LANGOUSTE

The story

Langouste Belgrade: Modern Serbian Cuisine with Michelin Recognition

The Chef and Culinary Vision

Langouste in Belgrade anchors a polished modern Serbian cuisine where chef Marko Đerić translates his native Herzegovina memories into precise plates. His background spans kitchens with Michelin stars, bringing that discipline to a menu built on seasonal local produce and cross-cultural techniques. Classical foundations blend with Japanese touches, creating a style that honors Serbian terroir while pushing boundaries.

Signature Preparations

At the heart of this modern Serbian cuisine lies a series of distinctive preparations. A tender takoyaki pairs kajmak aged in animal skin and Moravian bacon with fermented honey. Venison tartare mixes red cabbage and chokeberry espuma under a creamy egg yolk to suggest forest landscapes. Main courses highlight regional breeds, such as Sjenica lamb finished with citrusy hollandaise or Pešter veal prepared sous vide, smoked on straw, and served with black truffles. Corn defines both a quail roll and a risotto, offering varied textures, while autumn menus feature chestnuts and pancake desserts filled with homemade biscuits.

Setting and Recognition

Situated on Kosančićev venac, the venue frames views of the Sava and Danube confluence within a comfortable non-smoking environment. The service team supports the menu with a wine selection focused on distinguished vintages from Serbia and the region. Langouste maintains high standards backed by a Michelin star and a Gault&Millau score of 17.5, signaling a destination where technique meets genuine hospitality.