How We Cook
Our cooking follows the rhythm of the Mediterranean and the seasons that shape it.
Made for
the Table
Dishes are designed to be enjoyed together — shared, unhurried and centred around the table. Cooking that brings people together.
Seasonal & Regional
Menus follow the rhythm of the seasons, using ingredients characteristic of Dalmatia and the Mediterranean, selected at their peak and handled with care.
Homemade
In our kitchen, pasta and bread are made fresh each day from scratch. Everything else follows the same approach, prepared here with care and precision.
Tradition & Technique
Cooking begins with Dalmatian foundations and is shaped through contemporary technique. The focus remains on clarity of flavour, balance, and texture.
Made for the Table
Our dishes are designed to be experienced together — a way of eating rooted in the traditions of the region, where the table is built gradually and shared between guests.
Some dishes arrive in larger formats, reflecting this approach, but are prepared with attention and refinement, bringing structure and clarity to the experience.
The table is composed over time — not around individual plates, but through a sequence of dishes that invite both conversation and attention. There is movement, laughter, quieter moments — a rhythm that shifts naturally between social and personal, allowing the experience to feel both open and intimate.
Seasonal & Regional
Our cooking follows the rhythm of the Mediterranean and the seasons that shape it.
Ingredients are chosen for their natural place in this region — fish, vegetables and meat guided by time, climate and availability rather than strict definition. Each product is selected with care, balancing quality, origin and season, allowing the menu to remain both grounded and responsive.
This approach is not about restriction, but about understanding — cooking with what belongs, when it is at its best.
Homemade
In our kitchen, preparation is not separated from cooking — it is part of it.
Pasta and bread are made fresh each day, while longer processes unfold quietly in the background, guided by time, control and consistency. Some elements begin days in advance, allowing flavour and structure to develop fully.
Everything is prepared with intention, creating a kitchen that is built on craft rather than assembly.
Tradition & Technique
Our cooking begins with Dalmatian foundations and extends through technique.
Familiar forms are reinterpreted through the ingredients and character of this region, bringing together different influences with clarity and purpose. Technique is applied with precision — not to transform the dish beyond recognition, but to reveal its depth and balance.
The result is food that feels both rooted and current, where tradition remains present, but never static.
Chef Đorđe Marković
at Mokosh Restaurant
At Mokosh, his cooking is shaped by both land and coast — guided by the ingredient, Mediterranean in direction, and rooted in Dalmatian tradition.
Shaped by land
Đorđe Marković grew up in Kučevo, a small town in eastern Serbia, in a household closely connected to land, food, and hospitality, where cooking was part of everyday life. Food was grown, prepared from scratch, and shared within the family, shaping an early, instinctive relationship with ingredients. Surrounded by home kitchens and his mother's work as a pastry chef, he developed a natural understanding of both product and process.
Rhythm and Precision
Music continues to shape his approach in the kitchen — through precision, repetition, and attention. This sense of structure carries into his cooking, where timing, control, and consistency create a framework, but also allow for interpretation and expression.
Periods spent in Italy further refined his approach. Working alongside chefs such as Massimo Fezzardi and Debora Massari, he developed a disciplined way of operating — structured and exact, yet open enough to respond to the ingredient and to shape it with intention.
Between Land and Coast
These influences come through clearly on the plate. Pasta reflects time spent in Italy, where technique and precision shape each detail. Meat carries a deeper, more instinctive understanding shaped by his roots, while fish is guided by life on the Adriatic, where seasonality, simplicity, and the rhythm of the coast define the plate.
These influences come together in food that reflects both where he comes from and where he is now, made to be shared at the table.
Gault & Millau recognition for our team
Located within an old Art Nouveau villa with a beautiful park, a fountain and a carefully landscaped garden, the restaurant Mokosh, although in the city centre, provides an exceptionally warm country atmosphere.
The entire villa is a protected cultural heritage. For the exceptional achievement in interior decoration, they received the prestigious world award for the best decorated space in its category, the SBID International Design Award.
The food is tasty, innovative and attractive, while the prices are adapted to a wider audience. You can start with some roasted seasonal vegetables infused with wild herbs oil and served with Romesco sauce, made of red peppers, garlic and nuts.