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U svojoj seriji članaka "36 sati u" New York Times je objavio veliki vodič po Splitu u sklopu kojeg je, pregledno, po kategorijama, navedeno što sve treba vidjeti, kušati i iskusiti u gradu pod Marjanom. Pored crtica o Palači, Rivi, Galeriji Meštrović i Galeriji umjetnina kao "ključnim mjestima za obilazak" i par riječi o "atrakcijama" u koje su uvrštene Bačvice, Peškarija, Pazar i Marjan, priča ima i pozamašan odjeljak o ugostiteljskim objektima vrijednim posjeta. 

Po svemu sudeći, New York Timesov Alex Crevar itekako je upućen u hedonističke atrakcije našega grada, a bome ima i dobar ukus, pa ćemo vam od riječi do riječi prenijeti koga je i zbog čega spomenuo. 

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"Dvor poslužuje moderna, lijepo izvedena dalmatinska jela na terasastim stolovima uz obalu. Bar Sistema pomaže proširiti splitsku tradicionalnu mješavinu pića s međunarodnim i lokalnim koktelima. Kruščić, obrtnička pekarnica iza ribarnice, prodaje štruce i peciva od organskog, integralnog brašna. Villa Spiza, go-to restoran u povijesnoj jezgri, svaki dan kreira novi meni i nova jela bazirana na svježim namirnicama. Chef‘s Table je pop-up dining iskustvo koje vodi goste na dalmatinsko putovanje.

Soul je novi lounge s dvorišnom terasom, opuštenom atmosferom i lokalnim pivom, vinom i alkoholnim pićima. Baraka BBQ and Brew Bar toči craft pivo iz obližnje pivovare i organizira blues i rock ‘n‘ roll nastupe. Dujkin Dvor, restoran okrenut prema ribarskoj luci Matejuška, nudi omiljenu tradicionalna marendu. Teraca Vidilica, koja poslužuje hranu i piće, ima uvjerljivo najbolju terasu u gradu s panoramskim pogledom na Split", navodi New York Timesov novinar u članku, a zanimljivo je da je i stavka šoping krojena iz perspektive bonkulovića pa su od tri spomenuta objekta dva vezana uz delikatese: Biškićeva jedinstvena Nadalina i kultni Uje Oil Bar.

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Nakon ovog malog vodiča Crevar detaljno opisuje kako provesti 36 sati uživajući u Splitu pa čitatelja vodi iz sata u sat, s lokacije na lokaciju, a mi ćemo se ovdje zadržati na onima vezanima uz "manjativu". 

"Da biste dobro jeli, odaberite mjesta otvorena tijekom cijele godine, a ne samo tijekom turističke sezone. Villa Spiza, nedaleko od Željeznih vrata palače okrenutih prema zapadu, jedno je od takvih mjesta. Restoran samo za gotovinu, koji ima dvije intimne blagovaonice s kamenim zidovima i grubo obrađenim drvenim stropnim gredama, ne prima rezervacije. Također nema zamrzivač, tako da su sastojci svakodnevno svježi (rukom pisani jelovnik ažurira se u skladu s tim)", piše Crevar te preporučuje da obrok počnemo s dagnjama kuhanim s vinom, češnjakom i maslinovim uljem, a zatim, uz čašu plavca malog jušamo sporo kuhane goveđe obraze s njokima i obrok zaokružimo čokoladnom tortom s ganacheom.

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"Proučite povijest i gostoprimstvo grada s autoricom kuharice, licenciranim turističkim vodičem i lokalnom kuharicom Jolandom Vitaljić, koja je domaćin večera Chef‘s Table. Trosatna gurmansko-pripovjedačka iskustva održavaju se u izložbenoj kuhinji i blagovaonici 10 minuta hoda sjeverno od centra. Gledajte, kušajte i slušajte kako gospođa Vitaljić dijeli lokalne kulinarske tajne: na primjer, da ukusni kapari rastu na grmovima u blizini Srebrnih vrata palače. Priprema desetak jela uz vino i aperitiv, s tipičnim jelovnicima koji uključuju domaću tjesteninu s gljivama i lokalnim začinskim biljem, sir odležan tradicionalno u ovčjoj koži, pečenu bijelu ribu i kolač od naranče s rogačem i bademima", preporučuje nam New York Timesov stručnjak za guštanje pa prelazi na još jednu gastronomsku atrakciju, a ta je poprilično friška.

