At Langouste, where fine dining is the uncompromising standard, Marko is continuously pushing the boundaries of taste - as well as the expectations of his guests. We spoke with him about pivotal moments in his career, sources of inspiration, the importance of authenticity, and the priceless experiences that guests take away from Langouste.

Early Inspiration

Do you remember the moment when you first realised professional cooking was your calling? Where were you, who did you share that moment with, and what makes it so memorable?

My first day in a professional kitchen was actually part of an internship at Jerry restaurant in New Belgrade, where I ended up thanks to my uncle’s recommendation. I remember standing beside the Chef, today a close friend, Milorad - as we prepared buzara with prawns. I was only there for two weeks, between exams, because at that time I was studying economics, and cooking was still just a passion I pursued in my free time. I didn’t yet know it would become my life’s vocation, but as soon as I felt the rhythm of the kitchen, I realised this was what I wanted to do. It was my first encounter with true, professional gastronomy.

My love for cooking began much earlier, at the age of eleven, when I often spent time alone at home. I would absorb recipes from television, flip through old cookbooks, and experiment with new flavours. Over time, I took over preparing family holiday meals. Looking back, I believe that was the first sign that cooking would be more than a hobby for me—and that day at Jerry was when I stepped into the professional kitchen and never left it.

The Signature Touch

Every chef has that “something” they don’t reveal easily – their secret or signature. But if you had to give us a hint, what makes your dishes special?

I don’t really have a big secret. I’m not the type to hide a magic ingredient or trick up my sleeve. My guiding principle is that I’d never serve a dish I wouldn’t want to eat myself. If I don’t like a particular ingredient, I won’t use it - no matter how fashionable or expected it may be. For example, I don’t enjoy marzipan or okra, and you simply won’t find them in my kitchen.

I always respect the season and the rhythm of nature, because I believe the best flavours already exist in simple, fresh, local ingredients.

Defining Moments

Was there a turning point in your career that shaped you as a professional?

One of the most important moments in my career happened when I was 22, working at a Michelin-starred restaurant in Lecce, in southern Italy. It was my second Michelin experience, but until then I hadn’t been part of a team working with such intensity and dedication. We worked up to 18 hours a day, with a very young crew, in a restaurant that had just earned its first star where everything was still in the making and proving stage. It was physically and mentally demanding.

That was when I realised how deeply I loved this profession and how much I wanted to persevere in it. Every day I set myself the goal of being better tomorrow than I was today, learning from mistakes and constantly improving. After only a month, I was entrusted with my own section in the kitchen—and that was the moment I truly decided this was my life’s calling.

That restaurant in southern Italy was like both the army and a school for me - it pushed me past my own limits, physically and mentally, and gave me a new perspective on gastronomy. It shaped me and laid the foundations for everything I later built in my career.

Beyond the Kitchen

Outside of the kitchen, where do you find inspiration for new dishes?

Inspiration comes to me almost every day, often in seemingly ordinary moments. I love visiting other restaurants and travelling, because it fascinates me how each place preserves its own flavours and culinary traditions. I also spend a lot of time at markets, where I’m captivated by the lively atmosphere—listening to conversations, soaking in the aromas, observing how people carefully choose and prepare ingredients that are part of their daily lives.

Culture Through Cuisine

If you had to tell the story of a culture through your dishes to a foreign guest, which culture would it be and what would that menu look like?

The concept I pursue at Langouste is fine dining, and I don’t reinterpret old Serbian dishes, that’s simply not my path. Instead, I prefer to present the very best our region has to offer through carefully chosen, authentic ingredients: veal from Pešter, river fish like pike-perch, mangalica pork, fruit, cheeses, and kaymak from Herzegovina, where my roots are. I’m deeply connected to the authenticity of local ingredients and their true taste.

When I want to show my foreign friends the soul of Serbia, I first take them to a traditional tavern (kafana)—to experience tradition through simple, hearty food and the music of tambura players. Then I bring them to places like Pretop, where those same flavours can be enjoyed in more modern variations.

Only after they’ve absorbed that raw energy and warmth of Serbian hospitality do I invite them to my restaurant, where I present the very same ingredients in a new light—through contemporary cuisine that honours tradition but is also authentic and unexpected. In this way, through a journey of flavours and experiences, I tell the story of Belgrade.

Memory on a Plate

 If you could taste one dish again that evokes a truly priceless memory, what would it be and where would it take you?

Since then, no other bite has managed to evoke such emotion. I often catch myself wishing I could return there, to relive that moment as if it were the first time.

A First Taste of Priceless at Delirium Silence

What can guests expect from the Mastercard Priceless experience at Delirium Silence?

Guests who choose the Mastercard Priceless experience at Langouste can expect a carefully curated menu that celebrates the richness of local ingredients while pushing the boundaries of gastronomic innovation. The evening begins with a glass of champagne, leading into a five-course menu during which I personally share the story of the ingredients’ origins and the process behind each dish. Every course is paired with a specially selected Serbian wine that enhances the richness of the flavours.

I believe this experience will truly be priceless - intimate and entirely dedicated to them. Our hospitality is warm and heartfelt, very different from the colder, more formal settings one might encounter elsewhere. That authentic Serbian soul is present in every gesture, making the experience unique. And of course, guests are treated to one of the most stunning views in Belgrade—the confluence of the Danube and Sava rivers, which frames every moment.

The combination of carefully chosen flavours, genuine service, and a one-of-a-kind location makes the Mastercard Priceless experience at Langouste an unforgettable journey through passion and relentless dedication to culinary excellence.