OS Magazin #2

By Vino & Fino

Sirevi Srbije: Darovi planine i ravnice

Cheeses of Serbia: Gifts of the mountain & the plain

Gastro priče: Prvi srpski zanatski puter

Gourmet tales: The first Serbian Artisanal Butter

Pinot Noir: Dodir svile

Pinot Noir: Touch of the Silk

Kolumna: Kada je feižoa srela Srbiju

Columne: When Feijoa met Serbia

Kopaonik: Magična moć planine

Kopaonik: The Magical Power of the Mountain

Outstanding Serbia

SPECIJALNO IZDANJE / SPECIAL ISSUE Vino & Fino

DECEMBAR 2022 / DECEMBER 2022

IZDAVAČ / PUBLISHER Puna jedra DOO redakcija@vf.rs www.vinoifino.rs +381 60 05 01 534

GLAVNI I ODGOVORNI UREDNIK

EDITOR IN CHIEF Igor Luković igor@vf.rs

IZVRŠNI UREDNIK EXECUTIVE EDITOR Ana Rusanov ana.rusanov@vf.rs

ADVERTAJZING DIREKTOR

ADVERTISING MANAGER Zdenka Kostić zdenka.kostic@vf.rs

LIKOVNO-GRAFIČKI UREDNIK DESIGN AND LAYOUT Milorad Mitić

SARADNICI Jelena Stojčić, Nenad Kostić Naslovna stran / Cover Dragana Đorović

ŠTAMPA / PRINT Rotografika, Subotica

Fino

za vinsku i gastro kulturu / glavni i odgovorni urednik Igor Luković.[2013], br. 7- . - Zrenjanin : Puna Jedra, [2013](Beograd : DMD štamparija). - 31cm Preuzima numeraciju publikacije Wine & Fine ISSN 2334-7902 = Vino & Fino COBISS.SR-ID 198188812 Izdavač ne odgovara za sadržinu objavljenih oglasa. Izdavač nije u obavezi da objavljuje demantije teksto va u kojim se iznose mišljenja, već samo onih u kojima se iznose činjenice.

FINI SIREVI SRBIJE

Darovi planine i ravnice

Sirevi Srbije prave se u širokoj paleti, od rustičnih iz predela sa netaknutom prirodom, do onih koji kvalitetom i stilom pozivaju na uparivanje sa velikim vinima

Divna priroda, duga tradicija pravljenja sira i vredni majstori koji spajaju balkansku baštinu sa najboljim iskustvima iz drugih zemalja Evrope – sve ovo čini Srbiju zemljom u kojoj nastaju sirevi za istinske sladokusce. Prave se u širokom spektru, od rustičnih planinskih, pa sve do sofisticiranih desertnih sireva i onih koji su dugim sazrevanjem dobili neverovatnu dubinu ukusa i koji mogu da stanu rame uz rame sa najboljim evropskim proizvodima. Beocapra je kompanija čiji sirevi spadaju u sam vrh domaće ponude u ovoj oblasti,

a njihov brend Kozari predstavlja liniju vrhunskih sireva od kozjeg mleka sa farme u Sremu. U ovoj savremenoj mlekari najponosniji su na ekstramasne sireve sa plemenitim belim

plesnima. Struktura im je veoma dinamična, i sa protokom vremena menja se od polutvrde do potpuno kremaste, gotovo tečne. Odlično se uparuje sa sušenim voćem, koje daje lep kontrast njegovom intenzivnom mirisu i izbalansiranom ukusu, kao i sa svežim vinima od sovinjon blana i aromatičnim vinima od kasne berbe traminca. Pakovanje je pravi vizuelni trijumf: svaki sir umotava se u list kestena koji je prethodno odležavao u belom vinu, a kroz list se vidi kora od plemenite bele plesni. Tu je i sir u obliku zarubljene kupe na čijoj

Pišu:Jelena Stojčić i Nenad Kostić

površini su posuti rendana kora hrasta i lekovita biljka čubar, a sve to je prekriveno nežnim slojem plesni. Sličan njemu je i sir prekriven pepelom hrastovog drveta, uz malo praha lešnika. Sirevi Kozari danas se mogu kupiti i probati širom Srbije, od delikatesnih prodavnica, preko vrhunskih restorana, do bescarinskih prodavnica na aerodromu, postajući tako savršen poklon za one van Srbije koji žele da osete najlepše ukuse naše zemlje. Carski sir je ime koje izaziva veliko poštovanje kod gurmana u Srbiji i gostiju Srbije koji

uspeju da dođu do ovog proizvoda snažne arome i mirisa. Naziv se odnosi na paletu sireva koja se sastoji od “klasičnog” sira kao i onih obogaćenih ruzmarinom, žalfijom, lavandom, zrnima anisa, bobicama aronije... Tu je i sasvim poseban sir koji je odležavao u crvenom vinu nastalom u smederevskom vinogorju. Sirana Jovanović stvorila je tvrde sireve sasvim posebnog izraza i veoma dugog roka trajanja. Gostiljski sir, koji pravi porodica Mijailović, ponos je planine Zlatibor. To je punomasni, ručno pravljeni tvrdi kravlji sir koji zri najmanje četiri meseca. Izrađuje se od mleka

krava iz slobodnog uzgoja koje pasu na nadmorskoj visini od 1.000 metara. Specifičnu aromu daju mu aromatične planinske trave ovog kraja. Na padinama šumadijske planine Kosmaj nalazi se farma Ranilović, sa selekcijom sireva koja ne broji mnogo etiketa, ali su izuzetno pažljivo

koncipirane. Od Kneza, polutvrdog, blagog sira meke strukture, preko Pastira, zanatskog, punomasnog kozjeg sira koji se mrvi i topi u ustima i ostavlja za sobom pikantnu aromu, Hedonista, starog kravljeg sira odležalog u maslinovom ulju sa dodacima začinskog bilja, Farmera, rustičnog punomasnog sira od kravljeg mleka, pa do srpskog sira u duhu Francuske pod nazivom Bri bre, sirevi kuće Ranilović upariće se i sa najlepšim vinima sveta.

Tradicionalni sirevi Srbije

MOKRINSKI

SIR

Najpoznatiji sir u Vojvodini dolazi sa severa Banata i pravi se od ovčjeg mleka. Tradicionalno se roluje i tako čuva za zimske dane –nekada je tokom zime stajao u podrumu, zaliven svinjskom mašću. Odlikuje se prijatnom, blagom aromom, a danas se često pravi u kombinaciji sa raznim začinima i nadevima. Najbolje je, ipak, probati ga u izvornoj verziji, bez ikakvih dodataka.

ZLATARSKI

SIR U planinskim krajevima jugozapadne Srbije, oko planine Zlatar, pravi se jedan od najpoznatijih sireva u Srbiji, punomasni kravlji ili ovčji beli sir – boja mu može biti i bledožuta – sa blagim mirisom mleka i aromom koja odaje brižljivo vođenu fermentaciju. Zlatarski sir je kremaste strukture i topi se u ustima pri svakom zalogaju, a savršen je i za stavljanje u tradicionalne pite i druge proizvode ovog kraja.

SJENIČKI

SIR

Sjenički sir je jedna od najlepših malih tajni gastronomske Srbije. Ovaj moćan slani beli sir, od kravljeg ili ovčjeg mleka, nastaje na Pešterskoj visoravni, na 1.000 metara nadmorske visine, u kraju koji se odlikuje dugim okrutnim zimama i čistom, netaknutom prirodom. Svako domaćinstvo u kome se pravi ima sopstvene finese proizvodnje, koje ćete najlakše saznati kupovinom sira na pijacama širom Srbije, u razgovoru sa proizvođačima.

MIROČKI

SIR

Ovaj kravlji sir sa planine Miroč u Istočnoj Srbiji lep je dokaz o srodnostima između udaljenih kultura – on je najbliži rođak halumi sira i sa njime deli dve osobine, izrazitu “škripavost” i nemogućnost da se istopi, što ga čini idealnim sirom za pečenje na grilu. Uz med, dobro belo vino i čeri paradajz, zablistaće na svakoj trpezi.

PIROTSKI KAČKAVALJ

Prirodni ambijent Stare planine, sa najkvalitetnijom slatkom travom i izuzetno čistim vazduhom, podloga je za stvaranje čuvenog pirotskog kačkavalja, aromatičnog, snažnog ukusa, i čvrste, uniformne strukture. Nekada se ovaj sir uglavnom pravio od ovčjeg mleka, a danas su u prodaji kačkavalji od ovčjeg i kravljeg mleka, kao i mešani sir.

FINE CHEESES OF SERBIA

Gifts of the mountain & the plain

Wonderful nature, a long tradition of cheesemaking, hardworking artisans who create the fusion of the Balkan heritage and the best experiences from other European countries - all this makes Serbia a country where cheeses for true gourmands are created. They cover the wide range of styles and methods of production, from rustic mountain cheeses to sophisticated dessert cheeses and those that have acquired an incredible depth of flavor through long maturation, and can stand side by side with the best European products.

Beocapra is a company whose cheeses stand at the pinnacle of Serbian cheese production, and their brand Kozari represents a line of top quality goat’s milk cheeses from the farm in Srem. Owners of this modern dairy are especially proud of full-fat cheeses with noble white molds. Their structure is very dynamic, and over time it evolves from semi-hard to creamy and almost liquid. It pairs well with

Serbian cheeses are produced in a wide range, from rustic ones from the areas of pristine nature, to those whose quality and style invite pairing with great wines

dried fruit, which provides a nice contrast to its intense aroma and balanced taste, as well as with fresh Sauvignon Blanc wines and aromatic late-harvest Traminac wines.

The packaging is a real visual triumph: each cheese is wrapped in a chestnut leaf, previously aged in white wine, and through the leaf you can see the rind of noble white mold. There is also a cheese in the form of a hemmed cup, the surface of which is sprinkled with grated oak bark and a herb called herb čubar (summer savory). All this is covered with a delicate layer of mold.

Cheese covered with oak ash, with a little hazelnut powder, is similar to it.

Today, Kozari cheeses can be purchased and tasted all over

Serbia, from gourmet shops, fine dining venues, to duty-free shops at the airport, thus becoming a perfect gift for those outside of Serbia who want to taste the best flavors of our country.

Carski sir is a name that evokes great respect among Serbian foodies, and the guests of Serbia who manage to locate this product of exceptional aromatic strenght. The name refers to a range of cheeses consisting of “classic” one, as well as those enriched with rosemary, sage, lavender, truffles, aniseed, aronia berries... Product line also features a very special cheese aged in red wine produced in the Smederevo vineyards. Sirana Jovanović created hard cheeses with a very special

expression and a very long shelf life.

Gostiljski cheese , made by the Mijailović family , is the pride of the Zlatibor mountain. It is a full-fat, hand-made hard cow’s cheese that has aged for at least four months. It is made from the milk of freerange cows that graze at an altitude of 1,000 meters. The

specific aroma stems from the aromatic mountain herbs of this region.

On the slopes of Šumadija’s Kosmaj mountain, the Ranilović farm creates a carefully curated selection of cheeses. From Knez, a semihard, mild cheese with a soft structure, to Pastir, an artisanal, full-fat goat cheese

that crumbles and melts in the mouth, with a spicy aftertaste, Hedonist, cow’s cheese aged in olive oil with the addition of herbs, Farmer, a rustic full-fat from cow’s milk cheese, to Serbian cheese in the spirit of France and called Bri bre, the cheeses of Ranilović house invite the pairing with the best wines in the world.

