The country’s multi-faceted cuisine – brought about by its geographical location between the East and West, and the richness of its exchanges throughout history – has created a strong and varied culinary culture, where Greek, Turkish, Hungarian and Balkan influences abound.
Gwendal POULLENNEC, International director of the MICHELIN Guides said: “120 years after it was first released, the MICHELIN Guide’s mission remains the same: to share the best culinary destinations around the world. Belgrade is a place where tradition rubs shoulders with effervescent young talent ready to shine. Its newfound dynamism and the importance of its gastronomy to its people result in hearty, generous dining experiences, which we look forward to unveiling to our readers”.
The Serbian terroir is known for its viticulture, which has allowed the country to develop some characterful grape varieties, and its plains and hilly landscapes offer rich and fertile lands which bear high quality produce throughout the seasons. As such, food is engrained in the everyday lives of the Serbian people and eating out is a popular pastime, with many restaurants open until the early hours.
The Belgrade selection will be made by the anonymous and independent inspectors of the MICHELIN Guide, who will evaluate the restaurants based on worldwide criteria, in order to make the best recommendations for gastronomes across the globe.
Belgrade, first Serbian step for the MICHELIN Guide, joins Slovenia and Malta as the most recent culinary destinations covered by the Guide, bringing the total to over thirty titles.
Picture : Aleksandar Matic.