The restaurant “Mio ristorante e caffe” is located in Vracar, a part of Belgrade known for its cultural and historical legacy, near Karadjordjev Park and not far from the Temple of St. Sava and the National Library.
“Mio ristorante e caffe” is conceptually based on Italian food, and it follows global gourmet trends in addition to Italian. Massimo Turano, our “Chef Consultant,” adds an Italian flair to the menu and connects us with Italian suppliers who have not before been present on our market. In addition to top-quality ingredients, which are the heart and soul of every restaurant, there is a carefully selected team of specialists that stand behind every meal.
Culinary masterpieces are one-of-a-kind and are the result of our team’s efforts, and we aim to add quality to them in each section. All our meals are matched with a variety of alcoholic and non-alcoholic beverages. “Modern Neapolitan pizza” is paired with “Smoked MoreMare” (gin tonic) and specially designed cocktails, while burgers are paired with sparkling wines and champagnes. In addition to pizzas and burgers that are unique due to basic ingredients we use… we cannot overlook our “a la carte” menu, which, together with the ambiance and excellent service, is complimented by a well curated wine selection.
Massimo is the initiator of the concept of Mio ristorante e caffè. He is an international chef who has spent the most of his time in China over the last few years. He has received the “two forks” award from the Italian restaurant guide Gambero Rosso, as well as the “two diamonds” award from the Black Pearl guide, which is one of the most prestigious Chinese gourmet awards.
Branislav Krstić – Banja
Branislav – Banja has worked as a chef at the Iris New Balkan Cuisine restaurant for the past few years. This restaurant is well-known for being a leader in the modernization and promotion of Serbian and regional food.
Nemanja managed the restaurant Iris New Balkan Cuisine before moving to Mio, and as a sommelier, he is recognized with addressing and demystifying the combination of food and beverages to a larger audience. He founded the gastro projects “Povratak u budućnost” and “Gastro-jedinstvo” and he is a regular lecturer at the Serbian Sommelier Association – SERSA.