RESTAURANT GEORGE - (R) EVOLUTION OF SERBIAN CATERING
After almost two months of renovations, early July, George restaurant reopened its doors to the old and new guests. In addition to renovating the greenhouse, which is the current look and act created by a team of architects gathered around the famous architect Djordje Gec, the restaurant was completely refreshed and enriched with new interior decoration details. New furniture, tables whose beauty does not hide tablecloths, details of which are enriched space, a new visual identity ... The aim has been achieved since the famous Belgrade restaurant got a new, distinctive look of modern Serbian taverns.
Changing the details in the interior at first glance is the most obvious but not the only change that was made. The biggest shift is reflected in the new concept kitchen and a new way of service food and drinks.
Changing the details in the interior at first glance is the most obvious but not the only change that was made. The biggest shift is reflected in the new concept kitchen and a new way of service food and drinks.
Kitchen has a new course.
FOOD WITH GEOGRAPHIC ORIGIN!
Although the last decade Serbian restaurateurs are turning the home kitchen, opening the ethnic restaurants and farms, Serbian hospitality missed the food supply with geographic origin. Vojvodina strudel, cheese Sjenički, Pirot cheese, sausage Petrovac, Moravian salad, delicatessens Zlatibor region, only a part of a new range of restaurant George. Reduced supply of food has brought a new quality, both in the preparation and in the appearance and speed of preparation of each meal. The meals are standardized quality and appearance and quality of ingredients used in the preparation add value to any prepared meal.
