maître d’ - Saran, Belgrade
Written by Paul Bradbury
A freshwater-fish tradition with a hint of Croatian lavender on the banks of the Danube makes Restaurant ·aran a highly recommended Belgrade dining experience.
Head chefs Nenad Lucic and Djura Zoric combine international experience with Serbian tradition to produce a freshwater-fish experience to remember.
For a combination of location, tradition, innovation, live entertainment, and excellent food, there are few places that can compare to Restaurant Saran. Ever since Vicentije Vukotic opened a café on the ground floor of his house on the banks of the Danube more than a century ago, offering a delicious fish soup (a recipe still used in the restaurant), saran has become synonymous with quality freshwater fish on the Serbian culinary scene.
Saran, which means ‘carp’, is also the host of some innovative food festivals each year, including Days of Hvar Cuisine each January, when restaurant Kod Kapetana from the Croatian lavender island takes over Saran for three weeks, serving Adriatic seafood delicacies.
The quality fish menu, which Nenad and Djura have been preparing with dedication since 2004, is complemented by a warm traditional ambiance, which includes solid wood furniture and nightly live music from the excellent tamboura orchestras.
A large part of the continued success of ·aran is the diligence and enthusiasm of head chefs Nenad Lucic and Djura Zoric. Graduates of Belgrade’s best culinary school, the pair have been cooking at Saran since 2004. They both have rich international experience prior to ·aran, with Djura opening exclusive fish restaurants in both Moscow and St Petersburg, while Nenad has cooked in two of the best fish restaurants in Lisbon. Merging modern methods with the proud 130-year fish tradition at the restaurant, Djura and Nenad’s speciality dishes combine freshwater fish with traditional Serbian cuisine.