Our story
From Italy to Zlatibor
Chapter I
Italy
The Hannes patisserie was born out of a love of authentic desserts. We found our inspiration travelling through Italy, tasting what the pâtissiers there were making, and wondering how we might bring that experience home to Serbia.
Chapter II
The craft
We trained under the most celebrated masters of patisserie in Italy and Croatia, learning their techniques and their recipes. The gelato we make now is of the highest quality: fresh milk, local sweet cream, and no artificial additives, colourings or flavourings. Most of our gelato is gluten-free, and our fruit sorbets are rich in fruit and contain neither gluten nor lactose.
Chapter III
Zlatibor
Fine, fresh ingredients are all around us — so we decided that Zlatibor was where we would create Serbia's first true gelato.
All our desserts are built on creams we make ourselves, using fresh ingredients — milk, eggs, sugar, honey, the finest Belgian chocolate, hazelnut and pistachio. We use the most modern technology to prepare them while keeping faith with the Italian and French patisserie tradition, so that our desserts are always fresh and always good.
Chapter IV
Today
We have given ourselves to the details, too. Our decorations are made by hand, tempering the chocolate the traditional way, which leaves it glossier and more brittle. Coming to Hannes is a genuine gastronomic experience, and it combines the best of two worlds — the authentic flavour of Italy and the quality of local Serbian ingredients.
Serbia’s first true gelato
Our team
Jovanke Jeftanović 3, Zlatibor — every day from 08:00 to 23:00.
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Gelato flavours
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Signature desserts
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Zlatibor
Serbia