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"Ušuškan među secesijskim vilama, pored srednjovjekovnih zidina koje uokviruju sjeverni kraj centra, Soul — novi bistro i lounge s laganim zalogajima i intimnom dvorišnom terasom — pruža idealan prijelaz između večere i kasnonoćne zabave" piše Crevar te spominje kako ovaj novi objekt u Livanjskoj nudi hrvatska vina i izbor craft piva iz obližnje pivovare Familia. Nakon Soula, ako ćemo poslušati Crevara, slijedi – blues, u Baraka BBQ and Brew Baru, uz, po New York Timesovoj preporuci, uz American pale ale splitske pivovare Tap B.

I kao šećer na kraju, kao zaključak 36 ugodnih sati u Splitu, a prije odlaska slijedi – marenda. Objašnjavajući kako Dalmatinci nisu ljudi od doručka jer su s poslom započinjali rano kako bi ga obavili prije nego što udari vrućina, nakon jutarnjeg posla okupljali bi se na obroku "u stilu bruncha" koji se naziva marenda, Crevar kao idealno odredište za marendu preporučuje Dujkin Dvor. "Konoba s terasom prema Matejuški, ribarskoj luci, na rubu naselja Varoš, poslužuje klasična jela za marende – gulaše, brujete i slično. Kušajte brujet od bakalara, bogatu riblju juhu s puno maslinova ulja, luka, češnjaka, vina i rajčica koja se poslužuje s palentom", preporučuje Crevar te savjetuje da se nakon toga najbolje uspeti obližnjim stubištem do Park-šume Marjan. Sve što je preporučio potpisujemo.

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U svojoj seriji članaka "36 sati u" New York Times je objavio veliki vodič po Splitu u sklopu kojeg je, pregledno, po kategorijama, navedeno što sve treba vidjeti, kušati i iskusiti u gradu pod Marjanom. Pored crtica o Palači, Rivi, Galeriji Meštrović i Galeriji umjetnina kao "ključnim mjestima za obilazak" i par riječi o "atrakcijama" u koje su uvrštene Bačvice, Peškarija, Pazar i Marjan, priča ima i pozamašan odjeljak o ugostiteljskim objektima vrijednim posjeta. 

Po svemu sudeći, New York Timesov Alex Crevar itekako je upućen u hedonističke atrakcije našega grada, a bome ima i dobar ukus, pa ćemo vam od riječi do riječi prenijeti koga je i zbog čega spomenuo. 

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"Dvor poslužuje moderna, lijepo izvedena dalmatinska jela na terasastim stolovima uz obalu. Bar Sistema pomaže proširiti splitsku tradicionalnu mješavinu pića s međunarodnim i lokalnim koktelima. Kruščić, obrtnička pekarnica iza ribarnice, prodaje štruce i peciva od organskog, integralnog brašna. Villa Spiza, go-to restoran u povijesnoj jezgri, svaki dan kreira novi meni i nova jela bazirana na svježim namirnicama. Chef‘s Table je pop-up dining iskustvo koje vodi goste na dalmatinsko putovanje.

Soul je novi lounge s dvorišnom terasom, opuštenom atmosferom i lokalnim pivom, vinom i alkoholnim pićima. Baraka BBQ and Brew Bar toči craft pivo iz obližnje pivovare i organizira blues i rock ‘n‘ roll nastupe. Dujkin Dvor, restoran okrenut prema ribarskoj luci Matejuška, nudi omiljenu tradicionalna marendu. Teraca Vidilica, koja poslužuje hranu i piće, ima uvjerljivo najbolju terasu u gradu s panoramskim pogledom na Split", navodi New York Timesov novinar u članku, a zanimljivo je da je i stavka šoping krojena iz perspektive bonkulovića pa su od tri spomenuta objekta dva vezana uz delikatese: Biškićeva jedinstvena Nadalina i kultni Uje Oil Bar.

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Nakon ovog malog vodiča Crevar detaljno opisuje kako provesti 36 sati uživajući u Splitu pa čitatelja vodi iz sata u sat, s lokacije na lokaciju, a mi ćemo se ovdje zadržati na onima vezanima uz "manjativu". 

