Ivan Tasic

The Path

At Salon 1905, Ivan Tasic works from a point of tension: contemporary discipline on one side, Serbian culinary memory on the other. The kitchen he leads asks for precision, but it also leaves room for inherited flavor to stay active, not archived.

The Work Today

Modern Serbian cuisine is the frame, but the work is built to carry more than style. Ivan Tasic uses technique to hold memory in place, so each plate lands as both a composed dish and a reminder of where those flavors come from. Family and season are part of the structure here, not decoration. As Tasic puts it: “Some of our dearest food memories are those weekends at our grandfather’s, when lamb and veal were cooked under the sač.” The season sets the terms, and local culture, history, and tradition provide the material. In Tasic’s hands, modern treatment does not flatten those references. It clarifies them.

Signature

Runaway Rabbit is one of Ivan Tasic’s signature dishes, and the name carries a bit of play before the plate gets down to business. Its strength is not in volume, but in the way it brings ingredients, memory, and presentation into one controlled expression of his style.

In Their Words “Everything starts with the season, but the concept is to honor local culture, history, and tradition through cooking.” “Some of our dearest food memories are those weekends at our grandfather’s, when lamb and veal were cooked under the sač.”

Acclaim

In 2025, Runaway Rabbit appeared at Restaurant Legat in Belgrade, Serbia as a plate of confit rabbit, carrot cream and rabbit consommé. It reads as a clean example of Tasic’s method: polished on the surface, but anchored in place and personal reference beneath it.