SD Dojavi
OSMRTNICE
PRETPLATA
PREMIUM
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Prvi su ozbiljniji zimski momenti zahvatili Split. Idealni za noćna druženja u toplom, uz vrhunsku spizu. Doduše, korona je odradila svoje i većina svita sve više vremena provodi kod kuće, no postoji jedna štacija u gradu koja nije toliko osjetila globalnu pandemiju. Na stranu i sve mjere i propisi kojih se tamo drže, nevezano za to, Bakra steak&pizza bar je oduvijek bila svijet za sebe. Mikrokozmos u kojem je sabijeno zadnjih 40 godina splitske povijesti.

Puno je to vremena, a gomila ljudi će vam na pitanje "otkad", odgovoriti: Oduvik, oduvik je tu bila. I kao da jest, u Petrovoj koja je ljeti gostoljubiva, a zimi nekako topla. Mala kaleta, a opet velika.

Puno je toga prošla, naznačili smo to već. Od rata, preko nestašice, pa do novovalne najezde turista. I uvijek ostala svoja. A sada su novi izazovi pred njom. Izazovi "novog normalnog". No, "Bakra" je i dalje onakva kakvu smo je s godinama zavoljeli. Još i bolja. Preživjela je korona-sezonu, i spremna čeka zimu. Bilo da Splićanke i Splićani dođu ili ona ode njima.
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Steakovi su, uz pizze, forte Bakre
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- To je baš jedina velika novost koja se dogodila. Uveli smo i dostave preko aplikacija jer smo očekivali najgore (zatvaranje), a dostava se pokazala kao dosta dobar potez, ljudi su jedva dočekali. Zadovoljni smo - kazali su vlasnici Bakre i konobe Lučac Frane Šerka i Ante Poša. A, da njih dvojica kao i cijelo osoblje rade dobar posao, govore i visoke ocjene na internetskim platformama.

- Osoblje je puno pozitivne energije, Osjeća se da uživaju u svom poslu, a na kraju dana svi smo kao jedna mala familija - kazao je Šerka, dodajući da se na ljudskim odnosima radi baš kao i na kvaliteti hrane - svakodnevno. I, što je najvažnije svakodnevno se vrata Bakre otvaraju prvotno domaćim gostima. Njih ima najviše i oni su ti koji se vraćaju kvaliteti spize i dobroj atmosferi.

- Odavno smo stekli povjerenje domaćeg svita, također nismo imali toliki "korona-pad". Ljudi nam se vraćaju - kazao je Šerka.

Higijenski standard je i otprije bio visok u Bakre, tako da ih "novo normalno" nije zadesilo nespremne.

- To je proteklo glatko, prilagodili smo se svim propisima i poslovanje se nastavilo sasvim normalno. Zbog toga nam je dodatno drago što smo, kao i uvijek, ostali vjerni domaćem svitu.

A, zbog čega se gosti rado vraćaju Bakri?

Osim susretljivog (i stalnog) osoblja koje će znalački odgovoriti na svaki vaš upit, bilo vezan za hranu, vrste mesa, pripremu, bilo za ugodnu kapljicu koja će se savršeno sljubiti s vašim jelom, tu je i jelovnik koji se svako malo suptilno mijenja. Ne osjeti se vizualno koliko okusom. No, jedna stvar se nije mijenjala od početaka.

Domaće, možemo komotno reći "spli'ske" pizze iz 40 godina stare krušne peći. Koliko je tek drva progutala, i koliko ukusnih pizza izbacila...
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Krušna peć čuva uspomene četiri desetljeća stare
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- Nudimo i domaće pljeskavice i domaće ćevape. Sve ih same radimo, omjeri mesa i sastojci su naša tajna, naravno. Pored toga tu su u steakovi, a svaki dan nudimo kuhane marende. Trudimo se sve raditi sami. Onako po domaći, ništa ne prepuštamo slučaju, to su ljudi, izgleda, odavno prepoznali i znaju da imamo visoke ugostiteljske standarde - kazao je Šerka.
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U Bakri se ponose domaćim ćevapima i pljeskavicama koje sami prave
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Zbog toga je u Bakre, koroni u inat, ugođaj ostao isti. "Muving", atmosfera, sve je nekako kao da ste doma. A, iako ste nekoliko puta već prešli sva poznata imena koja krase zidove Bakre, uvijek naletite na neko - novo.

