veliki izbor svežih salata, anti pasti,
sireva, pršut i morskih plodova.
Argentina – homeland of the Gauchos, beautiful haciendas and vast pastures
from where the Churrasco house specialty originates; it is served in rodizio
style. Various types of meat are roasted over an open fire on the long sabrelike skewers, until the meat reaches the optimum flavour. This delicious
specialty is served by Cortador, right there, at your table, slicing the meat
directly onto your plate. Your portion size is defined only by your appetite.
Rodizio includes our self-service salad buffet, which offers wide selection of
fresh salads, anti pasti, cheese, prosciutto and seafood.
STRANA
44
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
45
RESTORAN
Hajduk
Milana Rakića 48
+381 11 3807 305
+381 61 1593 132
www.restoranhajduk.com
STEK HAJDUK
Pravo jelo za ljubitelje mesa. Priprema se od najkvalitenijeg,
najukusnijeg i najsočnijeg komada junećeg mesa - bifteka. Naša
je preporuka da biftek bude srednje pečen, da se uz njega posluži
i raznovrsno sotirano povrće, a sos od nemasnog sira - mocarele,
osim potrebne energetske vrednosti koristan je i za zdravlje.
A real dish for the meat lovers. It’s prepared from the finest, most
tasteful, juiciest part of the beef – the beefsteak. We recommend
it medium rare, served with various sautéed fruit, and a fat-free
mozzarella cheese sauce, which is, besides necessary energy
value, also good for your health.
STRANA
46
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
47
Holesterol
Dobračina 59b
+381 11 2630 177
KOBAJA OD ZMAJA
Delovanje: povećava nivo lošeg holesterola u krvi i trigliceride.
U kombinaciji sa rakijom postaje snažan afrodizijak.
Način upotrebe: konzumirati pažljivo i u malim količinama. Puna ljutina
dolazi do izražaja tek nakon deset minuta. Priprema: mleveni svinjski
but, mleveni juneći but, suvu mlevenu mesnatu slaninu, so, biber i tucanu
ljutu papriku, mešati dok vas ne zabole ruke. Postupak ponoviti šest puta
sa kratkim pauzama. Smesu puniti isključivo u prirodna jagnjeća creva.
Peći na roštilju ili tiganju sa vrlo malo ulja. Poslužiti uz varivo po izboru.
Effect: Raises the bad cholesterol level and triglycerides in blood. When
taken with Rakia (Serbian brandy), it becomes an intoxicating aphrodisiac.
Usage: consume carefully and in small doses. The full fledged hotness kicks
in after ten minutes. Preparation: mix up minced fresh ham, minced leg of
baby beef, minced dry-cured streaky bacon, salt, pepper and crushed hot
paprika until you can’t mix no more. Repeat the process six times and take
short breaks. The blend should be stuffed in natural lamb casings only. Grill
or pan fry with a drizzle of oil. Serve with assorted stewed vegetables.
STRANA
48
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
49
Homa
Žorža Klemensoa 19
+381 11 3286 659
+381 60 3325 600
www.homa.rs
PAČEĆI BATAK KONFIT SA PIREOM OD BUNDEVE I
PENOM OD POMORANDŽE
Zanimljivo jelo, pripremljeno konfit metodom. A kako to izgleda. Sporim
procesom pečenja na nižoj temperaturi, termički obrađujemo meso u
njegovim sokovima i masnoći. Kada se meso priprema na takav način,
ono počinje da se “lista” po dužini svojih vlakana u sopstvenim sokovima
i sopstvenoj slasti. Ovaj neobičan specijalitet služimo na slatkastom pireu
od bundeve sa penom od pomorandže.
A fascinating dish, prepared using confit method. And how is it prepared?
Slow cooking at low heat, we thermally process the meat in its juices and fat.
When preparing the meat like this, it starts to tenderize and “peel” lengthwise along its fiber in its own juices and deliciousness. This extraordinary
specialty is served on sweet pumpkin purée with orange foam.
STRANA
50
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
51
Iguana
Karađorđeva 2-4
(Beton Hala)
+381 11 328 3749
www.iguana.rs
GRILOVANI FILE TUNE
Naše popularno jelo - grilovani file tune serviran na tanko sečenim
zucchinima (vrsta tikvica) sa crnim maslinama, salsom verde,
usoljenim limunom i tanko sečenim Pecorino Sardo sirom, preliven
Montereggi maslinovim uljem.
Our popular dish - grilled tuna fillet served on thinly sliced zucchini
(type of squash) with black olives, salsa verde, preserved lemon and
thinly shaved Pecorino Sardo cheese, topped with the Montereggi
olive oil.
STRANA
52
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
53
RESTORAN
Igmanac
Goce Delčeva 33
+381 11 2699 098
TELEĆA PUNJENA ŠNICLA IGMANAC
Kratko i jasno. Specijalitet koji prosto morate probati. Teleća
punjena šnicla sa kačkavaljem i praškom šunkom koja se
priprema na roštilju i servira sa grilovanim povrćem.
We’ll keep it short and simple. A specialty that you just have to try.
The veal cutlet is stuffed with hard yellow cheese and ham, grilled
and served with grilled vegetables.
STRANA
54
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
55
Ikki bar &
Japanese House
Gospodar Jovanova 46
+381 11 2184 183
+381 63 2502 270
www.ikkibar.com
YAKISOBA
Poznato je japansko jelo sa posebnim ukusom koji mu daje yakisoba
sos u kombinaciji sa nudlama od integralnog pirinča. Posebno smo
ponosni na ovaj specijalitet, jer svaki gost koji ga proba, ne ostaje
ravnodušan na njegov fenomenalan ukus. Integralne pirinčane nudle
se posebno skuvaju, dodaje im se iseckani bitek propržen u voku sa
seckanim mešanim povrćem. A posebnu notu ovom jelu daje sos koji
se dodaje nakon što se nudle, povrće i biftek sjedine.
Well known Japanese dish with a specific flavour of the Yakisoba
sauce, combined with the brown rice noodles. We are very proud of this
specialty, every guest who tastes it, does not remain indifferent to its
outstanding flavour. Brown rice noodles are cooked separately, then
the wok fried chopped beefsteak is added along with chopped mixed
vegetables. The sauce gives that special note to the dish and is added
after the noodles, vegetables and beefsteak are brewed together.
STRANA
56
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
57
RESTORAN
Jerry
Trešnjinog cveta 11
+381 11 6302 459
www.jerry.rs
Pileći batak sa hrskavim povrćem i lisičarkama
na podlozi od kari riže
Pilećem bataku, prethodno isečenom na kockice i stavljenom na
zagrejan tiganj, dodaje se povrće (baby šargarepa, batat krompir,
francuski luk, cvekla) i lisičarka premazana tankim slojem guščije
masti. Sve se to preliva sosom od ostriga, soja sosom i dodaje se
kineska so. Servira se na predhodno skuvanom pirinču u kari sosu.
In heated frying pan put the chicken drumstick, previously cut into
cubes, add vegetables (baby carrots, sweet potato, and French shallots,
beetroots) and a chanterelle, glazed with a thin layer of goose fat.
Everything is poured over with oyster and soy sauce, and the Chinese
salt is added. It is served on rice previously cooked in curry sauce.
STRANA
58
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
59
Kafana
Kafana
Đušina 5
+381 11 3237 810
FB: www.facebook.com/k.kafana
PLANINSKO TELE
Putujući kroz zemlju u potrazi za domaćom hranom, došli smo do
zaključka da je potrebno spojiti pravo domaće, i u neku ruku, moderno
jelo. Odlučili smo se za Deda Vidojevu teletinu sa Peštera. Hladno
dimljena teleća špic rebra pečena na roštilju u kombinaciji sa sjeničkim
kajmakom daju savršen spoj ukusa i izgleda prave srpske hrane.
Traveling through Serbia in search of local, domestic food, it came to us
that we should combine a real local dish with somewhat modern dish. It
was decided to go with Deda Vidojeva teletina sa Peštera. Cold smoked
veal ribs prepared on barbecue in combination with Sjenički kaymak
(creamy dairy product), gives a perfect match of both taste and looks of
real Serbian food.
