In both its cuisine and atmosphere Kovač combines the best of Serbian tradition with modern standards, while maintaining a perceptible air of authenticity. The feast begins with freshly baked cornbread, homemade cheese and Serbian prosciutto, and the menu features countless traditional dishes, such as smoked ribs, boiled ham hock and steak skewers wrapped with prosciutto. Another house specialty to try is the veal and pork, which is roasted under the bell (or 'ispod sača') with coals piled on top, letting the succulent meat slowly cook in its own juices. Make sure to save room for dessert, as the sweets are also quite sublime - our personal favourite is the tiramisu with quince. The wine collection includes more than 2000 bottles, and there is of course an equally impressive selection of homemade rakija to choose from. Located opposite the Banjica Forest in the south of the city, taxi is the convenient way to get here.