{"id":119948,"date":"2021-07-13T09:37:55","date_gmt":"2021-07-13T07:37:55","guid":{"rendered":"https:\/\/likemetkovic.hr\/?p=119948"},"modified":"2021-07-13T09:41:42","modified_gmt":"2021-07-13T07:41:42","slug":"mladi-chef-metkovac-stipan-ilicic-dao-je-balonu-novi-stih","status":"publish","type":"post","link":"https:\/\/likemetkovic.hr\/portal\/mladi-chef-metkovac-stipan-ilicic-dao-je-balonu-novi-stih\/","title":{"rendered":"Mladi chef, Metkovac Stipan Ili\u010di\u0107 dao je Balonu novi \u0161tih"},"content":{"rendered":"

Na\u0161e gore list, Metkovac Stipan Ili\u010di\u0107<\/strong> uspje\u0161no brodi gastronomskim vodama u Zagrebu. O njemu je reporta\u017eu donio Ve\u010dernji list<\/a>:<\/p>\n

Na gastronomskoj karti Zagreba svakako je restoran Balon na Prisavlju jedno od poznatijih i prominentnijih mjesta. U svojoj sada ve\u0107 poduljoj povijesti Balon je imao uspona i padova, perioda razli\u010ditih vizija koja je svoj dana\u0161nji oblik dobila dolaskom chefa Stipana Ili\u010di\u0107a<\/strong> prije nekih tri i pol godine.<\/p>\n

Ta je vizija, uvjerili smo se, zaista odli\u010dna, s dokazom kako je tajna ipak u jednostavnosti u koju spada i po\u0161tovanje gosta kao i osnovne namirnice. Metkovac Ili\u010di\u0107 jo\u0161 je mlad chef sa svoje 32 godine, no sasvim podudaraju\u0107e energije s Kre\u0161imirom Ledi\u0107em, vlasnikom restorana. Doista, te\u0161ko je na\u0107i restoran s kvalitetnijom lokacijom u hrvatskoj metropoli, Prisavlje je jedno od naselja koje obiluje zelenilom, prostorom u kojem ne nedostaje parkirnih mjesta, a sasvim je blizu Save i pored nje formiranih \u0161etnica. Sam je Balon lijepo ure\u0111en, bez velike pretencioznosti, s jednom od boljih terasa, okru\u017eenom zelenilom.<\/p>\n

\u2013 Ni\u0161ta od toga ne vrijedi, ako gost odlazi nezadovoljan onime \u0161to je dobio u tanjuru. A ja sam vrlo rano nakon rada po Europi shvatio da gosta treba slu\u0161ati i \u010duti, prihvatiti neke realnosti dana\u0161njeg vremena kada o gastronomskoj ponudi u nas govorimo te se na taj na\u010din onda i pona\u0161ati. Tako smo shvatili da je comfort food<\/em> kuhinja koja u Zagrebu mo\u017ee ostvariti najvi\u0161e potencijala, da mo\u017ee pro\u0107i i kod doma\u0107e publike, kao i kod ina\u010de brojne strane, turista kojih je u redovito, nepandemijsko vrijeme, zaista dosta, uvodi nas u na\u010din svojeg razmi\u0161ljanja chef Balona.<\/p>\n

\"\"<\/h4>\n

Dnevno i do 110 couverta<\/h4>\n

Doista, prisavski je restoran danas maksimalno ozbiljno mjesto, me\u0111u boljim zagreba\u010dkim restoranima kojemu je osnovna odlika konstanta u kvaliteti posluge i ponude. \u2013 Imali smo svojih lutanja koja najvi\u0161e pripisujem sebi. Da bi restoran uspio, mora\u0161 u njega ulo\u017eiti maksimum svoje energije. I priznajem, zaista bilo je perioda u kadrovskom i koncepcijskom lutanju, ali su to sve korisna iskustva koja su nas dovela do sada\u0161njih rezultata. Sada, sa Stipanom, sve izgleda odli\u010dno, donio nam je ozbiljnost i energiju, a prema rezervacijama, dnevno poslu\u017eimo i do 110 couverta, danas ve\u0107 samo za ru\u010dak imamo rezerviranih 60. Zato prvi put u povijesti Balona ide kolektivni godi\u0161nji s krajem ovog mjeseca no ne tek tako, nego zato da bismo po\u010deli s adaptacijom nove kuhinje. Tek tada Stipan \u0107e pokazati sve ono \u0161to zna, govori nam Ledi\u0107, potvr\u0111uju\u0107i kako je bistrologija, kako je obnovljenu ponudu zagreba\u010dke restoranske scene nekada nazvao pokojni na\u0161 slavni chef Andrej Barbieri, bila pun pogodak za Balon. A bistrologija zna\u010di jednostavnije, manje skupo i manje formalno.<\/p>\n

\u2013 To sasvim sigurno ne zna\u010di da ne\u0107emo ponuditi i ne\u0161to \u0161to probija takvu filozofiju i comfort food<\/em> koji ina\u010de poslu\u017eujemo. O namirnici ovisi, a ona je sve. Ako se dogodi da dobijemo svje\u017ee ulovljenu lignju, naravno da je to ponuda za cijeli tjedan. Najsretniji sam kada je rezervacija toliko da mogu potro\u0161iti sve, i to se sada i doga\u0111a, i nas iznena\u0111uje koliko gostiju imamo. Pogotovo jer su nam mnogi od njih postali stalni gosti, \u0161to je uvijek znak da dobro radi\u0161.<\/p>\n

Cijeli intervju sa Stipanom mo\u017eete pro\u010ditati OVDJE<\/a><\/strong>.<\/p>\n

Foto: Restoran Balon<\/p>\n","protected":false},"excerpt":{"rendered":"

Na\u0161e gore list, Metkovac Stipan Ili\u010di\u0107 uspje\u0161no brodi gastronomskim vodama u Zagrebu. O njemu je reporta\u017eu donio Ve\u010dernji list: Na gastronomskoj karti Zagreba svakako je restoran Balon na Prisavlju jedno od poznatijih i prominentnijih mjesta. U svojoj sada ve\u0107 poduljoj povijesti Balon je imao uspona i padova, perioda razli\u010ditih vizija koja je svoj dana\u0161nji oblik […]<\/p>\n","protected":false},"author":7,"featured_media":119949,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[283,71],"tags":[6828,9626,8279],"class_list":{"0":"post-119948","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-a","8":"category-svega-po-malo","9":"tag-gastronomija","10":"tag-restoran-balon","11":"tag-stipan-ilicic"},"yoast_head":"\nMladi chef, Metkovac Stipan Ili\u010di\u0107 dao je Balonu novi \u0161tih - likemetkovic.hr<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/likemetkovic.hr\/mladi-chef-metkovac-stipan-ilicic-dao-je-balonu-novi-stih\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mladi chef, Metkovac Stipan Ili\u010di\u0107 dao je Balonu novi \u0161tih - likemetkovic.hr\" \/>\n<meta property=\"og:description\" content=\"Na\u0161e gore list, Metkovac Stipan Ili\u010di\u0107 uspje\u0161no brodi gastronomskim vodama u Zagrebu. 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