Restaurant Atos 2.0 in Budva - Review of venues in Montenegro opened by Russian-speaking relocants
Journalist and music critic
We continue exploring unique venues in Montenegro created by Russian-speaking entrepreneurs who dared to start a new chapter of life on the picturesque Adriatic coast. These people share not just experience, but gripping stories - from first steps in an unfamiliar business to overcoming unexpected hurdles. In this article, we show how they find inspiration, adapt to local customs, and create something special in a new cultural environment full of challenges and opportunities.
Today we talk about the restaurant Atos 2.0, which has long become an integral part of life in Budva and earned a solid reputation among Montenegro's relocants.
I personally visited the place, saw everything with my own eyes, and spoke with its founder and regular guests. Now I will share my impressions and answer the main question: what is the secret of a successful restaurant business in Montenegro?
Contents:
Location, move, and development prospects
Cultural program: events and how they are organized
Conclusion and development prospects
Atos 2.0
Atos 2.0 (https://www.instagram.com/restaurant_atos) is a cozy restaurant located on Main Road, one of Budva's busiest streets, yet slightly hidden from the city hustle in a quiet courtyard. A landmark for visitors is an impressive lighthouse graffiti painted on the side of a neighboring building and visible from afar.
The menu features European dishes, including Russian and Italian specialties. There are two main halls: one has a contact bar counter, and the other occasionally hosts concerts.
Another important feature is the large summer terrace where you can have a cup of tea or smoke a hookah - such a service is not often found in Montenegro, so it is worth a special mention.
For almost 15 years Atos 2.0 has been attracting both relocants and Budva guests. Visitors come to enjoy quality cuisine at fairly moderate prices and a family-like coziness proven over time.
How it all started
To learn the restaurant's story, we spoke with the founder and owner, Tatiana Strelchinina (https://www.instagram.com/tatiana_strelchinina).
Tatiana: It all started 15 years ago as a family business. We opened on December 25, 2009. There were several founders. Besides me, my brothers, sister, and relatives were involved - a proper family business.
Over the years we had to walk through fire and water. There were times of crazy success when a line formed outside waiting for seats to free up. But there were downturns too - we had a very hard time during Covid.
But back to the beginning. We started as a big team, and then everyone went their own way. One brother returned to Russia and got married, the other brother, Alexander, moved into catering. Their family business, very successful by the way, is in Kamenari (https://www.instagram.com/fort_alex).
My sister Ilona mastered the profession of pastry chef, although she has two university degrees from Russia, and she works in this field now.
I stayed here. My helper grew up - my son Ivan - and now he helps me a lot.
I am also very grateful to the team that stayed with me. In particular, Olya (https://www.instagram.com/ol_fomina_2019), who has been with us for about eight years and has gone through a lot with us.
Location, move, and development prospects
Atos 2.0 has not always been at its current address - over its existence it had to change locations. The move was driven by a desire to expand and improve guest conditions, as well as external factors related to business development.
Tatiana: We have been at the current address on Main Road for three years. Before that, the restaurant was in Bečići, near Megamarket. But seasonality there is significant: heavy foot traffic in summer, and in winter life stalls. In winter we could sometimes even close the kitchen and leave only two staff in the hall.
Now we have a completely different format: a young, creative team came and inspired me to change. In addition, problems arose with a new landlord, and it became very difficult to work. You feel like you are sitting on a powder keg all the time. Before that we had Serbian landlords, great guys with whom we had fruitful cooperation for many years.
So we had to look for a new location. And we found this Atos. With a wonderful landlady - we have an excellent relationship with her. Here the place successfully operates all year round.
We moved at a very good time, during a big wave of relocants. The golden winter of 2022. It was great. Good evenings, good days. Now things are somewhat calmer.
And of course we want to grow. Maybe find a more modern space and update equipment. We are working on that. We want a larger terrace. We are critically short of terrace space. In general, we have many ideas, and these processes are not standing still.
