● Travel
Ohrid in September: trout that is rare
The Ohrid trout on the menu at the price of a regular river is almost certainly not the Ohrid trout. That is the first question for the waiter.
14·09 / 5 min#riba
9 Editorial
● Travel
Skadarsko u septembru: barka, vranac i ukljeva
Lokvanji su odcvetali, autobusi su otišli, a u Crmnici se bere. Skadarsko jezero je krajem septembra najbolje što Crna Gora ima van mora.
13·09 / 4 min
● Travel
Golubac and Đerdap for the weekend: fortress, ship and soup
Nine towers on a rock, a ship through the narrowest throat of the Danube and a pot of stew that boils for two hours — a weekend where Serbia has a fjord.
22·08 / 4 min
● Enology
Etna Rosso and Carricante: wine from the stinging lava
Nerello mascalese and carricante grow on black lava above 700 meters. That's why you have smoke, ash and cutting acid in your glass — and dishes that demand it.
20·08 / 4 min
● Gastronomy
Five Adriatic fish on gradele and an hourly wage on zara
Sea bream is looking for one thing, roach is looking for another. How much does each one stand on the side and when oil and lemon are all you need.
19·08 / 4 min
● Gastronomy
The connection of fish: the eye, the gills and the smell that do not lie
Fish don't lie — the seller does. Three checks on the counter that tell you in thirty seconds how long ago this fish was in the sea.
18·08 / 4 min
● Travel
Camp on the Drina near Perućac: cold water and rafts
The water under the dam is eight degrees even in August. A guide to camping, swimming and soup on a raft near Perućac — no surprises on the skin.
18·08 / 4 min
● Gastronomy
San Sebastián and pintxos: the guild as a measure of the bar
In the Basque Country, you don't sit at the table, but stand at the bar, eat with your hands and drink txakoli, which the waiter pours from a height of half a meter.
18·08 / 7 min
● Gastronomy
Ceviche at home: fish, lime and leche de tigre
Acid doesn't cook fish indefinitely — it squeezes it. Ten minutes too long and you've got a rubber cube instead of a silky ceviche.
17·08 / 4 min