I was born in Belgrade and I have worked in its restaurants, which mostly means I know which kitchens cut corners and which ones don’t. We skip the places that live off passing tourist traffic and go where I eat.
The staff know me at every stop, so there’s a table waiting and usually something that never made it onto the menu.
Vegetarians are fine here — tell me when you book and I’ll arrange it ahead rather than putting you on the spot at the table.
Downstream
How the day runs
- 50 min
First stop, a neighbourhood kafana
We start where I'd start on my own night off. Rakija, something to pick at, and a few minutes to work out what you like before the food arrives.
- 60 min
The grill
Ćevapi, pljeskavica, fresh bread and kajmak. This is the food Belgrade is actually built on, cooked by someone who has been doing it for thirty years.
- 45 min
Last stop
Somewhere quieter to finish — dessert, coffee, or one more glass if the evening is going that way.
Booking
Tell me when
Nothing is charged now. I confirm the date first.