Fomin Bar Beograd

Fomin Bar Beograd Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Fomin Bar Beograd, Bar, Синђелићева 3a, Belgrade.

11/03/2026

Our new menu in collaboration with is available from March 13.

Starters

• Beef tartare with burnt butter
• Tuna tartare with avocado, mango and ponzu sauce

Soups

• Pumpkin cream soup with orange and vanilla
• Celery cream soup with hazelnut pesto

Main dishes

• Salmon on celery root and red wine purée with roasted fennel sauce
• Beef steak with red wine sauce, caramelized carrots and green pea purée

Dessert

• Pumpkin cake with mascarpone cream, orange gel and warm vanilla cream

⸻

Naš novi meni u saradnji sa dostupan je od 13. marta.

Predjela

• Tartar biftek sa pregorelim puterom
• Tuna tartar sa avokadom, mangom i ponzu sosom

Potaži

• Potaž od bundeve sa pomorandžom i vanilom
• Potaž od celera sa pestom od lešnika

Glavna jela

• Losos na pireu od korena celera i crvenog vina sa sosom od pečenog komorača
• Biftek sa sosom od crvenog vina, karamelizovanom šargarepom i pireom od graška

Dezert

• Kolač od bundeve sa maskarpone kremom, gelom od pomorandže i toplim kremom od vanile

A birthday is a good reason to refresh something.We decided to refresh the main dishes section and do it in the format o...
07/03/2026

A birthday is a good reason to refresh something.

We decided to refresh the main dishes section and do it in the format of collaborations. We like the idea that the main dishes on the menu will appear through joint work with friends of the project — and we want to keep developing this format further.

This time we created a collaboration with our friend — a creatively versatile person.

The new dishes appear from March 8 and will remain on the menu until the next update.

Starters

• Beef tartare with burnt butter
• Tuna tartare with avocado, mango and ponzu sauce

Soups

• Pumpkin cream soup with orange and vanilla
• Celery cream soup with hazelnut pesto

Main dishes

• Salmon on celery root and red wine purée with roasted fennel sauce
• Beef steak with red wine sauce, caramelized carrots and green pea purée

Dessert

• Pumpkin cake with mascarpone cream, orange gel and warm vanilla cream

⸻

Rođendan je dobar povod da se nešto osveži.

Odlučili smo da osvežimo deo glavnih jela i da to uradimo kroz format kolaboracija. Dopada nam se ideja da se glavna jela u meniju pojavljuju kroz zajednički rad sa prijateljima projekta — i želimo da ovaj format nastavimo da razvijamo.

Ovog p**a smo napravili kolaboraciju sa našim prijateljem — kreativno svestranom osobom.

Nova jela se pojavljuju od 8. marta i biće u meniju do sledećeg ažuriranja.

Predjela

• Tartar biftek sa pregorelim puterom
• Tuna tartar sa avokadom, mangom i ponzu sosom

Potaži

• Potaž od bundeve sa pomorandžom i vanilom
• Potaž od celera sa pestom od lešnika

Glavna jela

• Losos na pireu od korena celera i crvenog vina sa sosom od pečenog komorača
• Biftek sa sosom od crvenog vina, karamelizovanom šargarepom i pireom od graška

Dezert

• Kolač od bundeve sa maskarpone kremom, gelom od pomorandže i toplim kremom od vanile

Today is Saturday, and we’re spending it in a wine-gastronomic collaboration with great wine bar in Belgrade — .winebar ...
07/03/2026

Today is Saturday, and we’re spending it in a wine-gastronomic collaboration with great wine bar in Belgrade — .winebar .

Four wines from import portfolio and a few signature appetizers for tonight’s table celebrating the two-year anniversary of Fomin Bar.

Wine:
1. Clos Lentiscus Rosé Brut Nature Sparkling
2. Finca Parera CLAR White
3. Celler 9+ Mèdol Selecció 6è Muscat
4. Vinos Patio Samuel Cano Paeriza 21

Appetizers:
1. Deviled eggs with anchovies
2. Potato chips with spicy sour cream dip
3. Tartine with anchovies and lemon

Available while in stock.

