The story
RESTORAN PINOT brings a focused approach to European and Serbian cuisine into New Belgrade. The kitchen builds its concise menu around what arrives fresh each week. French and Austrian techniques meet local ingredients to create dishes that feel both familiar and distinctly regional. This seasonal focus recently earned the kitchen a 14.5 rating from Gault&Millau, validating their dedication to fresh produce and precise execution.
The kitchen treats European and Serbian cooking as complementary styles, starting with the Skadar carp pâté alongside delicate blini or the cold pork bayadere resting on warm burek dough with horseradish. Main courses lean toward sturdy classics and careful preparation. The Wiener Schnitzel remains a reliable choice, while the Danube fish and chips offers a crisp alternative. Richer appetites turn to saddle of lamb or slow braised trotters, followed by homemade poppy seed noodles in winter.
The space operates as a relaxed yet refined bistro where conversation flows easily between tables. Staff members understand the cellar thoroughly and guide guests through careful pairing suggestions. Their expertise ensures each glass complements the seasonal menu without overwhelming the food. Warm lighting and straightforward furnishings keep the focus squarely on the dining experience rather than theatrical decor.
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