The wine list stands among the restaurant’s crowning achievements: alongside a significant focus on Serbian wines and small local producers, the selection extends to Italy, France, and Spain, totaling over 200 labels. Among the highlights on the wine list at Restoran 27 are wines from the Fruška Gora region, renowned for whites such as Riesling and Gewürztraminer, and from Šumadija, situated in central Serbia and considered the cradle of the country’s viticulture, with gently rolling hills, a mild climate, and exceptional indigenous reds such as Prokupac.
And the cuisine? The offering follows a straightforward mantra: “we make
everything in-house that we possibly can.” Thus the house bread and
fresh pasta, as well as the sesame hummus, a particular favorite of
Lukić’s, recalling his time working in Lebanon. “The focus of our
cuisine,” he continues, “is on essence, not presentation: of course we
aim to create beautiful dishes, but what matters most is that they be
simple and honest.” Black Angus and Japanese Wagyu have been set aside;
meats here are exclusively Serbian, sourced from small local producers
(with the exception of foie gras, which arrives from Hungary). Fish
always comes fresh and only from the Adriatic, while the vegetables are
locally sourced and the olive oil is from Croatian Istria.
The menu is
decidedly modern, not bound strictly to tradition, but instead telling a
story of Mediterranean cuisine shaped by the chef’s inspiration. The
food here carries an international sensibility, yet is crafted entirely
with local ingredients. And the cuisine? The offering follows a straightforward mantra: “we make everything in-house that we possibly can.” Thus the house bread and fresh pasta, as well as the sesame hummus, a particular favorite of Lukić’s, recalling his time working in Lebanon. “The focus of our cuisine,” he continues, “is on essence, not presentation: of course we aim to create beautiful dishes, but what matters most is that they be simple and honest.” Black Angus and Japanese Wagyu have been set aside; meats here are exclusively Serbian, sourced from small local producers (with the exception of foie gras, which arrives from Hungary).
Fish always comes fresh and only from the Adriatic, while the vegetables are locally sourced and the olive oil is from Croatian Istria. The menu is decidedly modern, not bound strictly to tradition, but instead telling a story of Mediterranean cuisine shaped by the chef’s inspiration. The food here carries an international sensibility, yet is crafted entirely with local ingredients.
Open for lunch and dinner seven days a week, Restoran 27 welcomes guests across three inviting dining rooms (one featuring a fireplace), seating approximately eighty. In summer, it’s worth noting, dining extends to one of the city’s most beautiful gardens. Service is à la carte, thoughtfully tailored to a clientele who come for both exceptional seafood and expertly prepared meat dishes.
Among the iconic offerings: a Baby Spinach Salad with peaches, beets, and crushed hazelnuts, finished with goat cheese mousse and a honey-mustard-lemon dressing; Ravioli filled with Montasio cheese and ricotta, dressed in butter with sun-dried tomatoes and house-made pesto; Shrimp Tartare with avocado sauce and eel; Beef Cheek with parsnip and white chocolate purée; and Beef Steak showcasing prime cuts from the Golija mountain region in southwestern Serbia.
Hero image: Elegant harmony of flame‑kissed meringue, citrus, and edible petals on a golden crumble. © Restoran 27
Davide_Dutto_small.jpg)
Written by
Sarah Scaparone
Giornalista professionista si occupa del settore enogastronomico dal 2001 lavorando con le principali testate nazionali di settore. Attualmente collabora con La Cucina Italiana, Falstaff Italia, Identità Golose e Pasticceria Internazionale dove scrive di critica e attualità sempre legate al mondo del food & beverage. Diplomata Sommelier Ais e Degustatrice di olio di oliva Onaoo, si è laureata in Lettere Moderne: vive e lavora a Torino, città a cui ha già dedicato cinque libri.
Dining and Cooking