Honey Talks in Udine // Sekira v medu v Udinah

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.