About us

For all those who believe that happiness consists of small pleasures, Mandarina is here to become an indispensable part of the day, your sweet, everyday joy. Mandarina is tucked away in one of the most beautiful parts of the city, in Gračanička Street, number 16. It was started as a family business that represents the combined knowledge and experience in the field of confectionery, design and marketing of the Radović and Radojčić families.

Krsto Radović, a boy who learned work discipline and ethics by working in the family bakery during the school holidays. After formal education in hospitality, he went to America and got a job in a top five star hotel. That first contact with America and the world of exclusive hospitality sharpened him, gave him direction and strengthened his work ethic. He learned to always give his best. The way he was accepted then laid the foundations for openness and warmth in cooperation with colleagues. He has a master’s degree in culinary arts from the University of West London, specializing in the subject: chocolate, sweet pastries, cakes and tarts. He has twenty years of professional experience behind him, which he started in Arizona, America, then continued in London’s five-star institutions, in Claridge’s Hotel before everyone else. At Claridge’s Hotel, under the helm of an exceptional confectioner, he was curiously absorbing a sea of ​​new information.

Starting from scratch, through years dedicated to education and hard work, he built himself up as a professional and expert, and then returned to Belgrade.

With Mandarina, he quickly won the hearts of the people of Belgrade and became an indispensable part of the sweet present.
The process of making cakes can take a very long time, he first visualizes them, sketches them, so that each one has a special story.
The enormous driving energy does not let him rest and constantly pulls him into new adventures, so today in Mandarina, in addition to the now famous cakes and tarts, there are also baškaras and exceptional croissants, ice cream, biscuits and pralines.

In 2022, he received awards:
◦ Gault & Millau Guide – Best Pastry Chef 2022
◦ Vino & Fino – Best Pastry Chef 2022
◦ He is the ambassador of Barry Callebaut, Cocoa Barry and Mona Lisa for Southeast Europe.