Langouste

Unique / Unconventional Aspects of Langouste, Belgrade

1. Integration of Biodynamic Kitchen Garden for Vegetables
Langouste sources many of its vegetables from its own biodynamic kitchen garden located on the outskirts of Belgrade. This approach emphasizes sustainability and freshness, making vegetables often the stars of the dishes, which is somewhat unconventional for a Michelin-starred restaurant that might typically focus more on meat or seafood.

2. Fusion of Traditional Serbian Cuisine with Modern and International Techniques
Chef Marko Đerić creatively reinterprets Serbian recipes by incorporating modern culinary techniques and international influences, such as fermentation methods learned in Scandinavia. He adapts these techniques to local ingredients and traditional dishes, for example, using fermentation with springtime mushrooms and herbs, and preparing lamb with sauces made from iconic Serbian household ingredients like Kulen and Ajvar.

3. Exclusive Dining Experience with Only Seven Tables and a Dress Code
Langouste offers an intimate and exclusive dining atmosphere with just seven tables in a spacious, elegant room featuring large picture windows overlooking the Sava and Danube rivers. This limited seating combined with a requested dress code enhances the luxurious and refined ambiance, distinguishing it from more casual fine dining establishments.

These elements together create a distinctive Michelin-starred restaurant experience that blends local culture, sustainability, and exclusivity.

The most honored or signature ingredients at the Michelin-starred restaurant Langouste in Belgrade reflect its focus on local, seasonal, and sustainable produce combined with refined culinary techniques. Key ingredients include:

• Adriatic Fish and Seafood: Sourced from the Adriatic Sea, these fresh fish and seafood form the basis of many dishes, showcasing the restaurant's connection to regional waters and their bounty.

• Vegetables from the Biodynamic Kitchen Garden: Langouste grows many of its vegetables in its own biodynamic garden near Belgrade, emphasizing freshness, seasonality, and sustainability. These vegetables often take center stage in dishes, highlighting local terroir and flavors.

• Truffles: Featured in signature dishes such as truffle pie and black truffle sauce accompanying smoked veal, truffles add an earthy luxury and depth to the menu, reflecting the Balkan region's rich foraging traditions.

• Foie Gras: Used notably in the decadent Ribeye with Foie Gras dish, foie gras adds richness and indulgence, balancing the robust flavors of the meat.

• Pirot Cheese: Incorporated creatively, for example in the smoked celery soup served with pirot cheese ice cream, this local cheese adds a unique regional character and textural contrast to dishes.

These ingredients are thoughtfully integrated into dishes that blend local Balkan culture with modern gastronomy, such as the ribeye steak layered with foie gras, smoked veal with black truffle sauce, and mushroom and Adriatic prawn risotto, illustrating Langouste’s commitment to regional authenticity and culinary innovation.

Tasting Menus

• Langouste's Signature Menu: 8 courses, €120
• Chef's Table Experience: 12 courses, €250

A La Carte

• Blue Lobster: €95
• Tiger Prawns: €45
• Risotto: €25