● 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#riba-na-zaru
11 Editorial
● 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
Tomorrow: Split, Brac and Hvar in one day by ferry
Two islands in one day from Split is only possible if you read the Jadrolinija timetable backwards — from the last ferry to the first coffee.
15·08 / 4 min
● Travel
Vis in three days: Komiža, plavac jug and military tunnels
The island, which was closed to foreigners until 1989, today offers a jug of plavac in the tavern and tunnels that can be entered without a tournament.
15·08 / 4 min
● Travel
Naxos and Milos: Cyclades forgotten by Santorini
While Santorini is drowning in cruise ships, two islands further south offer white tuff, cedars by the beach and a carafe of local wine for five euros.
02·08 / 4 min
● Travel
Trieste in one day: nero, old taverns and fish market
A city where espresso doesn't exist — it's looking for nero. A one-day gourmet excursion across the border, from a Viennese tavern to a stall selling Adriatic sardines.
30·07 / 4 min
● Enology
Malvasia and Blue Fish: A Summer Pairing That Rarely Misses
Oily sardines and Istrian Malvasia do the same job from opposite ends of the table — one coats the palate, the other scrapes it clean. Here's which bottles to look for.
20·07 / 4 min
● Travel
Istria for Gourmets: Fishing Villages, Oil Mills and Konobas
From sardines in Fažana to olive oil in Vodnjan and truffles above Motovun — a route where every stop is a meal.
20·07 / 4 min
● Enology
Five White Wines for Grilled Fish, from Malvasia to Smederevka
Grilled sea bass doesn't need an expensive bottle — it needs the right acidity. Five white wines that stand up to fat, salt and smoke, with prices.
20·07 / 4 min
● Gastronomy
Grilled Fish: Everything from the Market Stall to the Plate
Fish doesn't fall apart on the grill — it falls apart before it. A guide through the varieties, the salt, the fire, and three things the taverns won't tell you.
20·07 / 7 min
● Gastronomy
Fresh Fish for the Grill: How to Spot It at the Market
The eye, the gills, the smell — fish gives itself away long before you touch it. Here's what the fishmonger hopes you won't notice while you're picking your catch.
17·07 / 4 min