Traditional Cheeses of Serbia

MOKRIN CHEESE

The most famous cheese in Vojvodina comes from the north of Banat and is made from sheep’s milk. It is traditionally formed in a layered roll, and stored for the winter in the pantry - in the old days, it was customary to cover it with lard. It features the pleasant, mild aroma, and today it is often enriched with various spices and fillings. It is best, however, to try it in its original form, without additional aromas.

ZLATAR CHEESE

In the mountainous regions of Zlatar in southwestern Serbia, one of the most famous cheeses in Serbia is made, a full-fat cow’s or sheep’s white cheese - its color can be pale yellow, too - with a mild scent of milk and an aroma that reveals carefully managed fermentation. Zlatar cheese has a creamy structure and melts in your mouth with every bite, and is also perfect as a filling in traditional pies and other products of this region.

SJENICA CHEESE

Sjenica cheese is one of the most cherished little secrets of gastronomic Serbia. This powerful and briny white cheese, made from cow’s or sheep’s milk, is produced on the Pešter Plateau, at 1,000 meters above sea level, in an area characterized by long, harsh winters and pure, untouched nature. Every cheesemaking household in the area has its own artisanal touch, which is most easily witnessed by talking to the producers themselves at the markets all over Serbia.

MIROČ CHEESE

This cow’s cheese from Mount Miroč in Eastern Serbia is a beautiful proof of the kinship between distant cultures - it is the closest relative of halloumi cheese and shares with it two common traits: a distinct “crunchiness” and the amazing heat resistance - or inability to melt, which makes it an ideal cheese for grilling. With honey, fine white wine and cherry tomatoes, it will be the star of every dinner table.

PIROT CHEESE

The natural environment of Stara Planina, with its fragrant grass and pristine air, forms the basis for the creation of the famous Pirot cheese, with its aromatic, strong taste and firm, uniform structure. In the past, this cheese was mostly made from sheep’s milk, nowadays one can purchase cheeses made from sheep’s and cow’s milk, as well as mixed cheese, are on sale.

promoVRHUNSKI ZANATSKI SIREVI

Četiri prijatelja početkom 2009. godine vraćaju tradiciju kozarstva u sremsku ravnicu. Novoosnovano preduzeće Beocapra te godine počinje sa uzgojem koza na savremenoj farmi lociranoj u selu Kukujevci u opštini Šid, udaljenom oko 90 kilometara od Beograda

Godine 2011. počinje sa radom i mlekara izgrađena i organizovana u skladu sa svim bitnim standardima i zahtevima koji se postavljaju pred proizvođače hrane. Od samog početka Beocapra je pozicionirana kao radionica iz koje izlaze proizvodi od kozjeg mleka vrhunskog, premijum kvaliteta. Svi pod kapom brenda Kozari. Portfolio započinje kiselo-mlečnim proizvodima kao što su probiotski napitak i jogurt. Tu su, zatim, izuzetni polutvrdi sirevi od kojih se ističe sir u maslinovom ulju sa začinskim biljem. Na njih se nadovezuju fenomenalni sirni namazi sa različitim dodacima, poput onih sa tartufima, sušenim paradajzom, pistaćima. Posebna kategorija proizvoda na koje su Kozari vidno ponosni jesu ekstramasni kozji sirevi sa plemenitim belim plesnima. Njihov ciklus proizvodnje traje oko 20 dana. Zahtevaju veliki broj manuelnih radnji uz dosta pažnje, zbog čega se svrstavaju među veoma cenjene ručno pravljene, zanatske sireve.

PROMO

TOP QUALITY ARTISANAL CHEESES

At the beginning of 2009, four friends restored the tradition of goat farming in the Srem plain. That year, the newly founded company Beocapra began breeding goats on a modern

farm located in the village of Kukujevci in the municipality of Šid, 90 kilometers from Belgrade. As early as 2011, a dairy, constructed and organized in accordance with all essential standards and requirements, started with the production. From the very beginning, Beocapra has been positioned as an artisanal workshop that produce premium quality products from goat milk, under the Kozari brand name. The portfolio starts with products such as probiotic drink and yogurt. It also includes the exceptional semi-hard cheeses, of which the cheese in olive oil with herbs stands out. They are followed by amazing cheese spreads with different toppings, such as those with truffles, dried tomatoes, and pistachios. A special category of products, a real pride of Kozari brand, are full-fat goat cheeses with noble white molds. Their production cycle lasts about 20 days.

Cheeses from this line require a large number of production steps, all made by hand and with a lot of attention, which is why they are classified among the highly valued hand-made, artisanal cheeses.

gastro priče

Tijana Žunić

Prvi srpski zanatski puter

Tijana Žunić je u svakom smislu posebna, a takva je i njena priča o prvoj i jedinoj registrovanoj mlekari za proizvodnju zanatskog putera

Namirnica koju možete da stavite na gotovo sve, koja će oplemeniti jelo, dati teksturu, ukus, miris… A koja je savršena i sama za sebe, uz malo lepog hleba stvoriće pravu magiju i jednostavan, a savršen zalogaj. Ako bi ovo bilo kviz pitanje koja je ovo namirnica, verovatno biste odgovorili puter. A na pitanje koji puter je vrhunski, odgovor glasi – zanatski. Zahvaljujući Tijani Žunić, Beograđani sada mogu da probaju vrhunski zanatski puter, koji nema ama baš nikakve veze sa industrijski proizvedenim puterom, sem što se isto zovu.

Pitanje života

Priča o Žuni maslacu je fenomenalna, zato što tu nema nikakvih grandioznih biznis planova niti glamuroznih promocija. Tijana je odmah krenula da radi, umesto da veća u nedogled kakve su šanse da jedna mama dvoje male dece, istoričarka umetnosti, u sred Dorćola, počne da pravi – zanatski maslac.

S obzirom na to da nije imala nikakvog iskustva u pravljenju maslaca, Tijana je

čitala svu literaturu koja joj je došla pod ruku. Pitala je za savet i da šegrtuje u velikim mlekarama, ali po našem lepom dobrom običaju, odgovor je bio – ne može. Onda je na društvenim mrežama našla proizvođače zanatskog maslaca širom sveta kojima se obratila za pomoć i koji su joj izašli u susret savetima, stručnom literaturom i iskustvom koje su mogli da joj prenesu na daljinu. Posebno pamti jednog proizvođača iz Australije koji joj je ostavio svoj broj telefona i dozvolu da ga zove kad joj nešto zatreba. Tijana je naučila da pravi prvi puter od fermentisane pavlake i ponudi jedinstven zdraviji i ukusniji proizvod. Odlučna u svojoj nameri, Tijana je izabrala bućkalicu kao poklon za Osmi mart i iznajmljuje tridesetak kvadrata na Dorćolu za svoju malu mlekaru. - Ne zna čovek šta ga sve čeka, da sam znala, pitanje je da li bih se u ovo upustila. Samo sam ušla u to i radila, morala sam tako, kao da živa neću ostati ako ne napravim taj puter – tako priča Tijana.

Pišu: Ana Rusanov Vračević / Fotografije: Saška Fatić / Stefan Burmazević

Za izradu putera u

industriji potrebno je maksimum šest sati. Za izradu Žuna maslaca potrebno je minimum šest dana. Priroda ne žuri.

Nemojte da me zaustavite zato što je ovo malo

Tako Tijana postaje prva registrovana firma za proizvodnju zanatskog putera. Sledećeg dana, zbog delatnosti kojom se bavi na vrata su zakucale tri veterinarske inspektorke, koje su zadužene za velike mlekare koje posluju kod nas. Obrevši se u Tijaninih 30 kvadrata, krenule su da se okreću i uzdišu u neverici da ovome mogu dati sve potrebne dozvole, dok Tijana nije zavapila – „Molim vas nemojte da me zaustavite samo zato što je ovo malo, ovo je moj početak“. I nisu je zaustavile. Svoj prvi maslac prodala je preko fejsbuk stranice sa malim proizvođačima hrane. Posle je uspostavila saradnju sa ugostiteljskim i prodajnim objektima.

Danas ta priča izgleda ovako – Tijana je posle godinu dana postojanja naučila da pravi perfektan puter, ima ga oko 100 kilograma mesečno, treba joj šest dana da od pavlake napravi puter (kod industrijskih putera to traje šest sati) koji je za veoma kratko vreme postao pravi gastronomski hit. Ako ga niste probali, sigurno ste čuli za njega. I dalje je jedina zaposlena.

Žunin način

Već je potpuno jasno da Tijana sve radi drugačije. Od toga kakav proizvod ima, kako je počela da ga pravi pa sve do prodaje i promocije.

- Nedavno mi je jedan poznanik rekao kako nemam dovoljno sadržaja na instagramu, kako sam malo vidljiva i kako sve to

treba „pojačati“. A ja mislim - pa možda i ne mora. Znamo da je mnogo stvari tamo lažno, svi ti filteri, a moje fotke iz proizvodnje su realnost, nemam ja tu šta da ulepšavam. Važno je da imaš dobar proizvod, a ovde ljudi znaju šta valja. Imamo ljude sa istančanim ukusom koji vrlo brzo odbace proizvod koji nije dobar. Zato mi to sve nije prioritet – reče Tijana na užas armije onih koji sem lepog instagrama nemaju šta drugo da ponude. Na pitanje da li će moći da odoli potrebama da poveća proizvodnju i učini je masovnijom odgovara vrlo interesantno. - Kad imate vrhunski proizvod, onda se ljudi koji ga koriste osećaju specijalni, povlašćeni, a sa širenjem proizvodnje vi ste sve manje ekskluziva. To je zanatska proizvodnja i drugačije poimanje biznisa. Na kraju krajeva, ne doživljavam sam puter kao ekskluzivu. To je jednostavan proizvod. Vi samo možete izabrati koliko dobar puter želite. A razlika između dobrog i lošeg je u čitavom spektru nijansi. Zato je i čast i odgovornost biti uvertira menija nekih od naših najboljih restorana. Ono prvo što gost proba. Prvi utisak. Dobar puter ćete uvek zapamtiti. Dobrom puteru ćete se uvek vraćati,zaključuje Tijana Žunić.

The First Serbian Artisanal Butter

Tijana Žunić is unique in every sense. The story of first and only registered dairy for the production of artisanal butter in Serbia is unique too

A food that you can add to almost anything, that enhances the dish with textures and aromas... On its own, accompanied by fine bread, it will create real magic in a simple, perfect bite. If this were a quiz question – guess the food! - you would probably answer - butter. And to the question of which butter is the best, the answer is - artisanal.

Thanks to Tijana Žunić, Belgrade foodies can taste the top quality artisanal butter, which has, save for the name, absolutely nothing in common with mass produced butter.

A matter of life and death

The story of Žuna butter is exceptional, since there are no grandiose business plans or glamorous promotions. Tijana immediately went to work, instead of endless wondering what are the chances that a mother of two small children, an

art historian, in the middle of Dorćol, could start making artisanal butter.

