PROJECT 72 WINE&DELI

Rating: 16
Author: Gault&Millau

Ulica Kosovska 15, 21101 Novi Sad, Serbia

16/20
Remarkable Restaurant

5 PHOTOS

Chef: Dejan Popović
Cooking: Bistro | Creative
Style: Elegant

Gault&Millau's review 2026

Set within an industrial-chic interior softened by curated artifacts, this restaurant offers a gastronomic journey that is as visual as it is flavorful. The exploration begins with grilled Brussels sprouts, elevated by the rich crunch of goose cracklings and delicate celery chips - a masterclass in transforming humble staples. The narrative takes an eccentric turn with the ajvar ice cream, served with goat cheese and a toasted buckwheat crumble. Though its dessert-like form feels daring for a savory appetizer, the execution is flawless. The menu changes, so on the day of our visit, the menu was venison that comes with purée and roasted cauliflower with a currant sauce. The meat is an excellent example of proper game preparation, the texture is soft and perfectly medium-rare. Cauliflower in two ways once again shows how magical notes of flavor are extracted from vegetables at this restaurant. The silky purée and the charred, firm florets offer a compelling dialogue of textures, while a tart currant reduction provides a bright, sophisticated finish. It is an experience that lingers in the memory long after the final bite.