Belgrade · Serbia · Est. 2018
Hand-rolled over oak charcoal. Kajmak slow-melted. Lepinja pulled apart like a promise kept since Belgrade.
Scroll
The Grill
The mangal has been in the family since before memory. Hornbeam and oak, split by hand, burned down to coals that hold their heat for hours. The ćevapi sit close — not touching the flame, just breathing its smoke.
The Hands
Mila Petrović pressed the meat with the heel of her palm, not the fingers — that was the secret. Her daughter watched. Her granddaughter watched. Now Nikola Petrović stands at a steel truck and his hands remember everything.
"You roll it tight enough that it holds, loose enough that it breathes."
— Mila Petrović, 1962
Family recipe
Since 1962
The Present
From Šumadija wedding courtyards to Novi Sad festival fields to corporate courtyards in Belgrade — the truck goes where the occasion calls for something real.
The Menu
Hand-rolled lamb and beef, seasoned with garlic and sea salt. Six per order, served in warm lepinja with raw onion and kajmak.
Domaći Kajmak
Slow-set clotted cream from the Šumadija highlands. Salt-cured for 48 hours. Melts before it touches the plate.
Lepinja sa Maslacem
Flatbread baked on the flattop beside the grill. Flour-dusted, hollow inside, pulls apart in two clean halves.
Roasted peppers in oil, ajvar from wood-fired red peppers, pickled cucumbers, and fresh white cheese. Serves two.
All dishes prepared fresh on-site. Minimum order: 50 guests.
Past Events
We had 1,200 people at Dragačevo Guitar Festival and the line for Ćevap never stopped moving. Every single person came back for seconds. We're booking them again before this article is finished.
Marko Đorđević
Festival Director
Dragačevo Guitar Festival, 2025
Our Q3 all-hands needed a talking point. The moment the smoke hit the courtyard, people put their phones down. Ćevap didn't just feed 200 people — they gave us a memory.
Jelena Vasić
Head of People & Culture
NLB Komercijalna Banka, Belgrade
My grandmother used to make kajmak in Šumadija. When I tasted Ćevap's version at our cocktail hour, I cried. That's not a marketing line — that's what happened. Our guests still talk about it.
Ana & Stefan Milošević
Wedding Couple
Topola Estate Wedding, September 2025
Three years running at Exit Festival. The crew is professional, setup is fast, and the food is the reason our food court gets photographed. They understand what a crowd wants.
Dušan Popović
Vendor Relations Manager
Exit Festival, Novi Sad
700+
Events Catered
140k+
Ćevapi Served
98%
Rebooking Rate
50–2000
Guests per Event
Book the Truck
Whether you're hosting 80 people in a courtyard or 2,000 in a festival field — the mangal travels. The smoke follows. The food is always made this morning.
On-site setup
We arrive 3 hours before service. The grill is live when your guests arrive.
Custom menus
Festival portions, wedding platters, corporate boxes — all adapted to your brief.
Response in 24h
Send your details. We'll confirm availability and send a quote the same day.
"The truck was set up before we finished morning coffee. The crew knew what they were doing."
— Dragačevo Festival, 2025