Berlin

Allemagne

I am Djordje Rajkovic, a chef with extensive international experience spanning Italy, London, and now Berlin. With years of hands-on experience in restaurants and catering, I have developed a deep passion for creating exceptional culinary experiences.Since launching my own catering company last year, I have successfully organized a wide range of events, including weddings, music festivals, private parties, and exclusive private dinners. I also work as a freelance chef for other catering companies, bringing flexibility and expertise to every project.Growing up in Italy,&nbsp;Italian cuisine is at the heart of my culinary philosophy. It forms the foundation of my cooking, blending tradition with creativity. In addition, I bring expertise in&nbsp;Mediterranean and Balkan cuisines, as well as&nbsp;specialized skills in grilling and roasting, including Argentinian-style barbecue and Balkan-style BBQ.I am fluent in&nbsp;Italian, English, and Romanian, and I speak&nbsp;Serbian and German&nbsp;at a conversational level. My approachable and communicative nature allows me to connect with clients and adapt to any event seamlessly.For me, cooking is&nbsp;not just a profession—it is my passion and my joy. I am committed to bringing my energy, love, and dedication to every table and every event, ensuring that each experience is unforgettable.Whether it’s an intimate private dinner, a large-scale wedding, or a vibrant festival, I am ready to&nbsp;bring my culinary vision and enthusiasm to your event.

Creamy pumpkin risotto with grana parmigiano reggiano

Pumpkin risotto

Tiramisù

Mais chicken alla cacciatora, with cappers, fesh tomatoes, olives and onions served with a seasonal salad with lemon vinegrette

Mais chicken alla cacciatora

2 tipes of crostone bead with home made bell pepper sauce and cappersand one with babaganoush with caramelized onion

Crostone

Italian 1 Easy

Porcini Mushrooms fresh gnogghi with parmigiano reggiano

Gnocchi di bosco

Amaretto

Beef carpaccio with parmigino reggiano ruccola and lemon anf olove oil infusion

Beef carpaccio

Seasonal fish with sweet potatoes pure and wild broccoli

Baked Fish

Menu 2 for casual dinners and also elegant occasions

Italian menu 2 Medium

Spaghetti home made slow cooked  duck ragù

Duck  ragù

Caramelized pears with cinnamon served with vanilla ice cream

Sweet fruits

Tuna cevice knife cut with a fresh guacamole base, red onions and mango cubes

Cevice

Slow braised beef cooked in red wine and herbs from provance served with creamy mush potatoes and roasted carrots

Slow braised beef

Menu for every occasion with a different touch

Italian menu 3  Medium / top

Risotto infused wirh zafferran and parmigiano reggiano topped with roasted pinenuts

Risotto Zafferano

Tiramisu´

Tuna maki carpaccio served with caramelized onion pure, pomegranate, ruccola pesto, and lemon oil dressing

Maki carpaccio

Grilled Octopus served with celery pure and seaweed salad lemon and oil dressing

Octopus

More italian top recepies with a modern touch

Italian 4 top class

Maki tuna tartar served with red onions, lime olive oil dressing, sesame seeds and ginger slices

Maki tartar

Zafferan risotto with japanese style marinate stared fried beef

Japanese risotto

Matcha tiramisù

Italian sushi vegetarian with zucchini parmigiano and aceto balsamico di modena 30 years old

Italian sushi

Fusion italian Japanese

platters

Fresh fruits

Smoked salmon rolls with cream cheese ruccola and and hers

smoked salmon

Bread and jams

caramelized goat cheese bites served with fresh grapes

Goat cheese

poched eggs

Fresh cook a la cart fried eggs and scrumbled eggs

eggs

fresh Greek yogurt served with oats and blue berries

Yogurt

Breckfast / brunch buffet  ideal for small and even medium size events up to 50 people

Breckfast / Brunch

Fresh Greek Yogurt served with oats honey and fresh berries

Eggs benedict served on milk toasted bread, with ham, poached eggs and home made hollandaise sauce and chives

Eggs benedict

Breakfast shakshuka with oriental spices fresh tomatoes, pepper, olives and cappers and parlay and eggs served with toasted fresh bread

Shakshuka

Brunch a la cart menu ideal for small events up to 20 people ´minimum guest 10´

Brunch

Seasonal salad with honey mustard dressing aceto balsamico and olive oil

Salad

Whole roast piglet of lamb / 15 kg slow cooked

Roast Piglet

baked potatoes and baked peppers in the char coal

Baked vegies

BBQ Buffet king

Potatoes salad with onions and pickles with home made mustard dressing

Potatoe salad

Bread

Mix bbq ´pork chops or lamb alternative / italian Wurst / chicken wings /

Mix bbq

BBQ grill for small to medium parties minimum 10 guest

BBQ grill

beef bites slow cooked beef cubes glazed with home made Asian stile marinate and sesame seeds

Meat

tuna ceviche spoons marinated with lime olive oil and red onions

Fish

Fresh burrata served on top of a fresh tomato reduction marinated with herbs and bread crumbs

Vegetarian

Maki tuna Tartar, marinated with olive oil lemon juice, pomegranate and shallots with a base of smashed avocato

Rigatoni with fresh gorgonzola toasted pine nuts and home made basil pesto as topping

Spaghetti with fresh tomatoes zucchine and garnelle prawns

roasted caramelized pumpkin, carrots and celery cubes served with a side salad

Slow cooked roast beef served with a sauce made from the beef reduction, creamy potatoes pure and caramelized carrots

Baked white fish served with sweet potatoes pure and soated wild broccoli

Dessert

Lemon Suppli deep fried rice balls with cheese and lemon zest served with home made pepper sauce

Slow cooked beef short rib served on top of crramy risotto marinated with zafferano and parmigiano reggiano

Beef carpaccio thin slices of beef marinated with sea salt lemon and olive oil infusion, ruccola pesto, caramelized sweet red onions pure and shaved parmigiano reggiano

Wedding set up 5 corce menu with 3 alternatives per each corce so 5 out of 15 dishes " option it can also be with a different set up, a selection of finger food buffet and 3 corce menu at the table"

Wedding menu / big celebrations

I specialize in first courses, with a focus on high-level fresh pasta and risotto, and I have extensive experience working with fish and meat dishes. One of the creations I’m most proud of is a true classic from Veneto: bigoli with slow-cooked duck ragù — a dish that always reminds me why I fell in love with cooking in the first place.

Menus de Chef Djordje Rajkovic