FOUR Restaurant — Mediterranean / Contemporary, Skopje
FOUR brings to Skopje a concept that the Macedonian capital’s dining scene had not previously hosted in its most complete form: the open kitchen as theatre, the tasting menu as performance, and the Mediterranean cooking tradition interrogated through the lens of contemporary technique. The result is a restaurant that has rapidly become the most talked-about table in the city.
Chef Constantin Belu’s cooking moves across the Mediterranean’s full range — from the Adriatic to the Levant, from the Maghreb to Catalonia — with the technical precision of a cook who has absorbed the classical tradition without being limited by it. The menu changes with the season and the chef’s current interests; the open kitchen means that the research is visible.
The wine programme reflects a similar cosmopolitan ambition: Macedonian producers alongside the international selections that the menu’s geographical range requires. The Tikves wine region produces reds of genuine quality from indigenous Vranec grape; the Skopje-based restaurant serves it alongside French and Italian bottles without apology.
FOUR is the restaurant for those who want to engage with what Skopje is becoming rather than what it has been. The city’s extraordinary architectural reinvention — controversial, surreal, undeniably ambitious — has a culinary equivalent at this table.
Best Occasion: Impress Clients
The open kitchen concept, the cosmopolitan Mediterranean menu, and the ambition of the cooking make FOUR the most effective client entertainment venue in Skopje for those who want to demonstrate that the city is more interesting than its reputation suggests.
Best Occasion: Close a Deal
The dinner-show format provides a natural rhythm for business conversation — the kitchen provides the agenda, the conversation develops in the spaces between courses. FOUR’s professionalism and cosmopolitan atmosphere create the conditions in which a deal can be advanced over an exceptional meal.