Guests and cuisine
Tatiana: Locals do not come very often. In Bečići we had a flow of Serbian visitors, but our menu there was more Balkan: ćevapi, pljeskavica, chorbas.
Here our strategy changed - we switched to a European format plus our so-called post-Soviet cuisine.
In summer, when there is a big tourist flow, foreigners are frequent guests. It was amazing to watch Japanese visitors ordering chebureki and pelmeni. They were thrilled, taking photos and showing videos of our dishes to their relatives and friends. It was a pleasure and fun to watch.
We had Poles, French, Scandinavians... And Montenegrins? Montenegrins come too, mostly those with whom we have built friendly relationships over 16 years of working here. Although just recently a family came with a teenage daughter.
They said: "You know, our daughter is learning Russian and she really wants to try Russian cuisine." So we helped them choose a menu to try some classic dishes. But this is rather an exception. By mentality, Montenegrins are strongly attached to their cuisine and familiar tastes, and trying something different is almost a feat for them. Although they love our "Olivier" salad, which they call "Russian salad".
Bureaucracy and inspections
Are there any specifics when dealing with authorities or government bodies in Montenegro? How do they treat foreign-run businesses? Do they bother or help?
Tatiana: In summer there are certainly many inspections. In winter they let you exhale a bit, but inspections still happen. Each year it gets harder to run a business. You know our industry - it is not hard to find some violation. Although the inspectors themselves are polite and respectful in communication.
As for getting a "dozvola" (permit - editor's note), everything takes a long time in the Montenegrin way. If someone decides to open a business, it is better to start dealing with the paperwork at least a year in advance. There are many pitfalls. Overall it is not particularly profitable, but it helps you survive in a foreign country. There were times when it was extremely tough. Especially during Covid. We had to hustle, develop delivery, and re-invent ourselves, experiment. We even delivered belyashi. Up to 150 a day.
Language and communication
Tatiana: Locals, of course, understand me, and I understand them. I passed a Serbian language exam because without it I would not have received "stalni boravak" (residence permit - editor's note).
But I could know it better. The problem is that I mostly communicate with Russian speakers now. I lack practice, so to speak. For example, going to a doctor and explaining something is much harder than negotiating work matters. You need different vocabulary. But with suppliers, accountants, etc., there are no communication problems.
As for the children, everything is great. The younger one started kindergarten here, so he speaks Montenegrin perfectly. My older son is very talented with languages in general: his English is excellent, his Serbian is good, and his Russian is great. They even laugh at me sometimes about how I speak.
Cultural program: events and how they are organized
You occasionally host events and concerts. Tell us about this side of the venue.
Tatiana: Yes, we do. We love to collaborate with creative groups and artists of different genres. If someone reaches out, we almost never refuse performers. Especially if someone new and interesting is visiting.
We also used to host karaoke nights. Many still remember the evenings we organized together with Vadik Magilevsky (https://www.instagram.com/vadim.mag). And, by the way, we have recently revived these parties - drop by for a fun night.
Do you have issues with noise and municipal police?
Tatiana: Unfortunately, this is one of the factors that does not allow us to go all out. Our restaurant is surrounded by residential buildings, so we try to finish all concerts by 23:00 so as not to disturb anyone. In addition, in accordance with local laws, we have a special limiter that controls the noise level on the premises. It physically prevents us from exceeding the thresholds set by Montenegrin regulations.
Conclusion and development prospects
Atos 2.0 is not just a successful venue, but a reflection of a path full of challenges, changes, and a constant drive to improve. Together with her team, Tatiana Strelchinina has gone through many difficulties - from relocations to adapting to local realities - and each stage only strengthened their position. Thanks to flexibility and a creative approach, Atos 2.0 continues to attract guests with diverse cuisine and a cozy atmosphere.
If you want to find a home closer to this excellent venue, our portal Nepokretnost.me is always ready to help you choose. We wish Atos 2.0 continued success, inspiration, and prosperity.
Journalist and music critic