Langouste Restoran
Restaurant · Stari Grad ·
Michelin-starred dining with Serbian ingredients, French/Italian influences
Michelin-starred dining with Serbian ingredients, French/Italian influences
"In the historic center and guided by chef Marko Đerić, it continues to offer refined interpretations of many local products in delicious, carefully crafted recipes, with a contemporary twist." - La Guida Michelin
"Langouste is a Michelin-starred restaurant in Belgrade, Serbia, known for its seasonal and sustainable cuisine. The restaurant emphasizes local Serbian recipes with Italian and French influences, owing to Chef Marko Đerić's international experience. It features a bio-dynamic kitchen garden and supports local farmers." - Sarah Scaparone
"Situated on the edge of the historic centre, this restaurant boasts large picture windows offering views of the Sava river and the more modern part of the city. At the helm in the kitchen, Marko Deric is a young and passionate chef who has returned to Belgrade after working in different restaurants around Europe. His cuisine focuses on Serbian recipes and ingredients which he reinterprets with imaginative and contemporary touches influenced by France and Italy. There are three tasting menus – two five-course options (one meat, the other fish) and the eight-course “Langouste” which includes the best of the other two menus. Some of the vegetables are sourced from a biodynamic kitchen garden on the outskirts of Belgrade." - Michelin Inspector
"Located in the heart of Belgrade with a breathtaking view of the Sava River, Langouste offers exceptional cuisine that highlights local products with a commitment to seasonality and international culinary influences." - The MICHELIN Guide
"Boasting large picture windows with views of the Sava River, this culinary institution has changed hands several times (taking the name Langouste five years ago) and is now run by young Serbian chef Marko Djeric, who has worked in its kitchens for three years and been head chef since January. His highly technical cuisine, shaped by international experience yet firmly rooted in Serbia’s rich gastronomic traditions, is sustainable and seasonal, showcasing top-quality ingredients from Serbia and neighboring countries in a broader Balkan style. He adapts techniques like Scandinavian-inspired fermentation to local home-style cooking with popular springtime ingredients such as mushrooms and local herbs, and sets traditional dishes alongside modern techniques. The approach yields plates such as a triptych of lamb—saddle with a sauce of two iconic household staples, Kulen sauce (a type of Italian-style salami similar to spicy ’nduja) and Ajvar sauce (made from sweet peppers); chops cooked on the yakitori grill with roast potato foam and burnt onion powder evoking barbecue-grilled lamb with onions and potatoes; and a highly aromatic sausage lollipop smoked with rosemary at the table and glazed with lamb jus. Fish follows the same ethos, for example grouper from the Adriatic near Montenegro, grilled and served with buttered confit leeks with hazelnuts and Serbian white bacon and a sorrel sauce infused with wild garlic oil. Vegetables take centre stage in fresh, seasonal, modern dishes—many grown in the restaurant’s own kitchen garden just outside Belgrade, home to around fifteen different types of fruit and vegetables—and desserts include fruit-led creations like a mandarin parfait with candied mandarin peel, thyme and Serbian chilli foam, topped with puff pastry sprinkled with mandarin powder and baby seasonal herbs." - Sarah Scaparone