Metropol Palace, a Luxury Collection Hotel, Belgrade


Bulevar Kralja Aleksandra 69, Belgrade, 11000, Serbia   •  Weather:   

Local Time Phone (381)(11) 3333100




The kitchen of the Metropol Hotel, as well as the kitchen staff was unparalleled in Belgrade, throughout the entire history of the hotel. With Martin Cozo as the chef, Metropol food was taken to the White Palace and the Royal Court in Dedinje, for all major state lunches. Not a single state reception could go by without the servers from Metropol, the best trained ones in the country. During Queen Elizabeth’s visit to Belgrade in 1972, the complete official lunch were from the Metropol, due to the fact that Metropol’s standard of quality was the highest and finest imaginable. 



Cut cooked lobsters in half, by length. Take meat out of the body and tail. Cut the meat from the tails in nice slices and put them on the side. Finley cut the meat from the bodies and mix with finely cut mushrooms, olives, parsley and estragon. Season with salt, pepper, add bread croutons and one dl of béchamel sauce and mix well. Stuff the lobsters shells with this mixture, put them in a shallow cooking pan and place into a preheated oven (275 °C) for 3 to 4 minutes. Arrange the meat from the tails on top of this, pour the cognac and the remaining béchamel over it, scatted pieces of butter on top and put back into the oven to bake until brown. Serve immediately.

INGREDIENTS (for 4 people)

• 2 lobsters of 500 gr
• 125 gr fresh mushrooms
• 100 gr green olives
• 2-3 bundles of parsley
• 1 bundle of estragon
• salt
• pepper
• bread croutons
• 6 dl béchamel sauce
• 1 small cup of cognac
• 75 gr butter



Clean partridges and smoke them in open flame. Tie them with a thin cord, cover each in bacon and tie tightly. Cut the partridge liver in small pieces, add chicken liver and fry. Season with salt, pepper and cognac and strain. Separately fry partridges. Lower the temperature and fry for 20 minutes more until the meat becomes soft. Take the cords and the bacon off, cut in half and leave in a warm place. Cut the bread into pieces of the same size as the partridges and fry. Cover the bread with the fried liver and leave for about ten minutes in an open oven. Arrange the bread on a serving plate and place half of a partridge on each slice. Pour soup into the sauce in which the partridges have been cooked and boil it for a couple of minutes, stirring and scraping the baked sauce from the walls of the pan.

INGREDIENTS (for 6 people)
  • 3 partridges
  • salt
  • pepper
  • dry bacon
  • 2-3 finely chopped chicken liver
  • 100 gr butter
  • 2-3 table spoons of cognac
  • 6 slices of bread, thickness: 1 centimeter
  • 2-3 tablespoons of soup (concentrate soup can be used )
  • 1 tablespoon fresh butter
  • lemon juice if wanted


Dry off cleaned and washed partridges with clean tablecloth, season with salt, pepper and stuff with bacon, garlic and rosemary. Add a touch of rosemary into each partridge and fry in oil on all sides until they become equally brownish. Take out the fried partridges, dry them from the grease and cut each into two pieces. In a separate pan, heat the olive oil, and put the cut partridges in, add lemon juice and boil it for ten minutes on low heat. Serve with potato croquettes.


INGREDIENTS (for 6 people)
  • 3 partridges
  • salt
  • pepper
  • 100 gr dry bacon, cut in sticks
  • 3 garlic’s cut vertically into slices
  • 1 bundle of rosemary
  • frying oil
  • 5 tablespoons olive oil
  • juice from 3 lemons.