Given that she had no experience in making butter, Tijana has read all the literature she could get her hands on. She also made an inquiries on an apprenticeship in large dairies, but the answer wasno. Then, using the social media, she contacted the artisanal butter producers around the world whom she turned to for help, and who greeted her with advice, professional literature and all the experience that was easily transferable at a distance. She especially remembers one producer from Australia who entrusted her his phone number and permission to call

gourmet tales

him every time when need arises. Tijana was now able to make the first butter from fermented cream, and to offer an unique, healthier and tastier product.

It takes a maximum of six hours to make the industrial butter. It takes a minimum of six days to make Žuna butter. Nature is in no hurry.

Determined in her intentions, Tijana celebrated the 8th of Marchs, International Women’s Day, by purchasing a butter churn, and rented a 30m2 space in Dorćol, for her small dairy.

- A man does not know what lies in his future. If i knew, i don’t know whether I would get involved in this. I just got into it and worked. I had to, as if I wouldn’t stay alive if I didn’t make that butter – says Tijana.

Don’t stop me because this is small

Soon, Tijana registered the first Serbian company that produces the artisanal butter. The next day, three veterinary inspectors, usually in charge of large Serbian dairies, knocked on her dairy’s doors. Inspectors sighed in disbelief, gazing around her small production space and not really believing that they could issue all the necessary permissions, until Tiana cried out - “Please don’t stop me just because this is small, this is how I start!” And they didn’t stop her. She sold her first butter through a Facebook page that connects small-scale food producers. After that, she established the cooperation with catering and retail companies.

This is what it’s look like now: after a year in business Tijana learned to make perfect butter, the monthly production is approximately 100 kilograms, and it takes her six days to make butter from cream (with industrial butter it would take six hours), and her butter became the gourmet bestseller.

If you haven’t tried it, you’ve probably heard of it. She is still the only employee.

Žuna’s way

It is already abundantly clear that Tijana does everything differently. From the product line and her “origin story”, all the way to sales and promotion. - Recently, an acquaintance told me that I don’t have enough content on Instagram, that I am not very visible and that all of that should be “boosted”. And I think - maybe it doesn’t have to. We know that there are many fake things, all those filters and my production photos are reality, without any embellishments. It is important that you have a good product, as our potential buyers are very discerning. We have people with refined taste who very quickly reject a product that is not that good. That’s why it’s not a priority for me - Tijana said, much to the dismay of the army of those who have nothing else to offer besides a

beautiful Instagram page. Tijana offers a very interesting answer to the question of whether she will be able to resist the need to scale the production.

- When you have a top product, buyers will feel special, privileged, and with the expansion of production, you are getting less and less exclusive. It is an artisanal production, and a different understanding of business.

After all, I don’t see the butter itself as exclusive. It’s a simple product. You only get to choose how good the butter is. And the difference between good and bad is in the whole spectrum of nuances. That is why it is both an honour and a responsibility to be the prelude to the menu of some of our best restaurants. The first thing a guest tastes. The first impression. You will always remember a good butter. You will always come back to good butter - concludes Tijana Žunić.

Elegantan, a kompleksan. Zavodljiv, a svež. Lagan, a ozbiljan. Obožavan, a težak za razumeti. Pino noar je sorta jedinstvenih karakteristika, prefinjena i elegantna, koja traži konzumenta izgrađenog ukusa, skoncentrisanog na sadržaj čaše. Rečenica Anrea Čeličefa iz podnaslova ovog teksta verovatno se odnosi na činjenicu da je izazovan za vinogradare, jer je izuzetno osetljiv na bolesti, kao i za vinare jer u podrumu traži posebnu pažnju, a težak i za konzumente, jer pino noar morate razumeti da biste u potpunosti uživali u njegovim finesama. Slično uživanju u vrhunskoj umetnosti.

Pino noar je i dalje simbol Burgundije, francuske vinske regije čija su vina globalni standard sa kojim se porede sva ostala. Uzgaja se u vinogradima širom sveta, ali vinski regioni sa svežijom klimom pogodniji su za pino noar od toplijih. Zato vinogorja Oregona i Vašingtona u Americi daju izvanredna vina koja veoma često stilski podsećaju na evropska. Izvrsni pino noari prave se i na Novom Zelandu, posebno u regijama

Marlborough, Central Otago i Martinborough, dok su u Evropi izuzetno cenjeni pinoi iz Alto – Adiđea u Italiji, iz slovenačkih Goriških brda, te Austrije, Nemačke i Mađarske. U vinogorjima Srbije pino noar je relativno retka sorta, ali su vina od njega po pravilu izuzetna i odlično reflektuju lokalni teroar. Iznenađujuće, izvesno je da je pino noar odavno prisutan u lokalnim vinogradima. Istraživač Aleksandar Pjer Odart objavio je 1845. godine delo Univerzalna ampelografija u kome je utvrdio da se pino vekovima gajio na velikom prostoru od Francuske pa sve do Mađarske i Balkana. Među sedamnaest sinonima za pino noar, Odart u knjizi navodi i imena Crna ranka i Vršačko crno pod kojima se sorta tada gajila u Sremu i Banatu. Nauka smatra da pino noar potiče iz Francuske, a postoje zapisi sa početka nove ere koji opisuju lozu koja karakteristikama potpuno odgovara pinou. Pored crvenih vina, od pinoa se prave distinktivni rozei, čak i bela vina, a nezaobilazan je i u proizvodnji šampanjca, uz šardone i pino menije. Ipak, pino noar je pre svega sorta za

plemenita crvena vina. Iz Francuske potražite vina iz slavnih apelacija Burgundije, poput Marsannay, Gevrey Chambertin, Vougeot, Chambole Musigny, Vosne Romanne, Nuit St George, Pommard ili Volnay, i ne zaboravite da se baš tamo pravi najčuveniji pino noar na svetu: Romanée-Conti. U Oregonu je Willamette Valley prvi izbor, u Kaliforniji Russian River i Carneros U Srbiji, najfiniji pinoi dolaze sa Fruške gore, iz Šumadije i regiona Tri Morave. Boja vina od pinoa je nežna, prozirno crvena, a među aromama prepoznaćete višnje, jagode i maline, ponekad i hibiskus i ljubičicu. Plemeniti pinoi nose i često i karakter gljiva, tartufa, te šumskog tla i crnog čaja. Elegantnog tela i prefinjenih tanina, pino noar je po pravilu i raskošne svežine. Pino noar najbolje je servirati na temperaturi od 14 do 16 stepeni, a kada imate bocu stvarno dobrog primerka, biće vam potreban i dekanter. U pinou se uživa iz širokih čaša, namenjenih baš toj sorti, koje se često nazivaju i burgundskim čašama.

pinot noir

Touch of the Silk

Author: Igor Luković

Elegant, yet complex. Seductive and fresh. Light and serious at the same time. Adored, yet difficult to understand. Pinot Noir is a variety with unique characteristics, refined and elegant, and it needs a wine lover with developed taste, and the ability to focus on the wine. The quote from André Tchelistcheff, from the subtitle of this text, probably refers to the fact that Pinot Noir presents an unique challenge for winegrowers, because it’s extreme sensitivity to diseases, as well as for winemakers because it requires special attention in the cellar, and represents a challenge for the consumers as well. You have to understand Pinot Noir in order to fully enjoy its finesse. Similar to enjoying high-end art.

Pinot Noir is still the symbol of Burgundy, the French wine region whose wines are the global benchmark against which all others are compared. It is cultivated all over the world, however, wine regions with cooler climates are more suitable for Pinot Noir than warmer ones. That’s why the vineyards of Oregon and Washington in America produce extraordinary wines that very often stylistically resemble European ones. Excellent Pinot Noirs are also made in New Zealand,

André Tchelistcheff

especially in the regions of Marlborough, Central Otago and Martinborough, while, in Europe, Pinots from AltoAdige in Italy, from the Slovenian Goriška Brda, and Austria, Germany and Hungary are highly valued. In the vineyards of Serbia, Pinot Noir is a relatively rare variety, an yet the wines are usually exceptional. They are the perfect reflection of the local terroir. Surprisingly, it is certain that Pinot Noir has long been present in local vineyards. In 1845, researcher Alexandre Pierre Odart published the work Universal Ampelography, in which he established that, for centuries, Pinot Noir had been cultivated in a large area from France to Hungary and the Balkans. Among the seventeen synonyms for Pinot Noir, Odart’s book mentions the names Crna ranka and Vršačko crno, under which the variety was known in Srem and Banat. The body of science supports the thesis that Pinot Noir originates from France, and there are records from the beginning of the first millenium that describe a vine whose characteristics completely correspond to Pinot.

In addition to red wines, distinctive rosés and even white wines are made from Pinot noir, and this variety is

indispensable in the production of Champagne, along with Chardonnay and Pinot Meunier. However, Pinot Noir is primarily a variety that produces refined reds. Best French Pinot Noir is made in famous appellations of Burgundy such as Nuit St George, Marsannay, Gevrey Chambertin, Vougeot, Chambole Musigny, Vosne Romanne, Pommard or Volnay, and keep in mind that the most famous Pinot Noir in the world is made there: Romanée-Conti. In Oregon, the Willamette Valley is the first choice, and in CaliforniaRussian River and Carneros. In Serbia, the finest Pinot Noir comes from Fruška Gora, Šumadija and the Tri Morave region.

The color of Pinot noir is gentle, transparent red, and among the aromas you will find cherries, strawberries and raspberries, sometimes hibiscus and violet. Fine Pinot often carry the character of mushrooms, truffles, forest floor and black tea. With an elegant body and refined tannins, Pinot Noir is, as a rule, luxuriously fresh. Pinot Noir is best served at a temperature of 14 to 16 degrees, and, with a really good label, you will need a decanter. Pinot Noir is best enjoyed from wide, varietal-specific glasses, which are often called Burgundy glasses.

pinot noir

God made Cabernet Sauvignon, whereas the Devil made Pinot Noir.

SELEKCIJA PINO NOARA IZ SRBIJE

Trijumf noir 2019

Vinarija Aleksandrović region: Šumadija cena: 2.100 rsd Jedna od najpoznatijih srpskih vinarija smeštena je u srcu Šumadije i stvara široku paletu upečatljivih vina. Njihov pino noar je zavodljivo vino upečatljivog mirisa zrele jagode i tamnog bobičastog voća, sa tonovima kedrovine, cigare, vanile i školske olovke. Vibrantno i gipko, fokusiranog i preciznog ukusa sa obiljem voća i slatkih začina. Ocena: 90/100

Uparivanje sa hranom: grilovani filet lososa, bri sir, brizle u umaku ili sa roštilja, punjena prepelica

Trijumf Noir 2019

Aleksandrović Winery Wine region: Šumadija Price: 17€

Located in the heart of Šumadija, one of the most famous Serbian wineries produces a wide range of impressive wines. Their Pinot Noir is a seductive wine with striking aromas of ripe strawberry and dark berries, along with notes of cedar, cigar, vanilla and school pencil. Vibrant and supple, it brings precise aftertaste with plenty of fruits and sweet spices.

