Original subtitles

Welcome to Dinner Club.

You must be willing to travel.

In any manner...

Screw this.

...and to any place.

You get to know each other well on such a trip, right?

You always travel in pairs.

This year, my motto is, "Be brave."

One of them is always me.

Then we got lucky.

Guys, hurry up.

3 MICHELIN STARS THE WORLD'S 50 BEST RESTAURANTS

It's getting more lovely to be with you by the minute.

We are taking a culinary inspiration trip.

Teddy, are you okay?

Where shall we begin?

That's so yummy.

I feel like the entrails are still in there.

I'm a bit afraid, if I'm honest.

After each trip, there'll be a dinner.

The person who traveled with me

cooks for everyone.

I have the feeling that I'm a really good cook.

We're cooking together.

You're doing great.

Not against each other.

Eating triggers emotions.

Oh, that's yummy.

Nothing is nicer than eating well in great company.

In fine dining it's also about the food looking good.

DINNER CLUB: GERMANY

-To a nice evening. -To a nice evening.

-Cheers. -Cheers.

Yes.

It's about Moritz today.

He has a passion for it, I noticed.

-He cooks a lot. -You can tell.

-You can tell. -He knows his stuff.

We visited a country that many underestimate.

-Underestimated? -It belongs on any bucket list.

To explore it both for its food and its landscape.

Insane.

You realize it when you fly over it.

When you fly over it, you can see those black mountains.

That's Montenegro.

KOTOR HISTORIC DOWNTOWN

-Wow! -Amazing, right?

You are a very good amateur cook.

I love to cook.

It was born out of necessity.

My mother was a single parent.

-Rarely at home, an actress. -Okay.

-I had to learn to cook early on. -Okay.

It became a passion.

What's this town called again?

-Kotor. -Insanely nice old town.

-Great. -I've been there.

You've been there?

I loved it.

Beautiful. Completely underrated.

-Really. You have to see it. -Exactly.

Let's go to the market.

-Over there? -Yes.

We are out very early in the day.

Look there.

-Let's get inspired. -Yes.

We'll cook something cool.

What is typical for the region? Pork, right?

Olives.

-Fish. -Mediterranean vegetables, artichokes.

Look there, pomegranate syrup. Also great.

Shall we take one?

-Yes. -Shall we buy it?

-Hvala. -Hvala.

-Thank you very much. Hvala. -Thanks.

-I won't say no. -Wow.

Smells like pork.

It should.

-It's amazing. -Yes.

Twenty-four months, so two years old.

It's a specialty in Montenegro.

Shall we take some?

-A leg? -Would be cool.

You can carve it up nicely.

-Shall we take it? -Yes, great.

-Okay, this one. -Cheese too.

-Let's take something of everything. -Yes, great.

Look here.

That's great.

That will be expensive. Do you have money?

No. You?

Come on, let's make a run for it.

€19,585.

No, €185. Okay.

-That's the ham, that is... -It's fair.

Great. Let's go. Thank you.

Show me the wonderful ham.

Here, look at it.

-That ham. It's beautiful, right? -Oh, wow.

It's a little insane.

It's a poor copy of the market.

One vegetarian meal and one gluten-free for you.

Those are artichokes.

Classic mezze really. What do they call it here?

-Mezza? -Mezze.

FIRST COURSE ARTICHOKE, TARTELETTES, SMOKED HAM

-You're doing very well. -Thank you.

-A little too thick. -No, it's fine.

It looks great.

-Wow. -Look at that.

-A leg. -From the market.

-Great. -Monsieur.

It's not really for you.

Here, have a look.

Have a look.

-Yummy. -On the table.

-What? -Put it on the table.

You'll have the whole thing?

-Looks good. -Nice.

I think it's yummy.

-What's this? -Fried artichoke.

Is that paprika or chili?

What did you put in it? Chili oil?

-Chili. -Tomatoes.

-You said, "chili"? -What?

Because of Chile?

Chili. It's called chili.

-Chili, right? -Chili?

-Chili. -"Chili."

"Chili."

-I would have said "chili." -I like to eat salmon.

-Coffee? -I'd love one.

KOTOR CAFÉ "CATARISSIMO"

-Can we have a coffee? What do you want? -Americano?

I'll have a cappuccino. And you?

Also a cappuccino.

That's a tattoo studio. Do you have a tattoo?

I've got tattoos, yes.

That's our family crest.

That's cool, because...

These are hearts, rarely on crests.

Normally they are full of weaponry.

And then this is a swan which stabs itself in the chest

with its own beak and feeds the blood

to its own offspring.

What's the history of the name "Bleibtreu"?

Is it connected to fidelity, or...

The origins of the name

supposedly go back to the royal court in Austria.

One of our ancestors was employed at court.

Apparently, he cheated on his wife.

And his wife sued him for infidelity.

And the judge ruled

that henceforth he must sign everything "Bleibtreu," as in "stay true."