STRANA
60
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
61
RESTORAN
Kalemegdanska
terasa
Mali Kalemegdan bb
+ 381 11 3283 011
www.kalemegdanskaterasa.com
Stek divlje svinje u sosu od aromatičnog bilja
Umotan u slaninu, stek iseći na tri komada, pržiti u tiganju sa malo
putera nakon čega dodati aromatično bilje - bosiljak, ruzmarin, timijan
i estragon. Sve se zaliva Porto Cruse vinom i dodaje malo demiglasa.
Servira se na palentini, takođe skuvanoj u aromatičnom bilju, koja je
isečena na kriške.
Stuffed in bacon, cut the wild boar steak in three slices, fry it in the
pan with just a little butter, adding the mix of aromatic herbs – basil,
rosemary, thyme and estragon (tarragon). Pour over with Porto Cruise
wine and add some demi-glace sauce. It is served on polenta, which is
sliced into bars, also prepared in aromatic herbs.
STRANA
62
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
63
RESTORAN
Klub
Književnika
Francuska 7
+ 381 11 2627 931
www.klubknjizevnika.rs
Dalmatinska pržolica
Kada vam stalni gosti godinama naručuju određeno jelo, onda je to
siguran znak da je reč o posebnom specijalitetu i kvalitetnom jelu. To
je slučaj sa našim specijalitetom Dalmatinska pržolica. To jelo se na
meniju nalazi od otvaranja, što znači, već mnogo godina. Dalmatinska
pržolica je goveđi file na dalmatinskom varivu. Godine su pokazale da
sadržaj i način pripreme tog jela ispunjava sve želje i potrebe naših
gostiju.
Having your regular guests ordering a particular dish for years, it’s a
sure sign that you have an exceptional specialty and a good quality dish.
That is the case with our Dalmatinska pržolica. The dish has been on
our menu for many years, since the opening to be precise. Dalmatinska
pržolica is a beef fillet served on the stewed vegetables the Dalmation
way. Years have shown that the ingredients of this dish and the way we
prepare it, meet all the needs and wishes of our guests.
STRANA
64
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
65
RESTORAN
Kovač
Bulevar oslobođenja
Višnjićeva
10
221
(corner of Strahinjica
Bana
+
381 Street)
11 2462 343
www.restorankovac.com
+381 11 2910 942
+381 65 4548 280
[email protected]
Web: www.supermarket.rs
GRILOVANA ŠPIC REBRA NA VOJVOĐANSKOJ TESTENINI
Jedno je od najtraženijih specijaliteta u restoranu. To gurmansko jelo
priprema se od proizvoda iz raznih krajeva Srbije. Dimljena špic rebra
su iz Šumadije, domaća, seljačka testenina je iz Vojvodine, a kajmak sa
Kopaonika. Probajte ovaj specijalitet i probali ste ukus Srbije!
One of the most popular dishes at the restaurant. This gourmet dish is
prepared out of products from different parts of Serbia. Smoked ribs
from Šumadija, homemade, ‘rural’ pasta from Vojvodina, and kaymak
(creamy dairy product) from the Kopaonik mountain. Try this dish and
you have tried the taste of Serbia!
STRANA
66
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
67
RESTORAN
La Piazza
Mileševska 54
+381 11 3836 634
www.lapiazza.rs
TAGLIOLINI SAN DANIELE
Tradicija i italijanski kvalitet. Tipično je jelo italijanske regije Friuli, poznate po
zanatskom načinu pravljenja paste tagliolini, ručno izrađene od brašna semolina i
domaćih jaja koje pasti daju jako žutu boju. Pršuta San Daniele odležala je šesnaest
meseci u komorama koje sa jedne strane imaju protok alpskog vazduha, a sa druge,
vazduha koji dolazi sa Jadranskog mora i koji pršuti daju posebnu aromu, po kojoj je
oblast San Daniele svetski poznata. Ta izvrsna pršuta se za ovu pastu melje (kao ragu)
i meša sa neutralnom pavlakom i puterom, a kao “šlag na torti”, dodaje se čuveni sir
Grana Padano koji je odležao 14 meseci. Napomena - pastu kuvati al dente!
Vaša La Piazza.
Tradition and Italian quality. Typical dish for Friuli, Italian region known for its crafting
of pasta tagliolini - a handmade pasta, made of semolina flour and eggs, giving the
pasta very yelow colour. San Daniele prosciutto, was left drying for sixteen months
in chambers having the alpine air flow on one side, and on the other, the air from the
Adriatic Sea which gives the prosciutto that special flavour, for which San Daniele is
world famous for. For this pasta, that exceptional prosciutto is minced (like ragu) and
stired with neutral cream and butter, and as a highlight, the famous Grana Padano
cheese, aged for 14 months, is added. Note – pasta should be cooked al dente!
Yours, La Piazza.
STRANA
68
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
69
RESTORAN
Lavina
Đorđa Stanojevića 9v
(Belville)
+381 11 6302 112
Petto di pollo con speck e mozzarella
Naš moto je Sapori e tradizione - ukusi i tradicija. Petto di pollo con
speck e mozzarella je specijalitet koji naši gosti najviše vole, jer je
divan spoj laganog pilećeg filea, mocarela sira i specka (alpske pršute
sa krajnjeg severa Italije) u bruno sosu na mesnoj osnovi. Jelo se
priprema jednostavno. U isprženi file sa spekom dodaje se mocarela i
sos, a jelo se služi na krompirima spremljenim u rerni.
Our motto is Sapori e tradizione - taste and tradition. Petto di pollo
con Speck e Mozzarella is a specialty that our customers love the
most, because it’s a wonderful combination of a light chicken fillet,
mozzarella cheese and speck (alpine prosciutto from the far northern
Italy) in the meat based bruno sauce. The dish is simply prepared. Into
the roast fillet with speck add the mozzarella cheese and sauce. The
dish is served over the oven-baked potatoes.
STRANA
70
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
71
RESTORAN
Le Molière
Zmaj Jovina 11
+381 11 2188 161
FB: Le Moliere
File od mangulice u testu
Najlepši komad mesa mangulice, file, nakon odležanih 48 sati u pacu
zapeći, umotati u testo i dovršiti u pećnici. Ovaj specijalitet ne samo
da je ukusan već je i zdrav. Poznato je da je meso mangulice, stare
sorte svinje u Srbiji, zdravije od običnog svinjskog mesa i da ne sadrži
štetan holesterol. U istorijskim zapisima, mangulica je bila najbolji izvor
energije srpskih i francuskih vojnika u Prvom svetskom ratu.
The finest part of the Mangalitsa, a fillet, put in the pac (meat marinade)
for 48 hours, it is being roasted a bit, and then wrapped in dough and
finished in the oven. Besides being a very tasty, this dish is also a healthy
one. It is well known that the meat from Mangalitsa, an old type of breed
in Serbia, is much healthier than regular pork meat and contains no
harmful cholesterol. According to historical records, it was the best
source of energy for Serbian and French soldiers in the First World War.
STRANA
72
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
73
Little Bay
Dositejeva 9a
+381 11 3288 995
www.littlebay.co.uk/beograd
Pačetina u lisnatom testu sa pomorandžom i đumbirom
Iako je u osnovi francusko, ovo jelo u našem restoranu pripremljeno
je na “thai” način, po receptu gospodina Dragiše Ilića, osnivača
malog lanca restorana Little Bay. Sos je blago slatko-pikantan, a
jelo se peče u pećnici i veoma je ukusno. Gosti ga mogu probati uz
pire i spanać ili uz zapečenu bundevu i crveni kupus.
Although it is basically French, in our restaurant this dish is prepared
the Thai way, by the recipe of Mr. Dragiša Ilić, the founder of a small
restaurant chain the Little Bay. Sauce is slightly sweet and spicy,
and the dish is baked in the oven and it’s very delicious. Guests can
try it with spinach and mashed potatoes or with baked pumpkin and
purple cabbage.
STRANA
74
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
75
Lorenzo &
Kakalamba
Cvijićeva 110
+381 11 3295 351
+381 64 8087 806
www.lk.rs
Italia & Srbija
Lorenco: domaće raviole sa rikotom i spanaćem. Tradicionalno
toskansko jelo. Testo od semola brašna, punjeno rikotom, spanaćem i
začinima. Servirano na toplom puteru sa svežom žalfijom i parmezanom.
Kakalamba: staroplaninski gulaš od biranog telećeg mesa sa začinima
i vrganjima ubranim i sušenim na Staroj planini. Po drevnom receptu,
pripreman u zemljanim posudama u pećnici na drva.
