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Pierre Celis

[Piwny Garaż]Mikkeller Bar Warsaw – wywiad i zaproszenie

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Nowa fala multitapów

Myślę, że można już to śmiało stwierdzić – jesteśmy świadkami powstawania lokali piwnych, w których kuchnia nie jest tylko dodatkiem do oferty, ale jest wręcz tak samo ważna co serwowane piwo. A majster od piwa jest tak samo ważny jak chef.

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