• nenad.zivkovic@asketcuisine.org
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    Nenad Živković · chef Nenad Živković · kuvar

    Precision
    first.
    Flavor
    follows.     Preciznost
    prva.
    Ukus
    sledi.

    AsketCuisine is how I work in a kitchen, written down.
    One equation for the dish and for the kitchen: what goes in, what we do to it, what ends up on the plate.
    Here you will find recipes, notes and what eighteen years of cooking have taught me.

    AsketCuisine je moj način rada u kuhinji, zapisan.
    Jedna jednačina za jelo i za kuhinju: šta ulazi, šta se s tim radi, šta ostaje na tanjiru.
    Ovde su recepti, beleške i ono što sam naučio za osamnaest godina kuvanja.

    How I workKako radim Chef's Table Tasting MenuDegustacija MethodologyMetodologija
    Island · Season 2026Ostrvo · Sezona 2026
    AsketCuisine Chef
    9CoursesHodova
    1TableSto
    48hAdvanceRanije
    ScrollSkroluj
    01
    The CookKuvar
    Technique, heat, order. The basics, written so they can be learned.
    Tehnika, vatra, red. Osnove, zapisane tako da mogu da se nauče.
    The formula → Fundamentals →Formula → Osnove →
    02
    The ChefŠef kuhinje
    Roles, the menu plan, the order of prep. So the kitchen does not depend on one person.
    Uloge, plan jelovnika, redosled pripreme. Da kuhinja ne visi na jednom čoveku.
    Methodology → Asket Menus →Metodologija → Asket Jelovnici →
    03
    The OwnerVlasnik
    A menu that covers its cost, costing by the gram. The numbers before opening, not after.
    Jelovnik koji pokriva svoj trošak, kalkulacija po gramu. Brojevi pre otvaranja, ne posle.
    Asket Menus → Consulting →Jelovnici → Konsalting →
    Today's noteBeleška za danas

    The measure is right when adding no longer improves and taking away already spoils. Below that point the dish lacks something; above it is noise.Mera je prava kada dodatak više ne poboljšava, a oduzimanje već kvari. Ispod te tačke jelu nešto fali, iznad nje je buka.

    Methodology · PhilosophyMetodologija · Filozofija →
    02 — The methodMetoda

    One Equation.
    One Kitchen.    Jedna jednačina.
    Jedna kuhinja.

    I write a dish the way a chemist writes a reaction: the ingredient on the left (Terra), the transformation above the arrow, always with a number (Ars), the plate on the right in six places and two seasoning carriers, and one law of balance, Modus.

    Jelo zapisujem kao što hemičar zapisuje reakciju: namirnica levo (Terra), preobražaj iznad strelice, uvek sa brojem (Ars), tanjir desno u šest mesta i dva nosioca začina, i jedan zakon ravnoteže, Modus.

    "The measure is right when adding no longer improves and taking away already spoils."

    "Mera je prava kada dodatak više ne poboljšava, a oduzimanje već kvari."

    The same equation runs the kitchen too: purchasing and pantry, the stations, the tasting, the table, whether there are two of you or forty. The numbers have sources: 82 three-star recipes analysed, kitchen science and our own scale. Where a number has not been checked yet, the page says so.

    Ista jednačina vodi i kuhinju: nabavka i ostava, stanice, proba, sto, bilo da vas je dvoje ili četrdeset. Brojevi imaju izvor: 82 analizirana recepta sa tri zvezdice, nauka o kuhinji i naša vaga. Gde broj još nije proveren, tako i piše.

