Interview with JRE-member Andela Risimic, S5 by Angie: Balkan Soul Meets Italian Elegance
Imagine dipping crispy grissini, made with a recipe from the world-renowned Osteria Francescana, into homemade pinđur, while a sip of fine wine brings back warm memories of grandparents’ laughter and stories from Zemun’s market, which you’ve just visited, surrounded by the scents of basil, flowers, and fresh fruit. At first glance, it seems like an unlikely pairing, but the magic of Andela Risimić’s cuisine - owner and Chef of S5 by Angie - lies exactly in this daring play of contrasts: the warmth of local tradition intertwined with Italian elegance.
Her culinary world blends the precision of ballet, the Mediterranean temperament, and carefree childhood memories where her grandmothers’ meatballs were the truest expression of love. Andela’s professional journey began with a spontaneous yet decisive moment of belonging - when she first stepped into the kitchen of Salon 5. In this conversation, she guides us through pivotal moments of her career: from studying management at FON and working in her family’s restaurant, to her education in Switzerland and meeting Massimo Bottura in Modena, all the way to carefully building her own unique culinary signature at S5.
Early Inspiration
Do you remember the moment when you first felt that professional cooking was your calling? Where were you, who did you share it with, and what makes it so memorable?
There were several moments when I felt cooking was my true calling, but the very first happened seven years ago - when I stepped into the kitchen of Salon 5 for the first time. It was just the beginning, I had so much to learn, but at that moment I knew I had found my place, thanks to the support of sous Chef Miloš Simić, my right hand and dear friend. At the same time, I was studying management at FON and had spent years dancing ballet, while my parents hoped I would pursue medicine. Still, the love for cooking had been simmering since childhood, growing stronger with my father, who ran an Italian restaurant, and those first pizzas I made by his side as a little girl. Later, while working at Salon 1905 with one of the best culinary teams under the mentorship of Chef David Šimunić, everything started to make sense. Step by step, with dedication, I realised this was what truly made me happy.
The Signature Touch
Every chef has that “something” they don’t reveal easily – their secret or signature. But if you had to give us a hint, what makes your dishes special?
I believe that every dish that leaves a mark must carry emotion—genuine love for food, attention to detail, and respect for the ingredient. What makes our cuisine at S5 by Angie special is the meeting of two worlds: local, seasonal produce from our region and small-scale producers, presented through the lens of modern Italian gastronomy that I love and feel close to. It’s not fusion in the classic sense, but rather a way of reimagining familiar flavours in a contemporary, recognisable way. We experiment and play, but each dish undergoes a serious process of testing until we find exactly what we want to express. Once defined, we stay true to that direction. For me, the kitchen is both freedom and discipline - a place where intuition and precision don’t exclude but complement each other.
Defining Moments
Was there a turning point in your career that shaped you as a professional?
There were several defining moments, but I’d highlight two that shaped me not only as a professional but also as a person. The first was going to Switzerland, to the top-ranked Ecole hôteliere de Lausanne (EHL). It was designed to give a complete overview of the hospitality world—both in theory and practice. For six months, I rotated through different “stations”: working in a canteen, vegan restaurant, sushi bar, café, Michelin-starred restaurant, learning about wine, working alongside sommeliers—and, of course, washing dishes. No one is exempt; everyone goes through everything. That constant change of perspective and exposure to every side of the job gave me both breadth and energy, reinforcing that this is my path. It was one of the most intense yet invaluable experiences of my career.
The second was going to Italy, where I was immersed in Massimo Bottura’s philosophy. In that atmosphere of creativity, deep respect for tradition, and uncompromising dedication to detail, I began shaping my own style. That was when I truly started building what I now recognise as my signature. One memory from that time I cherish is cooking for Massimo’s 60th birthday and picking grapes for their aceto balsamico that won’t be sold until 2047.
Beyond the Kitchen
Outside of the kitchen, where do you find inspiration for new dishes?
There were several defining moments, but I’d highlight two that shaped me not only as a professional but also as a person. The first was going to Switzerland, to the top-ranked Ecole hôteliere de Lausanne (EHL). It was designed to give a complete overview of the hospitality world—both in theory and practice. For six months, I rotated through different “stations”: working in a canteen, vegan restaurant, sushi bar, café, Michelin-starred restaurant, learning about wine, working alongside sommeliers—and, of course, washing dishes. No one is exempt; everyone goes through everything.
That constant change of perspective and exposure to every side of the job gave me both breadth and energy, reinforcing that this is my path. It was one of the most intense yet invaluable experiences of my career.
The second was going to Italy, where I was immersed in Massimo Bottura’s philosophy. In that atmosphere of creativity, deep respect for tradition, and uncompromising dedication to detail, I began shaping my own style. That was when I truly started building what I now recognise as my signature. One memory from that time I cherish is cooking for Massimo’s 60th birthday and picking grapes for their aceto balsamico that won’t be sold until 2047.
Culture Through Cuisine
If you had to tell the story of a culture through your dishes to a foreign guest, which culture would it be and what would that menu look like?
It would definitely be Balkan culture - rich, direct, and emotional. In our restaurant, guests feel that story from the very first moment: they are welcomed with a small sweet treat that changes daily, alongside a sip of water served in a chalice - a gesture symbolising the warmth of our tradition combined with Italian elegance. Then we bring hand-made grissini from the Osteria Francescana recipe, paired with homemade dips made from ajvar or pork cracklings. Each bite becomes a delicate bridge between past and present, inviting guests to taste the authentic emotion of Balkan cuisine infused with Italian charm.
Memory on a Plate
If you could taste one dish again that evokes a truly priceless memory, what would it be and where would it take you?
If I could choose, it would be my grandmothers’ meatballs each made in her own way. My grandmother from the countryside made them in a white sauce with roux, while the other, though not fond of cooking, prepared them in a sauce of slow-cooked fried meat and tomatoes. I remember how her seaside apartment always smelled of those meatballs - carefree, simple, beautiful childhood memories. She always said: “After the sea, come the meatballs.”
A First Taste of Priceless at S5 by Angie
What can guests expect from the Mastercard Priceless experience at S5 by Angie?
Guests who choose the Mastercard Priceless experience embark on a unique journey through the authentic flavours and atmosphere of Zemun. It begins with a stroll through Zemun’s market, where they’ll meet local producers and feel the vibrant pulse of the place through carefully selected fresh ingredients. Then comes a short break with traditional rakija and roast at Pretop, a true introduction to the story that continues at my restaurant. After a gentle walk along the quay, guests arrive at S5, where an exclusive tasting menu awaits, carefully paired with outstanding local wines to complement each bite. I believe this experience will leave a lasting impression and truly be - priceless.
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