Score: 90/100

Food pairing: grilled salmon fillet, Brie cheese, grilled sweetbreads in sauce, stuffed quail

powered by Vino & Fino tasting team

SERBIAN PINOT NOIR SELECTION

Pinot noir 2019

Vinarija Deurić region: Fruška gora cena: 1.200 rsd Sočno, mirišljavo i još uvek mlado vino, redak je predstavnik pino noara sa Fruške gore. Primarni karakter zrelih trešanja i suvih šljiva umotan je u tople note sveže mlevene kafe i pečenog tosta. Elegantno i sveže, mladolikih i baršunastih tanina. Završnica donosi naglašene voćne note, dim i slatke začine. Ocena: 87/100

Uparivanje za hranom: rižoto ili pasta sa šampinjonima i lisičarkama, pečena cvekla sa kozijim sirom, špikovana zečetina, ćuretina sa mlincima

Pinot noir 2019

Deurić Winery Wine region: Fruška gora Price: 10€ Juicy, fragrant and still young wine, a rare representative of Pinot Noir from Fruška Gora. The primary character of ripe cherries and prunes is coated in warm notes of freshly ground coffee and toast. Elegant and fresh, with youthful and velvety tannins. The finish highlights fruits, smokey notes and sweet spices. Score: 87/100

Food pairing: risotto or pasta with button mushrooms and chanterelles, roasted beet with goat cheese, braised rabbit, turkey with “mlinci”

RECOMMENDED

powered by Vino & Fino tasting team

Triangl

Pinot noir 2017

Vinarija Lastar region: Tri Morave cena: 2.200 rsd

Intenzivnog, zrelog i sočnog mirisa, ovaj upečatljivi pinot noir iz levačkog kraja izuzetan je predstavnik sorte i svog teroara. Njegove arome trešnje, jagode i šljive dopunjene su notama šumskog tla, zemlje i vanile. Sočno, sa ugrizom dobrih tanina. Integrisano i zrelo vino koje pokazuje potencijal za dalje odležavanje. Ocena: 92/100

Uparivanje sa hranom: jagnjeći kotleti, teletina ispod sača, pate od fazana, jela sa smrčkom

Triangl Pinot Noir 2017

Lastar Winery Wine region: Tri Morave Price: 18€

Very intense and developed on the nose, this distinctive Pinot Noir from Levač wine district is an exceptional representative of the variety and its terroir. Aromas of cherries, strawberries and plums are complemented by notes of forest floor and some sweet spices. Juicy, with a grip of good tannins. An integrated and mature wine that shows the potential for further aging.

Score: 92/100

Food pairing: lamb chops, slow roasted veal (veal from „sač“), pheasant pate, morel dishes

Virtus Pinot Noir 2017

Vinarija Virtus region: Mlava cena: 1.500 rsd

Karakterno vino iz moderne i dinamične vinarije Virtus. Miris zrelih šljiva i ljutih začina sa herbalnim tonovima i integrisanim drvetom. U ustima izrazito sočno, elegantnog tela, sa intrigantim ugrizom tanina i ukusom koji naglašava začinski, biberasti karakter. Intenzivna voćna završnica. Ocena: 88/100

Uparivanje sa hranom: grilovane pačije grudi, svinjska rebra u roštilj sosu, Coq au Vin

Virtus

Pinot Noir 2017

Virtus Winery Wine region: Mlava Price: 12.5€

Distinctive wine from the modern and dynamic winery Virtus brings aromas of ripe plums and hot spices with herbal tones and well integrated oak. A distinctly juicy on the palate, with elegant body and an intriguing bite of tannins. Intensely fruity aftertaste emphasizes its spicy and peppery character.

Score: 88/100

Food pairing: grilled duck breasts, pork ribs in BBQ sauce, Coq au Vin

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kolumna

Lidija Piroški

KADA JE FEIŽOA SRELA SRBIJU

Sećate li se čuvene rečenice iz filma Kada je Hari sreo Sali – „želim i ja isto što i ona pije”? Glasno uživanje jedne žene koje je obišlo planetu, a ona se nije pomerila dalje od jednog bistroa u Njujorku? Ako da, onda ste na pravom mestu, jer ovo je priča o gastrogeografskim vezama na planeti, i o tome kako je jedna feižoa prvi put srela Srbiju

Feižoa je voćka potpuno nepoznata u Srbiji. Njena domovina je daleko, na južnoj strani naše planete, na velikim visinama Brazila, istočnog Paragvaja, Urugvaja, severa Argentine i Kolumbije. Možemo samo da fantaziramo i zamišljamo kojim putem i kakvom barkom je prvi par pionirskih sadnica ili seme ove dvopolne biljke stiglo do mediteranske obale Evrope i tu pustilo korenje i prihvatilo nova klimatska pravila.

Moji zubi su prvi put presekli plod feižoe u Albaniji, u jednoj nestvarnoj botaničkoj bašti, na Jadranskom moru, južno od Drača. Sveža i sasvim nova mešavina ukusa ananasa, jagode i kruške, iz nekih starih sinapsi sama je izvukla tu čuvenu

rečenicu iz filma „želim i ja uvek da imam isto što i ona jede”. Jednog vrelog julskog dana, u rasadniku sasvim blizu te čarobne bašte, saksija s potomkom prvih evropskih doseljenika, moja zelena Latina ukrcala se u kamper, privremeno uselila u tuš-kabinu i isto kao što su i njeni preci, pioniri u potpalublju nekog broda, krenula u svoj novi dom. Zemlja koja čeka njeno korenje nije ništa manje egzotična. Fruška gora je u davna vremena bila tek ostrvo u Panonskom moru. Danas njeni severni obronci gledaju u Dunav, sećaju se prastarih vremena, a njenu zemlju često i rado probija moćno korenje brojnih vinograda. Neki osećaj mi kaže da će Latina biti u dobrom društvu. Bašta u koju je feižoa stigla je malena, ali na odličnoj poziciji. Jedva je nešto veća od sobe, ali zaštićena od severnog vetra, okrenuta prema jugu i okružena starosedeocima, sve domaćim življem: mentom, peršunom, ruzmarinom, dudom i raskošnim redom praziluka. Smestila se, upoznala okolinu i primila.

Od tada je prošlo sedam mirnih godina. Zanimljiv broj za one koji veruju u mistična tumačenja sreće.

U maju je prvi put cvetala. Purpurni cvet tropskog dizajna ostavio je bez daha sve na Fruškoj gori, a opravdano sumnjam da je nekim podzemnim, korenovim internetom napravila posebnu emotivnu vezu s obližnjim vinogradom. Rodila se ljubav. Sunčan novembarski dan obeležio je svečanu berbu voća na Čarobnom bregu, i doneo čak 2.640 grama voća. Najlepši primerci završili su u džemu po jednom finom receptu s Novog Zelanda.

PUPAK SVETA

U stihovima starog hita Đovanoti kao da peva o ovoj čarobnoj bašti.

„Sa prtljagom fantazije Ovo je pupak sveta Oseti kako raste energija“

Džem od feižoe sam servirala na mladom kravljem siru tek pristiglom s kružnog putovanja po

Srednjem istoku, iz pograničnog turskog grada Karsa. Za njega je Orhan Pamuk kazao da niko zapravo ne posećuje taj grad na krajnjem istoku Turske. Hej, Orhane, ma, ne slažem se. Sir koji se pravi od mleka krava koje možemo da vidimo kako žive u savršenim uslovima dok se slobodno šetaju obližnjim pašnjacima na planinama oko Ararata, na velikoj nadmorskoj visini se tako dobro ljubi sa džemom od feižoe s Fruške gore. U ovo ekstremno multinacionalno društvo, najprirodnije moguće se ubacio ultralokalni grašac, iz vinograda Šukac. To je vinograd pored kog svaki dan prolazim i pogledavam te čokote. Sasvim mi je jasno kako je mlada Latina nesumnjivo napravila uspešnu tajnu podzemnu komunikaciju. Pa vi sada recite da Fruška gora nije pupak sveta.

Lidija Piroški

WHEN FEIJOA MET SERBIA

Do you remember the famous line from the movie When Harry Met Sally - “I want what she’s having?” The loud raving of a woman who has traveled the planet, and she hasn’t moved further than a bistro in New York? If yes, then you have come to the right place, because this is a story about gastrogeographical connections of this planet, and about how a feijoa met Serbia for the first time

Feijoa is a completely unknown fruit tree in Serbia. Its homeland is far away, on the southern hemisphere, in the high altitudes of Brazil, eastern Paraguay, Uruguay, northern Argentina and Colombia. On how, and by which boat, the first pair of pioneer seedlings or seeds of this bisexual plant have reached the Mediterranean coast of Europe, and took root there - only our imagination could lead us to the truth.

My teeth have broken the flesh of the feijoa fruit for the first time in Albania, in a surreal botanical garden on the Adriatic Sea, south of Durres. A fresh and completely new fusion of pineapple, strawberry and pear flavors, drew, from some old synapses, that famous line from the movie, “I always want to have the same thing she eats”. One hot July day, in the nursery

very close to that magical garden, a pot with a descendant of the first European settlers, my green Latina, boarded the camper, temporarily moved into the shower cabin and, just like her pioneer ancestors, was stowed away onto the lower deck of a ship, and set off to its new home. The land that awaits her roots is by no means less exotic. In ancient times, Fruška gora was just an island in the Pannonian Sea. Today, its northern slopes face the Danube river. They remember the ancient times, and its land was often happy to welcome the powerful roots of numerous vineyards. Something told me that Latina will be in good company. The garden that greeted the fejoa is small, but splendidly positioned. It is barely bigger than a room, but sheltered from the northerly wind, facing south and surrounded by the native flora: mint, parsley, rosemary, mulberry and a luxuriant row of leeks. She settled in, got to know her surroundings, and was accepted. Seven peaceful years have passed since then. An interesting number for those who believe in mystical interpretations of luck.

It bloomed for the first time in May. The purple flower of tropical design left everyone on Fruška gora breathless, and I justifiably suspect that it made a special emotional

connection with the nearby vineyard through some underground internet of roots. The love was born. A sunny November day marked the festive harvest of fruit on the Magic Mountain, and brought as many as 2,640 grams of fruit. The most beautiful specimens ended up in jam, made according to the fine recipe from New Zealand.

THE NAVEL OF THE WORLD

In the lyrics of the old hit, Jovanotti seems to be singing about this magical garden.

“With the baggage of fantasy This is the navel of the world Feel the energy rise”

I served the feijoa jam on a young cow’s cheese that had just arrived from a round trip to the Middle East, from the Turkish border town of Kars. Orhan Pamuk noted that no one actually visits that city in the Turkey’s far east. Hey,

Orhan, I disagree. A cheese made from the milk of cows that lead the perfect life, as they roam freely in the nearby pastures on the mountains around Ararat, at high altitude, creates an amazing pair to feijoa jam from Fruška Gora. The ultra-local Grašac grape, from the Šukac vineyard, have joined, in the most natural way possible, this extremely multinational society. It is a vineyard that I pass by every day, and gaze upon those vines. It is quite clear to me how the young Latina undoubtedly made a successful secret underground communication. And who can now claim that Fruška gora is not the navel of the world?

