RESTORAN BABAROGA

Rating: 13
Author: Gault&Millau

Severni bulevar 2, 11060 Belgrade, Serbia

13/20
Chef's Restaurant

1 PHOTOS

Chef: Marko Milosavljević
Cooking: Meat | Modern

Gault&Millau's review 2026

The restaurant near the Seminary exudes a calmer atmosphere compared to the surroundings, and a note of luxury and homely ambience. Special attention is paid to the procurement of groceries from small producers throughout Serbia, with strict quality control and selection that can be felt in each dish. The offer of drinks is enriched with a well-thought-out wine list, the selection of which accompanies different meals and rounds off the overall experience. One of the trademarks of the house are Dry Age steaks, and the menu also includes Wagyu steak, a meat that is one of the most valued and luxurious in the world. The attention of guests is attracted by the mangulica sausage prepared from fresh meat with a crispy crust and a soft, juicy interior. It is served simply, with Babaroga baked potatoes whose spiciness complements the taste of the dish. Pikanja steak also stands out, carefully roasted so that the meat remains juicy, while its natural interspersion with fat brings a fuller taste. The addition of coarse sea salt and olive oil dressing completes every bite. For a sweet finale, there is Babaroga cheesecake, presented in the American variant with baked cheese. The white and milk chocolate coating strikes a balance between different notes of sweetness, while the careful serving adds to the pleasing visual impression.