This summer, Enso Restaurant brings a fresh and innovative approach to Belgrade’s fine dining scene, through a new seasonal menu that celebrates the richness of local ingredients and contemporary culinary techniques. In the pleasant ambiance of their garden, guests can enjoy dishes that blend tradition and innovation – from bold interpretations of domestic flavors to elegant creations carrying Enso’s recognizable signature. Each dish reflects the restaurant’s philosophy: authenticity, elegance, and a constant pursuit of perfection.
The new menu offers refreshing combinations and carefully crafted plates, from appetizers such as beignet with goat cheese and citrus with sweetbreads, to main courses like Enso’s version of Beef Wellington and pork tenderloin with burnt cucumber sauce, to lavish desserts such as creative baklava and milhojas – a fine puff pastry delicacy. The menu was created by Chef Nedeljko Jerković, who with his team develops dishes guided by seasonality, textures, and harmony of flavors. We had the opportunity to talk about his vision, his signature on the plate, and the secrets of the restaurant:
1. Why fine dining and not some other restaurant concept?
Fine dining gives me the freedom to elevate cooking to the level of art. This concept allows me to deal with details – from ingredient selection, through preparation techniques, to serving style and the overall guest experience. In fine dining, each plate is an opportunity to tell a story, for the guest to experience something new and unforgettable. It’s not just a meal, but an experience. And precisely that complexity and challenge is what inspires me the most.
2. What is the relationship between tradition and innovation in Enso’s dishes – where is the line drawn for something to remain authentic yet modern?
The relationship between tradition and innovation in Enso’s cuisine is essentially a dialogue, not a conflict. We don’t shy away from our roots – on the contrary, they are our starting point. But every traditional flavor is seen as a space for reinterpretation. The goal is not to lose authenticity, but to, through technique, seasonality, and aesthetics, reach an expression that is contemporary, personal, and meaningful. The line between authentic and modern is not strictly drawn – it’s more of a feeling. If a dish evokes an emotion that connects us with something familiar, but surprises us in expression, we know we’re on the right track. We don’t use innovation for effect, but to deepen the story a dish carries. That’s our way of honoring tradition – not through imitation, but through evolution.
3. Is there a flavor or ingredient combination that surprised you – one you thought wouldn’t work, but it did?
For me, it was cuttlefish on an onion crumble, with spinach water, cuttlefish ink sponge, and plenty of fresh lemon balm. At first glance, it seemed like those elements wouldn’t meet in the right way – onion and cuttlefish, spinach in liquid form, the herbal note of lemon balm… but they came together into a complex whole where each ingredient had its place. That dish reminded me how important it is to have the courage to step outside the box and trust your instinct, even when reason tells you something “shouldn’t work.”
4. Is there a new or old dish on Enso’s menu that is special to you and why?
The vegan labneh is particularly dear to me because it brings together everything I want Enso to represent – thoughtfulness, elegance, and a deep rooting in seasonality and texture. Although it may seem simple at first glance, it is the result of serious work on balance – creamy cashew labneh, crispy lentil popcorn, the freshness of mint and parsley, and then pickled onions that round out and elevate the dish.
It is a vegan dish, but it doesn’t ask for compromise – it is full, complete, and carries character. It’s important to me that even a guest who doesn’t eat meat or dairy feels the same care and layers as in “classic” plates. Vegan labneh proves that sophistication doesn’t come from a luxurious ingredient, but from an idea.
5. What is your “signature” on the plate?
I love combining the unexpected – dishes that spark curiosity and push the boundaries of taste, while maintaining balance. My “signature” could perhaps best be described by confit rabbit with curry-banana ice cream and pickles. That’s a dish that combines the earthy notes of game with a sweet-spicy contrast – something that doesn’t sound classic on paper, but works perfectly on the plate. In such combinations I find the space to express creativity and respect for ingredients.
6. Are there ingredients or techniques not yet included on the menu, but that stand as possibilities? Why is that?
There are ingredients and techniques I would love us to explore further at Enso, but which haven’t yet found their place on the menu – partly due to logistics, partly because I believe the right moment has to come. For instance, fermentation in a deeper sense – like vegetable garum or subtle dairy fermentations – requires time, space, and dedication, and the guest also has to be ready to understand them.
The same applies to certain local wild plants that are fantastic but require extremely careful handling and team education to be safe and tasty. Sometimes the most interesting ideas remain “in the drawer” until the team, the season, and the context all mature.
Enso and Chef Nedeljko invite you to embark on a gastronomic journey through seasonal flavors and unexpected combinations – because here, food is not just a meal, but a story and an experience.