The story
Project 72 Wine & Deli brings modern Serbian cuisine to Novi Sad through a strict adherence to seasonal availability and regional suppliers. A Gault&Millau 16 recognition underscores the kitchen's precise execution. The team applies root to leaf principles alongside nose to tail butchery to transform older regional recipes into contemporary plates. Handmade pasta and premises baked bread arrive fresh daily alongside organic dairy.
Grilled Brussels sprouts appear alongside goose cracklings and celery chips to highlight contrasting textures. The rotating menu recently featured medium rare venison paired with roasted cauliflower and a bright currant reduction. Daring presentations like ajvar ice cream with goat cheese and toasted buckwheat crumble bridge savory heritage with dessert service. House staples such as gratinated goose liver with wine poached pear keep traditional Serbian cooking grounded in refined technique.
An industrial chic layout softens around curated objects that reflect the surrounding region. The design mirrors the culinary approach, balancing raw materials with careful editing. Patrons gather near the counter or settle into quieter corners while staff maintain a relaxed, familial rhythm. This deliberate environment encourages conversation without sacrificing the precision required for complex plating.
Recognition
Ambience
Details
Location
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