Project 72 has established itself as the reference point for ambitious dining in Vojvodina, producing food that draws on the region's extraordinary agricultural richness and applies to it a technique that would be respected in any European capital. The atmosphere is cosy and relaxed — deliberately so — which creates a productive tension between the informal setting and the formal quality of what emerges from the kitchen.
The menu changes with the season and the chef's research into Vojvodina's culinary heritage. Dishes might reference the region's Austro-Hungarian period or its Balkan traditions, but they are always brought into the present with modern sensibility and precise execution. The locally sourced meats, vegetables from farms in the Pannonian Plain, and freshwater fish from the Danube and Tisa rivers provide a larder of genuine quality.
Wine is taken seriously here, with a selection that ranges across Serbian appellations with the same attention to provenance that the kitchen brings to ingredients. The Fruska Gora wines in particular — whites from Grasevina and reds from Prokupac — are handled with the respect they are only beginning to receive from the wider world.
For visitors who arrive in Novi Sad expecting a provincial dining scene, Project 72 provides the corrective experience. The quality of cooking is not qualified by geography or limited ambition — it simply reflects a kitchen that has decided to operate at the highest level it can, which turns out to be very high indeed.
Why This Works for Close a Deal
Project 72 is the correct choice when the goal is to demonstrate intimate knowledge of the city. The chef's creative approach to Vojvodina ingredients signals a host who thinks carefully about where they take important guests, and the quality of execution ensures that the meal itself becomes the most effective business communication of the evening.