Franš Restaurant – A Glorification Of Life In Belgrade
I visited the capital of Serbia-Belgrade, already twice within one year. I am in love with this beautiful city, their people, culture and an absolutely delicious cuisine. My rendezvous with friends at the Restaurant Franš is one of my favorite things to do while I am in Belgrade and it turned out into a delightful tradition. I could highlight many positive aspects about this place but I will share with you a truly fascinating story I had the honor to hear from the owner’s daughter, Deana Dimitrijević.
“Pleasant atmosphere and glorification of life, enjoying food, laughter and company it’s all that Franš is about.”
The Restaurant Franš was opened on February 1st of 1982, by Nikola Dimitrijević and his father Naum. They deliberately chose a location that was hidden under the pedestrian passages and tram rails, so they can have only guests who really want to come to Franš. This was the main key of Nikolas vision – to become a restaurant for a selected circle of people.
In the beginning, Franš had one indoor area, but in time it has expanded to two indoor areas and a beautiful garden. Franš changed over the years and grew with his guests. Pleasant atmosphere and glorification of life, enjoying food, laughter and company it’s all that Franš is about. This was and still is the direction that we follow.
People say that Franš is part of the modern history of Belgrade, it represents great memories that have passed and all the memories that are yet to be made. Franš became first-rate of social life in Belgrade, where people celebrate all the special moments, share their love and support, make business arrangements and relax.
Our future vision is to maintain our guests, who have chosen us for all these years. We tend to improve our service, and interior with details so we remain fresh and interesting. We plan to create new dishes for younger guests, who are becoming our regulars. We tend to suit new habits, new flavors, and senses of younger generations, and to become younger as well.
“Our clients mean everything to us, their smiles and comments. There is no more important review than the one that comes from our guests.”
My father, Nikola is completely dedicated to the restaurant, and for 34 years there was not a day that he wasn’t at Franš, except for holidays, that we drag him to. So, when I asked him how is the restaurant influencing his personal life – he said:” Its like I am in jail, but without guilt.” This is a joke of course, but that kind of dedication is what makes Franš completely different of all the rest. This kind of family business is very consuming, but dynamics keep you want it even more.
Our clients mean everything to us, their smiles and comments. There is a no more important review than the one that comes from our guests. We try to think of every possible detail that can contribute to better service. From glasses for those who can not see well, a blanket to wrap in the garden during chilly nights, and socks for the ladies, candy mints on the way out, toys and balloons for the youngest and presents for all that celebrate birthdays.
“Our waiters usually remember what guests ordered last time they visited, and these gestures are what make their experience special.”
Our menu has national and international dishes, as well as vegetarian and vegan options. The wine list is one of the biggest in Belgrade, which counts more than 750 different bottles from every corner of the globe. Franš also has his own bakery and pastry, where we prepare famous hot buns from the oven and our iconic chocolate cake.
People always feel welcome at Franš, with or without reservation, there is always a table – or a glass of prosecco for those who have to wait for few minutes. Our waiters usually remember what guests ordered last time they visited, and these gestures are what make their experience special.
“We can say that our restaurant has its own share in the economy of Belgrade, as 67 employees and their families live from what we do.”
There are so many inspiring stories among our employees, and our guests as well. We were part of many special decisions, celebrations and moments. In thirty-four years our employees made homes, families and every year our collective enriches with a newborn. But, what we are most proud of is – that we grew together and that we are still enjoying this amazing journey together. We can say that our restaurant has its own share in the economy of Belgrade, as 67 employees and their families live from what we do.
“All dishes are prepared at the time of order, without preservatives, chemicals, processed materials, and powders. Ingredients that are not thermally processed in the restaurant, are tested in our own laboratory on daily basis.”
The highlight of our restaurant is our professional staff with years of experience, and of course our authentic cuisine. We focus on premium ingredients, chosen with care. Our cuisine is founded on the freshness of the ingredients and flawless processing. All dishes are prepared at the time of order, without preservatives, chemicals, processed materials, and powders. Ingredients that are not thermally processed in the restaurant, are tested in our own laboratory on daily basis. These are most important things for us, and that is where we built the trust of our guests. As well, we have recognizable meat dishes. We prepare beef in aging chambers, for several weeks – before we cut it in steaks. This process helps steak develop complete flavor and it makes it far more tender. In the end – we grill steaks on charcoal. That is our signature gastronomy.
One more interesting detail is a story about our toilets. Years ago we wanted to renovate toilets to look like a yacht lounge. And, we did, we made toilets completely in wood, with carpets, plants, champagne and roses. But, what we didn’t know by then – is that for almost two years everyone talked only about our toilets! Book of impressions was full of comments about it, and no one mentioned our food or service. This was very funny, and we were glad that we made something different and new for our guests.