They’re not quite farmers, but they’re close. At Noble Roots, a standout cocktail bar in Belgrade, ingredients come straight from a garden just outside the Serbian capital. And every drink reflects a philosophy of working in harmony with nature’s rhythms.
Noble Roots: From Garden to Glass
The bar’s green ethos is best summed up by Tony Pescatori, Bar Director and one of Noble Roots’ founders: “Unlike other bars, we don’t just source ingredients—we grow them, transform them, and make them the stars of our cocktails.” Pescatori continues, “We’ve decided to eliminate ingredients that don’t naturally belong to our region. For example, instead of lime, we use apple cider vinegar or other local elements that add freshness and complexity to our drinks. Everything is designed to celebrate the biodiversity of our land and our commitment to regenerative agriculture.”
At its core, Noble Roots isn’t just about serving drinks. “It’s about creating a connection between people and the landscape around them. We draw inspiration from a closed-loop ecosystem where every element supports the other. Our ingredients aren’t just seasonal—they’re fully transformed in our lab, allowing us to create unexpected yet deeply authentic combinations.”
Sustainable Agriculture
Behind Noble Roots are three visionaries: Tony Pescatori, Taisiya Mamakova, and Jelena Beloica. Mamakova is a chemist and entrepreneur, while Beloica is a forest scientist and sustainability expert. Their backgrounds bring real substance to the sustainable farming philosophy they champion. And they don’t just throw around buzzwords—they talk specifics: “We take inspiration from principles like permaculture and symbiotic agriculture.”
In simple terms, permaculture is an approach that produces food while preserving and enhancing natural ecosystems. Symbiotic agriculture, on the other hand, focuses on restoring, maintaining, and boosting biodiversity and soil microbiome functionality.
Noble Roots, From Parcani to Belgrade
A true farm-to-bar concept requires more than just a tiny herb garden behind the bar. That’s why the Noble Roots team sources their ingredients from a dedicated garden in Parcani, a small village about 30 kilometers south of Belgrade. “This is where we cultivate the herbs and botanicals that shape our cocktails,” says Pescatori. They also prioritize Balkan botanicals, with a unique touch: “Our seedlings and honey come from Serbian monasteries, allowing us to blend heritage with modern creativity.”
The Menu
Noble Roots is also a restaurant, and naturally, the food follows the same philosophy as the drinks. But let’s focus on the cocktails. While some base spirits—like bourbon—are sourced internationally, they stick to local ingredients wherever possible. Take the Carotonic, for example: a cocktail made with Serbian botanical gin, locally produced carrot rakija, fig leaf cordial, and tonic water. Or Hungry Like The Wolf, which features apricot rakija, amaretto, green plum jam, sour cherry cordial, and citrus juice.
To wrap it up, the final word is to Tony Pescatori: “Our menu is divided into four sections, each inspired by crop rotation, symbiotic agriculture, and seasonal harvesting. Starting with winter, we explore what the season offers—from root and tuber fermentation to distilling ingredients that bring warmth and comfort. Every season is an opportunity to showcase nature’s evolution and reinterpret it in a cocktail.”
Images courtesy of Noble Roots
