RESTORAN GILDA

The story

RESTORAN GILDA Belgrade: Mediterranean Cooking in a Historic House

A historic corner with a quiet presence

RESTORAN GILDA in Belgrade anchors its Mediterranean cooking inside a 1926 residence once owned by sculptor Djordje Jovanovic. The building stands near the National Library while a small courtyard separates the interior from the street. Guests settle into this minimalist space before reviewing the Mediterranean menu. Staff members introduce each course with careful pacing.

The kitchen and its guiding hand

Danielle Moretti assumed the head chef role in 2020 following stints in Rome, Barcelona, and Montreal. He imports Damini meats and draws fresh Adriatic fish directly from the coast. This straightforward ingredient focus secured a 13 rating from Gault&Millau, which praised the balanced pairing of highland and coastal cuisine. The kitchen avoids heavy technique in favor of clear flavor profiles.

Plates that define the menu

The fritto misto arrives coated in corn flour and paired with black garlic mayonnaise. Shredded lamb risotto cooks down slowly with Amarone wine before resting beside delicate mushroom ravioli. Diners typically finish with the crème brûlée, where a thin caramel shell breaks to reveal cream served with strawberry jam and mint. Each dish relies on precise layering rather than complicated plating.