S5.a

S5.a S5 by Angie is a redesigned version of the famous Belgrade venue, located in Zemun

One long table. Seven chefs. One reason.On May 14th, we’re leaving our kitchen at S5 by Angie and heading to Zemunska pi...
05/05/2026

One long table. Seven chefs. One reason.

On May 14th, we’re leaving our kitchen at S5 by Angie and heading to Zemunska pijaca — because some things are bigger than any single restaurant.

Together with Nikola Nikolić (), Stefan Živković & Miša Helać (), Stefan Canić (Square Nine), and Jasmina Vukašinović & Marko Aćimović (), we’re cooking a feast for Bojan Baša () — Fruska Gora winemaker, natural wine pioneer, and a man who has given this community so much.

One long table stretching from Pretop to Koordinata. Gnocchi with nettle pesto, salmon in mustard, wild garlic, sourdough tiramisu — and archive bottles from Vinarija Ivanović up for auction.

Every dinar goes directly to Bojan.

🗓 May 14th | 🕖 7PM |
📍 Zemunska pijaca
🎟 5,000 RSD per person

Reservations → Pretop, Koordinata, S5 by Angie — DM or call.

Come hungry. Come with heart. 🌿

50 Years of Momentum.Paris. 160 chefs. One shared vibration.Celebrating five decades of Jeunes Restaurateurs in the hear...
27/04/2026

50 Years of Momentum.

Paris. 160 chefs. One shared vibration.

Celebrating five decades of Jeunes Restaurateurs in the heart of Paris was a reminder that while our menus change with the seasons, our discipline remains constant. We are a community built on shared heritage and the constant urge to evolve.

An honor to represent our landscape among the best in the world.

The Navigator.Fića. A steady presence at the heart of our dining room.As we introduce our NUBES menu - Fića acts as the ...
20/04/2026

The Navigator.

Fića. A steady presence at the heart of our dining room.

As we introduce our NUBES menu - Fića acts as the bridge. He does not just serve; he guides our guests through a landscape that balances weightless imagination with grounded technique. He understands that hospitality is not a service, but a shared memory in the making

The human element of the memory.

📍 S5 by Angie

Not every pairing is learned from a book.Some are learned by staying curious.Lazar Jovanović is part of our front-of-hou...
05/04/2026

Not every pairing is learned from a book.
Some are learned by staying curious.

Lazar Jovanović is part of our front-of-house rhythm—a young sommelier in the making, driven more by questions than answers.

He studies, tastes, adjusts.
From wine to spirits to his own house-made kombucha, everything is approached with quiet precision and a desire to understand more.

Elegance isn’t taught overnight.
Neither is intuition.

But both are already taking shape.

Every kitchen needs experience.But it also needs hunger.Miloš Junior is the youngest member of our team - still a studen...
30/03/2026

Every kitchen needs experience.
But it also needs hunger.

Miloš Junior is the youngest member of our team - still a student, but already working with the focus of someone who knows exactly where he’s going.

Curious, precise, and never standing still, he treats every service as a lesson worth mastering.

Talent is common.
Work ethic isn’t.

We’re betting on both.

Before the whites. Before the pass. Before the pressure.There were small hands, big curiosities, and zero rules.This is ...
25/03/2026

Before the whites. Before the pass. Before the pressure.

There were small hands, big curiosities, and zero rules.

This is where it started. Not in kitchens—but in moments that made us wonder, taste, break things, and try again.

At S5 by Angie, every plate still carries a trace of that childlike instinct—curiosity over certainty, play over perfection.

We just learned how to cook in between.

Behind every beautiful dessert, there is patience, precision, and a pair of very steady hands.Jovana is an essential par...
10/03/2026

Behind every beautiful dessert, there is patience, precision, and a pair of very steady hands.

Jovana is an essential part of our kitchen, working closely on the preparation and finishing of every sweet creation that leaves our pass. Her attention to detail ensures each dessert is not only delicious, but consistently executed with care.

Beyond pastries, she quietly keeps the rhythm of the kitchen steady — helping maintain order, cleanliness, and the smooth flow of service.

Around here, we affectionately call her “the mom of the team.”
She looks after everyone, bringing warmth, calm, and a good dose of positive energy to the house.

Some people make dishes better.
Others make the whole place better.

Jovana does both. ✨

CAMPARI WEEK at S5 by Angie📅 20 & 21 MarchTwo nights dedicated to bold flavor, bitter elegance, and vinyl sound.🔴 Campar...
04/03/2026

CAMPARI WEEK at S5 by Angie
📅 20 & 21 March

Two nights dedicated to bold flavor, bitter elegance, and vinyl sound.

🔴 Campari Cocktail Pairing Tasting
A specially designed tasting menu paired with Campari-based cocktails.
Early bird price: 8,900 RSD
(On the night of the event regular price applies.)

🎧 Campari Room – Lounge Bar Experience
Prefer just the drinks?
Our lounge transforms into a Campari Room — cocktail-only option, vinyl music, relaxed atmosphere, no tasting required.

Expect signature Campari twists, deep red glasses, and the kind of soundtrack that makes you stay longer than planned.

Limited seats.
Reservations via phone or DM.

Where the evening slows down.A quiet corner of the bar.Amber light. Polished steel.A glass waiting to tell its story.Bef...
25/02/2026

Where the evening slows down.

A quiet corner of the bar.
Amber light. Polished steel.
A glass waiting to tell its story.

Before the first course.
After the last bite.
Or somewhere beautifully in between.

At S5 by Angie, the experience doesn’t start on the plate —
it begins the moment you sit down.

📞 +381 62 153 5148
💬 Reservations via DM

At the entrance, something sweet is always waiting.A small homemade welcome — changing with the seasons, never repeating...
23/02/2026

At the entrance, something sweet is always waiting.

A small homemade welcome — changing with the seasons, never repeating itself for long.
Today: watermelon rind and cardamom.
Before that: strawberries, quince, grapes, plums, sour cherries.

We make it all ourselves. Slowly. Properly. The way sweet preserves were meant to be made.

A quiet gesture at the door — a reminder that hospitality begins before the first course.

Address

Avijatičarski Trg 5, 1st Floor
Belgrade
11080

Opening Hours

Wednesday 18:00 - 23:30
Thursday 18:00 - 23:00
Friday 18:00 - 23:30
Saturday 18:00 - 23:30
Sunday 18:00 - 23:30

Website

http://eventl.in/EreLt

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