U jednom periodu života sam imao toliko puno posla da jednostavno nisam stigao posjetiti originalnu Beštiju, bistro koji je po riječima kritičara podigao zagrebačku prašinu kreativnim i hrabrim pristupom modernoj kuhinji. No, …
Službena objava: Što kažete o kozicama u tempuri za početak? Pa onda slijede grilana hobotnica s rižotom od šafrana i zeleni makaruni s jastogom? A na kraju tiramisu od kestena? Zvuči neodoljivo, …
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