Small artisanal pizzeria in Belgrade near the Botanical Garden, run by owner Nikola, who makes the dough and toppings himself. The dough is fermented for five days, and the owner talks with guests in a hands-on way.
Highlights
- Mortadella with pistachios pizza
- Five-day fermented dough
- Small room, walls covered in notes
Good to know
- Call ahead, seating is limited
- Cards not always accepted, bring cash