"Da biste dobro jeli, odaberite mjesta otvorena tijekom cijele godine, a ne samo tijekom turističke sezone. Villa Spiza, nedaleko od Željeznih vrata palače okrenutih prema zapadu, jedno je od takvih mjesta. Restoran samo za gotovinu, koji ima dvije intimne blagovaonice s kamenim zidovima i grubo obrađenim drvenim stropnim gredama, ne prima rezervacije. Također nema zamrzivač, tako da su sastojci svakodnevno svježi (rukom pisani jelovnik ažurira se u skladu s tim)", piše Crevar te preporučuje da obrok počnemo s dagnjama kuhanim s vinom, češnjakom i maslinovim uljem, a zatim, uz čašu plavca malog jušamo sporo kuhane goveđe obraze s njokima i obrok zaokružimo čokoladnom tortom s ganacheom.

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"Proučite povijest i gostoprimstvo grada s autoricom kuharice, licenciranim turističkim vodičem i lokalnom kuharicom Jolandom Vitaljić, koja je domaćin večera Chef‘s Table. Trosatna gurmansko-pripovjedačka iskustva održavaju se u izložbenoj kuhinji i blagovaonici 10 minuta hoda sjeverno od centra. Gledajte, kušajte i slušajte kako gospođa Vitaljić dijeli lokalne kulinarske tajne: na primjer, da ukusni kapari rastu na grmovima u blizini Srebrnih vrata palače. Priprema desetak jela uz vino i aperitiv, s tipičnim jelovnicima koji uključuju domaću tjesteninu s gljivama i lokalnim začinskim biljem, sir odležan tradicionalno u ovčjoj koži, pečenu bijelu ribu i kolač od naranče s rogačem i bademima", preporučuje nam New York Timesov stručnjak za guštanje pa prelazi na još jednu gastronomsku atrakciju, a ta je poprilično friška.

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"Ušuškan među secesijskim vilama, pored srednjovjekovnih zidina koje uokviruju sjeverni kraj centra, Soul — novi bistro i lounge s laganim zalogajima i intimnom dvorišnom terasom — pruža idealan prijelaz između večere i kasnonoćne zabave" piše Crevar te spominje kako ovaj novi objekt u Livanjskoj nudi hrvatska vina i izbor craft piva iz obližnje pivovare Familia. Nakon Soula, ako ćemo poslušati Crevara, slijedi – blues, u Baraka BBQ and Brew Baru, uz, po New York Timesovoj preporuci, uz American pale ale splitske pivovare Tap B.

I kao šećer na kraju, kao zaključak 36 ugodnih sati u Splitu, a prije odlaska slijedi – marenda. Objašnjavajući kako Dalmatinci nisu ljudi od doručka jer su s poslom započinjali rano kako bi ga obavili prije nego što udari vrućina, nakon jutarnjeg posla okupljali bi se na obroku "u stilu bruncha" koji se naziva marenda, Crevar kao idealno odredište za marendu preporučuje Dujkin Dvor. "Konoba s terasom prema Matejuški, ribarskoj luci, na rubu naselja Varoš, poslužuje klasična jela za marende – gulaše, brujete i slično. Kušajte brujet od bakalara, bogatu riblju juhu s puno maslinova ulja, luka, češnjaka, vina i rajčica koja se poslužuje s palentom", preporučuje Crevar te savjetuje da se nakon toga najbolje uspeti obližnjim stubištem do Park-šume Marjan. Sve što je preporučio potpisujemo.

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Hedonistički vodič po Splitu po izboru New York Timesa: američki bonkulovići dobro su nanjušili, ovo vrijedi probati

9. lipnja 2023. - 13:52

U svojoj seriji članaka "36 sati u" New York Times je objavio veliki vodič po Splitu u sklopu kojeg je, pregledno, po kategorijama, navedeno što sve treba vidjeti, kušati i iskusiti u gradu pod Marjanom. Pored crtica o Palači, Rivi, Galeriji Meštrović i Galeriji umjetnina kao "ključnim mjestima za obilazak" i par riječi o "atrakcijama" u koje su uvrštene Bačvice, Peškarija, Pazar i Marjan, priča ima i pozamašan odjeljak o ugostiteljskim objektima vrijednim posjeta. 

Po svemu sudeći, New York Timesov Alex Crevar itekako je upućen u hedonističke atrakcije našega grada, a bome ima i dobar ukus, pa ćemo vam od riječi do riječi prenijeti koga je i zbog čega spomenuo. 

"Dvor poslužuje moderna, lijepo izvedena dalmatinska jela na...

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