Otvoritev v
Vidmu je, kot je iz prilozenega razvidno, uspela. Nekateri ljudje so nekaj govorili (od naših Katra in Koco), pa je bilo kar znosno, saj ni bilo predolgo. Kaj pa gastronomija? Čebelar iz
Martignacca je v gustiranje ponudil dve varianti kombiniranja sirov in medov, na šanku pa so točili
tokaj (ta pravi, ne madzarski) in, se mi zdi, cabernet sauvignon. Balkon je zelo prijeten, nekoliko spominja na tistega v prvem nadstropju
KUDa. Več pa naj povedo slike.
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The opening in
Udine was, as you can see, a success. There were some people talking (Koco and Katra from our team), but it was still bearable, speeches weren't too long. And gastronomy? A bee-keeper from
Martignacco presented two combinations with cheese and honey and the wine bar was serving
Tocai (the real one, not the Hungarian one) and Cabernet Sauvignon (I think). The balcony was very nice, it reminded me of the one
KUD France Prešeren in Ljubljana has on the first floor. But let the pictures do the talking.
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