The story
Recognized with a 14.5 rating from Gault&Millau, BACCO in Novi Pazar delivers a refined cuisine that prioritizes technique over excess. The kitchen embraces Guéridon service, turning every dinner into a steady performance of carving, flambéing, and finishing directly at your table. This methodical approach transforms routine preparation into something quietly theatrical. Guests encounter a simple yet confident menu that trusts precise execution to carry the weight.
Meals begin with toasted sourdough paired with house churned salted butter and a sharp reduction made from dark beer and burnt sugar. A curated wine list bridges the savory courses, offering selections that complement the charred garlic and citrus elements without overwhelming the palate. Lamb chops arrive resting on a bed of roasted garlic, rosemary, and thyme before being sliced tableside to reveal clean seasoning. Each component stays grounded in traditional cooking methods while maintaining a modern restraint.
The dining room balances polished elegance with a relaxed alpine pace. Evening finishes with Crêpes Suzette prepared right at the table, where staff pour a balanced sauce of caramelized orange, triple sec, and fresh zest over light pancakes. This dessert moment captures how the kitchen approaches its cuisine as both comfort and craft. The overall approach favors consistency over fleeting trends, letting the quality of ingredients guide every plate.
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