The story
Fleur de Sel in Krčedin presents a precise modern Serbian cuisine inside the Šapat wine estate. Chef Nikola Stojaković brings thirteen years of Parisian experience to the pass. He trained at establishments including the Four Seasons George V and Le Pré Catelan before returning home. His approach combines strict French technique with locally sourced produce.
A starter of Jerusalem artichoke signals the kitchen’s structural logic. Guests may select from an à la carte menu or choose among three tasting itineraries. One progression features a single ingredient presented in three distinct forms. The “From Danube to Adriatic” menu demonstrates how this Serbian cooking bridges river catches and coastal seafood.
Large windows frame twelve hectares of vineyards and the quiet Danube river. General manager Dušan Vranić curates a cellar holding five hundred labels alongside the estate’s own harvests. House bottles like the aged Chardonnay spend months resting in amphorae and barriques. Visitors observe a smart elegant dress code while seated among classical lines and contemporary furnishings.
Recognition
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