Visoki ugostiteljski standardi uz pozitivnu atmosferu, naravno pozitivnu u onom istinskom značenju koje mami osmijeh na lice i poziva na dodatna druženja - ona koja tek trebaju doći. Jer, život nije stao, i živjeti se treba. Družiti, smijati, veseliti... Okruženi samo ljudima dobre volje. Makar i do 22 sata, kako nalažu najsvježije mjere.

- Tako je kako je. Valja se prilagoditi i nadati se kako će bolja vremena doći. A, doći će - zaključio je Šerka.
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Jer, proći će i pandemija. I sve će se opet ustaliti. Zato sada treba paziti na zdravlje, kako fizičko tako i mentalno. Dati ponekad sebi oduška. Jer, društvena smo bića. Veselit nam se triba, i veselit ćemo se. A, di ćeš lipše nego u dobre stare Bakre! I tako još puno godina u budućnosti.

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Prvi su ozbiljniji zimski momenti zahvatili Split. Idealni za noćna druženja u toplom, uz vrhunsku spizu. Doduše, korona je odradila svoje i većina svita sve više vremena provodi kod kuće, no postoji jedna štacija u gradu koja nije toliko osjetila globalnu pandemiju. Na stranu i sve mjere i propisi kojih se tamo drže, nevezano za to, Bakra steak&pizza bar je oduvijek bila svijet za sebe. Mikrokozmos u kojem je sabijeno zadnjih 40 godina splitske povijesti.

Puno je to vremena, a gomila ljudi će vam na pitanje "otkad", odgovoriti: Oduvik, oduvik je tu bila. I kao da jest, u Petrovoj koja je ljeti gostoljubiva, a zimi nekako topla. Mala kaleta, a opet velika.

Puno je toga prošla, naznačili smo to već. Od rata, preko nestašice, pa do novovalne najezde turista. I uvijek ostala svoja. A sada su novi izazovi pred njom. Izazovi "novog normalnog". No, "Bakra" je i dalje onakva kakvu smo je s godinama zavoljeli. Još i bolja. Preživjela je korona-sezonu, i spremna čeka zimu. Bilo da Splićanke i Splićani dođu ili ona ode njima.
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Steakovi su, uz pizze, forte Bakre
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- To je baš jedina velika novost koja se dogodila. Uveli smo i dostave preko aplikacija jer smo očekivali najgore (zatvaranje), a dostava se pokazala kao dosta dobar potez, ljudi su jedva dočekali. Zadovoljni smo - kazali su vlasnici Bakre i konobe Lučac Frane Šerka i Ante Poša. A, da njih dvojica kao i cijelo osoblje rade dobar posao, govore i visoke ocjene na internetskim platformama.

- Osoblje je puno pozitivne energije, Osjeća se da uživaju u svom poslu, a na kraju dana svi smo kao jedna mala familija - kazao je Šerka, dodajući da se na ljudskim odnosima radi baš kao i na kvaliteti hrane - svakodnevno. I, što je najvažnije svakodnevno se vrata Bakre otvaraju prvotno domaćim gostima. Njih ima najviše i oni su ti koji se vraćaju kvaliteti spize i dobroj atmosferi.

- Odavno smo stekli povjerenje domaćeg svita, također nismo imali toliki "korona-pad". Ljudi nam se vraćaju - kazao je Šerka.

Higijenski standard je i otprije bio visok u Bakre, tako da ih "novo normalno" nije zadesilo nespremne.

- To je proteklo glatko, prilagodili smo se svim propisima i poslovanje se nastavilo sasvim normalno. Zbog toga nam je dodatno drago što smo, kao i uvijek, ostali vjerni domaćem svitu.

A, zbog čega se gosti rado vraćaju Bakri?