Lorenzo: homemade ravioli with ricotta cheese and spinach. A traditional
Tuscan dish. The semolina flour dough, stuffed with ricotta, spinach and
spices. Served on warm butter with fresh sage and Parmesan cheese.
Kakalamba: an old mountain stew, prepared from carefully selected
veal with spices and porcino mushrooms, collected and dried on the
mountain of Stara planina (Eastern Serbia). Following an old recipe, it is
prepared in the clay pots and on the wood burning iron stove.
STRANA
76
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
77
Lovac
Alekse Nenadovića 19
+381 11 2436 128
+381 60 3654 020
www.restoranlovac.rs
ĆUMUR NA STOLU ZA DVE OSOBE
Specijalitet sa roštilja čini osam vrsta mesa - svinjski vrat, pileći ražnjići
u slanini, dimljeni vrat, pileći batak, ćevapi, uštipci, domaća kobasica i
lovačke kobasice. Kao prilog, na sam ćumur na kojem se meso i služi,
stavljaju se pekarski krompir, grilovan čeri paradajz i grilovan crni luk.
Pri serviranju, na ćumur se stavlja malo žara radi efektnijeg izgleda.
The barbecue specialty consists of eight different kinds of meat – pork
neck, chicken ražnjići (meat cubes served on barbecue sticks) covered
with bacon, smoked pork neck, chicken drumstick, ćevapi (kebabs),
uštipci (doughnut-like pastry), homemade sausage and lovačka
kobasica (special, piquant type of sausage). As a side dish, on charcoal
briquettes (on which the meat is served), we are adding pekarski
krompir (type of roasted potato), grilled cherry tomatoes and onion.
When serving on barbecue charcoal briquette add some flaming ember
for getting more effective look.
STRANA
78
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
79
RESTORAN
Madera
Bulevar Kralja Aleksandra 43
+381 11 3231 332
www.maderarestoran.com
SVINJSKI VRAT U SOSU OD DUNJE
Dimljeni, na žaru, suvi… ima ih raznih. Ali, naš Šef kuhinje preporučuje
svinjski vrat u sosu od dunje, jer nije dunja samo slatko ili voće od kojeg
nastaje dunjevača, već se ona može kombinovati i sa mesom. Mekan, topi
se na nepcima, a u sinergiji sa dunjom svinjski vrat dobija potpuno novi
ukus. Slatka i nakisela dunja stapa se sa masnoćama iz vrata i zajedno
daju «slastan» zalogaj koji vam uz gutljaj dobrog crvenog vina pruža
savršen osećaj.
Smoked, grilled, dried... the offer is diverse. But our Chef recommends
pork neck in quince sauce, because the quince it’s not just slatko
(preserved fruits in a thick, very sweet syrup) or fruit from which we
make dunjevača rakia (quince brandy), but it can be also combined with
meat. The pork neck is soft, melting in the mouth, and in synergy with
quince, the meat gets a completely new taste. Sweet and sour quince
blends with meat fats creating a delicious morsel; and with a sip of good
red wine, it gives you a perfect sensation..
STRANA
80
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
81
RESTORAN
Marinada
Savski nasip 7
+381 11 2158 331
www.restoranmarinada.com
Morski plodovi na buzaru
Specijalitet je koji se u našem ribljem restoranu priprema na dalmatinski
način već 28 godina. Buzara od plodova mora sastoji se od dve vrste
rakova - škampi i gambora , kao i tri vrste školjki - prstaca, vongola
i dagnji. Izuzetna ponuda vina i dobra muzika u večernjim časovima,
koja osim vrhunskih specijaliteta čini ovo mesto posebnim, upotpuniće
uživanje u ovom jelu.
This is a true specialty of our seafood restaurant that we have been
preparing Dalmatian style for 28 years now. Seafood stew comprises
two types of crustaceans - shrimps and prawns, and three types of
clams - date shells, Vongola and mussels. An exquisite wine collection
and good music in the evenings, coupled with superb specialties, make
this a unique restaurant, and will complete the pure joy of this dish.
STRANA
82
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
83
Milagro
Kej oslobođenja 55
+381 11 3160 160
+381 65 3331 600
www.restoranmilagro.com
Biftek na vrelom tanjiru
Specifičan specijalitet koji svima preporučujemo i gde gosti sami
učestvuju u njegovoj pripremi. Biftek serviramo sa rukolom,
krompirom i parmezanom na jako vrelom tanjiru. Gost stavlja biftek
na vreli tanjir i priprema ga, dok nije pečen baš onako gost kako
najviše voli.
A very unique specialty that we are recommending to everyone,
because the guests are participating in the process of preparation.
The steak is served with rocket, potato and Parmesan cheese, on redhot plate. The guest puts the steak onto a red-hot plate, preparing it
until it’s done, just the way the guest loves it.
STRANA
84
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
85
Monument
Admirala Geprata 14
+381 11 7617 254
www.monument.rs
Monument sendvič
U Monumentu možete uživati u ukusima mediteranske kuhinje.
Započnite dan sa našim Monument sendvičem i osmeh vam neće
silaziti sa lica. Ovaj jedinstven sendvič od hrskavog pica hleba, uz svežu
sitno seckanu crvenu, zelenu i žutu papriku, sitno seckani paradajz i
masline, italijansku pršutu i krem sir, začinjen svežim peršunom ima
“istinski” ukus Mediterana.
In Monument you can enjoy in the tastes of Mediterranean cuisine.
Begin your day with our Monument sandwich and a smile will never go
off your face. Out of a crispy pizza bread and fresh peppers (red, green
and yellow), along with diced tomato and olives, plus Italian prosciutto
and cream cheese spiced with parsley, this unique sandwich has a real
taste of Mediterranean.
STRANA
86
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
87
Moon &
Sushi Bar
Makedonska 30
(Eurocentar)
+381 11 3220 383
www.moon-sushi.com
MIX SUSHI
Kao najprepoznatljiviji brend japanske & fusion kuhinje u Moon Sushi Baru
izdvaja se odlična kombinacija ukusa - Mix sushi. Savršeno izbalansiran obrok
koji zadovoljava sve nutritivne vrednosti i potrebe mladih i aktivnih osoba.
Skandinavski losos, tuna iz indijskog okeana, oktopus, jegulja i avokado u
kombinaciji sa kalifornijskim rolnicama punog ukusa, čine savršeno skladan
obrok. Kada im se doda pikantnost vasabija u kombinaciji sa soja sosom, ukus
Mix Sushi-ja postaje vrtoglavo intenzivan i pun. Ovo jelo predlažemo i svakome
ko želi da se upozna sa japanskom kuhinjom po prvi put. Zato, naoštrite svoje
štapiće i osetite fuziju ukusa već u prvom zalogaju.
As the most recognizable brand of Japanese&Fusion cuisine at the Moon Sushi
Bar, this great combination of flavours - Mix sushi stands out. A perfectly
balanced meal that meets all the nutritional values and needs of young and
active people. The Scandinavian salmon and Indian Ocean Tuna, an octopus,
an eel and avocado, in combination with rich flavour of California rolls, give
us a perfectly balanced meal. When the piquant wasabi and soy sauce are
added, the taste of Mix sushi becomes vivaciously intense and full. We are also
suggesting this dish for anyone who wants to experience the Japanese cuisine
for the first time. So, sharpen your chopsticks and feel the fusion of flavours
with the first bite.
STRANA
88
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
89
Nachos
Strahinjića bana 66a
+381 11 2623 433
+381 60 3654 017
www.nachos.rs
GLAZIRANA REBARCA
Svi oni koji žele da uživaju, znaju da se kod nas na meniju nalaze
najfantastičnija rebarca sa roštilja u domaćem barbecue sosu.
Servirana uz neodoljiv pečeni krompir, već na prvi pogled izazivaju
vodu na usta. Sladokusci tvrde da su to najbolja tex-mex rebarca koja
su bili u prilici da probaju, u ovom delu Evrope.
All those who like to enjoy, know that on our menu they can find the
most fabulous grilled ribs in a homemade barbecue sauce. Served
with irresistible roasted potato, this dish will make your mouth water
at first sight. Gourmands claim that these are the best tex-mex ribs,
they have tried in this part of Europe.
