RESTORAN ORAŠAC

Rating: 11.5
Author: Gault&Millau

Bulevar Kralja Aleksandra 122, 11111 Belgrade, Serbia

11.5/20
Gourmet Restaurant

2 PHOTOS

Chef: Boban Golubović
Cooking: Balkan | Meat | Traditional

Gault&Millau's review 2026

This is an example of how the kafana spirit can be preserved even today. The menu, the wine list and the selection of brandies follow the entire concept, the staff is a harmonious blend of experience and youth who make sure everything is neat and clean. For starters, a selection of cheeses or meze, pork jelly and kavurma in season, excellent baked beans, or deep-fried beef brain. Their roasted meat is excellent, and Serbian cooked dishes on offer include beef shin in kajmak, chef’s mućkalica, and stewed tripe, beef tongue in horseradish sauce, goulash and boiled beef in soup with vegetables. The main part of the recommendation goes to the powerful and juicy ćevapi baked in a flatbread with urnebes and kajmak, and the grilled kumčići are also the stars of the barbecue section. The Boem knuckle is a serving for two, there is the Orašac cutlet rolled in pancetta, stuffed turkey medallions and mlinci with turkey, then pork medallions with farm bacon and rustic potatoes, and a classic selection from the grill. Bata’s baklava with poppy seeds or Tito’s vanilla slice, nut brittle cake or Greta cake, pancakes or walnut meringue, whatever you choose - you won’t go wrong with your choice of desserts.