Picie bez granic. Geograficznych, nie moralnych.

09/03/2026

Soju on the table, crispy kimchi pancakes, fish cakes simmering in hot broth, and cold noodles with sesame oil and seaweed.
Korea tastes like comfort, street lights, and late-night conversations.

04/03/2026

Somewhere between the pages and my own story. 책 사이에서 찾은 나.

04/03/2026

20/01/2026

Kristiansand surprised me with mild weather today. Coffee at Dampen Café, a quiet corner, and Lustrum by Robert Harris - the second part of his Roman Trilogy. A brilliantly written political novel about ambition, power, and the price of influence in ancient Rome. One of those books you don’t just read, you sink into. So absorbing that it led me straight to reading Cicero’s speeches afterwards. ☕❤️ ☕️📚📚

20/01/2026

La ao Fundo — hidden gem in the heart of old Funchal 🇵🇹
A beautiful mix of African & Mediterranean flavors 🎨✨

🍲 Started with their curry tuna soup — sooo good and unexpected!
🍤 Shrimps had a kick — spicy but perfectly balanced, though I wish for a more bold sauce than avocado pasta 😅
🐟 Tuna steak with curry was tasty — a bit more spice would’ve made it perfect 🔥
🍷 Wine? Iconic, because… Portugal 😉
🍞 And the bolo do caco with olive oil & garlic was chef’s kiss 🤌

Great vibes, great food - definitely worth a stop when in Funchal ❤️

16/01/2026

Poncha is more than just a drink, it’s a piece of Madeira’s soul.
Made with aguardente de cana (sugarcane rum), fresh lemon juice and honey, it carries the raw, honest taste of the island. Visiting a rum factory on Madeira makes you understand this even better -the smell of fermented sugarcane, the old machinery, the slow rhythm of production rooted in centuries of tradition.
Locals say poncha should be stirred, not shaken, gently mixed with a wooden stick called caralhinho, allowing the flavors to truly unite. You don’t drink poncha to rush somewhere. You drink it to stay - to talk, to laugh, to feel the warmth spreading quietly through your body. On Madeira, poncha is a ritual, a meeting point, a small celebration of the present moment.

16/01/2026

Poncha is more than just a drink, it’s a piece of Madeira’s soul.
Made with aguardente de cana (sugarcane rum), fresh lemon juice and honey, it’s strong, simple and deeply rooted in island tradition. Locals say poncha should be stirred, not shaken - mixed slowly with a wooden stick called caralhinho, so the flavors can truly come together.
You don’t sip poncha to rush somewhere. You drink it to stay - to talk, to laugh, to feel the warmth spreading gently through your body. On Madeira, poncha is a ritual, a meeting point, a small celebration of the present moment.

08/12/2025

When I don’t eat in different places in the world, I fly people so they can eat and drink 😁🫡 ✈️

23/10/2025

Sorrento in the rain - soft light, slow steps, the scent of the sea.
A pistachio and chocolate coffee warming my hands,
a glass of local wine humming quietly of lemons,
and gnocchi alla sorrentina: tender, simple, perfect.
I ended the day with crema di melone: sweet, soft, like summer in a glass.
Even on a rainy day, everything tastes like sunlight.

23/10/2025

Vine and panino at the top of Vesuvius 😍 🌋

29/04/2024

And now something completely different- a bear! If you go to Staten Island to look for Nandor, Nadja and other guys, step in to Craft House. They make their own beers, which are super tasty. I have never tasted such amazing craft cider (peach and mango) and ipa that is not so bitter (which I don’t like). The bartender was also super helpful and nice.

29/04/2024

I was thinking- Tibetan food? I have never tried. I have to. I ordered vegan dumplings and soup to go. Oh, how I was disappointed. Even though they gave me super spicy sauce, nothing was correctly spiced. NO salt at all. Big disappointment, sadly