From the bar · How we made it
The story behind our Serbian Breakfast
It started with a stupid, wonderful question: what would a Serbian breakfast taste like if nobody made it at home — if someone made it in a bar, at two in the morning?
A Serbian morning has a shape to it. Strong coffee. Something sweet. Something rich enough that whatever the day throws at you afterwards, you're ready. We wanted to pour that feeling into a glass — not the food, the feeling. So we built the drink around four flavours instead of four dishes.
The four flavours
Dark rum — the warm, sweet, almost caramel base. This is the "something rich" of the breakfast, the part that coats everything.
Bourbon — character and a dry, oaky bitterness. Rum alone would have been dessert; bourbon gives it a spine.
Coffee liqueur — the morning coffee, obviously. Except here it arrives with the wrong intentions.
Smoke — the smell of a wood-fired stove, the sense that this "breakfast" was cooked somewhere in an old Serbian kafana.
The smoke is the whole point
Here's the part we're proudest of: the smoke isn't in the drink, it's the ritual around it. The glass arrives trapped under a dome of smoke, and for the first few seconds you genuinely can't see the cocktail at all. Then it clears — slowly — and this dark, almost black drink appears underneath, like the morning after a long night resolving into focus.
We tried it without the theatre first. It was a good cocktail. But the smoke turned it into a small story you watch happen in front of you, and that's what people started coming back for — not just the taste, the reveal.
How we describe it to guests
Usually with a straight face: "This is Serbian breakfast. The coffee's already in there. We've just added some rum, some bourbon, and a few bad decisions."
Or, when the menu needs something more honest: a Serbian morning collected into one glass. Strong coffee, dark rum, bourbon, and smoke from a wood stove — because in Serbia breakfast might start with coffee, but nobody ever said it had to end sober.
How to drink it
Don't rush the smoke — let it clear on its own, it takes maybe ten seconds and they're good seconds. Then sip slowly; it's strong and it's meant to be sipped, not knocked back. It works best late, as a first drink of the night or a last one, and pairs well with our smoked and salty snacks rather than anything sweet.
The Serbian Breakfast is 850 RSD, on the menu year-round. If you want to watch the smoke clear for yourself, we're in Vračar, open Tuesday to Sunday from 18:00 — book a table or just walk in and ask the bartender for breakfast.