Igor Jagodic

The Climb

A kitchen built on raw ingredients, restraint, and low waste leaves little room for excess handling. In Igor Jagodic’s practice, the work starts with respect for the ingredient, then moves through careful treatment, with the aim of using it fully and discarding as little as possible. “For me the key is respect for the raw ingredients, the process of how I treat the raw ingredients, how to use them to perfection or nothing, and also discard as little as possible.” Igor has said.

Today

Today, Igor Jagodic is chef and co-owner of Restaurant Strelec.

Signature

Jagodic’s signature dishes include beetroot dessert, cauliflower, onion, and spelt with mushrooms and lovage. The list points to a kitchen that works from the ingredient outward, with vegetables, grains, and herbs carrying the structure of the plate.

In Their Words Dish-building, in Jagodic’s terms, begins with the ingredient itself: what can be prepared from it, what belongs beside it, and how far it can be taken before the work becomes forced. From there, he leaves room for inspiration, but the starting point stays practical and specific. That same discipline runs through his view of the kitchen. The standard is respect for the raw material, careful treatment through the process, and making as much use of the ingredient as possible.

Recognition

Jagodic’s honors include Michelin recommendation, 4 Gault & Millau hats with 17.5/20 points, and 4 forks with 95/100 points.