Whereyoueatwell LORENZO and KAKALAMBA is the original space with the unique concept based on the fusion between Florence and Pirot. This impressive amateur venture of a gourmand enthusiast got it’s outcome that surely won’t leave you indifferent.
If you don’t trip up at the entrance onto one of the clumsily hidden cables, or God forbid, fall down the hole in the floor directly to the kitchen into the pot simmering delicacies, you will find your way to one of the unusual chairs and order some of divine specialties from the Florentine or Pirot cuisines.
Once you satisfy your appetite you will notice a multitude of interesting details all around – from sheep peacefully grazing on the ceiling, through the reproductions of the famous Florentine sculptures, to the fantastic paintings of Botero.
I understand how very little is known about Belgrade food scene. Therefore, I’ve decided to shed some light on the matter and post more about Belgrade places to eat. Here, you’ll see the first in the series of honest and objective posts about Belgrade restaurants. The post and impressions are a joint work of my friend Sanja, a real foodie and an editor for Sale & Pepe magazine and your’s truly
It took us a while to concentrate on the menu as there’s so many thnigs around that distract and fascinate.
Of course, it was much easier to concentrate on the wine card :), so we easily begun our evening with a bottle of wine. After the toast, everything became easier, as well as navigation through an enormous menu.
We eased ourselves the choice by agreeing not to order the typical Serbian meals we are accustomed to, but to try out some new combinations. Also, we agreed to order more dishes that we’ll share (so everything you see on the plates are actually the halves of one portion), so we could get better impression about what this place has to offer.
Not long after the waiter refilled our glasses, starter arrived. It was vurda – a kind of cream cheese from the south of Serbia, with strong and soury taste with pieces of pickled yellow bell pepper, hot paprika and parsley. The bread basket was filled with 3 types of breads, all warm, wich was very nice.
Our eyes adjusted to the fantastic colors, we relaxed and our appetizer – Lorenzo antipasto arrived.
Clockwise from the top: spicy strawberries (basicaly, it was a wild strawberries jam, with the addition, we suppose, of chilly, but nice idea anyway), cherry tomatoes on arugula, pecorino, homemade chicken liver pate bruschetta, bruschetta with tomatoes and basil, prosciutto San Daniele and baby mozzarella.
The strawberries were superb. Went well with everything on the plate, but there was too little of them.
Pate was so tasty and perfectly blended; texture reminded of fois gras. Tomato and basil bruschetta was bland.
Next up were tagliatelle with porcini and fresh sage pesto. Pasta was freshly made, pesto was nice, although it could have been more intense, and there was a lot of porcini, luckily Whole dish was generally fine. If you exclude the fact that there were enormous pieces of dry sage stalks
Next dish was veal with prunes in Marsala sauce accompanied with mashed potatoes. The mash was delicious and it paired perfectly with the meat. This dish was definitely our favorite. Veal was extremely tender, prunes soft and juicy and the sauce reminded of a softer version of a demi glace. Simple, but tasty, cooked perfectly and well balanced dish.
As we waited for our next dish we figured it was probably kind of funny, the fact that two girls are eating so much. This is very unusual in Belgrade. Most of women will probably order one salad dish or pasta.
Next up was Chef’s Beef tenderloin, aka beef tenderloin in red wine sauce with rose scented onions.
We asked for medium done meat.
Overcooked :| What we didn’t like at the first glance was the fact that this dish came with the mashed potatoes also. Some other mash maybe, or potatoes done differently would go better, we think.
The sauce itself was very interesting. The rose scent came from, I suppose, rose water, and complemented the meat and the onions perfectly.
At the point the waiter asked if we wanted a dessert, Sanja was full already, but I couldn’t resist the temptation to taste my favorite – Tulumba.
Tulumba is my favorite dessert and the fact that this one was dry is simply unforgivable.
Lorenzo & Kakalamba