RESTORAN FIG

The story

Restaurant Fig Novi Sad: Modern Serbian Cuisine in Fruška Gora Winery

The kitchen and its philosophy

Restaurant Fig brings modern Serbian cuisine to the slopes of Fruška Gora just outside Novi Sad, where chefs Marko Aćimović and Darko Kalab turn local harvests into plates that balance tradition with precise technique. The kitchen draws on Aćimović's training at Italy's Alma Academy and time at Novi Sad's Zak, while Kalab contributes years ranging from river vessels to the Sheraton hotel, creating a menu that honors regional identity through contemporary execution. Aćimović and Kalab treat Fruška Gora's produce as the primary ingredient, applying methods learned abroad to highlight rather than mask the character of vegetables and meats. The menu shifts with the seasons, relying on direct relationships with nearby farmers to secure ingredients that define the area's agricultural heritage. This approach earned the kitchen a score of 15 from Gault&Millau, which praised the team for translating earthy local flavors into refined dishes that respect the land while appealing to a broad palate.

Signature preparations

Guests often start with roasted beets or a gibanica noted for its exceptional crispness, followed by slow-cooked oxtail rolls that provide deep, savory comfort. The barley and seasonal mushroom dish demonstrates technical control, offering perfectly al dente grains topped with shaved Parmesan and pickled red onions for acidity. Dessert arrives as a deconstructed pumpkin plate featuring a velvet purée with the weight of a gianduja custard, balanced beneath shards of buttery pastry. These preparations reflect the duo's ambition to present authentic local ingredients in new lights, using modern methods to elevate familiar textures without obscuring their origins.

Dining under the canopy

The restaurant sits inside the grounds of Imperator & Salaxia, recognized as Serbia's first biodynamic winery, placing diners within a landscape of single-vineyard plots and limestone soil. Thick shade from mature trees covers the seating areas, offering a quiet contrast to the bustle of Novi Sad, which lies only twenty minutes away. Views extend toward the historic Rakovac Monastery, anchoring the meal in the cultural geography of the region. The atmosphere aligns closely with nature, allowing guests to enjoy meals surrounded by the dense Fruška Gora forest and the sounds of birdsong.

Organic wines and terroir

The cellar highlights organic grapes grown at 300 meters elevation near the national park, where clay soils and Danube breezes shape the final profiles. Labels including Gerila chardonnay and Bela Vrana showcase distinct mineral notes, while Burlesque provides a sparkling option. Visitors can tour the production facilities and barrel rooms to see how sustainable viticulture supports the same ethos found on the plate. The winery's commitment to ecological practices ensures that every bottle reflects the unique characteristics of this calcareous terroir.