Langouste

Modern Serbian fine dining with French roots — à la carte and tasting menus in Kosančićev venac

Address: Kosančićev venac 29, Beograd
Phone: +381113283680
Hours: Monday - Saturday: 1:00 PM - 12:00 AM

French

Prices: 1200–13500 · £££ · Median item: 5000 · 18/18 with a published price

Modern Serbian fine dining with French roots — à la carte and tasting menus

A La Carte

• Foie gras — 3900 RSD

  "Banat" goose liver pâté, fruit representation of one market stand on the famous Belgrade market called "Kalenić"
• Fish carpaccio — 4100 RSD

  Fresh Adriatic Amberjack carpaccio, fermented cream, pickled walnut leaf pure, Osietra caviar and lacto fermented pepper juice
• Beef carpaccio — 3800 RSD

  Serbian "Simmental" beef ribeye aged for 45 days from Golija mountain, pickled shitake cream, wild mushrooms ragout, oyster mushroom chips and Marsala consommé
• Truffle/no truffle — 4500 RSD

  Carob cracker, forest mushrooms, "Djubek" cheese from south Serbia, seasonal Rajac truffle and caramelized onion
• The sea and the forest — 5500 RSD

  Cuttlefish poached in brown butter, hazelnut emulsion, "Pančićeva omorika" and burnt cuttlefish dashi
• "Pasta in white" — 6000 RSD

  Traditional Adriatic way of preparing vongole mussels, slightly smoked, with "buzara", saved ramson oil and Osietra caviar
• Scampi — 6900 RSD

  Adriatic scampi, lemon and horseradish buttermilk sauce, almond and garden sauce
• Adriatic fish fillet — 8500 RSD

  Fillet of fresh Adriatic fish with indigenous beans from our garden, first Serbian artichoke beurre blanc sauce
• "The Langouste" — 13500 RSD

  Fresh Adriatic lobster from our aquarium prepared in 3 services with seasonal vegetables from our garden
• Danube pike perch — 5900 RSD

  Line caught, dry aged for 5 days, poached with fig leaves and Swiss chard from our garden, beurre blanc sauce and herbs from the restaurant's own herb garden
• Smoked veal chop — 5900 RSD

  Pešter veal rack, slow-cooked and lightly smoked with Rajac truffles and port wine sauce
• Lamb triptych — 6900 RSD

  Sjenica Lamb, prepared in 3 different ways following the traditions of preparing lamb in different parts of Serbia
• Duck — 6900 RSD

  Dry aged Banat duck, local raspberry, broccoli from the garden glazed in "mangulitza" fat, duck jus

Dessert

• Profiterole — 1200 RSD

  "Kosmaj" blue cheese, milk chocolate, mushrooms
• Rhubarb — 1200 RSD

  Rhubarb, rose, strawberries and local cows cheese
• Childhood banana — 1200 RSD

  Banana bread, lemon cream, marshmallow and "banane rôtie"
• Selection of Serbian cheeses — 2500 RSD
• Selection of French cheeses — 2900 RSD