LANGOUSTE

Rating: 17.5
Author: Gault&Millau

Ulica Kosancicev venac 29, 11000 Belgrade, Serbia

17.5/20
Prestige Restaurant

2 PHOTOS

Chef: Marko Đerić | Ksenija Đokić
Cooking: Creative | Modern

Gault&Millau's review 2026

At Langouste, every bite traces the personal culinary story of chef Marko Đerić - an intimate journey through memory and origin, executed with assured technique and a deep feeling for local ingredients. The spirit of his native Herzegovina surfaces in tender takoyaki with kajmak aged in animal skin, Moravian bacon and fermented honey. Venison tartare follows, enriched with red cabbage and chokeberry espuma and crowned with a creamy egg yolk - a dish that evokes a forest landscape. Quail arrives as a roll, surrounded by different textures of corn and accompanied by an inventive risotto of the same ingredient. The Sjenica lamb, tucked beneath a fresh salad and finished with a citrusy hollandaise, sustain the momentum. The highlight is Pešter veal - sous vide to retain its juiciness, smoked on straw and briefly roasted, served with a rich demi-glace and black truffles. Seasonality is the menu’s constant thread; in autumn, chestnuts take centre stage, before the meal closes on a nostalgic note with a pancake filled with homemade biscuits and chocolate. Classical technique, European andJapanese influences, and focus on local ingredients produce a cuisine that holds contemporary sentimental in equal measure. An excellent team and a warm atmosphere provide the natural framework for every plate.