STRANA
90
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
91
RESTAURANT
New Sun
Colonial Sun Club
Bulevar Vojvode Putnika 32-34
+381 11 3692 156
www.colonialsun.com
Pileći medaljoni u sosu od dimljenog sira
Medaljoni od pilećeg filea, punjeni gaudom i rolovani u slanini,
servirani sa garnirungom od grilovanog povrća i preliveni
sosom od dimljenog sira.
Chicken medallions stuffed with Gouda cheese, wrapped in
bacon, garnished with grilled vegetables and poured with
smoked cheese sauce.
STRANA
92
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
93
RESTORAN
Novak
Tadeuša Košćuška 63a
+381 11 3282 950
Bulevar Arsenija Čarnojevića 54a
+381 11 3113 131
www.novakcafe.rs
Tenis klub stek
Ponosni smo na ovaj specijalitet, a u kombinaciji sa dobrim vinom, Tenis klub stek
izvanredan je obrok koji vam preporučujemo. Jelo je kombinacija bifteka, povrća i
lisnatog testa. Marinada u kojoj biftek stoji, daje mu poseban ukus. Lisnato testo
punjeno povrćem u kombinaciji sa gauda sirom, odličan je prilog uz biftek. Sos od
Mirabo sira sa kojim se preliva biftek upotpunjuje ovaj specijalitet. Iako jednostavno
servirano, jelo izgleda fantastično. Podloga od punjenog lisnatog testa iseče se na dva
dela i služi kao podloga za biftek koji se kasnije preliva sosom od Miraboa. Prezadovoljni
gosti koji jedni drugima preporučuju ovaj specijalitet, dokaz su da bi obavezno trebalo
probati Tenis klub stek.
We take pride in this specialty, and in combination with a good wine, the Tennis Club
Steak is a superb meal that we recommend. The dish is a combination of steak,
vegetables and puff pastry. Our marinade, brings a special flavour to the steak. Puff
pastry stuffed with vegetables in combination with Gouda cheese, is a great side dish to
the steak. The Mirabeau cheese sauce, poured over the steak completes this specialty.
Although simply served, the dish looks fantastic. The filled puff pastry is cut into two
halves and used as a steak base, later poured with the Mirabeau sauce. Very satisfied
customers recommending each other this specialty, are a good reason to definitely try
the Tennis Club Steak.
STRANA
94
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
95
CLUB & RISTORANTE
Palazzo
Pitti
Luke Vojvodića 18
+381 11 2563 317
www.clubpalazzopitti.com
Ždrebeći i juneći biftek
Procedura obrade i mariniranja ista je kod oba bifteka, a na vama je za
koji ćete se opredeliti. Bifteci su očišćeni od žilica i isečeni na komade.
Potopljeni u suncokretovom ulju, u kojem mogu ostati do deset dana,
čuvaju se do upotrebe. Peku se na roštilju, uglavnom po želji gosta.
Serviraju se na propečenom tostu sa prilogom i sosom po vašem izboru.
The method of processing and marinating the meat is the same for
both steaks (beef and foal) and it’s up to you which one you’ll choose.
The sinew is remowed and the steaks are cut into pieces. The meat
is soaked in sunflower oil, in which can be left upto 10 days, and it is
stored like that until use.
The meat is grilled, mainly on customer’s request, served on the
toasted bread with a side dish and sauce of your choice.
STRANA
96
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
97
Panta Rei
Tadeuša Košćuška 63
+381 11 3036 698
+381 63 444 643
www.pantarei.rs
BIFTEK MAESTOSO
Grilovani juneći file srednje pečen, punjen finim grilovanim ešalotom,
pikantnim dižonskim senfom i pršutom. Na biftek poređati dimljeni
kačkavalj zatim zapeći u salamanderu. Servira se na sotiranoj, crvenoj
paprici, sa rukolom prelivenom reduciranim aćetom kao prilogom.
Charcoal grilled beef fillet, medium rare, filled with nice grilled shallot,
piquant Dijon mustard and prosciutto. Cover the steak with some
smoked cheese and brown it in the salamander oven. It is served on
sautéed red pepper with a rocket salad sprinkled with reduced aceto
as a side dish.
STRANA
98
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
99
CAFE & RESTAURANT
Pikanterija
Bulevar Arsenija Čarnojevica 54
+381 11 3149 923
www.restoranpikanterija.com
Salata sa piletinom i dimLjenim sirom u prelivu od nara
Osvežavajuća, ukusna i lagana salata ponos je našeg menija. Ova salata
daće vam neophodnu energiju, a da pri tome nećete osetiti težinu.
Aromatični ukusi ovu salatu čine veoma osvežavajućom, a dimljeni sir
i neobičan preliv od nara sastojci su koji je čine obilnim obrokom. Sve
u svemu, ovo je salata koja oduzima dah. Restoran Pikanterija ima sve
one pikanterije koje će vam život učiniti pikantnijim. Dozvolite nam da
obradujemo sva vaša čula!
The refreshing, delicious and easy salad is the pride of our menu.
This salad will give you the necessary energy, without feeling heavy at
the same time. Aromatic flavors make this salad very refreshing, but
smoked cheese and unusual pomegranate sauce are the ingredients
that make this dish a complete meal. All in all, this is a breathtaking
salad. The Pikanterija restaurant has all the necessary piquancy that
will spice up your life a bit. Let us cheer up all of your senses!
STRANA
100
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
101
RESTORAN
Pire
Cara Lazara 11
+381 11 2634 994
www.pirerestoran.com
Avokado humus sa naan hlebom
Jednostavan, lep i zdrav. Avokado humus sa tradicionalnim
indijskim Naan hlebom, sa belim lukom i korijanderom,
predstavlja jedan od najatraktivnijih malih obroka u našem
restoranu. Jednostavnost pripreme, ali i specifičan ukus i
maštovitost u načinu posluživanja čini ovaj specijalitet posebnim.
Simple, nice and healthy. Avocado hummus with traditional
Indian naan bread, with garlic and coriander, is one of the most
attractive small dishes in our restaurant. Easy to prepare, with
a unique taste and creatively served - that’s what makes this
dish very special.
STRANA
102
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
103
RESTORAN
Platani
Kej oslobođenja 45
+381 11 2101 401
+381 65 5599 874
www.restoranplatani.rs
SMUĐ U MILERAMU SA CRNIM TARTUFIMA
Od naših specijaliteta koje pripremamo od brižljivo biranih namirnica, strogo
vodeći računa o svim jelima, izdvajamo smuđ u mileramu sa crnim tartufima.
File smuđa se prvo usoli, premaže maslinovim uljem i griluje da porumeni.
Blanširane suve šljive pune se orasima. Na blagoj vatri, rastopi se mileram i
začini mirođijom, limunovim sokom i dodaje se malo soli. Smuđ serviran na tanjir
preliva se mileramom i dekoriše punjenim šljivama i grančicama mirođije. Ukus
upotpunjuju listići rendanih crnih tartufa. Čaša vina Trijumf Aleksandrović uz
jelo i uživanje može da počne.
Od naših specijaliteta koje pripremamo od brižljivo biranih namirnica, strogo
vodeći računa o svim jelima, izdvajamo smuđ u mileramu sa crnim tartufima.
File smuđa se prvo usoli, premaže maslinovim uljem i griluje da porumeni.
Blanširane suve šljive pune se orasima. Na blagoj vatri, rastopi se mileram i
začini mirođijom, limunovim sokom i dodaje se malo soli. Smuđ serviran na tanjir
preliva se mileramom i dekoriše punjenim šljivama i grančicama mirođije. Ukus
upotpunjuju listići rendanih crnih tartufa. Čaša vina Trijumf Aleksandrović uz
jelo i uživanje može da počne.
STRANA
104
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
105
Porcellino
Igmanska 5
+381 11 2411 507
+381 64 8087 820
www.porcellino.rs
Pizza Pizzolina
U restoranu služimo tradicionalne i netradicionalne pice. Pizza
Pizzolina je od pravog italijanskog brašna, filovana miksom
pečuraka i prelivena uljem od tartufa. Toskanska pica, peć na
drva i napolitanski pica majstor.
The restaurant serves traditional and nontraditional pizzas.
Pizza Pizzolina out of real Italian flour, covered with a mix of
mushrooms and poured with truffle oil. Tuscan pizza, a wood
burning iron stove and Neapolitan pizza Chef.