⸻

Danas je subota i provodimo je u vinsko-gastronomskoj kolaboraciji sa sjajnim vinskim barom u Beogradu — .winebar .

Četiri vina iz njihovog import portfolija i nekoliko signature predjela za večerašnji sto povodom druge godišnjice bara Fomin.

Vina:
1. Clos Lentiscus Rosé Brut Nature Sparkling
2. Finca Parera CLAR White
3. Celler 9+ Mèdol Selecció 6è Muscat
4. Vinos Patio Samuel Cano Paeriza 21

Predjela:
1. Deviled eggs with anchovies
2. Potato chips with spicy sour cream dip
3. Tartine with anchovies and lemon

Dostupno dok ima zaliha.

March 8 we turn two.Maybe it’s a coincidence, but we’ve always loved things that go a little beyond the usual.We pour na...
03/03/2026

March 8 we turn two.
Maybe it’s a coincidence, but we’ve always loved things that go a little beyond the usual.

We pour natural wine that lives its own life, serve orange wines that not everyone understands the first time, and craft beer that once turned the idea of what “just beer” is upside down.
Our kitchen also doesn’t want to be just “snacks” — it wants to be an event.

Maybe changing the world is simply changing the taste of the evening.

Two years — two days of celebration!

March 7

We will spend the evening as part of a collaboration with the kings of natural Serbian wine sales — .winebar The guys will put together a wine list for us from their import portfolio and will share a couple of their hit special snacks.

In the evening our friends will delight us with DJ sets:

18:00 —
Co-founder of the bar “Proces”, the most smiling and open person in Belgrade, a social lion and tiger. He will play his favorite music — if he manages to find a way to fly out of South Africa in the next few hours.

19:00 —
He created a nest of hipsters at the Đeram market and every day lures people in with specialty coffee. But on March 7 he will spin his playlist and share fashionable music — no worse than a KEXP producer.

19:30 —
He became a legend of Kazan, Moscow and Belgrade. This amazing ability to become legendary has finally opened the doors of the “Fomin” bar. Sasha will play whatever comes into his head. We’ll see.

March 8

The winners of our giveaway with the flower salon will receive a bouquet and dinner at the bar “Fomin”. It’s still not too late to take part.

We will also launch a new concept for our menu. From now on and forever our main dishes will be the result of collaborations involving the best and most interesting gastronomic minds of Belgrade and our friends from all over the world.

14:00 — we will present the result of our collaboration with a gastro enthusiast who constantly surprises us with his creativity and taste. That rare case when the chef inside a person can be more interesting than the chef by profession.

We will be happy to see everyone on these two days.

17/02/2026

We like to believe that baking and joyfully eating pancakes during Maslenitsa is not only delicious, but also a reliable sign that warmer, steadier sunshine is on its way — the kind we’ve all already started to miss.

Maslenitsa – Russian Pancake Week
Available until February 22

On the menu:
• Crêpes with orange slices and syrup
• Crêpes with mascarpone cream and salted salmon

⸻

Voleli bismo da verujemo da peći i sa apetitom jesti palačinke za Maslenicu nije samo ukusno, već i pouzdan znak dolaska toplijeg i stabilnijeg sunca — onog za kojim smo svi već pomalo počeli da čeznemo.

Maslenica – Ruska nedelja palačinki
Traje do 22. februara

U ponudi:
• Krep sa kriškama pomorandže i sirupom od pomorandže
• Krep sa kremom od maskarponea i soljenim lososom

22/01/2026

At first glance, smørrebrød may seem like just an open sandwich.
But we approach it in a slightly more aesthetic and philosophical way.
For us, it’s a carefully balanced taste, with not a single extra note —
like a piece by Erik Satie or the best works of Erlend Loe.

⸻

Na prvi pogled, smørrebrød može da deluje kao običan otvoreni sendvič.
Ali mi mu pristupamo malo estetski i filozofski.
Za nas je to promišljen balans ukusa, bez ijedne suvišne note —
kao u kompozicijama Erika Satija ili najboljim delima Erlenda Lua.

It’s hard to compete with great Yugoslav design.Unless it’s great Scandinavian design.We tried to do this not in space, ...
21/01/2026

It’s hard to compete with great Yugoslav design.
Unless it’s great Scandinavian design.
We tried to do this not in space, but on a plate.

