● Travel
A picnic on the mountain: trunk, cooler and ice that lasts
Dew that is lukewarm at noon is not a wine, but a poorly packed cooler. Here's how much ice it holds, what goes down and what goes up.
21·08 / 4 min#rose
14 Editorial
● Enology
Five rosés from the region up to 1,500 dinars for a hot terrace
Ivanović, Temet, Kovačević, Aleksandrović and Matalj — five bottles under 1,500 dinars, with the price, the vintage and the plate with which they work.
15·08 / 4 min
● Enology
From pale to copper: how rosé reveals its style
The color of rosé wine is not an aesthetic but a recognition: how long the grapes have been on the skin and what you will actually find in the glass.
15·08 / 7 min
● Enology
White wine in summer: temperature, time and ice bucket mistakes
Too dry, too cold, in the wrong glass — summer kills more good white wines than a bad vintage. Here's how to serve the bottle as it deserves.
27·07 / 4 min
● Enology
The wine that the beach is looking for, the wine that dinner deserves
The same wine cannot withstand sand at +34 and a plate of sea bass at dusk. Three bottles, three roles, one weekend.
24·07 / 4 min
● Gastronomy
Four summer aperitifs from the terrace, from zove to bermet
No Aperol, no imported syrups and no excuses — four aperitifs that you make from what grows behind the house and sits in the fridge.
22·07 / 3 min
● Gastronomy
Spritz without Aperol: a summer aperitif that costs twice as much
An orange hour on the terrace is not a law of nature. Here's how to make a serious aperitif with homemade ingredients for less money.
21·07 / 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
Fig, Prosciutto, and Coffee: A Balkan Morning on the Terrace
A ripe fig splits open under your thumb, a slice of prosciutto melts on the tongue, the coffee's still simmering — a breakfast that only asks you to get up before the heat does.
17·07 / 4 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
● Gastronomy
Fresh Bread and Market Cheeses: A Leisurely Breakfast for Two
Warm bread, three cheeses, ripe tomatoes and a chilled glass of white — a Sunday morning that needs neither a recipe nor a clock.
17·07 / 4 min
● Gastronomy
Grilled Sea Bass: Queen of the Fish and a Glass of Rosé
A whole fish, salt under the fins, two minutes too many and dinner's done. Here's how to grill sea bass so the skin crackles and the flesh stays succulent.
17·07 / 4 min
● Enology
Five Serbian Rosés Under 1,500 Dinars for Summer 2026
Salmon-pink Prokupac, chilled to the bone, alongside smoked pepper. Five bottles under 1,500 dinars that summer actually demands.
17·07 / 4 min
● Enology
Rosé Without Apologies: A Guide to the Style Summer Demands
Rosé is neither white nor red wine that changed its mind — it's the most precise winemaking decision in the world, where every hour of maceration changes everything.
17·07 / 7 min