STRANA
106
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
107
Public
Kosančićev venac 29
+381 11 3283 680
www.restoran-public.rs
Ravioloni punjeni sirom
Montazio u sosu čeri paradajza. Ravioloni su domaći,
napravljeni od semola brašna, punjeni kremom Montazio,
rikotom i malo belog bibera. Uz to, lagani sos od čeri
paradajza, maslinovog ulja Castelvetrano i piranske soli.
Montasio in the cherry tomato sauce. The ravioloni are
homemade out of semola flour, filled with Montasio cream,
ricotta and some white pepper. Served with light sauce out
of cherry tomatoes, the Castelvetrano olive oil and Piran salt
(Slovenian sea salt).
STRANA
108
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
109
Rubin
Kneza Višeslava 29
+381 11 3510 987
Teleći kotlet na Rubin način
Ovaj specijalitet sa roštilja sa grilovanim povrćem (pečurkama,
crnim lukom i tri vrste paprika) preliven je saftom od mesa.
Jelo je “prolećnog” izgleda, a ton mu daju žuta, zelena i crvena
paprika. Sveži peršun koristi se kao dekoracija.
The grilled veal cutlet with grilled vegetables (mushrooms,
onions and three sorts of peppers) is poured over with meat
gravy. The dish has that spring, fresh look, because of the
yellow, green, red peppers. Decorated with a fresh parsley.
STRANA
110
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
111
Santo
Domingo
Vojvode Šupljikca 31
+381 69 4445 556
www.santodomingo.rs
Pikantni biftek sa kozjim sirom u začinskom bilju
Uživaćete u svakom zalogaju ovog specijaliteta. Ovaj prefinjeni
komad mesa probudiće sva vaša čula na poseban način. Juneći
biftek koji je odležao u specijalnom pacu od sedam do devet
dana, sečen je na trake, mešan sa kozjim sirom i mešavinom
mediteranskog bilja. Preliva se hladno ceđenim maslinovim
uljem, u koje se prethodno dodaju ljute paprike i začinsko bilje.
You’ll enjoy in every bite of this specialty. This sophisticated
slice of meat will awake all of your senses in a special way.
Beefsteak, previously left in a special pac (meat marinade)
from seven to nine days, was then cut into slices, mixed with
goat cheese and Mediterranean mixed herbs. Served with
topping – cold pressed olive oil, in which the chili peppers and
herbs were previously added.
STRANA
112
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
113
PARK CAFE
Sheher
Andre Nikolića 1-3
+381 11 2651 565
www.sheher.rs
Dimljeni losos sa avokadom
Pikantno jelo, definisano skladnim ukusima dimljenog
lososa, gambora, sweet and chili sosa, avokada i salse
od povrća i sve to ukrašeno aćeto glejzom. Uživajte u
svakom zalogaju!
A piquant dish, defined by the tastes of smoked salmon,
prawns, sweet and chili sauce, avocado and vegetable
sauce; the dish is decorated with vinegar glaze.
Enjoy every bite!
STRANA
114
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
115
CAFE PIZZERIA
Snežana
Knez Mihailova 50
+381 11 2635 706
+381 65 6613 231
www.snezana.rs
Biftek sa aromatičnim puterima
Iako je za ovaj specijalitet dovoljno reći - izvrsno, ne može se izostaviti još
nekoliko atributa kojima naši gosti komentarišu ovo jelo kada god ga probaju
- izuzetno ukusno, domaćinski pripremljeno, fantastično. Harmonija ukusa
čini ovo jelo nezaboravnim. Kvalitetne namirnice i domaćinski način pripreme
predstavljaju pravi užitak za svakog gurmana. Spoj junetine, svežeg povrća i
aromatičnih putera nikoga ne ostavljaju ravnodušnim, pa tokom obroka, kao i
nakon njega, ostaje lep ukus u ustima, ali i u sećanju.
Although for this specialty is enough to say - outstanding, we couldn’t leave out
the rest of the comments whenever our guests taste it -remarkably delicious,
homemade, fantastic. The harmony of flavours makes this dish memorable.
High quality ingredients and homemade preparation, that is a real treat for
every gourmand. A combination of beef, fresh vegetables and aromatic butters,
leaves no one indifferent; so during the course and after it, you’ll enjoy having
that delightful taste in your mouth, as well as in your memory.
STRANA
116
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
117
CONCEPT STORE
Supermarket
Višnjićeva 10
+381 11 2910 942
+381 65 4548 280
www.supermarket.rs
Piletina sa gamborima
Rolovani pileći file punjen je gamborima, paprikom, takuanom i listićem
nori alge sa dodatkom korijandera. Jedinstveni sos od kokosovog
mleka i “homemade” karija, koji se priprema po originalnom receptu
od limunove trave, ide uz file. Sve je servirano na grilovanom mešanom
povrću uz basmati pirinač i bundeva-banana štapić sa crnim susamom.
The chicken fillet roll, stuffed with prawns, pepper, Takuan and Nori
laver (seaweed) leaf with coriander. A unique sauce out of coconut
milk and homemade curry prepared by the original recipe out of lemon
grass, matches well with the fillet. Everything is served on grilled
mixed vegetables along with Basmati rice and banana-pumpkin bar
with black sesame seeds.
STRANA
118
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
119
RESTORAN
Šaran
Kej oslobođenja 53
+381 11 2618 235
+381 69 2618 235
www.saran.co.rs
Smuđ zapečen u rerni sa povrćem
U Šaranu obavezno morate da probate ovaj specijalitet! Recept
je jednostavan. Potreban vam je svež smuđ iz reke. Mora biti svež!
Dodate najlepše povrće koje nađete na pijaci. Malo vina i putera,
prstohvat soli i koju grančicu začinskog bilja. Smuđa pečete u
rerni dok zajedno sa povrćem ne dobije zlatnožutu boju. Uživajte u
aromama i mirisu.
You must try this specialty at the Šaran restaurant! The recipe is
simple. You need a fresh pike-perch out of the river. It is necessary
to be the fresh one! Add all the nicest vegetables that you can find
at the market. Roast the pike-perch with vegetables until they get
that golden yellow colour. Take pleasure in the aromas and scents.
STRANA
120
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
121
RESTORAN
Tabor
Bulevar Kralja Aleksandra 348
+ 381 11 2412 464
www.restorantabor.com
PILETINA U SOSU OD SPANAĆA I LEŠNIKA
Piletinu iseći na dva ili tri manja parčeta, pa ispržiti na maslinovom
ulju. Kad je piletina gotova, izvaditi je iz tiganja, u tiganj staviti spanać,
neutralnu pavlaku, lešnik, sušeni paradajz, so, biber i prokuvati. Kada
je sos gotov, vratiti piletinu i prokuvati sve zajedno. Skuvati taljatele i
procediti. Servirati taljatele na tanjir, preko njih posuti napravljeni sos
i staviti parčiće piletine. Dekorisati sa malo rukole i čeri paradajzom.
Chop the chicken into 2 or 3 smaller pieces, then fry it in olive oil.
When its done, take the chicken out of the pan and in the same pan
add spinach, neutral cream, hazelnuts, dried tomatoes, salt, pepper
and let it cook for a while. When the sauce is done, add the chicken into
the sauce and cook it all together. Cook the tagliatelle and drain when
cooked. Serve the tagliatelle onto the plate, pour the sauce over along
with chicken. Decorate with arugula and cherry tomatoes.
STRANA
122
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
123
Teatroteka
Gospodar Jevremova 19
+381 11 2910 919
www.teatroteka.rs
Barena dimljena butkica
Dimljena butkica kuva se dva sata, nakon čega se odvaja meso od
kostiju i kože. Dinstani praziluk, crvenu papriku (seckanu na kockice) i
pečurke (u listićima), naliti fondom u kojem su kuvane butkice; dinsta
se još koji minut i začinjava se solju, biberom i alevom paprikom. U
manji pleh staviti iseckano meso, preliti dinstanim povrćem i zapeći u
rerni. Kao prilog poslužiti pekarski krompir.
Cook the smoked gammon for two hours and later debone it and
remove the skin. Pour the gammon stock over braised leeks, chopped
red pepper and mushroom slices, and braise it for few minutes; spice
it with salt, pepper and paprika. Put the chopped meat in a small
baking tray, pour over with braised vegetables and roast it in the oven.
