Press Kit
About VERA
VERA is a wellness bistro and specialty coffee shop in the centre of Belgrade.
Located in Stari Grad, VERA operates as an all-day bistro: breakfast is served from opening until closing, and the menu spans comfort food, specialty coffee, Japanese ceremonial matcha, desserts without refined sugar, cocktails, and wine — including non-alcoholic selections.
The founding idea is balance over extremes. Food should be good first — considered ingredients should not reduce it to a dietary product. VERA works with natural ingredients, straightforward compositions, and products with their own distinct character.
VERA. We are what we eat.
At a glance
FormatWellness bistro / specialty coffee shop
CityBelgrade
DistrictStari Grad
AddressNikole Spasića 4
HoursDaily, 08:00–22:00
Websiteveracoffeetea.rs
Instagram@vera_serbia
What sets VERA apart
Japanese ceremonial matcha, exclusively
VERA uses only Japanese ceremonial matcha from Uji, Kyoto — in drinks and in desserts. Milk-based drinks use coconut milk by default. VERA does not use flavoured syrups that mask the natural character of matcha; where sweetness is needed, it is added sparingly.
Desserts without refined sugar
Desserts without refined sugar are a permanent part of the VERA menu — not a separate dietary category. The aim is to preserve the taste and texture of a proper dessert while reducing refined sugar wherever possible.
Wine and non-alcoholic wine
The wine list is built around the menu and includes Serbian and European wines alongside quality non-alcoholic selections. Non-alcoholic wine is an independent category and a genuine choice alongside food — not a substitute for those who abstain from alcohol.
All-day breakfast and specialty coffee
Breakfast is served from opening until closing — a permanent fixture on the menu on equal footing with all other dishes. VERA works exclusively with specialty coffee for both espresso and filter.
Topics for media
VERA is available for comment and background information on the following subjects.
Matcha
• The difference between ceremonial, standard, and culinary-grade matcha
• Why Japanese origin matters and how it differs from matcha produced elsewhere
• How provenance, raw material, and processing affect quality
• Why VERA uses only ceremonial matcha — in drinks and in desserts
Desserts without refined sugar
• Alternative approaches to sweetness
• How ingredients affect flavour and texture
• Reducing refined sugar without turning a dessert into a health product
Non-alcoholic wine
• What dealcoholised wine is and how it differs from grape juice
• The development of zero-alcohol culture
• Pairing non-alcoholic wine with food
Specialty coffee
• What specialty coffee is
• Origin, processing, and roasting
• Espresso and filter
• Flavour profiles and coffee selection
Matcha: a note for editors
VERA uses the term ceremonial grade to indicate high-quality matcha intended primarily for drinking. The designation ceremonial on packaging alone does not guarantee quality: origin, raw material, processing, freshness, colour, aroma, texture, and flavour all determine what is in the cup.
Traditional Japanese matcha is produced from tencha. The tea is shade-grown before harvest; the leaves are then processed and ground to a very fine powder.
When comparing Japanese matcha with products of other origins, labelling is only a starting point. Raw material, processing method, and the properties of the product itself are the determining factors.
VERA uses only Japanese ceremonial matcha from Uji, Kyoto — in drinks and in desserts.
Working with media
VERA can provide comment or interview, additional background on a topic, a tasting of matcha, specialty coffee, or desserts, photographs of food, drinks, and the interior, and access for photo or video production on site. Where needed, the team can prepare additional reference material and identify sources relevant to the story.
Publications about VERAReference materials
Background documents on key VERA subjects are available to editorial teams on request.
Matcha
Ceremonial matcha, the difference from standard and culinary grades, Japanese origin, and quality criteria.
Desserts without refined sugar
Alternative approaches to sweetness and VERA's method for preserving flavour and texture.
Non-alcoholic wine
What dealcoholised wine is, how it differs from grape juice, and how the category is developing.
VERA Journal
VERA publishes educational material on food and drink. The Journal covers matcha, specialty coffee, sugar and alternative sweeteners, non-alcoholic wine, and other products VERA works with. The aim is to address these subjects in plain language and to separate verifiable fact from marketing simplification.
VERA JournalPress materials
Logo and visual identity
Photography
Contact
Ilia Chetyrin
CEO, VERA