Marija Tarlać explores the future of cooking

Imagine a dish that literally floats above the plate, a sauce that melts in the air, or a dessert that explodes with intense flavor with every bite. No, this is not a scene from a science fiction film, this is molecular gastronomy, which is not just cooking but an entirely new experience that Marija Tarlać has already experienced thanks to the Mastercard platform priceless.com.

Passing through the entrance of an old residential building, whose staircase leads to a twentieth century salon, Marija takes us into the world of the future of cooking, into the only restaurant in Serbia dedicated to molecular cuisine, Delirium Silence. At the very entrance, electronic music can be heard, serving as an introduction to a scientific and gastronomic experience. The subdued lighting above solid wood tables, heavy curtains concealing the windows, and artworks on dark walls reveal the secret behind the choice of space for the restaurant: exclusivity.

At the very entrance to the “sacred space” of every restaurant, the kitchen, Marija is welcomed by Vladimir Kučera, head of molecular cuisine and a member of JRE – Jeunes Restaurateurs. But what exactly is molecular gastronomy? Do you need a degree in science or a high tech laboratory to practice it? When we think of molecular gastronomy, we often imagine edible gases, liquids transformed into perfect spheres, and deconstructed dishes carefully arranged on a plate. “Molecular gastronomy is not taught in school,” Vladimir replies. “It is learned through experience, through testing and experimentation. People call it chemistry, but it is actually not chemistry. These are enzymes, proteins, and sugars used to transform an ingredient into something else, to control its texture and shape.”

Vladimir explains that molecular gastronomy is a branch of modern gastronomy. “Familiar dishes, ingredients, and flavors are transformed into something completely different.” One of the most intriguing aspects of working with food is the ability to combine tradition and innovation. Nowhere is this more evident than in molecular gastronomy, where chefs use science to transform ingredients in new ways, challenge expectations, and elevate the overall gastronomic experience.

“What are the three main elements that distinguish molecular gastronomy from classical cuisine?” Marija asks. “The ingredient, the idea, and the technique,” Vladimir answers. The idea was also key in creating the seven course tasting menu “Delirium Madness,” which represents “all the madness we have gone through over the past year since the restaurant opened, months of research and experimentation with ingredients and fermentations, combining the incompatible,” Vladimir explains.

Marija is most delighted by tasting molecular food during the preparation itself. “We are preparing a jelly made of sauerkraut and beetroot for sarma (stuffed cabbage leaves),” Vladimir explains. “There is not even a little raspberry in it?” Marija asks, captivated by the dish’s red color. “There is no raspberry,” Vladimir replies with a laugh, adding: “That is what is interesting about molecular cuisine, it serves as a trick. We are not deceiving people, but we are deceiving their brains. The brain misleads the receptors and creates a certain flavor in the mouth, but with the first bite you get something you have never experienced before.” “Sarma, sarma, it is sarma!” Marija reacts enthusiastically. Vladimir compares molecular cuisine to a brigade, discipline, division of labor, and hierarchy must be respected. That is why he reveals to Marija that if he were not a head chef, he would be a military pilot.

This is followed by the interactive part of the Mastercard Priceless experience, a masterclass that begins with gelling carrot and beetroot spaghetti. The process starts by activating gellan at a temperature below four degrees, drawing it into a syringe and filling a tube. Finally, the gelled spaghetti is extracted from the tube by pressing with an empty syringe. “I thought I would be an excellent nurse, but now I see that I would not,” Marija comments as she struggles with the gelled spaghetti. Still, she succeeds, it just takes a little persistence.

Soup with gelled spaghetti

The spaghetti is part of a soup made from Banat gološijan, into which Marija applies the spaghetti using a syringe. And what would soup be without semolina dumplings? Of course, in molecular gastronomy the dumplings are in liquid form with methylcellulose, and once again a syringe is needed to pour them into the hot soup, where they take on a firm shape. The dish is ready. “Oh, how good this is!” Marija is delighted. “Phenomenal!”

Trout with a sphere

Vladimir then demonstrates how to prepare a sauce in gelatinous form, with a round texture while the interior remains liquid. For this delicacy, he uses calcium, which he adds to the ingredient, and creates a bath from alginate, a sugar derived from algae. He puts a small amount of alginate into a glass, then draws out the calcium infused sauce with a syringe and adds it to the glass. To form the sphere that encases the sauce, a circle is created in the glass using alginate. “It looks like an egg yolk,” Marija remarks. The sphere is added to the trout, which Vladimir pours over with purple cabbage juice and watermelon vinegar. “This is wonderful, this cuisine is so good!” Marija sums up as she tastes the dish.

Liquid nitrogen dessert

To finish, a dessert with liquid nitrogen, the key ingredient of today’s menu: a gingerbread dessert with segments of mulled wine and vanilla. Marija pours a sour cherry wine reduction and melon gel into the liquid nitrogen, seasoning the dessert further. “You are brilliant,” Marija concludes her molecular gastronomy experience, finishing the meal.

Guests who choose the Mastercard Priceless experience on priceless.com will enjoy a unique spectacle for all the senses, available only once a week, on Sundays. Each of the seven courses on the menu is not just food but an artistic and experimental experience. Science and creativity shape the food, and every bite sparks curiosity, admiration, and a smile. The flavor that lingers in the mouth turns the meal into a true sensory adventure.

Creative direction: Milena Kitić
Video: Franjo Matković
Producer: Teona Milićević
Location: Delirium Silence

The article was created in collaboration with Mastercard.