With a grain of his own unique contrariness, he readily emphasizes that in case of Category 5 hurricane, he would remain sitting in his living room, eating peanuts and contemplating nature’s frenzy. Meet Rodrigo Larios, architect, artist and master in living.
Aleksander Baron – a one-man band, and a well-known and recognised chef. He has been nominated the main chef at the ZONI restaurant, the new restaurant, which is just about to open at the Polish Vodka Museum in the Praga Koneser Centre.
January 20 the legendary French chef Paul Bocuse has died at the age of 91. He was the pope of modern gastronomy and one of the founders of the nouvelle cuisine. The gastronomy contest he created ‘Bocuse d’Or’ is still regarded as one of the most prestigious cooking competition in the world.
In the current issue of the USTA Magazine you can read an interview with Andrzej Bargiel, the first man to ski down the Broad Peak in Karakorum. Few years ago he left everyone behind in the prestigious Elbus Race in extreme class. Last summer he established a new record in the fastest conquest of the five highest peaks of the former USSR. Andrzej tells us about the hardships, the turning points and the reasons why it is worth going alone in the mountains and live there day by day.
Sometimes you just need talent and some luck to make it big in New York. More often though, you need to work very hard and be ready to make sacrifices, because you know that there are dozens of thousands of other ambitious artists. We discuss big city life, finding balance and the Icelandic spirit with artist Hrafnhildur Arnardóttir, aka Shoppy.
After months of intense work we can proudly announce that we have opened our own bistro. We serve vegan food, third wave coffee, orange wines and we have a small greenhouse with succulents, and artisanal ceramics – everything we love most gathered in one place. This is our Eden. Come visit us in Saska Kępa!
Żonglerka (eng. Juggler) is a newly opened bistro bar in Krakow’s Salwator district. It is located in a cosy, angular space of a former grocery store. When Julia and Szymon were opening the bistro, they had good wine, good coffee, and slow Saturday breakfast in their minds. They also wanted to revive the social and cultural life of their quarter and do something for their neighbours.