KOPAONIK

destinacija

MAGIČNA MOĆ PLANINE

Još tridesetih godina prošlog veka prvi skijaši su došli na Kopaonik, a gotovo vek kasnije to je poznati skijaški centar. Ipak, Kopaonik je planina za koju je teško reći da li je lepša zimi ili leti

Piše / Ana Rusanov Vračević

Fotografije: Miloš Milenković / Andrej Nihil / TO Raška

Kopaonik je poznat kao zimska destinacija, ali oni koji vole da se izmeste na više nadmorske visine i tu se osećaju kao kod kuće, zapravo neće moći ni da vam kažu da li je Kopaonik lepši zimi ili leti. Leti, Kopaonik je manje posećen i zato možda lepši nego zimi. Uživanje u dugim šetnjama i miru koji samo šuma pruža može da se meri sa malo kojim uživanjem. I dok zimi sve vrvi od skijaša i onih koji biraju da tada posete ovu planinu, leti ona pruža sasvim drugi doživljaj. To je planina na kojoj ćete i dalje moći da se najedete borovnica i malina berući ih usput dok šetate. Ako imate u blizini nekog botaničara da vam objasni, saznaćete da ovde ima mnogo lekovitog bilja i raznih vrsta pečuraka kojih, kao ove sezone, ima u izobilju. U plodovima leta na Kopaoniku se uživa preko cele godine, tako da i u zimskim mesecima ova planina je i gastronomski raj za sladokusce. I dok leti ima dosta sadržaja, pogotovo onih

Jednu od najstarijih kuća na Kopaoniku izgradio je Dr Milorad Milošević – Brevinac, uticajni, ali pomalo zaboravljeni istraživač, prirodnjak i etnolog, 1958. godine

za bicikliste, zimi za skijaše dolazi njihovih pet minuta. Pored toga Kopaonik je centar zabave, provoda i dobrog klabinga.

Tajna mesta

Jednu od najstarijih kuća na Kopaoniku izgradio je Dr Milorad Milošević – Brevinac, važan ali pomalo istraživač,

prirodnjak i etnolog, 1958. godine. I danas se može videti pored staze Mašinac, u šumi, preko puta istoimenog odmarališta. Milošević je radio kao učitelj, a upravo on je zaslužan za početke skijanja na ovoj planini jer je ovde dovodio prve skijaše tridesetih godina prošlog veka. Njegovo znanje i ljubav prema Kopaoniku skupljeni su u njegovoj knjizi Beli kopaonik iz 1968. godine koju je ilustrovao svojim fotografijama. Kuću je možda moguće i danas posetiti jer se u njoj nalazi spomen soba sa predmetima koje je Milošević skupljao i prava mala riznica istorije Kopaonika, a o čemu se sada brinu njegovi potomci. Ipak, to ćemo prepustiti vašem istraživačkom duhu i spletu srećnih okolnosti.

Ukoliko ste istraživački raspoloženi, Kopaonik ima još jednu dobro čuvanu tajnu.

Na Pančićevom vrhu, najvišoj tački Kopaonika, nalazi se mauzolej Josifa Pančića, srpskog profesora, lekara, planinara i botaničara koji je ovde sahranjen. Mauzolej je sazidan kao zatvoreni kameni sarkofag od kopaoničkog granita. U blizini mauzoleja nalazi se vojna baza, jer vrh predstavlja strateški važnu tačku, pa se posete organizuju retko i uvek moraju biti najavljene, ali nije nemoguće.

Za skijaše

Ako ste skijaš, to znači da ste ceo dan na stazama i da vremena za gubljenje nema. Zna se dobro šta je skijaški umor, i da su večeri najlepše kad se ušuškate u toplo i čekate novi dan da ponovo stanete na skije. Najduža staza i prava poslastica za skijaše je staza Bela reka koja od skoro ima i topove za osnežavanje pa će na njoj moći da se skija bez obzira na visinu prirodnog snega kog na nekim delovima zbog kamene podloge i vetra često i nedostaje. Gondola kreće od Brzeća i vozi sve do vrha planine sa međustanicom na kojoj možete izaći ukoliko nemate hrabrosti da se spuštate strmim stazama koje vode od vrha. Za one iskusne tu su još staze Gvozdac i Ledenica, na ostalim ćete se već snaći. Sezona traje od sredine decembra do sredine aprila, a najlepše je

početkom marta kada se produži dan i kada ima više sunca. Na pauzu se ide na sveže krofne u kafanu Rtanj, na pitu od borovnica u Skituljak, u čuvenom Jarmu se pije kuvana rakija i kuvano vino, za one koji su dorasli takvim izazovima. Restorana ima koliko hoćete, a služi se uglavnom domaća, tradicionalna hrana.

Ski Opening

Tradicionalno otvaranje nove ski sezone 2022/2023. na Kopaoniku, održaće se od 8. do 11. decembra. Ski Opening održan je prvi put 2010. godine, a sve po ugledu na slične događaje u popularnim evropskim ski centrima, sa ciljem da se na simboličan način obeleži otvaranje ski sezone. Ski Opening Kopaonik je nakon dvanaest godina postao poznati turistički brend koji svake godine privlači sve veći broj gostiju iz celog regiona.

Tokom trajanja ski openinga važiće popust u visini od 30% na pojedinačne, poludnevne, dnevne, dvodnevne, trodnevne i četvorodnevne karte koje se kupe i koriste u vreme, odnosno otvaranja ski sezone, kao i za karte za sve vrste zabavnih sadržaja. Prvi dan skijanja će biti besplatan.

U bašti hotela Kraljevi čardaci SPA, nastupiće Vesele ‘80. Biće to žurka na otvorenom uz vruću rakiju i kuvano vino. I u drugim ugostiteljskim objektima očekuju se koncerti, žurke u nastupi di-džejeva.

KOPAONIK

THE MAGICAL POWER OF THE MOUNTAIN

Back in the 1930s, Kopaonik saw the first influx of skiers,and almost a century later it is a famous ski resort. Skiing aside, it is difficult to say whether the Kopaonik is more beautiful in winter or in summer

Kopaonik is well known as a winter destination, but those who like to move to higher altitudes and feel at home there, actually won’t be able to tell you whether Kopaonik is more beautiful in winter or in summer. In summer, Kopaonik is less visited and therefore perhaps somewhat more serene and beautiful. Enjoying long walks, and the peace that only the forest can provide, is a pleaure beyond comparison. And while in winter it is full of skiers and those who choose to visit this mountain in winter, in summer it offers a completely different experience. It’s a mountain where you’ll still be able to feast on blueberries and raspberries by picking them along the way as you walk. As any botanist will tell you, one can also find a multitude of

medicinal herbs and various types of mushrooms. Summer fruits of Kopaonik can be enjoyed all year round, so even during the winter months this mountain is also a

gastronomic paradise for those with a sweet tooth. And while summer presents a lots of opportunities for the tourists, especially for cyclicts, winter is a time for skiers.

Kopaonik is also a famous destination - for parties and clubbing.

Secret places

One of the oldest houses on Kopaonik was built by Dr. Milorad Milošević - Brevinac, influential yet somewhat forgotten researcher, naturalist and ethnologist, in 1958. Even today, it can be seen next to the Mašinac trail, in the forest, across from the resort of the same name. Milošević worked as a teacher, and he set the foundation for the skiing on this mountain, by bringing in the first skiers during the 1930s. All his knowledge and love for Kopaonik are collected in his book White Kopaonik (1968), illustrated with his photographs. The house containts a memorial room with MIlošević’s collection. Caretakers of this treasure are the descendants of Milorad Milošević, and it is possible to

visit it, under the right set of circumstances. However, we’ll leave that up to your inquisitive spirit and a combination of lucky circumstances. If you are in an investigative mood, Kopaonik hides another well kept secret. Mausoleum of Josif Pančić, the final resting place of famed Serbian botanist, physician and mountaneer, is located at the Pančićev vrh, the summit of the Kopaonik mountain. The mausoleum was built as a closed stone sarcophagus from Kopaonik granite. There is a military base in the vicinity of a mausoleum and the summit is an important strategic point, so visit to the mausoleum are rarely organized and they must be announced to the authorities well in advance.

For skiers

If you are a skier, it means that you are on the slopes all day long and there is no time to waste. Ski fatigue is a common phenomenon and that the evenings are the most beautiful when you snuggle up

December 8-11. The Ski Opening on Kopaonik was held for the first time in 2010, following similar events in popular European ski centers, with the aim to celebrate the beginning of the ski season. After twelve years, Ski Opening Kopaonik has become a well-known tourist brand that attracts new guests to the mountain with each passing year.

One of the oldest houses on Kopaon ik was built by Dr. Milorad MiloševićBrevinac, an important but somewhat forgotten researcher, naturalist and ethnologist, in 1958

in the warm room and wait for a new day to get on your skis again. The longest trail and a real treat for skiers is the Bela Reka trail, with recently installed snow cannons that make it possible to ski regardless of the amount of the natural snow, which is often lacking in some parts due to the rocky surface and wind. The gondola starts from Brzeće and goes all the way to the top of the mountain with an intermediate station where you

can get off if you don’t have the courage to go down the steep paths that lead from the top. For the experienced, there are also the Gvozdac and Ledenica trails, and the rest of them is quite manaegable. The season lasts from midDecember to mid-April, and the best time is at the beginning of March, when the days are longer, with more sun. Break from skiing is a chance to grab some fresh donuts in Rtanj, blueberry pie in Skituljko, or warm brandy or mulled wine in Jaram. There is an abundance of restaurants, that mostly serve local, traditional food.

Ski Opening

The traditional opening of the new ski season 2022/2023. on Kopaonik is scheduled for

During the ski opening, a 30% discount apply to individual, half-day, day, two-day, threeday and four-day tickets that are purchased and used during the ski opening, i.e. the opening of the ski season, as well as tickets for all kinds of entertainment. The first day of skiing is free of charge.

Vesele ‘80 will perform in the garden of the Kraljevi čardaci SPA hotel, on the outdoor party with hot brandy and mulled wine. Concerts and parties with DJ performances are also held in other catering establishments.

KOPAONIK

NOVA ZIMSKA AVANTURA

Oni koji vole zimu jedva čekaju prve pahulje. Kapa, rukavice, skije na ramenima, utabane staze, zimsko sunce i planinski vazduh dovoljni su za početak savršenog dana. Na zasneženim, dobro pripremljenim stazama susreću se skijaši, snouborderi, avanturisti željni izazova. Oni koji ne skijaju, mogu da se sankaju, da uživaju u adrenalinskim sadržajima kao što su bob na šinama i tubing. Obeležje ovog skijaškog centra su moderne žičare, raznovrsne staze, pogodne za početnike i za zahtevne skijaše. Sve staze povezane su sistemom žičara i ski liftova, kapaciteta od preko 34.000 skijaša na sat. Neizmerno uživanje na stazi u nedostatku snega omogućavaju topovi i lanseri za veštačko osnežavanje. Pored staza za alpsko i nordijsko skijanje, skijaški centar poseduje i uređen snow park, u kome se organizuju takmičenja domaćeg i međunarodnog karaktera. Gondola dužine 3,7 km povezuje Brzeće sa centrom Kopaonika. Noćno skijanje je poseban doživljaj, kao i prizor koji se ugleda kada se žičarom popne na Pančićev vrh: čitava planina kao na dlanu. Pored staze Pančić 4b, za noćno skijanje osvetljene su i staze Malo jezero i Karaman greben. Ljubitelji planine mogu da se provozaju i taksi tabačem koji vozi na unapred zakazane termine.

