us. My starting point is a list of foods that are available next month. That’s why this concept is flexible and infinitely subjec- tive – says Vanja. With a menu of eight options, it rep- resents a wider range of tastes offered in the Balkans compared to the usual menus, and shows how she sees Balkan cuisine. Vanja has noted that the Balkan region is “the most accessible exotic location for the new global gastro public”, people who travel the world and enjoy new tastes, and that’s why she believes that the golden age for Balkan restaurateurs is yet to arrive. - Composing the menu is a challenge, but I don’t want people to connect them- selves to dishes, rather to form and style. The menu itself is printed on fine paper and is completely reduced in its presentation, without details about the dishes, which are only in the notes. From the moment the waiter hands the menu to the diner, an adventure be- gins that will end with the guest leaving satisfied or with objections that will com- pel them not to return to the restaurant. That’s why creating a menu is a genuine mini-art form.
Vanja Puškar, šef restorana Iris Vanja Puškar, Chef at “Iris” restaurant
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