KONOBA & WINE BAR TATA MATA NA NOVOM BEOGRADU

The story

Tata Mata Novom Beograd: Dalmatian Seafood Kitchen on the Sava

Concept and origins

Tata Mata on the Sava anchors Dalmatian seafood cooking on a raft along the riverbank in Belgrade, marking the second location for a concept that has signaled excellence in Serbian cuisine since its founding in 2016. Owner Vladimir Stanković guides the kitchen toward a balance of classic Adriatic traditions and contemporary methods, ensuring that freshness dictates every choice of produce and protein.

Signature dishes and recognition

Gault&Millau awarded the kitchen 14.5 out of 20, highlighting scallops au gratin served in their shells with delicate white wine and parsley aromas. Grilled sea bass follows with a focus on texture, offering crispy skin alongside yielding flesh paired with steamed spinach. The menu extends to richer preparations like stingray cooked in sparkling wine with truffles, alongside simple grilled octopus that relies entirely on the quality of the catch. A pistachio cake wraps up the dining sequence with a firm biscuit base and textured cream layers.

Riverside ambience and wine

Guests dine with a direct view of the Sava river within an interior designed for quiet relaxation, where staff provide detailed explanations of each course and assist with pairings from a cabinet stocked with over 350 labels. The wine selection spans multiple regions and includes thematic food-and-wine evenings that deepen the connection between the cellar and the plate. Weekend service frequently incorporates musical performances, allowing the waterfront venue to function as both a serious dining room and a cultural gathering point.