Destination: Belgrade

At the meeting point of the Danube and Sava rivers, Belgrade unfolds as a city shaped by movement, history and contrasts. Roman ruins, Ottoman echoes and Austro Hungarian facades sit alongside bold modern lines, creating a landscape that feels layered, lively and unmistakably its own. From the fortress above the confluence to the riverbanks and old neighborhoods below, the region reveals itself gradually, with character at every turn.

Savor the Spirit and Flavors of Belgrade

Belgrade’s food culture mirrors the city’s rhythm: warm, generous and full of personality. Markets brim with cheeses, peppers and herbs, while grills, bakeries and wine bars give everyday life its familiar scent and flavor. Across the city, a new wave of restaurants reinterprets these traditions with fresh insight and creativity.

Our JRE chefs contribute to this momentum, each offering a distinct perspective on local ingredients and shaping Belgrade into one of Southeast Europe’s most dynamic culinary destinations.

Interviews

Belgrade’s contemporary culinary scene thrives on creativity, heritage, and a growing respect for local identity, values deeply connected to the spirit of JRE. Five chefs who define this movement in the capital - David Simunić of The Square, Ivan Tasić of Salon 1905, Anđela Risimic of S5 by Angie, Vladimir Kučera of Delirium Silence, and Marko Đerić of Langouste - share their stories in a series of exclusive interviews. Together, they reflect on the paths that shaped them, the philosophies behind their craft, and the evolving character of Belgrade as a place where tradition and modernity meet on the plate.

David Simunić: Precision as a Philosophy

With David Simunić of The Square, precision becomes more than technique; it is his creative language. Trained in architecture, he builds each dish with clarity and intention, shaped by childhood rituals and a deep respect for process. His approach blends discipline with artistry, offering a fine dining experience where every detail carries meaning.

Ivan Tasić: Cooking with Heart and Heritage

For Ivan Tasić of Salon 1905, cooking grew from necessity into a lifelong calling. His story highlights the value of mentorship, teamwork, and honest flavours rooted in local culture. At Salon 1905, he transforms childhood memories and regional ingredients into refined dishes that speak with warmth and authenticity.

Anđela Risimic: Balkan Warmth, Italian Grace

At S5 by Angie, Anđela Risimic unites Balkan emotion with Italian elegance. Her path from ballet studios to top culinary schools shaped a style that is both intuitive and precise. Drawing on local produce and Mediterranean influence, she creates dishes that balance nostalgia, craftsmanship, and a clear personal signature.

Vladimir Kučera: The Art of Exploration

Vladimir Kučera of Delirium Silence approaches cuisine as discovery. His molecular style embraces experimentation, turning unexpected moments into defining ideas. Blending Serbian roots with French technique and Asian influence, he invites guests into a world where boundaries shift and flavour becomes a form of play.

Marko Đerić: Authenticity in Every Detail

At Langouste, Marko Đerić pairs technical skill with a deep respect for regional ingredients. His career, shaped by demanding Michelin kitchens, taught him discipline and purpose. Today he channels that experience into dishes that present Serbian flavours with clarity, honesty, and contemporary refinement.

Recipe

Chef Anđela Risimić of S5 by Angie brings a bold Serbian twist to an Italian classic with her playful dish, Kulenara. Drawing on the spirit of both Emilia Romagna and the Balkans, she blends familiarity with surprise, creating a pasta that feels comforting yet characterful.

Flavors of Tradition Reimagined

Kulenara replaces guanciale with smoky, spicy Serbian kulen, giving the creamy carbonara base a vibrant local edge. Crisped cubes of sausage, rich egg and cheese, and perfectly coated pasta come together in a dish that is simple, satisfying and rooted in identity. It captures Chef Risimić’s approach at S5 by Angie: intuitive, expressive and full of flavo