The story
GARDEN in Novi Pazar centers its menu on mountain cuisine, pulling proteins directly from the surrounding Kopaonik pastures. The kitchen prioritizes indigenous Buša beef from Stara Planina and tender Sjenica lamb, treating each cut with minimal interference. A consistent starter arrives at every table: signature olive oil paired with garlic sticks that stay crisp on the exterior while remaining soft inside. This reliance on provenance keeps the menu focused and predictable in the best possible way.
Visitors frequently book weekend tables specifically to watch the steak tartare being prepared beside their plates alongside rich bone marrow. The kitchen offsets those heavier preparations with a beetroot tartar finished with horseradish ice cream for a sharp counterpoint. The Pešter veal remains a standout, arriving in its own pan drippings next to homemade ramen tossed with sharp Pirot cheese. A bright Grand Salad containing cherries, pomegranate, and passion fruit vinaigrette provides necessary balance before the final courses.
The dining area operates as a practical refuge after afternoon skiing, offering direct sightlines toward the snow-dusted peaks. That steady dedication to grounded recipes secured a fourteen point rating from Gault&Millau for 2026. Reviewers highlighted how the kitchen respects local agricultural cycles rather than forcing imported concepts onto this regional cooking style. Polished wood fixtures and controlled lighting maintain an intimate scale throughout the service hours.
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