Kopaonik je idealna destinacija za zimski odmor u krugu porodice ili prijatelja. U Dečijem gradu deca mogu da uživaju u snežnim igrama

a za najmlađe skijaše i početnike obezbeđena su tri prostora „ski vrtića“ sa pokretnim trakama. Prvi koraci na stazi se najbolje savladaju uz igru, druženje i zabavu. U školi skijanja možete steći neophodne veštine i usavršiti svoje znanje kao profesionalac. Kopaonik raspolaže velikim brojem objekata za smeštaj, od apartmana i kuća za odmor, odmarališta do najluksuznijih hotela u samom centru i vikend naselju koje je udaljeno od centra oko četiri kilometra. U savremeno opremljenim hotelima, brojni su sadržaji i prostori za opuštanje i odmor koji nude razne mogućnosti za kvalitetno provođenje slobodnog vremena (otvoreni i zatvoreni bazeni sa relaks zonom, slano-ledene pećine, saune, tepidarijumi, đakuzi kade, parna kupatila, razne vrste masaža...). U ugostiteljskim objektima na Kopaoniku u ponudi su razna jela i specijaliteti nacionalne i internacionalne kuhinje (pršuta, proja, kajmak, čorba od vrganja, teletina sa pečurkama, pita sa borovnicama, bifteci, obrok salate, paste, pice…). Posebno uživanje za skijaše su topli napici u ski bifeima na stazi (kuvano vino i rakija, čajevi, kafe). Lepote planine možete upoznati vožnjom motornim sankama kroz zaleđenu šumu, do Crvenih bara, Kadijevca i Gobelje, doživeti najlepši zalazak sunca i otkriti zimsku idilu Srebrne planine.

Boravak na Kopaoniku možete upotpuniti posetom Jošaničkoj Banji koja se nalazi u podnožju Kopaonika, 24 km udaljena, sa termomineralnim izvorima vode temperature 77°C. U banjskom kompleksu nalazi se banjsko kupatilo sa manjim bazenom, đakuzi kadom i osam manjih kada, staro kupatilo (hamam), sauna i manji otvoreni bazen. U Jošaničkoj Banji se nalazi i spomen soba posvećena Milunki Savić, koja je rođena 1889. godine u selu Koprivnica kod Jošaničke Banje, sa multimedijalnom postavkom.

Najveći ski centar u Srbiji je pravi izbor za kvalitetno proveden zimski odmor i najlepše doživljaje

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A NEW WINTER ADVENTURE

The largest ski center in Serbia is a perfect choice for the best winter experience

Winter lovers just can’t wait for the first snowflake! Hat, gloves, skis on shoulders, well-trodden paths, winter sun and mountain air – enough to start a perfect day. Skiers, snowboarders and adventurers, in search for a challenge, gather on snow-covered, well-prepared trails. Those who don’t ski can ride the sleds, or enjoy the adrenaline rush of bobsleigh and tubing. This ski center feature modern cable cars, various trails, suitable for beginners and demanding skiers alike. All trails are connected by a system of cable cars and ski lifts, with a capacity of over 34,000 skiers per hour. Immense enjoyment on the track, even in the absence of snowfall, is made possible by artificial snow. In addition to trails for alpine and Nordic skiing, the ski center also has an organized snow park, where competitions are held on domestic and international level. The 3.7 km long cable car connects Brzeće with the center of Kopaonik. Night skiing is a special experience, as is the sight you can gaze upon when you take the cable car up to Pančićev vrh: as if the whole mountain is at the palm of your hand. In addition to the Pančić 4b trail, the Malo Jezero and Karaman Greben trails are illuminated for night skiing. Mountain lovers can also take a ride in a taxi snow groomer that runs on pre-arranged schedule.

Kopaonik is an ideal destination for a winter vacation with family or friends. In the Children’s Town, children can enjoy games in the snow, and for the youngest skiers and beginners, there are three areas of ski kindergarten with conveyor belts. The first steps on the track are best mastered in play with friends. At the ski school, one can acquire the necessary skills and improve

the existing knowledge.

Kopaonik has a large number of accommodation facilities, from apartments and holiday homes, to most luxurious hotels in the very center of a resort, along with a holiday village couple of kilometers from the center. Modern hotels with cutting edge amenities offer numerous facilities and spaces for rest and for ultimate leasure (open air and indoor swimming pools with relaxation zones, salt and ice caves, saunas, tepidariums, jacuzzi tubs, steam baths, various types of massages ...).

The restaurants on Kopaonik feature various national and international dishes (prosciutto, cornbread – proja, cream, porcini soup, veal with mushrooms, blueberry pie, steaks, salads, pasta, pizza...).

Skiers can enjoy their hot drinks in ski buffets on the mountain slopes – mulled wine, brandy, selection of teas and coffee...

The beauty of the mountain is best witnessed by riding a snowmobile through the frozen forest, to Crveni bar, Kadijevac and Gobelje. Along this mountain path, one can experience the most beautiful sunset and discover the winter idyll of the Silver Mountain.

You can complete your stay on Kopaonik with a visit to Jošanička Banja, which is located at the foot of Kopaonik, 24 km away, with thermal mineral springs with a temperature of 77°C. The spa complex features spa bath with small pool, a jacuzzi tub and eight smaller tubs, an old bath (hammam), a sauna and a smaller outdoor pool. In Jošanička Banja one can visit a memorial room with a multimedia display, dedicated to Balkan wars and World War I hero Milunka Savić, born in 1889 in the village of Koprivnica near Jošanička Banja.

KOPAONIK

PROVEDITE PRAZNIKE ONAKO KAKO STE ODUVEK ZAMIŠLJALI

NA VICEROY NAČIN

Šta kažete na prazničnu ćurku sa sosom od brusnice, serviranu u sobi s najlepšim pogledom na Pančićev vrh? Zašto da ne, kraj godine je vreme kada treba da nagradite sebe i dočekate novu 2023. sa stilom, u hotelu Viceroy Kopaonik Srbija

Prvi i jedini hotel sa pet zvezdica na Srebrnoj planini pruža novi doživljaj praznika – zabavu skrojenu prema vašim ukusima. Čarolija počinje 9. decembra ceremonijom paljenja lampica uz toplu čokoladu, a svakog petka i subote dobar provod je zagarantovan uz živu muziku u Pique apres ski baru. Zamislite Badnje veče provedeno sa dragim ljudima uz šest sledova u jedinom restoranu azijske kuhinje na Kopaoniku – Peroko. Božićni dan je za spektakularnu večeru sa najmilijima uz praznične đakonije Mountain Kitchen restorana, a sve što deca žele je zabavu, koja ih čeka u okviru kreativnih radionica u Kids klubu. Šta je najglamuroznija noć bez plesnog podijuma? Pripremite udobnu obuću i žurka može da počne. Sledećeg jutra sledi doručak za oporavak, uz revitalizirajuće tretmane u nenadmašnom spa centru hotela. Ako u glavi čujete Jingle Bells, proverite kalendar i bukirajte iskustvo za pamćenje tokom praznika, ali ne zaboravite ski iskustvo koje počinje tik po izlasku iz hotela.

SPEND THE HOLIDAYS LIKE YOU’VE ALWAYS DREAMED OF THE VICEROY WAY

How about a Christmas turkey with cranberry sauce, served directly to your room with a breathtaking view of Pancic’s Peak? Why not – the end of the year is the time to reward yourself and welcome 2023 with style at the Viceroy Kopaonik Serbia Hotel

The first and only five-star hotel on Silver Mountain offers you a new way to experience the holiday season - entertainment tailored to your preferences. The magic begins on December 9th with a candlelighting ceremony and hot chocolate and every Friday and Saturday night, a great time is guaranteed at the Pique apres ski bar with live music. Imagine Christmas Eve spent with your dearest ones indulging in six courses meal in the only Asian restaurant in KopaonikPeroko. On Christmas day, enjoy a spectacular dinner with the holiday specialties of the Mountain Kitchen restaurant. All

the kids want is having fun on their own, so let them join creative workshops at the Kids Club. What is the most glamorous night of the year without dance floor? Get a pair of comfortable shoes and let the party begin. The morning after is reserved for the recovery breakfast, followed by revitalizing treatments in the hotel’s unrivaled spa.

If you already hear Jingle Bells, check the calendar and book a holiday to remember, but don’t forget the unparalleled ski experience that starts right after you step out of the hotel. Rezervacije

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Ordinacija doktorke

Jasmine Lalošević je oaza lepote i zdravlja, a ceo doživljaj vodi vas u svet estetike koji nadahnjuje i inspiriše

Dr Jasmina Lalošević se već više od 20 godina bavi antiejdžing i estetskom medicinom. Među prvima u svetu počela je da primenjuje hijaluronske filere, mezoterapiju i botoks tretmane i vodeći je naš stučnjak u toj oblasti, edukovan u svetu. Ogroman broj predavanja, kao i lekara koje je edukovala da se bave hijaluronskim filerima u zemlji i svetu, svrstava je u vodećeg stručnjaka, posebno kada su u pitanju lepota i podmlađivanje. Ona je vodeći stručni konsultant francuske kompanije Revitacare, svetskog

LEPOTA KOJA NADAHNJUJE

lidera za mezoterapiju, poznate i po regenerativnim hijaluronskim filerima. Već godinama je zaštitno lice, doktorka ambasador Loreal Paris brenda.

Dr Lalošević, kao istinski esteta, u svojoj prelepoj vili s početka 20. veka osim ordinacije, estetskog i edukativnog centra, kao i prostora za vežbanje, poseduje art galeriju.

- Uživam u lepom, lepo čoveka oplemenjuje i razvija u njemu pozitivne vibracije, zato sam se trudila da moj radni prostor nadahnjuje i mene i moje pacijente. Radujem se svakoj

novoj slici, svakom umetničkom delu i izložbi koju organizujemo pod našim krovom. Osim hijaluronskih filera, mezoterapije, PRP tretmana, botoksa, niti, radiotalasnih procedura i najsavremenijih laserskih tretmana podmlađivanja, u ordinaciji dr Lalošević rade se i tretmani za stimulaciju rasta kose, terapiju akni i ožiljaka od akni, kao i laserska epilacija na najsavremenijim laserima. Ordinacija dr Lalošević neguje holistički pristup zdravlju i lepoti. Osim vrhunskih tretmana za

negu i podmlađivanje lica, u ordinaciji Dr Lalošević uz pomoć najsavremenijih laserskih aparata rade se i tretmani za mršavljenje, anticelulit i tretmani za zatezanje kože tela. Takođe primenjuju se i najefikasnije metode detoksa organizma, od kiseonične kapsule, hidrokolon terapije do intravenskog detoksa, ozonoterapije i imuno intravenskih infuzija za jačanje imuniteta. Kvantna medicina i balansiranje organizma su sastavni deo.

BEAUTY THAT INSPIRES

Doctor Jasmina Lalošević’s office is an oasis of beauty and health, and the whole experience transports you into the world of aesthetics that stimulates and inspires

Dr. Jasmina Lalošević has been practicing the anti-aging and aesthetic medicine for more than 20 years. She was among

the first in the world to start applying hyaluronic fillers, mesotherapy and botox treatments, and is our leading expert in the field, with worldclass education.

The vast number of lectures given, along with multitude of practitioners that she has educated to implement the hyaluronic fillers in Serbia and worldwide, makes her a leading expert, especially when it comes to beauty and rejuvenation. She is the leading expert consultant for the French company Revitacare, the world leader in mesotherapy, also known for regenerative hyaluronic fillers. For years, she has been the ambassador of the Loreal Paris brand.

