The story
Restoran Grafičar in Belgrade approaches Serbian cuisine by reworking familiar regional recipes through a contemporary lens. Chefs Milan Lilić and Jose Osuna took over operations in 2024 and immediately streamlined the kitchen workflow. The menu balances European structural techniques with local ingredients like slow roasted lamb and dry aged beef. This methodical foundation keeps every plate consistent.
The most distinctive preparations play deliberately with temperature and texture. Warm beef carpaccio arrives topped with delicate kajmak ice cream and toasted pine nuts. Seafood plates receive careful attention, such as Mediterranean octopus resting on carrot purée with hazelnut brown butter. Meat focused guests can order a creamy lamb shank finished with crushed pistachios and bulgur.
The venue underwent a recent renovation that widened the floor plan and softened the lighting. Guests choose between an elegant interior layout and a spacious outdoor terrace. Staff members guide visitors through an extensive rakija collection before recommending specific wines for heavier courses. Impeccable timing and quiet attentiveness support the restaurant’s recent Gault&Millau recognition.
Dessert service stays focused on handmade execution rather than elaborate presentations. Tiramisu relies on house baked ladyfingers layered with carefully balanced coffee cream. The baklava features thin pastry sheets and a straightforward walnut filling that avoids excessive sweetness. These simple endings provide a clean conclusion to meals built on rich sauces and charred meats.
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