As a side dish serve baked potatoes.
STRANA
124
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
125
The
Square
Studentski trg 9
+381 11 3333 510
www.thesquare.rs
Kuvana teletina sa testeninom (Špeclama) povrćem i pireom
od jabuke i rena
Teletinu začiniti solju, biberom, timijanom, lovorovim listom. Staviti u vakuum kesu,
vakuumirati i kuvati 30 sati. Ohladiti i iseći na porcije. Pred serviranje, teletinu lagano
zagrejati u konsomeu, a zatim propržiti na puteru. Za testeninu špecle je potrebno:
prosejano brašno, jaja, mleko. Namirnice pomešati i ostaviti testo da odmori pola sata.
Iseci na tanke rezance i skuvati u slanoj vodi. Ohladiti u ledenoj vodi. Pre serviranja
propržiti na puteru. Jabuke naliti sa malo vode i staviti u mikrotalasnu da omekšaju.
Dodati svež ren i samleti u blenderu. Teletina se služi sa testeninom, kuvanim
sezonskim povrćem, sosom od jabuke i rena, a sve je prliveno toplim telećim bujonom.
Spice the veal with salt, pepper, thyme and bay leaf. Put it in the vacuum plastic bag
and cook for 30 hours. Let it cool down and then slice in portions. Just before serving,
heat the veal in consommé, and then fry it in butter. For making the spätzle pasta
you need: flour, eggs and milk. Mix the ingredients and leave the dough for a half an
hour. Cut the pasta dough into very thin strings and cook in salted water. Cool it in ice
water. Before serving fry the pasta in butter. Pour the apples with water and put in
the microwave, to make them soft. Add fresh horseradish and grind in a blender. The
veal is served with pasta, cooked seasonal vegetables, horseradish applesauce, and as
finishing touch the dish is poured with the veal stock.
STRANA
126
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
127
Tika’s
Dragoslava Srejovića 1b
+381 11 2089 241
Teleći ribić na žaru
Teleći ribić prvo se priprema u marinadi, zatim blago peče u rerni
i na kraju završava na ćumuru. To mu daje poseban ukus i “dodir”
Beograda, grada u kojem se najviše naručuje roštilj. Pokožica mesa je
blago hrskava, sočno meso se topi u ustima, i sve to sa Suprim sosom,
zajedno čini nezaboravnu kombinaciju ukusa koje možete probati
samo u našem restoranu.
The veal hind shank is marinated first, then slightly roasted in the
oven and char grilled at the end. This adds that special flavour and a
touch of Belgrade, the city in which grilled dishes are most frequently
ordered. Roasted skin is slightly crispy, juicy meat melts in the mouth,
in combination with supreme sauce makes the memorable combo of
flavours that you can try only in our restaurant.
STRANA
128
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
129
RESTORAN
Toro
Grill
Kej oslobođenja 49
+381 11 2199 462
+381 64 6416 650
www.restorantorogrill.com
T-bone steak
Mlado juneće meso, poreklom sa pašnjaka Škotske,
zdravo je i puno belančevina, zbog vetra koji donosi so sa
mora. Služimo je sa punjenim krompirom i povrćem.
Young beef meat, originating from the pastures of
Scotland, is healthy and full of protein, because of the
wind that brings salts from the sea. We serve it with
stuffed potatoes and vegetables.
STRANA
130
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
131
RESTORANI
Tribeca
Kralja Petra 20
+381 11 3285 656
Milutina Milankovića 134d
+381 11 202 6004
www.tribeca.rs
Taljata od bifteka sa grilovanim povrćem, soja sosom i susamom
Posebno smo ponosni na ovaj specijalitet. Teško je opisati jelo sa kojim je
oduševljen svako ko je bio u našim restoranima. Čak su i gosti iz Italije bili
oduševljeni i komentarisali su da ni u Italiji nisu probali taljatu kao našu. Meso
od junećeg filea, prethodno odležalo u marinadi, griluje se na roštilju, seče
se na tanke “slajseve”, preliva mešavinom začinskog bilja i ulja od tartufa.
Grilovano povrće priprema se sa soja sosom, maslinovim uljem i susamom.
We are especially proud of this specialty. It’s hard to describe the dish that
thrills everyone who visits our restaurants. Even the guests from Italy were
delighted commenting that they haven’t tried Tagliata as ours, even in Italy.
Beef tenderloin, previously marinated, is grilled on barbecue, then cut into
thin slices, poured over with the mixture of herbs and truffle oil. Grilled
vegetables are prepared with soy sauce, olive oil and sesame.
STRANA
132
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
133
Vapiano
Vapiano centar
Obilićev venac 29
+381 11 3287 806
+381 60 0854 439
Vapiano Ušće
Shopping center Ušće
Bulevar Mihaila Pupina 4 / II sprat
+381 11 2854 436
+381 60 0854 435
www.vapiano.rs
Pasta Rusticana
Svinjski file, paškanat i crni luk, servirani u aromatičnom kremastom
sosu sa belim vinom i francuskim peršunom. Savršen spoj sa
domaćom Vapiano pene testeninom.
Pork fillet, parsnip and onion, served in aromatic creamy sauce with
white wine and french parsley.
Perfect combination with Vapiano homemade penne pasta.
STRANA
134
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
135
RESTORAN
Villa
Maska
Rankeova 7
+381 11 2446 012
www.vilamaska.com
RAMSTEK SA SUVIM ŠLJIVAMA
Marinirani ramstek peći na grilu tako da ostane sočan. Zatim se u pire od
pečenog krompira dodaju suve smokve i kajsije, pa se sve to zajedno zagreje.
Suve šljive se napune orasima, umotaju u slaninu i griluju na roštilju.
Rolovane, grilovane šljive dodajemo u već zagrejani demiglas sos i sve to
oplemenjujemo džemom od dunja. Na sredinu tanjira servira se pire, preko
kojeg se položi komad mesa. Iz sosa se izvade suve šljive i poređaju po obodu
tanjira. Sosom se prelije meso i ukrasi tanjir.
Grill the marinated rump steak just enough to stay juicy. Add some dried
figs and apricots to the roasted potato purée, and heat it altogether a bit.
Dried plums are filled with walnuts, then rolled in bacon and grilled. Add
previously grilled plums in demi-glace sauce and flavour it with quince
jam. In the center of the serving plate put some mashed potatoes and place
the steak on it. Remove the plums from the sauce and place them all round
the edge of the serving plate. Pour the sauce over the meat and plate as
to decorate it.
STRANA
136
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
137
CAFE RESTORAN
VoulezVous
Đorđa Vajferta 52
+381 11 2440 777
www.voulez-vous.rs
Rozbif salata sa kozjim sirom i pečenom cveklom
Jedna je od naših najzanimljivijih obrok salata, pažljivo i sa merom pripremljena od, lagano
u maslinovom ulju pečenog pa dodatno mariniranog, rozbifa, pečene cvekle i domaćeg
planinskog kozjeg sira. U kombinaciju zelenih salata (lollo rosso, lollo bionda, radič,
rukola, iceberg) dodaje se kašika sitno seckane pečene cvekle začinjene krupnom solju
i domaćim vinskim sirćetom. Dresing koji se potom dodaje napravljen je od neprskane
pečene jabuke, sirćeta od divlje jabuke i ekstra devičanskog maslinovog ulja. Kao poslednji
sastojci u salatu se dodaju listići rozbifa, komadići kozjeg sira i prstohvat pečenih pinjola.
This is one of our most mesmerizing salad dishes, prepared carefully while balancing out
slowly cooked roast beef in olive oil, later marinated, roasted beetroot and homemade
mountain goat cheese. A tablespoon of finely sliced roasted beetroot seasoned with chunky
salt and homemade vinaigrette is added into a selection of lettuce (Lollo Rosso, Lollo
Bionda, Radicchio, Iceberg). Then comes the organic roasted apple, wild apple vinegar and
extra virgin olive oil dressing. The roast beef leaves, pieces of goat cheese and a pinch of
roasted pine nuts are the last ingredients in the salad.
STRANA
138
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
139
RESTORAN
Vuk
Vuka Karadžića 12
+381 11 2629 761
+381 65 3284 370
Teleće pečenje
Domaća kuhinja, domaća usluga, domaće pečenje.
