"Serbia's first Michelin star, on a Danube vineyard thirty minutes from Novi Sad — drive out for an anniversary worth the afternoon."
Seventy seats inside, a hundred more on a terrace above the Danube, and Serbia's first Michelin star: Atelje vina Šapat is a working winery and restaurant estate at Počenta bb in Novi Slankamen, about thirty minutes from Novi Sad. Chef Nikola Stojaković runs two rooms here: the all-day Šapat restaurant and the starred fine-dining room Fleur de Sel, both built on estate-grown produce and the family's own wines.
Nikola Stojaković trained in three-Michelin-star kitchens in Paris before returning to build the estate's food, with sommelier and manager Dušan Vranić running the floor and the wine list. The cooking is farm-to-table and seasonal: Danube pike-perch with Jerusalem artichoke, and linguine with octopus, white bisque and sturgeon caviar, are the plates that define the kitchen, alongside a thirty-day dry-aged ribeye. The fine-dining room, Fleur de Sel, offers three six-course tasting menus, "Serbia," "From the Danube to the Adriatic" and "Farm," plus a Chef's Surprise Menu for guests who hand the kitchen the wheel.
Fleur de Sel won Serbia's first Michelin star in 2025 and held it for 2026. À la carte plates at the Šapat room run roughly 2,000 to 2,900 RSD, about €17 to €25, with the dry-aged ribeye at 5,900 RSD. It is destination dining: most tables drive in from Novi Sad or Belgrade and stay the afternoon.
The Šapat room seats seventy indoors and a hundred on the terrace, with a fireplace, a lounge bar styled after a New York cocktail bar, and full-length views over the vineyards to the Danube. It is relaxed rather than hushed: families come for long lunches, and there is a children's playground on the estate. Lighting is natural by day and low by evening, tables are generously spaced, and dress is smart-casual. Fleur de Sel, the starred room, is the quieter and more formal counterpart.
Book the estate for an anniversary or to impress a client, because it gives you what a city table cannot: a vineyard terrace over the Danube, the family's own wines poured by sommelier Dušan Vranić, and a Michelin kitchen at the end of the drive. Reserve Fleur de Sel for the tasting menu if the occasion is the point; take the Šapat terrace for a longer, looser afternoon. Either way, build in time for a winery tour and the drive back to Novi Sad.
Not for a quick meal or a city-centre night out — the estate sits thirty minutes from Novi Sad, and a visit runs a half-day with the drive and wines.
Yes, if you treat it as a destination rather than a quick dinner. Fleur de Sel holds Serbia's first Michelin star, the wines are estate-grown, and the Danube terrace is worth the thirty-minute drive on its own. Chef Nikola Stojaković's tasting menus reward an unhurried afternoon. Go for an occasion; skip it if you only have ninety minutes and no car.
Book through the estate's website or OpenTable, or by phone. Fleur de Sel, the starred room, runs Wednesday to Sunday and seats few, so reserve one to two weeks ahead for weekends; the larger Šapat restaurant is open daily and easier to land. Confirm whether you want the tasting menu, which the kitchen prepares to order. Ask about a winery tour when you book.
In the Šapat room, order the Danube pike-perch with Jerusalem artichoke or the linguine with octopus, white bisque and sturgeon caviar; the thirty-day dry-aged ribeye is the table's centrepiece. At Fleur de Sel, take a six-course tasting or the Chef's Surprise Menu and let Stojaković lead. Pair either with the estate's own bottles chosen by sommelier Dušan Vranić.
Smart-casual across the estate. The Šapat restaurant is relaxed enough for a family lunch on the terrace, while Fleur de Sel leans a little more formal for dinner, though no jacket is required. The setting is a vineyard, not a city dining room, so comfortable shoes for the grounds matter more than a tie.
Fleur de Sel runs Wed–Sun and seats few; book 1–2 weeks ahead for weekends.
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Fleur de Sel at Šapat holds Serbia's first Michelin star, on a vineyard estate above the Danube.
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