Metropolitan

A Michelin Plate two years running — and a wine list that punches above Belgrade's average

Metropolitan earned a Michelin Plate in both 2024 and 2025, which is the clearest single signal that this is one of the more reliably executed restaurants in Belgrade's €€ tier. At a two-course price point of roughly €40–65 per head, it sits at the midpoint of the city's dining range — not a budget meal, but nowhere near the splurge territory of a venue like Langouste. If you've visited once and are deciding whether to return, the answer is yes , especially if you want a restaurant that handles both food and wine with equal seriousness.

The Room and the Kitchen

The address , Milentija Popovića 5 in Novi Beograd , places Metropolitan in Belgrade's business district, which shapes the visual experience before you sit down. The room skews corporate-formal: clean lines, controlled lighting, the kind of interior that works for a client dinner as well as a couple's evening out. If you arrived expecting something with the warmth of a neighbourhood spot, recalibrate. This is a polished, professional environment where the food does most of the talking.

Chef Sidney Semedo leads the kitchen, and the menu sits at the intersection of American and European cooking , the kind of international brief that can go either way depending on execution. The Michelin recognition suggests the execution here is consistent. What matters practically for a repeat visitor is understanding that the menu draws on a broad enough set of references that it responds to seasonal change. International kitchens of this type tend to rotate proteins and preparations with the season rather than reinventing the menu entirely, so returning in summer versus winter will give you a meaningfully different set of options , particularly with fish and vegetable courses, which shift with market availability. If you want to time a return visit, autumn tends to be the most productive season for European-style menus of this kind, when game, root vegetables, and richer preparations come into play.

The Wine Program

With 350 selections and an inventory of 1,000 bottles, Metropolitan's wine list is serious for Belgrade. Wine Director Chris Arora has built a program that leads with California and France , a combination that will satisfy guests who want a recognisable reference point (Burgundy, Napa, Sonoma) alongside guests who want something less expected. Pricing is marked as $$, meaning there's a range across the list rather than a wall of expensive bottles; you can eat and drink well here without the bill running away. A corkage fee of €35 applies if you bring your own, which is worth knowing if you have a specific bottle in mind for a return visit.

For context on how this wine program sits in the Belgrade landscape, most comparable €€ restaurants in the city offer wine lists that are functionally menus of house pours. A 350-selection list with geographic depth in both California and France is genuinely unusual here. If wine matters to your evening, Metropolitan is the right choice at this price tier , more so than The Square, which competes on food but doesn't match the cellar depth.

Practical Details

Reservations: Booking is direct , this is not a hard-to-get table. Reserve a few days ahead for weekday dinners; a week ahead for Friday or Saturday to be safe. Budget: €€ , expect €40–65 per head for two courses before wine. With a mid-range bottle from the list, a couple should budget around €120–160 total. Dress: Smart casual at minimum; the business-district setting means many guests arrive in work attire, and the room supports it. Meals: Lunch and dinner service both run, which makes Metropolitan a practical choice for a working lunch as well as an evening out. Groups: The Novi Beograd location and General Manager Daniele Salamone's professional operation suggest the venue can handle group bookings, though you should contact the restaurant directly to confirm private or semi-private arrangements. Accessibility: Phone and website not listed , approach via reservation platforms or your hotel concierge.

How It Fits Into Your Belgrade Dining Rotation

Metropolitan earns its place in a Belgrade rotation as the go-to when you want food and wine treated with equal seriousness at a price point that doesn't require a special occasion to justify. For a first-time visitor to Belgrade building a shortlist, it belongs on it , particularly for lunch, where the €€ pricing feels even more reasonable. For a repeat visitor who has already been once, the case for returning is strongest in a different season: coming back in autumn or winter will give you a different menu profile from a summer visit, and the wine list is deep enough to explore across multiple visits without repeating yourself. See our full Belgrade restaurants guide for how Metropolitan fits into the wider dining picture across the city. For where to drink before or after, our Belgrade bars guide covers the options in the area. If you're also planning accommodation, the Belgrade hotels guide and experiences guide are useful starting points.

For those comparing Metropolitan against international peers in the same cuisine bracket, similar execution at a comparable price tier can be found at Matthias in Berlin, Loumi in Berlin, and Sommerfeld in Frankfurt , all operating in the international-cuisine, mid-to-upper price tier. The difference is that Metropolitan's wine program would hold its own against any of those, which is not something you can say about most restaurants in its tier in Central or Eastern Europe.

Verdict for the Returning Guest

If you've been to Metropolitan once and are considering a second visit, the strongest case for returning is to explore the wine list more deliberately , ask Wine Director Chris Arora's team for guidance rather than defaulting to something familiar , and to time the visit seasonally. The kitchen's American-European approach means the menu shifts meaningfully with the seasons; a return in a different quarter gives you a different restaurant in practice, even if the room and the team remain the same. That combination of a consistent kitchen, a serious cellar, and a menu that rotates with genuine seasonal logic is exactly what you want in a restaurant you plan to revisit more than once.