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Rougemarin spojio Balkan i Japan na novom jelovniku
ZAGREBAČKI restoran Rougemarin predstavio je novi jelovnik koji spaja balkansku i japansku kuhinju. Chef Marin Medak koristi japanske tehnike fermentacije na mesnim jelima poput ćevapa i pljeskavica.
2 Mar, 07:39 — 2 Mar, 07:39
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