Chris from Skopje
Dropstop Skopje
Avant-garde Wine Bar and Restaurant
Dropstop is built on one rule: Macedonian wine only. The list is entirely local, from structured Vranec to bright Stanushina and aromatic Temjanika. Labels rotate with harvests, pours are honest, temperatures are right, and service is calm and informed. There is no branded glassware, no gimmicks, just good stems and a clear view of what is in the glass.
Food follows the same principle. Every charcuterie item is cured in house. You taste it in the clean finish and precise texture, from gently spiced pork loin to soft pancetta and links with a proper snap. When you want a plate, the kitchen answers with real cooking. The dry-aged pork chop is a centerpiece; the rib-eye burger and flat iron deliver comfort; seasonal sides keep the table balanced.
Tastings are organized and deliberate, five courses or more. A typical flight might open with Smederevka and fresh cheese, move to Stanushina with pickles and olive oil, then rise through Vranec beside the dry-aged chop, finishing on amazing cheese cake with Temjanika. The final tease for your taste buds comes from specialty coffee originating from Brazil, Kenya or Honduras.
The room keeps a steady rhythm. Early evenings suit quiet flights, later hours feel social. Music sits under the conversation; some nights a DJ sets an easy pace without turning it into a party. The team talks vineyards and valleys, not buzzwords, and they are happy to build custom flights if you want to compare styles side by side.
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