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Broj 36 Listopad 2013.
Čitaoci koji očekuju da će s čitanjem ove reportaže na 35 stranica zamirisati čorbe i meso s roštilja prigovorit će nam da ovo nije pravi Beograd, no mi, uza svu počast tradiciji i prošlosti, pokazujemo neki novi–stari Beograd. Od Zemunskoga keja do Kalemegdana, od Topčiderske zvezde do Voždovca, u svim restoranima u kojima smo bili osjeća se novi duh profesionalnoga ugostiteljstva. Vjerujemo da će vam Beograd najbolje dočarati netko tko taj grad smatra svojim, poput Dejana Tiaga Stankovića, pa pročitajte njegovu priču.
Svaki (i nenajavljen) posjet Kobašu kraj Stona i restoranu Gastro Mare poseban je doživljaj. No ovog smo se puta posebno najavili i rekli da želimo vidjeti kakve se delicije spremaju u ranu jesen na Pelješcu! Pogled na, za ovu prigodu, prepun stol, otvorio nam je širom oči. Srž jeseni u mnogostrukim varijantama, stotinama boja i oblika karakterističnih plodova jeseni ostavlja nas bez daha. Od prekrasnih boja jesenjih i morskih plodova fotografijom vam možemo prenijeti tek dio, a o okusima možete nam samo vjerovati na riječ. No ponekad i izgled dovoljno govori.
Dacostin restoran, koji se danas više ne zove Le Poblet, već nosi njegovo ime, u Michelinovu vodiču za Španjolsku 2013. uknjižio je maksimalnu treću zvjezdicu. Samouki kuhar, iako posebno cijeni rad Ferrana Adrije, Juana Marija Arzaka i pokojnoga Santija Santamarije, vrlo se rano i posve svjesno odrekao utjecaja na svoju kuhinju (Volim mnoge chefove i uvijek od njih nastojim nešto naučiti, ali ono što najviše želim jest biti svoj, reći će), što je bio sasvim dovoljan razlog da restoranu 2009. dade svoje ime.
Kako smo se u prošlom broju dohvatili problema zaštite hrvatskih enogastronomskih proizvoda (i doživjeli dobar odziv), u ovom članku želimo ukazati na nove probleme onih koji petljaju po nečem posebnom pa se ne uklapaju u (promašen) koncept razvoja poljoprivrede u posljednjih dvadeset godina. U tekstu dajemo dva mišljenja o istoj temi – turopoljskoj svinji. U broju 24 I&P pisali smo o velikom povratku krškopoljske svinje u susjednoj Sloveniji. Ima li pouke na kraju, zaključite sami.
I još mnogo raznovrsnih tema poput tradicijske kuhinje i sinjskih arambašića, portreta vinarije Korta Katarina, inteviewa s novozelandskim vinarom hrvatskoga podrijetla Georgeom Fistonichem, vinske sorte žlahtina, slovenskih sira i skute s alpskih planina, škole pečenja kruha s Marinom Sanguinetti, slastica svijeta by Tea, margarina, klica, tikva, ponude ribe na moru i u Zagrebu, što je volio jesti Elvis Presley, restorana Mali bar, konobe Rino i Trs...