Osim susretljivog (i stalnog) osoblja koje će znalački odgovoriti na svaki vaš upit, bilo vezan za hranu, vrste mesa, pripremu, bilo za ugodnu kapljicu koja će se savršeno sljubiti s vašim jelom, tu je i jelovnik koji se svako malo suptilno mijenja. Ne osjeti se vizualno koliko okusom. No, jedna stvar se nije mijenjala od početaka.

Domaće, možemo komotno reći "spli'ske" pizze iz 40 godina stare krušne peći. Koliko je tek drva progutala, i koliko ukusnih pizza izbacila...
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Krušna peć čuva uspomene četiri desetljeća stare
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- Nudimo i domaće pljeskavice i domaće ćevape. Sve ih same radimo, omjeri mesa i sastojci su naša tajna, naravno. Pored toga tu su u steakovi, a svaki dan nudimo kuhane marende. Trudimo se sve raditi sami. Onako po domaći, ništa ne prepuštamo slučaju, to su ljudi, izgleda, odavno prepoznali i znaju da imamo visoke ugostiteljske standarde - kazao je Šerka.
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U Bakri se ponose domaćim ćevapima i pljeskavicama koje sami prave
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Zbog toga je u Bakre, koroni u inat, ugođaj ostao isti. "Muving", atmosfera, sve je nekako kao da ste doma. A, iako ste nekoliko puta već prešli sva poznata imena koja krase zidove Bakre, uvijek naletite na neko - novo.

Visoki ugostiteljski standardi uz pozitivnu atmosferu, naravno pozitivnu u onom istinskom značenju koje mami osmijeh na lice i poziva na dodatna druženja - ona koja tek trebaju doći. Jer, život nije stao, i živjeti se treba. Družiti, smijati, veseliti... Okruženi samo ljudima dobre volje. Makar i do 22 sata, kako nalažu najsvježije mjere.

- Tako je kako je. Valja se prilagoditi i nadati se kako će bolja vremena doći. A, doći će - zaključio je Šerka.
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image
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Jer, proći će i pandemija. I sve će se opet ustaliti. Zato sada treba paziti na zdravlje, kako fizičko tako i mentalno. Dati ponekad sebi oduška. Jer, društvena smo bića. Veselit nam se triba, i veselit ćemo se. A, di ćeš lipše nego u dobre stare Bakre! I tako još puno godina u budućnosti.

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Valja se i zasladiti nakon glavnog jela, a u Bakri ne fali ni slatkoga

Steakovi su, uz pizze, forte Bakre

U Bakri se ponose domaćim ćevapima i pljeskavicama koje sami prave

Krušna peć čuva uspomene četiri desetljeća stare


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StoryEditorOCM
Splitponosni na naslijeđe

Prošla je sve, ma proći će i koronu - ovaj vječni gastronomski kantun Splita nezaobilazna je štacija svih pravih bonkulovića

Piše Vlado Ozretić
Snimio Mario Španjić
21. studenog 2020. - 07:00
15315972
PREMIUM
Galerija

Prvi su ozbiljniji zimski momenti zahvatili Split. Idealni za noćna druženja u toplom, uz vrhunsku spizu. Doduše, korona je odradila svoje i većina svita sve više vremena provodi kod kuće, no postoji jedna štacija u gradu koja nije toliko osjetila globalnu pandemiju. Na stranu i sve mjere i propisi kojih se tamo drže, nevezano za to, Bakra steak&pizza bar je oduvijek bila svijet za sebe. Mikrokozmos u kojem je sabijeno zadnjih 40 godina splitske povijesti.

Puno je to vremena, a gomila ljudi će vam na pitanje "otkad", odgovoriti: Oduvik, oduvik je tu bila. I kao da jest, u Petrovoj koja je ljeti gostoljubiva, a zimi nekako topla. Mala kaleta, a opet velika.

Puno je toga prošla, naznačili smo to već. Od rata, preko nestašice, pa do novovalne najezde turista. I uvijek ostala svoja. ...

#BAKRA
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17. svibanj 2024 03:53