Digital diaries are packed with stories espousing the benefits of an elective tour of well-known streets in some newway, which can be particularly inspiring at this time of year Digitalni dnevnici prepuni su priča o prednosti fakultativnog obilaska dobro poznatih ulica na neki nov način, koji naročito u ovo doba godine može biti inspirativan Belgrade » Beograd | 71 Ukoliko apetit za noćnimmenijem metropole nije iščilio, tu su beskrajne mogućnosti u barovima Beograda If your appetite for the metropolis’s nocturnal menu hasn’t been satisfied, there are endless possibilities of bars in Belgrade Nikola Milović, Hotelijer i marketing menadžer Omiljeni deo grada je upravo onaj toliko blizu prvog plana, centralne pešačke zone, a toliko autentično drugačiji, da je izgubiti se u njemu prava mala riznica. Topličin venac, sa kroasanom iz „Mandarine“ u ruci, sa kafom iz „Kofeina“, dolazim do fundamentalnog modnog izraza i kutka iz pera Dragane Ognjenović. Svraćamo na blic u Muzej primenjene umetnosti, gde je upravo u toku šetnja kroz vreme kroz staklo iz „mid century ere“ i odmah stavljam na listu da potražimo staro staklo iz ormara i vratim mu se, jer se tradicija ne može kupiti. Put me vodi ka Kosančićevom vencu, mirno je, duh artisan scene i neka dobra energija starih vremena prožima zimski vazduh. Kada je vreme za dobru gastronomsku pauzu, rinflajš u „Bistro Malom pijacu“ prava je doza beogradskog duha koji mi je potreban. Tramvaj dvojka me baci do Slavije, odakle odvajam vreme za šetnju kroz Vračar, gde, umesto uobičajeno užurbano, sve ulice prolazim kao tipičan turista, podižući pogled i diveći se monumentalnim građevinama na koje nekako uvek zaboravimo. Idem Krunskom, baš volim tu ulicu, nekako je prava i prva, možda bi mogla biti i glavna jer generiše dobar duh grada. Kalenić je već zatvorio tezge, ali se može naći pokoji cvet u cvećari, još se na brzinumože kupiti kesten ili flaša vina za privatnu večernju gozbu. Ukoliko apetit za noćnim menijem metropole nije iščilio, tu su barovi u Beogradu, nepresušne mogućnosti kreiranja te dobre koktel atmosfere u intimnomkutku, sa barmenom preko puta, jer svakome treba neko da nas sluša. NikolaMilović, Hotelier andmarketingmanager My favourite part of the city is precisely the one that’s so close to centre-stage, the central pedestrian zone, and it’s so authentically different that to get lost there is to find a real mini treasure trove. Topličnin venac, with a croissant fromMandarina [cake shop] in hand, and a coffee fromKoffein, I arrive at the fundamental expression of fashion and nook from the quill of Dragana Ognjenović. We stop briefly at the Museum of Applied Art, where there’s currentlyastroll throughtimeexhibitionvia the medium of glass from the mid-19th to mid-20th century, and I immediately add tomy list a reminder to look for old glass from the cabinet and return to it, because tradition can’t be bought. The road leads me to Kosančićev venac. It’s tranquil, the spirit of the artisan scene andsomepositiveenergyofbygonetimes permeate the winter air. When the time comes for a goodgastronomic break, the rindfleisch [Austrian-style beef] at BistroMali Pijacprovides theproperdoseof Belgrade spirit that I need.The Number Two tram“flings”me toSlavija Sq., from where I set aside time to stroll through Vračar. And instead ofmy usual hurried march, I amble throughall thestreets like a typical tourist, raisingmy eyes and admiring the monumental buildings that we somehowalways overlook. I’mwalking along Krunska Street. I really love that street; it’s somehow genuine and the first, perhaps it could be the main one just because it generates the city’s good spirit. Kalenić Market has already closed its stalls, but you’ll find the odd flower at the florists, and you can still quickly pick up roasted chestnuts or a bottleofwine for aprivate evening feast. If your appetite for themetropolis’snocturnalmenuhasn’t been satisfied, there arebars inBelgrade, endless possibilities to create that good cocktail atmosphere in an intimate corner, with a bartender standing opposite, because we all need someone to listen to us. Orinflajšu, staromstaklu i gradskomduhu On rindfleisch, old glass and the city spirit
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