Najkvalitetniji delovi telećeg mesa spremaju se dva i
po sata u plehu sa krompirom u peki. Meso i krompir
serviraju se sa prelivom u kojem se teletina pekla.
Homemade cuisine, homemade service, homemade
dry roasting. Only top quality parts of the veal are
prepared with potato, under the bell (originally called
peka). Meat and potato are served with a gravy made
out of the veal roasting juices.
STRANA
140
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
141
Zaplet
Kajmakčalanska 2
+381 11 2404 142
www.zaplet.rs
Ćevapi
Ako treba izabrati jedno od pregršt jela iz naše gastronomske ponude, na koje smo
posebno ponosni, onda su to definitivno ćevapi. I to ne samo zbog specifičnosti ukusa,
koji pravi znalci umeju da prepoznaju kao spoj više ukusa u jednom, već i zbog toga
što zapletovski ćevap ima svoj istorijat, spoj dve generacije, prelaz iz jednog u drugi
restoran. Dugogodišnje iskustvo u njegovom kreiranju, flertovanje sa raznim načinima
mlevenja, odstojavanja, mešanja, načina serviranja, napravili su od naših ćevapa jelo
koje domaćoj publici omogućava da u njemu uživa na jedan drugačiji način, a da se
stranoj predstavi uspešan spoj tradicije i inovativnosti. Naše ćevape, u moru drugih
najrazličitijih jela, možete pronaći ušuškane na najvišoj tački vračarskog brda.
If one dish should be picked from our rich gastronomic offer, the one that makes us
proud, then it’s definitely ćevapi (kebabs). And not only for its specific taste, that the
real food connoisseurs can identify as a mix of several flavours blended into one,
but because the Zaplet kebab has its history; it’s a bridge between generations,
moving from one restaurant to another. Perfecting it over the years, ‘flirting’ with
different ways of mincing methods, resting, stirring, plating, made our kebabs a
dish, that offers our local visitors an enjoyment with a twist, and our foreign visitors
a successful blend of tradition and innovation. In a sea of various dishes, you can
find our kebabs tucked away at the highest point of the Vračar hill.
STRANA
142
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
143
ETNO RESTORAN
Zlatar
Preradovićeva 9a
+381 11 2754 651
+381 63 237 650
www.restoranzlatar.com
Šurena jaretina u mleku
Mlada jaretina isečena je na veće komade, oprana, oceđena i
umereno osoljena. Peče se ispod sača sa malo ulja i vode. Kada
meso omekša zalije se mlekom i na umerenoj vatri peče se još
tridesetak minuta. Ispečeno meso, isečeno na manje komade,
servira se uz krompir ispod sača i malo starog kajmaka.
The goatling meat is cut in chunks, washed, drained and slightly
salted. It is cooked under sač (large pot with lid over which live coals
are put) with a bit of oil and water. When the meat softens, pour it
over with milk and cook on medium heat for another thirty minutes.
Roasted meat, now cut into small pieces, is served with potatoes
prepared under sač and with kaymak (creamy dairy product).
STRANA
144
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
145
Zlatni
Bokal
Skadarska 26
+381 11 3234 834
www.zlatnibokal.restoran.rs
Spare Ribs
Osim specijaliteta domaće kuhinje, koja je prvenstveno zastupljena u Skadarliji, epicentru
turizma, u našem lokalu možete pojesti porciju vrhunskih rebara pripremljenih po originalnom
starogradskom receptu. U to su se uverili naši gosti, kao i oni koji su bili u prilici da Spare Ribs
probaju u izvornoj sredini. Porcija, na koju smo veoma ponosni, je od 1 kg rebara, sečenih,
začinjenih, a za one kojima je to mnogo pripremili smo i porciju od 0,5 kg, iako se gosti ređe
odlučuju za tu varijantu. Uz ovaj specijalitet, serviran na drvenoj podlozi, pravo sa roštilja, služe
se i različiti sosovi, pa sami birate i dozirate ljutinu, slatkoću ili pikantnost. Uz par hrskavih
krompira, kisele krastavčice i sosove, zadovoljstvo je približno božanskom.
Besides homemade, local specialties, which are mostly served in Skadarlija, the epicenter
of Belgrade’s tourism, in our restaurant you can eat a portion of splendid ribs prepared by
the original Belgrade’s old time recipe. Our guests are convinced, as well as those who had
an opportunity to try the authentic Spare Ribs. We are very proud of our 1kilo portions of cut,
spiced ribs, and for those who think that is to much we have 1/2 kilo portions, although our
customers rarely choose the smaller one. This specialty is served on wooden pads, directly
from the grill, and as a side dish various sauces are served as well, so you get to choose and
dose the amount of “heat”, sweetness or spiciness. With a couple of crispy potatoes, pickles
and sauces, the pleasure is pretty close to divine.
STRANA
146
BEOGRADSKA
KUHINJA
BON
APPETIT
BEOGRADSKA
KUHINJA
STRANA
147
RESTORAN
Žabar
Kej oslobođenja bb
+381 11 3191 226
+381 62 232 320
www.zabar.rs
Ćuretina u mlincima à la Žabar
O ovom jelu se pričaju priče. Jedna od njih je da je to jelo voleo Tito. Druga
da su ga izmislili u Zagorju. Ali, ona prava glasi: na osnovu Tita, Zagorja i
sećanja, sasvim novo jelo osmislio je vlasnik restorana Žabar, sada već davne
1998. godine. Ćuretina sa mlincima postala je prepoznatljivi ukus Beograda i
beogradskih restorana, ali kažu: "Zna se gde je najbolja!". Ćureće šnicle iz paca,
mileram, supa i domaći mlinci, a sve to začinjeno gorgonzola sirom, provereno je
najbolja kombinacija ovog poznatog specijaliteta.
There are stories going around regarding this dish. One story tells us that Tito
(a well-known president of Yugoslavia) loved this dish. Another, that it was
originally invented in Zagorje (Croatia). But, the right one goes like this: inspired
by Tito, Zagorje and recollections, a completely new dish was created by the
owner of the Žabar restaurant, back in 1998. The turkey with mlinci (thin dried
flatbread) became a recognizable taste of Belgrade and its restaurants, but
people say: ”It is known where the best one is!”. Turkey steaks out of pac (meat
marinade), mileram (creamy dairy product), soup and homemade mlinci, all
seasoned with Gorgonzola, proved to be the best combination of this well-known
specialty.
STRANA
148
BEOGRADSKA
KUHINJA
BEOGRADSKA
KUHINJA
STRANA
149
Sagal-Agrar d.o.o, kompanija koja je 1992. godine osnovana kao porodična firma, svoje
poslovanje započela je prodajom sirovina za prehrambenu industriju. Nakon niza godina
uspešnog poslovanja orijentišemo se ka daljem razvijanju u okviru prehrambene industrije.
Nastavljamo svoj poslovni poduhvat 2008. godine, šireći sferu interesovanja na proizvodne
procese. Tada počinjemo sa izgradnjom poslovno-proizvodnog objekta na teritoriji opštine
Ruma, u Kraljevcima. Godinu dana nakon toga, počinjemo sa proizvodnjom u okviru povrtarstva.
Odlučili smo se za biološki zdravu hranu vrhunskog kvaliteta. Izgradnjom plastenika, skladišta
i hladnjače, obezbedili smo za vas i vansezonsku proizvodnju i snabdevanje.
VELETRŽNICA BEOGRAD
Veletržnica Beograd predstavlja najveću pijacu na otvorenom u našoj zemlji za trgovanje
poljoprivrednim proizvodima na veliko. Na Veletržnici posluje više od pet stotina trgovaca iz
svih delova Srbije, a ponuda sezonskog voća i povrća je raznovrsna i kvalitetna. Veletržnicu
dnevno poseti oko 2.500 kupaca, a mesečni promet je oko devet hiljada tona robe. Lokacija
Veletržnice idealna je za trgovinu, pristupačna je i prodavcima i kupcima - pored autoputa
je, nedaleko od aerodroma i na 15 minuta vožnje od centra grada.