Dr. Lalošević, as a true aesthete, owns an art gallery in her beautiful villa built at the beginning of the 20th century, in addition to her office which serves as an aesthetic and educational center, as well as a exercise space.

- I enjoy beauty. Beauty enriches a person, and develops positive vibrations. That’s why I strived to make my workspace inspiring both for me and my patients. I look forward to every new painting, every piece of art and every exhibition we organize under our roof.

In addition to hyaluronic fillers,

mesotherapy, PRP treatments, Botox, threads, radio wave procedures and the leadingedge laser rejuvenation treatments, Dr. Lalošević’s office also offers treatments for hair growth stimulation, acne and acne scar therapy, as well as laser hair removal using the state-of-the-art lasers.

Doctor Lalošević’s practice fosters a holistic approach to health and beauty. In addition to top treatments for facial care and rejuvenation, Dr. Lalošević’s office also offers weight loss, anti-cellulite, and body skin tightening treatments with the help of state-of-the-art laser devices. The most effective methods of body detox are also applied, from oxygen capsules, hydrocolon therapy to intravenous detox, ozone therapy and intravenous infusions to strengthen immunity. Quantum medicine and body balancing are an integral part of the practice.

is the slogan of Dr. Lalošević and her team, who are waiting for you with a smile in Bel grade, at Kneginje Zorke 84, an oasis of health and beauty.

Život mora biti lep i mi smo uvek tu za Vas je slogan dr Lalošević i njenog tima, koji vas sa os mehom očekuju u Beogradu, u Kneginje Zorke 84, oazi zdravlja i lepote.

Life must be beautiful and we are always here for you

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Predstavljamo vam

Langouste i Belu reku, dva izuzetna beogradska restorana

Langouste je mediteranski restoran sa autorskom kuhinjom i fokusom na svežim, sezonskim namirnicama, ali i kulinarska ustanova koja predstavlja sjajan spoj dve tradicije, francuske i srpske, interpretirane na tanjirima koji izgledaju poput malih remek dela. Guščija džigerica često zauzima centralno mesto u

Na Kosančićevom vencu, jednom od najlepših delova Beograda smestio se Langouste, prefinjeni restoran visoke kuhinje

Langouste

To je mesto koje nudi poseban gastronomski doživljaj i to pod kulinarskom palicom slavnog francuskog šefa Gijoma Iskandara koji je u Beograd došao pravo iz pariskog fine dining restorana Garance, i tu i ostao. Upravo zahvaljujući Gijomu i njegovom timu, Langouste se našao na listi restorana zbog kojih vredi doći u Srbiji, cenjenoj La Listi, a od prošle godine i u Mišlenovom izdanju za Beograd i u Gault & Millau vodiču sa najvišom ocenom. Takođe, Gijom je proglašen za šefa godine u izboru magazina Vino & Fino 2018. godine, u trenutku kada je počeo da radi u Srbiji.

Piše: Jelena Stojčić / Fotografije: Pro:digi d.o.o.

izvedbama pomenutog šefa, Francuza koji je u Beogradu upravo i postao poznat po svojevrsnom millefoglie od tankih listića odležalog ramsteka, među kojima se nalaze jednako tanki komadi guščije džigerice. Njegovi jelovnici su svedeni, sa po svega nekoliko glavnih jela, mesnih i ribljih, dok je za kompletan užitak najbolje uzeti opciju degustacionog menija. Usluga je izvrsna, konobari obučeni, ljubazni i nenametljivi, a servis perfektan. Takođe, Langouste ima i veoma dobro posloženu vinsku kartu, funkcionalnu i preglednu.

We present to you Langouste and Bela Reka, two outstanding Belgrade restaurants

Langouste

Langouste, a refined haute cuisine restaurant, is located on Kosančićev venac, one of the most picturesque Belgrade locations

This establishment offers a special gastronomic experience under the culinary baton of the famous French chef Guillaume Iskandar, who moved to Belgrade straight from the Parisian fine dining restaurant Garance. Thanks to Guillaume and his team, Langouste was included on the list of restaurants that are worthy of a trip to Serbia - the esteemed La Liste. Since last year, Langouste is

also included in the Michelin edition for Belgrade, as well as in the Gault & Millau guide, which rewarded it with the highest rating. Also, Guillaume was named chef of the year in the selection of Vino & Fino magazine in 2018, soon after he started working in Serbia.

Langouste is a Mediterranean restaurant with original cuisine and a focus on fresh, seasonal ingredients. It is also an establishment that represents a first-rate fusion of French and Serbian culinary heritage, interpreted in dishes that look like small masterpieces. Goose liver often occupies a central place in the performances of the aforementioned

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French chef, made famous in Belgade for his version of millefoglie made of thin slices of aged rumpsteak, and equally thin slices of goose liver. The a la carte menu is reduced, with several main dishes made with red meat and fish. Full experience of the Langouste is reserved for the famed tasting menu. The service is superb, and the servers are excellent, friendly and unobtrusive.

Also, Langouste features the exceptionally organized wine list, functional and clear.

Kosančićev venac 29, Beograd www.langouste.rs

Bela reka

Ako vam se jede dobra domaća, nacionalna hrana restoran Bela reka je odličan izbor

Tu se jela pripremaju po tradicionalnim receptima, a prezentuju na moderan način, dok sa kvalitetom apsolutno nema nikakvog kompromisa. Namirnice koje se koriste u pripremi jela su lokalne i stižu iz različitih delova Srbije od kojih mnoge i sa sopstvene, istoimene farme vlasnika restorana koja se nalazi na samo dva sata vožnje od Beograda, u nestvarnom krajoliku Homoljskih planina. Na farmi Bele reke uzgajaju se ovce i koze, i proizvode visoko kvalitetni tvrdi i polutvrdi sirevi koje možete i da kupite u restoranu u Beogradu. Ovde je naprosto sve dobro, a ako tražite našu preporuku, onda ne propustite da probate

Bela reka

odličnu domaću buratu, kao i kobasice i pršut sa Homolja, ali i izvanrednu selekciju domaćih vina i rakija. Za prvu posetu Beloj reci obavezno probajte jagnjetinu, jaretinu ili teletinu ispod sača – ukusno, lokalno, sočno! Meso koje se služi u restoranu je strogo kontrolisanog kvaliteta i može da se priprema na ćumuru, ražnju ili pod sačem. Ovde se svakog dana peku i domaći hlebovi i peciva, a ponuda je koncipirana tako da se za svakog nađe izbor od nekoliko jela. Restoran ima i jedinstven enterijer koji na lep način priča priču nacionalnog restorana, uz odličnu atmosferu i odabrane note stare srpske muzike. Restoran je i prostran i veoma udoban, i ima sopstveni parking. Nalazi se u poslovnom delu Novog Beograda i do njega se veoma lako stiže.

Restoran Bela reka nalazi se i u prvom Mišlenovom izdanju za Beograd i ima visoku ocenu u međunarodnom vodiču Gault & Millau

Tošin bunar 179, Novi Beograd www.restoranbelareka.rs

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If you are in the mood for good homemade, national Serbian food, the Bela Reka restaurant is an excellent choice

The dishes are prepared according to traditional recipes and presented in a modern way, while there is absolutely no compromise with quality. The ingredients used in the preparation of the dishes are local and, sourced from different parts of Serbia, many of them from the restaurant owner’s own farm of the same name, which is located just two hours’ drive from Belgrade, in the unreal landscape of the Homolje mountain. Sheep and goats are bred at Bela Reka farm, and they produce highquality hard and semi-hard cheeses, which you can also buy in a special shop within the restaurant. Everything is good here, and if you are looking for our recommendation, then do try the excellent homemade burata, as well as sausages and prosciutto from Homolje, Homolje, and an outstanding selection of local wines and brandies.

For your first visit to Bela Reka, be sure to try the lamb, kid or veal under the sach - delicious, local, juicy! The meat served in the restaurant is of strictly

controlled quality and can be prepared on charcoal, on a spit or under the grill. Homemade bread and pastries are baked here every day, and the offer is designed so that there is a choice of several dishes for everyone. The restaurant also has a unique interior that beautifully tells the story of a national restaurant, with an excellent atmosphere and selected notes of old Serbian music. The restaurant is both spacious and very cosy, and has its own parking lot. It is located in the business part of New Belgrade and is very easy to reach.

Restaurant Bela Reka is also in the first Michelin edition for Belgrade and has a high rating in the international guide Gault & Millau.

kroz vinske manifestacije

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MEĐUNARODNI DAN PROKUPCA 14. OKTOBRA / INTERNATIONAL PROKUPAC DAY, OCTOBER 14TH

Praznik posvećen prokupcu, najvažnijoj autohtonoj sorti u Srbiji obeležava se svake godine istog datuma nizom manifestacija. Pored Karavana prokupca koji obilazi gradove po Srbiji, u restoranima se organizuju promocije i degustacije vina, a glavni događaj je Salon prokupca koji se održava 14. oktobra u Beogradu i na kom vinari iz Srbije predstavljaju vina napravljena od ove sorte.

The day dedicated to Prokupac, the most important indigenous grape variety in Serbia, is celebrated every year on the same date with a series of events. In addition to the Caravan of Prokupac that travels around Serbia, wine promotions and tastings are held in restaurants, and the main event is the Prokupac Salon, which takes place on October 14th in Belgrade. It is an opportunity to taste Prokupac wines made by Serbian winemakers.

www.prokupacday.rs

SALON VINA U KRAGUJEVCU / WINE SALON IN KRAGUJEVAC

Početkom aprila svake godine održava se vinski salon koji u srcu Šumadije okuplja već afirmisane, ali i mlade vinarije iz Srbije i cele jugoistočne Evrope, kao profesionalne kupce, kolekcionare i ljubitelje vina.

NOVOSADSKI SALON VINA / NOVI SAD WINE SALON

Na Novosadskom salonu vina tradicionalno se okuplja krem srpske vinske scene. Odabranih 70 vinarija publici predstavlja više od 500 etiketa u dva dana.

Manifestaciju ima bogat prateći program radionica i masterklasova na kojima se mogu degustirati ekskluzivna vina i berbe i koji okuplja internacionalne vinske eksperte.

The cream of the Serbian wine scene traditionally gathers at the Novi Sad Wine Salon. During the two-day event, 70 selected wineries present to the audience over 500 wine labels. The event is accompanied by interesting workshops and masterclasses, where exclusive wines and vintages can be tasted in the company of international wine experts.

Novosadski salon vina salonvina.novisad

Annually, at the beginning of April, a Wine Salon is held in the heart of Šumadija. This event gathers together established and new and small wineries from Serbia and the wider region of Southeast Europe, as well as professional buyers, collectors and wine lovers.

vinskivitezovisumadije.org

BEOGRADSKI SALON VINA / BELGRADE WINE SALON

Ako ste u Beogradu u prvoj polovini decembra ne propustite da svratite u hotel Hyatt gde će vas dočekati više od 100 vinarija iz celog sveta. Beogradski salon vina najstarija je i jedna od najpoznatijih vinskih manifestacija u Srbiji.