For us, smørrebrød is a restrained performance.
Clear form, well-defined roles, attention to detail.
No excess, no noise.
Exactly as much flavor as needed.
Not a single extra note — like in the pieces of Erik Satie.

Smørrebrød Festival:
• Herring, creamy sauce and apple
• Salmon and sour cream mixed with smoked cheese
• Marinated shrimp and cream with sun-dried tomatoes
• Roasted pumpkin and muhammara
• Roast beef and oyster mushrooms
• Horse meat, creamy sauce and pickled berries

⸻

Teško je takmičiti se sa velikim jugoslovenskim dizajnom.
Osim, možda, sa velikim skandinavskim dizajnom.
Mi smo to pokušali ne u prostoru, već na tanjiru.

Za nas je smørrebrød suzdržana predstava.
Jasna forma, precizne uloge, pažnja prema detaljima.
Bez suvišnosti i bez buke.
Tačno onoliko ukusa koliko je potrebno.
Ni jedna suvišna nota — kao u delima Erika Satija.

Smørrebrød Festival:
• Haringa, kremasti sos i jabuka
• Losos i krem od pavlake sa dimljenim sirom
• Marinirane škampe i krem sa sušenim paradajzom
• Pečena bundeva i muhammara
• Rostbif i bukovače
• Konjsko meso, kremasti sos i močenje bobice

Sometimes, for more people to hear about a place, it doesn’t take advertising — just a small human gesture, like a simpl...
01/01/2026

Sometimes, for more people to hear about a place, it doesn’t take advertising — just a small human gesture, like a simple repost.

If you felt good with us — with the wine, the beer, or the food — there’s one very easy thing you can do: share this post to your stories.

And in return, on January 7, Christmas Day, we’ll raffle off a 6,000 RSD dinner certificate — for a cozy evening and a chance to try new items from our menu.

The rules are simple:
— follow our account
— share this post to your stories and tag us so we can see your entry

The winner will be announced on January 7 at 1:00 PM.

That’s it.
Sometimes, that’s enough.

⸻

Ponekad, da bi se za neko mesto čulo malo više, nije potrebna reklama — već mali ljudski gest, poput jednostavnog reposta.

Ako vam je kod nas bilo lepo — uz vino, pivo ili hranu — postoji jedna sasvim laka stvar koju možete da uradite: podelite ovaj post u svojim storijima.

A mi ćemo zauzvrat, 7. januara, na Božić, izvući dobitnika vaučera za večeru u vrednosti od 6.000 RSD — za prijatno veče i upoznavanje sa novitetima sa našeg menija.

Uslovi su jednostavni:
— zapratiti naš nalog
— podeliti ovaj post u storiju i obavezno nas označiti kako bismo mogli da vidimo vašu prijavu

Dobitnika objavljujemo 7. januara u 13.00.

To je sve.
Ponekad je i to sasvim dovoljno.

Sometimes, for more people to hear about a place, it doesn’t take advertising — just a small human gesture, like a simpl...
01/01/2026

Sometimes, for more people to hear about a place, it doesn’t take advertising — just a small human gesture, like a simple repost.

If you felt good with us — with the wine, the beer, or the food — there’s one very easy thing you can do: share this post to your stories.

And in return, on January 7, Christmas Day, we’ll raffle off a 6,000 RSD dinner certificate — for a cozy evening and a chance to try new items from our menu.

The rules are simple:
— follow our account
— share this post to your stories

The winner will be announced on January 7 at 1:00 PM.

That’s it.
Sometimes, that’s enough.

⸻

Ponekad, da bi se za neko mesto čulo malo više, nije potrebna reklama — već mali ljudski gest, poput jednostavnog reposta.

Ako vam je kod nas bilo lepo — uz vino, pivo ili hranu — postoji jedna sasvim laka stvar koju možete da uradite: podelite ovaj post u svojim storijima.

A mi ćemo zauzvrat, 7. januara, na Božić, izvući dobitnika vaučera za večeru u vrednosti od 6.000 RSD — za prijatno veče i upoznavanje sa novitetima sa našeg menija.