    8SymbolsSimbola
    11Conditions of balanceUslova ravnoteže
    1LawZakon
    The methodologyMetodologija 13 dishes as formulas →13 jela kao formule →
    1
    An
    Ancora · anchorAncora · sidro
    The anchor stationStanica sidra
    2
    Fu
    Fundus · baseFundus · osnova
    Hot stationTopla stanica
    3
    Iu
    Ius · sauceIus · sos
    Hot stationTopla stanica
    4
    Ac
    Acor · sharpnessAcor · oštrina
    Cold station and pantryHladna stanica i ostava
    5
    Cr
    Crusta · crustCrusta · kora
    Cold stationHladna stanica
    6
    Au
    Aura · breathAura · dah
    Cold stationHladna stanica
    7
    Sa
    Sal · salt and umamiSal · so i umami
    The passPas
    8
    Me
    Mel · sweetnessMel · slatko
    Pastry sectionPoslastičarnica
    ∑
    Modus
    The law: eleven conditions of balance. Subtract to the essence.Zakon: jedanaest uslova ravnoteže. Oduzmi do suštine.
    Paper · scale · tablePapir · vaga · sto
    Precision plating Braised technique Smoked & beet
    05 — Chef's Table

    Nine courses.
    One evening.    Devet hodova.
    Jedno veče.

    Dinner at one table, nine courses from the island. Each course shows one part of the method, from Terra, the ingredient as it is, to Conservation, what stays at the end. The order is there so the evening flows and you leave the table full, not heavy.

    Večera za jednim stolom, devet hodova sa ostrva. Svaki hod pokazuje jedan deo metode, od Terre, namirnice kakva jeste, do Održanja, onoga što ostaje na kraju. Redosled je tu da veče teče lako i da od stola ustanete siti, a ne teški.

    9 courseshodova
    6–12 guestsgostiju
    120€ / personosobi
    48h advanceunapred
    Reserve Chef's TableRezerviši Chef's Table
    Precision plating
    ≋
    Bura
    Terra · The ingredient as it isTerra · Namirnica kakva jeste
    Oyster — focaccia, fennel mignonette
    Kamenica — fokača, mignonette od komorača
    Before anything else, the sea.Pre svega, more.
    ▭
    Masa
    [V] Variations · One ingredient, three reactions[V] Varijacije · Jedna namirnica, tri reakcije
    Sardine — gravlax, smoked cream, skin chip
    Srdela — gravlax, dimljena krema, čips od kože
    A humble fish, done with care.Skromna riba, urađena pažljivo.
    ◎
    Esenca
    Ius · The sea in a cupIus · More u šolji
    Mussel — consommé, espuma, agar gel
    Dagnja — konsomé, espuma, agar gel
    A warm cup and a cold gel, one taste.Topla šolja i hladan gel, isti ukus.
    ╫
    Kostra
    Ancora · The anchor that carriesAncora · Sidro koje nosi
    Dentex — tartare, confit 52°C, puffed skin
    Zubatac — tartar, konfit 52°C, naduvana koža
    One dentex, three ways.Jedan zubatac, tri načina.
    ⊙
    Žara
    Ars · fire · Transformation with a numberArs · vatra · Preobražaj sa brojem
    Octopus — binchotan, umami reduction, wafer
    Hobotnica — binchotan, umami redukcija, wafer
    Octopus from the coals, the evening's taste of fire.Hobotnica sa žara, ukus vatre u večeri.
    ϕ
    Ferment
    Acor · The cutAcor · Rez
    Fennel — agua fresca, lacto granita, ash cream
    Komorač — agua fresca, lakto granita, krema od pepela
    Sour and cold, to rest the palate.Kiselo i hladno, da se nepce odmori.
    ⌢
    Patina
    Ars · time · What time doesArs · vreme · Ono što radi vreme
    Lamb — 48h sous-vide, binchotan rack, fat chip
    Jagnjetina — 48h sous-vide, binchotan kotlet, čips od masti
    Here time does the work: 48 hours.Ovde radi vreme: 48 sati.
    ◉
    Jezgra
    Modus · Subtract to the essenceModus · Oduzmi do suštine
    Fig — sorbet with olive oil, caramelised, leaf chip
    Smokva — sorbet s maslinovim uljem, karamelizovana, čips od lista
    A fig in season, and not much else.Smokva u sezoni, i ne mnogo više od toga.
    ▽
    Talog
    Conservation · What staysOdržanje · Šta ostaje
    Olive oil — gelato, spherification, microwave sponge
    Maslinovo ulje — gelato, sferifikacija, biskvit iz mikrotalasne
    At the end, what stays.Na kraju, ono što ostaje.
    Nenad Živković — AsketCuisine
    06 — AboutO meni
    "An ascetic does not give up pleasure. He gives up the noise, so he can hear the taste."
    "Asketa se ne odriče uživanja. Odriče se buke, da bi čuo ukus."

