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More than 12ha of vineyards in Šapat are dominated by black varieties, namely Blaufränkisch, Merlot, Cabernet Sauvignon and the variety from the north of Italy Teroldego, along with our white varieties Muscat Yellow, Sauvignon Blanc and Chardonnay.
Gambas shrimps in kataifi delicacy, with black caviar on crème fraîche with spinach segments and salmon caviar. Our choice is Šapat Chardonnay 2024, a wine that has aged in amphorae and barrels. Medium-bodied, fresh wine, ripe notes of nectarine, apple and pear with notes of almonds and a refreshing aftertaste. A slight touch of vanilla rounds off the array of aromatics of this Chardonnay.
Ziti pasta with celery, Foie Gras and black truffles. This great plate certainly introduces us to the colder weather, we would be happy to recommend our Šapat Rose, Blaufränkisch 2025 with it. A wine that has a nice light salmon color, medium-intense floral aromas like rose petals and hibiscus. It shows a refreshing fruit structure on the palate with aromas of sour cherry, cherry and strawberry with a very pleasant and long aftertaste. A wine that will make a synergy with this dish.
Our Foie Gras with seasonal vegetables. This delicacy with its juicy fatty character can go in many ways as far as wine is concerned. We opt for our Atila Cabernet Sauvignon, Reserve 2022. A full-bodied wine, concentrated and precise, varietal with aromas of black currant, wild blackberry, dark chocolate with a touch of vanilla. A wine that will cover and tuck in this famous specialty.
The menu at Fleur de Sel is conceived as a journey through flavours, textures and carefully selected ingredients, designed to offer a refined and well-balanced gastronomic experience.
Guests may choose from an à la carte menu, created for those who wish to explore a wider range of dishes, as well as three tasting menus — “Serbia”, “From the Danube to the Adriatic” and “Farm”. Each consists of six thoughtfully composed courses. The menus evolve seasonally, following the rhythm of nature and the availability of fresh, locally sourced ingredients.
Under the guidance of Chef Nikola Stojaković, each menu bears a distinct personal signature, inspired by local heritage as well as global culinary traditions, and brought to life through contemporary techniques.
Only the finest ingredients are used in the preparation of each dish, the majority of which are locally sourced. Each element is selected with particular care, in order to highlight its authentic character and depth of flavour. The quality and originality of this approach have been recognised with Serbia’s first Michelin Guide star.
A special place on the menu is reserved for the Chef’s Surprise Menu, an original concept by Chef Nikola Stojaković, designed for guests who wish to embrace the unknown and place their full trust in his creativity and vision. This menu offers a truly unique experience, where each course is revealed as a surprise — an invitation to experience the cuisine in its most intimate and expressive form.
PRICES ARE IN RSD