Uslovi su jednostavni:
— zapratiti naš nalog
— podeliti ovaj post u storijima

Dobitnika objavljujemo 7. januara u 13.00.

To je sve.
Ponekad je i to sasvim dovoljno.

December 31 is expected to be sunny. And that, agree, is already a good sign.On a day like this, it’s especially importa...
30/12/2025

December 31 is expected to be sunny. And that, agree, is already a good sign.

On a day like this, it’s especially important to get enough sleep. Not to rush. To take a calm shower and simply go out for a walk around the city. To feel different atmospheres, to catch that state when everything still seems ordinary, yet already truly festive.

We like the idea that the right New Year begins during the day.

December 31 | 12:00–20:00
New Year Matinee at Fomin Bar

Throughout the day — a free New Year Russian–Tatar table
(while it lasts, so it’s better to come early):
• Olivier salad
• Herring “Under a Fur Coat” (traditional Russian layered herring salad)
• Kystybyi (Tatar flatbread with potato and onion filling)
— just like that, in a friendly, neighborly way.

Music:
13:00–14:30 — Vasily Y .ru
Vasily is the main “Žarko Tusić” of Belgrade and one of those people who introduced us to this city with subtlety and taste.

14:30–17:30 — Ruslan Chizhov
Ruslan is one of the key figures in the development of Kazan’s music scene, the creator of the cult project Werk, and a participant in many promo groups that have shaped the city’s cultural life over the years.

And after the New Year, we’re not going anywhere.
From January 1 to January 14, our New Year menu and drinks continue — because holidays don’t have to fit into a single night.

We refreshed the menu. We’ve wanted to do this for a while.— The salmon tartare is now different. Apples, spicy honey dr...
22/12/2025

We refreshed the menu. We’ve wanted to do this for a while.

— The salmon tartare is now different. Apples, spicy honey dressing. It has become more richer in flavour. In winter, this feels appropriate.

— The roasted bell pepper with mozzarella and anchovies has moved onto bread slices. The young cheese stayed. The roasted pepper is now marinated. The anchovy is still there.

— Eggplant “Madam Wong” received a base of young cheese and a new presentation. It suits it well.

— The fermented mix now includes smashed cucumbers from our Asian snacks festival. Cherry tomatoes stayed. Quail eggs too. We know you really like them.

— Olives have become a mix. Now with cured olives and sun-dried tomatoes.

— For the veal, we changed the presentation. There is more truffle now. The aroma is more pronounced.

— The sea bass changed its garnish. It is now served with potato gratin, onion sauce and spinach.

We understand that you get used to good things quickly, but a new experience can turn out to be better. Or at least different.

⸻

Osvežili smo meni. Dugo smo to želeli.

— Tatar od lososa je sada drugačiji. Jabuke, začinjeni medni dresing. Ukus je postao puniji. Zimi to deluje sasvim prirodno.

— Pečena paprika sa mocarelom i inćunom preseljena je na kriške hleba. Mladi sir je ostao. Pečena paprika je sada marinirana. Inćun je i dalje tu.

— Patlidžan „Madam Wong“ dobio je podlogu od mladog sira i novu prezentaciju. Dobro mu stoji.

— U fermentisani miks dodali smo razbijene krastavce sa našeg festivala azijskih zalogaja. Čeri paradajz smo zadržali. I prepeličja jaja. Znamo da ih volite.

— Masline su postale miks. Sada sa sušenim maslinama i sušenim paradajzom.

— Kod teletine smo promenili prezentaciju. Dodali smo više tartufa. Aroma je izraženija.

— Brancin je promenio prilog. Sada se služi sa krompir-gratinom, sosom od luka i spanaćem.

Znamo da se na dobre stvari brzo navikne, ali novo iskustvo može biti bolje. Ili bar drugačije.

Address

Синђелићева 3a
Belgrade
11000

Opening Hours

Monday 16:00 - 00:00
Tuesday 16:00 - 00:00
Wednesday 16:00 - 00:00
Thursday 16:00 - 00:00
Friday 16:00 - 01:00
Saturday 16:00 - 01:00
Sunday 16:00 - 00:00

Telephone

+381638767144

Website

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