NAISSUS WINE&FINE / NAISSUS WINE&FINE

Svakog avgusta, u autentičnom prostoru Niške tvrđave održava se Sajam vina, rakije, gastronomije i vinskog turizma. Posetiocima na sajmu pored vinara, predstavljaju se i proizvođači rakije, pršute i sireva. Niš je grad koji svakako treba posetiti, a idealna prilika može biti baš ovaj sajam.

Every August, the Wine, Brandy, Gastronomy and Wine Tourism Fair is held in the historic area of the Niš Fortress. In addition to winemakers, among the exhibitors are producers of brandy, prosciutto and cheeses. Niš is a city that should be included in Serbian travel itinerary, and this fair can present an ideal opportunity.

If you visit Belgrade during the first half of December, don’t miss stopping by the Hyatt Regency hotel, where you will be greeted by representatives of more than 100 wineries from all over the world. The Belgrade Wine Show is the oldest and one of the most famous wine events in Serbia.

WINE GARDEN / WINE GARDEN

Jedan od omiljenih vinskih događaja održava se u impresivnom ambijentu Botaničke bašte u Beogradu i uvek ga prati opuštena atmosfera i dobra zabava. Posetioci uživaju u vinskom pikniku – degustiraju više stotina vina, a tu su i štandovi proizvođača sireva, suhomesnatih proizvoda i drugih domaćih delicija. Sve je upotpunjeno bogatim muzičkim programom sa nekoliko bina.

One of the favorite wine events in Belgrade takes place in the impressive setting of the Jevremovac Botanical garden in Belgrade and is always accompanied by a relaxed atmosphere and good fun. This is a true wine picnic, with hundreds of wine labels, along with selected cheeses, cured meats and other local delicacies. The event is complemented by a rich music program held on several stages.

winegarden.rs

naissus-winefine

FESTIVAL GRAŠCA / GRAŠAC FESTIVAL

Festival grašca je skup posvećen važnoj lokalnoj sorti koja se osim u Srbiji, intenzivno gaji u celoj Srednjoj Evropi. Održava se na Petrovaradinskoj tvrđavi, najlepšoj lokaciji u Novom Sadu i okuplja na desetine vinarija koje prave vina od ove sorte, pod svim njenim sinonimima i lokalnim nazivimagrašac, graševina, italijanski rizling, olasrizling... Proizvođači predstavljaju grašac u svim stilovima, od svežih vina i penušavaca, do zrelih, odležalih, pa i predikatnih i oranž vina.

wine events

WINE VISION BY OPEN BALKAN

Wine Vision je najveći vinski sajam u ovom delu Evrope i okuplja vinare iz zemalja Otvorenog Balkana: Srbije, Severne Makedonije i Albanije, ali i

prestižne vinarije iz celog sveta. Kruna sajma je takmičenje Open Balkan Wine Trophy, kao i bogat program masterklasova. Manifestacija okuplja trgovce, novinare i vinske eksperte iz celog sveta.

The Grašac festival is a gathering dedicated to an important local grape variety that is widely cultivated throughout Serbia and Central Europe. It takes place at the Petrovaradin Fortress, the most scenic location in Novi Sad, and gathers dozens of wineries that produce wines from this variety, under all its synonyms and local names - grašac, graševina, Italian Riesling, olasriesling... Grašac wines, made in wide variety of styles, are offered for the tasting, from fresh wines and sparkling wines, to mature, aged, and predicate and orange wines.

FRUŠKA GORA WINE SHOW / FRUŠKA GORA WINE SHOW

U impozantnoj Vili Stanković u Čortanovcima na obali Dunava krajem avgusta održava se Fruška gora Wine Show na kom se i zvanično proglašavaju najbolja vina iz ovog vinskog regiona. Pedeset najboljih vina po ocenama međunarodnih vinskih sudija nosi godinu dana pečat Fruška gora Top 50, što predstavlja garanciju da je reč o vinu izrazitog kvaliteta i autentičnog fruškogorskog karaktera.

At the end of August, the Fruška gora Wine Show is held in the courtyard of Villa Stanković in Čortanovci on the banks of the Danube, where the list of best wines from this wine region are officially announced. The fifty best wines, according to the evaluations of international wine judges, bear the Fruška gora Top 50 seal for one year, which is a guarantee that it is a wine of distinct quality and possesses the authentic character of the Fruška gora terroir.

WINE JAM / WINE JAM

VINSKI PARK SREMSKA MITROVICA / SREMSKA MITROVICA WINE PARK

Vinski park je festival vina i hrane koji se održava u Gradskom parku u Sremskoj Mitrovici i koji okuplja veliki broj odabranih vinarija. Cilj manifestacije je promocija vinske i gastro kulture u Sremu. Manifestacija svake godine ima i zemlju posebnog gosta, a 2022. je to bila Gruzija. Wine Park is a wine and food festival that takes place in the City park in Sremska Mitrovica. It brings together a large number of selected wineries The aim of the event is to promote wine and gastronomic culture of the region of Srem. The event has a special guest country every year, and in 2022 it was Georgia.

Manifestacija koja u različitim formatima slavi vinsku kuturu tokom cele godine, na različitim lokacijama. Niz malih festivala vina namenjen je urbanoj publici i uvek uključuje i dobru muziku uz odabrene vinare. Wine jam događaji posvećeni su različitim temama: roze vinima, penušavcima, autohtonim sortama…

An event that celebrates wine tasting in different formats throughout the year, at different locations. This is a series of small wine festivals, aimed at an urban audience, and the events always feature good music and carefully curated list of winemakers. Wine Jam events are dedicated to different topics: rosé wines, sparkling wines, indigenous varieties...

KOMPANIJA TELEKOM SRBIJA

NASTAVILA SA OSVAJANJEM STRANIH TRŽIŠTA

Da se dobar glas daleko čuje, potvrdila je kompanija Telekom Srbija, koja se otvaranjem kompanija u stranim državama učvrstila kao srpski provajder telekomunikacionih usluga broj jedan u očima korisnika širom dijaspore.

Pre godinu dana, Telekom Srbija osvojio je tržište Severne Make donije i to otvaranjem ćerke fir me pod nazivom MTEL, kada je građanima te zemlje obezbedio ekskluzivnu i jedinstvenu ponu du satelitske televizije. U među vremenu, MTEL je uvođenjem mobilne telefonije i interneta proširio lepezu usluga koje pru ža na tlu Severne Makedonije. Ono čime se kompanija izdvojila od konkurenata jesu i digitalni servisi, odnosno ekskluzivan pri stup svih korisnika dvema apli kacijama mPlay TV i balkanmyusic koje nude najbolji izbor zabavnog sadržaja, kako serijskog programa i filmova, tako i atraktivne muzike. Uspešan model poslovanja, Te lekom Srbija preneo je i na švaj

carsko tržište. U prisustvu amba sadora Republike Srbije, gospodina Gorana Bradića, i gostiju iz sveta biznisa, general ni direktor Telekoma Srbija, Vla dimir Lučić i generalni direktor MTEL Švajcarska, Stefan Božić, svečano su otvorili poslovnicu u okolini Ciriha i na taj način obe ležili početak rada kompanije u zemlji čokolade, sira i satova. MTEL Švajcarska svim budućim korisnicima pruža proverene i kvalitetne usluge mobilne tele fonije i televizije, sjajne pripejd i postpejd tarife, povoljne roming pakete i najbogatiju ponudu te levizijskih kanala iz regiona biv še Jugoslavije. Svojom atraktiv nom ponudom kompanija, ne samo da će probuditi nostalgiju među korisnicima u dijaspori,

već će biti veoma konkurentna i lokalnim operatorima. „Početak pružanja usluga u Se vernoj Makedoniji i Švajcarskoj predstavlja nastavak efikasnog sprovođenja naše strategije koja, između ostalog, podrazu meva i širenje poslovanja u ze mljama regiona, Evrope i sveta, a pre svega u zemljama sa broj nom dijasporom. Ovom prilikom pozivam sve zainteresovane korisnike da se u našim poslov nicama ili putem sajta upoznaju sa uslugama MTEL-a, kako u Severnoj Makedoniji, tako i u Švajcarskoj, i uvere u kvalitet ponude koju smo za njih kreira li“, izjavio je ovim povodom Vla dimir Lučić, generalni direktor Telekoma Srbija.

Svi korisnici MTEL usluga u Švajcarskoj imaće mogućnost da gledaju više od 300 kanala, uključujući i sve najgledanije regionalne TV stanice, kao i da uživaju u posebnim pogodnosti ma paketa mobilne telefonije dok borave u inostranstvu, kao što su neograničen broj minuta i SMS poruka u MTEL Zoni i ko rišćenje besplatnog interneta u Evropskoj Uniji, Srbiji, Bosni i Hercegovini i Crnoj Gori.

Nezadrživo širenje Telekom Sr bija grupe nastaviće se i u na rednom periodu, kada se oče kuje širenje poslovnih aktivnosti na Nemačku i Sjedinjene Ame ričke Države.

TELEKOM SRBIJA COMPANY CONTINUES TO CONQUER FOREIGN MARKETS

A year ago, Telekom Srbija conquered the market of North Macedonia by opening its subsidiary called MTEL, which offered the citizens of North Macedonia an exclusive and unique offer of satellite television. In the me antime, by introducing mobile telep hony and Internet, MTEL expanded the range of services it offers on the territory of North Macedonia. What sets the company apart from its competitors are the digital services, i.e. the exclusive access of all custo mers to two applications mPlay TV and balkanmyusic that offer the best choice of entertaining content, both series and films, as well as attractive music.

Telekom Srbija transferred its succe ssful business model on the Swiss

market. In the presence of the Serbian ambassador, Mr Goran Bradić, and guests from the world of business, the CEO of Telekom Srbija, Vladimir Lučić and the CEO of MTEL Switzerland, Stefan Božić, ceremoniously opened a shop in the vicinity of Zurich and thus marked the beginning of the company’s work in the country of cho colate, cheese and watches. MTEL Switzerland offers its future users proven and quality mobile telep hony and television services, excellent pre-paid and post-paid tariffs, favoura ble roaming packages and the richest offer of television channels from the regions of the former Yugoslavia. By its attractive offer of companies, it will not only awaken nostalgia among its users in the diaspora but also be very

competitive with local operators.

“The beginning of service provision in North Macedonia and Switzerland is the continuation of efficient imple mentation of our strategy which, among else, includes the expansion of our operations in the countries of the region, Europe and the world, and primarily in the countries with a numerous diaspora. On this occasi on, I invite all the interested users to familiarize themselves with the MTEL services, both in North Macedonia and in Switzerland, and be convinced of the quality offer that we have cre ated for them”, said Vladimir Lučić, the CEO of Telekom Srbija, on this occasion.

All users of MTEL services in Swit zerland will be able to watch over 300 channels, including all the most watched regional TV channels, and enjoy the special benefits of mobile telephony packages while they resi de abroad, such as the unlimited number of minutes and SMS messa ges in the MTEL Zone and the use of free Internet in the European Uni on, Serbia, Bosnia and Herzegovina and Montenegro. The unstoppable expansion of the Telekom Srbija group will continue in the forthcoming period, when busine ss activities are expected to expand to Germany and the United States.

That good news travels fast was confirmed by the Telekom Srbija company, which has reaffirmed itself as a Serbian telecommunications provider number one in the eyes of the users throughout the diaspo ra, by opening companies in foreign countries

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