THE SQUARE

The story

The Square Belgrade Fine Dining | Gault&Millau 16.5 Rated Contemporary Cuisine

The Kitchen Vision

The Square in Belgrade emerged from a deliberate push to refresh the city’s postwar architectural landscape while honoring its enduring creative traditions. Architect Isay Weinfeld shaped the property into a quiet refuge in the historic Dorcol district, where every detail supports a focused approach to contemporary cuisine. The kitchen prioritizes precise technique over theatrical presentation, building flavor through careful fermentation and slow reduction. This measured style has earned the restaurant a solid 16.5 rating from Gault&Millau, recognizing how restraint often yields the most memorable plates.

Signature Preparations

Meals begin with freshly baked brioche that sets a buttery foundation for the table. The carpaccio arrives dressed with house-made aioli and black mustard seeds, layered alongside anchovies, fermented capers, and crisp red onion for a sharp contrast. A core course features al dente handmade pasta swimming in a deeply savory tomato sauce finished with aged Parmesan. Guests who prefer plant-based options encounter a structured pear tart supporting dark chocolate mousse, white chocolate shards, and lime zest for a clean finish.

Dining Environment

The main dining room sits adjacent to an enclosed courtyard, offering natural light during daytime service and a subdued glow after dark. Burnished cumaro wood paneling and original mid-century furniture ground the space without competing with the menu. International wine selections complement the progressive tasting menus, while staff maintain a two-to-one ratio to ensure steady pacing. The kitchen treats contemporary cuisine as a practice in precision rather than spectacle.