The story
Creative Cuisine by Damir Sertić anchors its technical approach within the heart of Belgrade. This Mediterranean kitchen recently secured a notable Gault&Millau score for its disciplined plating and precise execution. Chef Damir Sertić earned a doctorate in molecular gastronomy before bringing his techniques to this city. He now guides a seasonal menu that treats ingredients like raw materials for edible architecture.
The menu avoids predictability by pairing familiar proteins with scientific methods common in modern Mediterranean cooking. Grilled shrimps arrive glazed in honey alongside a delicate cloud of aromatic smoke. A whole sea bass fillet rests on hazelnut cream beneath an edible paper crafted from the same fish. Guests often receive their courses directly from the chef, who explains each layer of flavor before the first bite.
The dining space inside the Zepter Hotel resembles a working laboratory more than a traditional restaurant setting. Luxury Zepter porcelain grounds the presentation while keeping the focus squarely on the food. A signature dessert features hand-pulled sugar wool shaped into ravioli filled with house-made gummy honey. Every detail follows a strict seasonal rhythm that keeps the offerings fresh throughout the year.
Recognition
Ambience
Details
Location
Facebook
Instagram