Puter — Restaurant in City of Belgrade

I went to this restaurant due to the good review on Gault Millau , and because I wanted to try a french-style one. As First dishes : The “Buche de Chevre” - The baking somehow eclipsed the tangy taste of goat cheese, It would maybe be better to give a high yet very brief heat on both sides, But the Apricot Chutney ( I an not a fan of Rosemary but it made a marvel) was a wonder The Escargots (snails) were tradiyionnal and very well done , although little bit more salt could have been added to the Parsley butter The Wine leaves with pheasants were a tremendous positive surprise - reminder of middle east taste (lebanon – Israel – Turkey – Druze Cooking) but with a french twist by adding Pheasant.

Soup : Onion Soup – it was a 10/10!! - In lots of places , you get either a clear soup with bland taste , or the opposite – too much concentrated either salty or overwhelming omami mushroom-like tase. Here , the balance was more than perfect - intense taste but not aggressive, baguette bread and cheeses that complete the adventure , brown caramelized with hint of wine cooking – it was a real pleasure Main dish: Boeuf Bourguignon: The good points : Adding prunes to classical recipe has an extra value , the sweetness-tanin like taste of prunes add a lot The Mashed potatoes were very good , with balanced taste of butter The vegetables ( carrots, wild mushrooms ) were very good

The points to improve: The “Jus’ (brown sauce) was for my taste too salty and did not have complex flavors , moreover – I think it would have been wise to add it apart in a sauciere in so that we can pour it into the purée The beef was cooked perfectly , although I would have prefered another part with thinner muscles fibers.

The Desserts : The “Crème Brulée” - I am a raspberry lover and I liked the final twist of crushed semi frozen rasberries in the corner , it was kinda palate cleanser. As for the crème brulée - vanilla seeds were present , but very scarce , I would have prefered a stronger taste of vanilla. The texture was good.

The “Mousse au chocolat noir » : adding extra virgin oil + fleur de sel made a very intersting contrast – I liked it. The only issue is that it cannot be called amousse – when the texture is 90% similar of a dense ganache – for me , mousse means air bubbles , lightness. It was too dense.

The Service was very good , not intrusive , maybe also due to...

I have been a couple of times in Puter and I haven’t been disappointed so far. I can’t wait until they reintroduce the lamb cheeks - it is one of the best things on their menu and definitively a recommendation to try out (5/5).

Recently I was enjoying dinner and breakfast at Puter (pictures included).

Dinner: Beef tartare - great flavor. The butter is combined with aromatics. 5/5 Crispy sweet potatoes- very crispy and seasoned perfectly. 5/5 Veal sweetbreads - I am not a huge fan of sweetbreads but wanted to try them out. Nice flavor and texture but the whole dish was too heavy for me - needed something citric to cut through the richness. 3.5/5 Veal liver - the liver was great but the mashed potatoes were gluey due to the fact that young potatoes were used. 3.5/5 Creme brulee - one of the best ones I tried so far. 5/5 Butter cake with white chocolate - enjoyed the crispy, buttery coockie with the chocolate. 5/5

Breakfast: Poached eggs with sour cream and peppers - everything separately is great. When combined together feels wrong - the egg yolks don’t mix well with the rest of the dish flavor wise. 3.5/5 Homemade pie with spinach and cheese - very good. 4.5/5

We enjoyed the deserts so much that we decided to eat them again tomorrow.

Puter is definitively a...

We visited this restaurant, which positions itself as a high-end place. The interior is beautiful, but several issues spoiled the experience:

1.Entrance service: No one offered to take our coats at the entrance. We had to place all our outerwear on the chairs, which was inconvenient.

2.Ventilation problems: The ventilation was very poor. After a few minutes, all our clothes, including jackets, and even our hair smelled strongly of oil. It felt like we were sitting in a cheap canteen, not in a premium restaurant.

3.Service and billing: We ordered two onion soups and asked for one extra plate to share one of them. However, on the bill, it was charged as two separate mini portions, with a price increase, and we were not informed about this beforehand. For a restaurant of this level, changing portions and prices without informing guests is unacceptable.

Overall, the experience was disappointing. A restaurant like this should pay much more attention to service...