RESTORAN FARO BEOGRAD

Rating: 15.5
Author: Gault&Millau

Ulica Vojvode Dragomira 4, 11118 Belgrade, Serbia

15.5/20
Remarkable Restaurant

4 PHOTOS

Chef: Siniša Baštić
Cooking: Creative | Modern
Services: Garden
Style: Elegant

Gault&Millau's review 2026

Faro attracts gastronomic enthusiasts as a lighthouse, as its name suggests. In a beautiful house in Vračar, you are greeted by staff ready to meet any challenge. Homemade ham with cheese and horseradish ice cream can be called both an appetizer and a masterpiece. The ham is so delicious and sweet that you wonder if you've ever tried ham at all. The chef was really inspired when he decided to turn horseradish into ice cream as the best side dish for ham. And so, the cold and creamy horseradish ice cream was such a nice contrast to the hams that we wanted to ask them to roll the ham into a cone and put at least five more scoops of that ice cream, so that we could leave happy without another bite. Next up were the homemade tail shoelaces. These beautiful, full-flavored taglials should be a universal standard for the concept of al dente. They are soaked in a rich sauce made from split beef tails, so every bite brings tears of joy. Finally, there is the Moscow cake. It has a moderate sweetness, with a biscuit with a full, more compact texture reminiscent of holiday cakes. Custard cream gives it creaminess, while cherries bring a pleasant sweet and sour note. The taste is well balanced, so the cake leaves a very nice impression.