JP “Poslovni Centar – Rakovica” osnovano je 2003. godine. Osim velikog uspeha u svojoj
oblasti poslovanja, JP “Poslovni centar Rakovica” ima visok stepen socijalne odgovornosti
u odnosu na svoje sugrađane, što se vidi u brojnim realizovanim i planiranim projektima,
među kojima su i: izgradnja novog punkta Narodne kuhinje u Resniku; sređivanja, popravke
i farbanja ograde oko osnovnih škola; doniranje lopti za fudbal, odbojku i košarku svim
osnovnim školama; besplatno letovanje za najbolje učenike osnovnih i srednjih škola sa
teritorije opštine Rakovica; gradnja klizališta na Vidikovcu (da bi klizanje postalo pristupačno
svima, korišćenje klizališta se ne naplaćuje u određenim terminima, za pojedine starosne i
učeničke grupe). U planu je da se aktivira oko 200 hektara trenutno zapuštenog državnog
poljoprivrednog zemljišta, što bi dovelo do otvaranja novih radnih mesta za stanovnike
Rakovice. Na tom poljoprivrednom dobru proizvodila bi se ekološki zdrava hrana.
BELGRADE WHOLESALE MARKET
Belgrade Wholesale Market is the largest open-air market in the country, bound for trade
in agricultural products. There are more than five hundred wholesale traders from all over
the country, who merchandise on the Wholesale Market, wherefore the offer of seasonal
fruits and vegetables is quite various and high-classed. About 2,500 customers daily visit
the Wholesale Market, and monthly turnover is about 9,000 t. The location of Belgrade
Wholesale Market is fairly suitable for merchantry and fully approachable for sellers as well
as for byers - allong the highway and near the airport, and still, it’s only a 15-minute drive
from the city center.
POKROVITELJ PATRON
BEOGRADBELGRADE
PRIJATELJI PROJEKTA FRIENDS OF THE PROJECT
Broj stanovnika
Severne geografske širine
1 882 302
44’16’’ - 45’06’’
Residents
Northern latitude
Istočne geografske dužine
Ukupna površina
Najviša nadmorska visina
Najniža nadmorska visina
Naseljena mesta
19’59’’ - 20’52’’
322.268 ha
628 m Космај
71 Гроцка
157
Eastern longitude
Total surface
Greatest altitude
The lowest altitude
Settlements
Ulice
Najduža ulica
Najkraća ulica
Beograd ima trgova
8678
Bulevar JNA 16 km
Mitrovićev prolaz 27 m (na Vračaru)
23 трга/squares - 65 паркова/parks
Streets
The longest street
The shortest street
Belgrade has
Očekivana dužina života (žene)
Očekivana dužina života (muškarci)
77, 83
72, 68
Life expectancy (women)
Life expectancy (men)
Prosečan broj članova u domaćinstvu
Fakulteti
2.71
65
Average number of household members
Faculties
Studenti
Visoke škole
76845 - privatni fakulteti/private faculties 18695
32
Students
Colleges/Faculties
Visoke škole
Predškolske ustanove
Osnovne škole
22305 - privatne škole/private schools 3150
449 odeljenja/classes - 53919 dece/children
287 - 118.935 učenika/students
Colleges/Faculties
Pre-school institutions
Elementary schools
Srednje škole
Turisti
Hoteli sa 5*
98- 65999 učenika / students
619.124
4
High Schools
Tourists
5* Hotels
Hoteli sa 4*
25
4* Hotels
Hoteli sa 3*
17
3* Hotels
Hoteli sa 2*
12
2* Hotels
Hosteli
Privatan smeštaj
97
120/662 ležaja / no. of beds
Hostels
Private accommodation
Poseta Beograda brodom
50.000
Ship visits to Belgrade
*procena Zavoda za statistiku i informatiku Grada Beograda za 2011. godinu i Turističke organizacije Beograda
Europcar Condensé
Nº dossier : 20120507E
Date : 15/05/2012
Validation DA/DC :
Validation Client :
STRANA
158
BEOGRADSKA
KUHINJA
Nebojša Babić
LEGENDA MAPE MAP LEGEND
01
BELLA NOTTE, Bulevar Mihajla Pupina 39e
45
PANTA REI, Tadeuša Košćuška 63
02
BIBER MG01, Španskih boraca 3
46
PIKANTERIJA, Bulevar Arsenija Čarnojevica 54
03
CHAMELEON, Bulevar Nikole Tesle 3
47
PIRE, Cara Lazara 11
04
CHEZ OLIVERA, Molerova 45
48
PLATANI, Kej oslobođenja 45
05
COMUNALE, Karađorđeva 2-4
49
PORCELLINO, Igmanska 5
06
CRUISE, Savski kej bb
50
PUBLIC, Kosančićev venac 29
07
DALMATINAC, Vojvode Stepe 27
51
RUBIN, Kneza Višeslava 29
08
DANUBIUS, Kej oslobođenja 39
52
SANTO DOMINGO, Vojvode Šupljikca 31
09
DIJAGONALA 2.0/, Skerlićeva 6
53
SHEHER, Andre Nikolića 1-3
10
DIVA, Bulevar Nikole Tesle 3
54
SNEŽANA, Knez Mihailova 50
11
DORIAN GRAY, Kralja Petra 87-89
55
SUPERMARKET, Višnjićeva 10
12
DUOMO, Strahinjića Bana 66a
56
ŠARAN, Kej oslobođenja 53
13
ĐORĐE, Moravska 10
57
TABOR, Bulevar Kralja Aleksandra 348
14
FRIDA, Karađorđeva 2-4
58
TEATROTEKA, Gospodar Jevremova 19
15
GINGER, Bulevar Nikole Tesle 3
59
THE SQUARE, Studentski trg 9
16
GULI, Skadarska 13
60
TIKA’S, Dragoslava Srejovića 1b
17
GUŠTI MORA, Radnička 27
61
TORO GRILL, Kej oslobođenja 49
18
HACIJENDA RODIZIO, Milutina Milankovića 11c
62
TRIBECA, Kralja Petra 20, Milutina Milankovića 134d
19
HAJDUK, Milana Rakića 48
63
VAPIANO, Obilićev venac 29, Bulevar Mihaila Pupina 4 / II sprat
20
HOLESTEROL, Dobračina 59b
64
VILLA MASKA, Rankeova 7
21
HOMA, Žorža Klemensoa 19
65
VOULEZ-VOUS, Đorđa Vajferta 52
22
IGUANA, Karađorđeva 2-4
66
VUK, Vuka Karadžića 12
23
IGMANAC, Goce Delčeva 33
67
ZAPLET, Kajmakčalanska 2
24
IKKI BAR & JAPANESE HOUSE, Gospodar Jovanova 46
68
ZLATAR, Preradovićeva 9a
25
JERRY, Trešnjinog cveta 11
69
ZLATNI BOKAL, Skadarska 26
26
KAFANA KAFANA, Đušina 5
70
ŽABAR, Kej oslobođenja bb
27
KALEMEGDANSKA TERASA, Mali Kalemegdan bb
28
KLUB KNJIŽEVNIKA, Francuska 7
29
KOVAČ, Bulevar oslobođenja 221
30
LA PIAZZA, Mileševska 54
31
LAVINA, Đorđa Stanojevića 9v
32
LE MOLIERE, Zmaj Jovina 11
33
LITTLE BAY, Dositejeva 9a
34
LORENCO & KAKALAMBA, Cvijićeva 110
35
LOVAC, Alekse Nenadovića 19
36
MADERA, Bulevar Kralja Aleksandra 43
37
MARINADA, Savski nasip 7
38
MILAGRO, Kej oslobođenja 55
39
MONUMENT, Admirala Geprata 14
40
MOON & SUSHI BAR, Makedonska 30
41
NACHOS, Strahinjića bana 66a
42
NEW SUN/COLONIAL SUN, Bulevar Vojvode Putnika 32-34
43
NOVAK, Tadeuša Košćuška 63a, Bulevar Arsenija Čarnojevića 54a
44
PALAZZO PITTI, Luke Vojvodića 18
CIP - Каталогизација у публикацији
Народна библиотека Србије, Београд
640.43/.44(497.11)(036)
БАЈИЋ, Ивана, 1982Beogradska kuhinja / [Ivana Bajić]. Beograd : Marsh production, 2012 (Beograd :
Zemun plast). - 161 str. : fotogr. ; 25 cm
Podatak o autorki preuzet iz kolofona. Uporedo srp. tekst i engl. prevod. - Tiraž
6.000.
ISBN 978-86-916211-0-0
a) Ресторани - Београд - Водичи
COBISS.SR-ID 195000332
Download

Belgrade - Beogradska Kuhinja