    AsketCuisine grew along the way, in the kitchens I worked in: my hometown, a hotel, a ship, an island. With tight budgets and full services, I wrote down what worked.

    AsketCuisine je nastao usput, u kuhinjama u kojima sam radio: u rodnom gradu, u hotelu, na brodu i na ostrvu. Uz tesan budžet i pun servis, zapisivao sam ono što radi.

    The Chef's Table is where guests can taste it, at one table. If you want to see how it works, it is all in the Methodology.

    Chef's Table je mesto gde ga gosti probaju, za jednim stolom. Ako vas zanima kako radi, sve piše u Metodologiji.

    Nenad Živković
    Chef · AsketCuisine
    07 — ConsultingKonsalting

    When a kitchen
    needs order.    Kad kuhinji
    treba red.

    The way I work for the Chef's Table also works in an everyday kitchen, whether you cook for 12 guests or 120. I come in, look, measure and tell you what I see. One session or a full build: the method is the same, only the size changes.

    Način rada koji koristim za Chef's Table radi i u svakodnevnoj kuhinji, bilo da kuvate za 12 ili za 120 gostiju. Dođem, pogledam, izmerim i kažem šta vidim. Jedna sesija ili cela izgradnja: metoda je ista, menja se samo obim.

    Get in touchJavite se
    01
    The menuJelovnik
    A new menu or a clean-up of the one you have: for each dish, who makes it, what it costs and how it changes with the season.
    Nov jelovnik ili sređivanje postojećeg: uz svako jelo ko ga radi, koliko košta i kako se menja sa sezonom.
    02
    Roles in the teamUloge u timu
    Who in your team carries Terra, Ars, Modus and Mensa, however many of you there are. When everyone knows their part, the pressure is easier to share.
    Ko u vašem timu nosi Terru, Ars, Modus i Mensu, koliko god vas bilo. Kad svako zna svoj deo, pritisak se lakše deli.
    03
    Costs and marginTroškovi i marža
    Cost per gram and the mass balance, on your real numbers. So each dish covers its cost from the first version.
    Cena po gramu i bilans mase, na vašim stvarnim brojevima. Da svako jelo pokrije svoj trošak od prve verzije.
    04
    Kitchen reviewPregled kuhinje
    One session in your kitchen: what works, what doesn't, and what to fix first.
    Jedna sesija u vašoj kuhinji: šta radi, šta ne radi i šta je pametno popraviti prvo.
    08 — Lab

    Recipes,
    with the numbers.    Recepti,
    sa brojevima.

    The Asket Lab is a working notebook. Thirteen dishes written as formulas, each with a recipe, grams and temperatures. Some of the grams are still estimates waiting for the scale, and the page says so.

    Asket Lab je radna beležnica. Trinaest jela zapisanih kao formule, svako sa receptom, gramima i temperaturama. Neki grami su još procena i čekaju vagu, i tako piše.

    Enter the Lab →Uđi u Lab →
    Experiment Log — Umami Reduction · Earth + Sea
    Eksperiment — Umami Redukcija · Zemlja + More
    "How do you make a sauce with no meat and no fish that still has depth? Through the process, not the ingredient. Maillard is not only for meat: heat and patience are enough."
    "Kako napraviti sos bez mesa i bez ribe, a da ima dubinu? Kroz proces, ne kroz namirnicu. Maillard nije samo za meso: dovoljni su toplota i strpljenje."
    white bean · caramelised cabbage · charred tomato · shellfish shells
    beli pasulj · karamelizovani kupus · paljeni paradajz · ljušture školjki