So he'd remember to stay true.

I don't know if that's true.

But it's not a stage name. It's real.

We are on our way to a mussel farm.

-The water is insane. -Yes.

Great.

We have to hurry up.

BAY OF KOTOR EN ROUTE TO PERAST

You nearly became a chef, right?

Yes, if acting hadn't worked out,

-then I'd have done this... -Okay.

...as an alternative for me.

-Cool. -Yes.

I would be happy doing that as well.

The great thing about cooking is...

Often you wonder why you do certain things.

In my job, that happens a lot.

When a currywurst ends up on your face for the third time,

then you wonder, "Why am I doing this?"

And cooking is one of the few things in the world

where you never have to wonder, "Why?"

It always makes sense.

You're hungry. You cook. You eat. I think that's great.

They are known for the mussels here.

-Common mussels, right. -Yes.

With the lovely Italian name.

-Vongole. -No.

-No... -Cozze!

-Cozze. Fuck. -Cozze.

-Do you like common mussels? -Very much so.

-Cool. -I love mussels in general.

Do you like mussels?

-No. -None of you? Shame, it was a risk.

First time that someone cooks something and nobody eats it.

Of course, that's me.

-I'll try anything. -That's good.

PERAST MUSSEL FARM "PESCATORE"

LJUBO BOSKOVIC MUSSEL FARMER

The large mussels, we can sell,

stay up here.

The small mussels fall in the basket,

they are returned to sea and continue to live.

We have to earn our lunch.

Afterwards, we might get to try some.

I really hope so.

I brought you for the hard work.

-The lowly work. -You're missing the basket.

-Let's go cooking, right? -Shall we?

-I'd love to. -Come.

-You keep eating that ham. -Yes.

I'll take this with me.

In the kitchen, we say, "Never go empty-handed."

Always carry something.

It's nice here, right?

-Yes, I could imagine it. -In summer, right?

-Right? With some friends. Wine. -Yes.

-In here? -Yes.

Cook them. I want to see what you can do.

Yes.

Hot enough.

Their reaction, "Mussels." They are scared.

They can pick them out.

That's why we finish the soup now.

-And put the mussels on top. -Yes. I like that.

-You're doing great. -Thank you.

-You're handling the knife like a pro. -You think?

That's why I wanted to learn how to cook.

I think it's so cool when people can do this.

Not too much, we also want to drink some of it.

Are they already open? They are still shut.

Quite tough.

Still shut.

But first the mussels.

-This first? -Mussels first.

Then you put the vegetables on top. All together.

Can I try the gluten-free version?

What's on top?

Herbs and salt.

I don't like herbs.

-Really? -I like butter with salt better.

-Scrape it off. -That's yummy.

Yes? I'll try it.

Just try it. I'll break off a piece for you.

Cool. Tastes of Montenegro.

-Satisfied? Shall we serve? -Looks great.

You must be hungry.

-Dude. -Well.

Oh, that's great.

Yummy. The broth is good.

So, Monsieur Teclebrhan, your special dish.

You get

a shallot.

-And goat's cheese. Well... -Cool.

Nice. Okay, there is the mussel.

SECOND COURSE FISH SOUP, MUSSELS

Sniff the mussels.

"Sniff the mussels?"

Close your eyes and just inhale through your nose.

And now think of Montenegro.

It smells amazing.

The mussels aren't that bad.

You see?

-Good. -Honestly...

I think it's so yummy.

I've often eaten them,

but I've never eaten any as good as these.

Crazy. That's a compliment.

Did you go swimming?

-We... -Of course.

For special reasons.

-What's this? -For you and you.

What's this? Okay.

He said, "Okay, you've eaten, now you can go and get some."

Okay.

-Where's Moritz? -I don't want to go in.

-You don't want to go in? -No.

You're wearing it the wrong way round.

-Why? -Your ones.

-Here. -Okay.

You have it on the wrong way.

There. And ready. So you won't suffocate.

It will also keep you warm.

-Cold? -Yes, but it's okay.

-It's a bit fresh. -You have to be quick.

I wait until he gets in. Takes forever.

After eating you're not supposed to swim for an hour.

Yes, I've been in here for 30 minutes.

Andreas pretended to be tough and stuff.

And then he said, "I think I have a foot cramp."

I was in there for half an hour,

and he was... Really like...

Do you know people who... A little like...

First very slowly.

It's how you learned it. Arms always first.

Feet, then head and...

-Otherwise you get a heart attack. -Of course.

We are old men.

-Careful. -You must spread it out over the week.

First feet, then the next day the hands a little.

The arms...

He goes in each morning at 6:00 a.m.

The guy who does it has scuba gear.

Swims out and knows where stuff is.

You've got those mussel beds.

They are between 11 and 25 meters deep. I mean really deep.

And he brings 200 kilos of those mussels up each day.

And he does that every day.

And they grow slowly.

They need up to four years until they're a certain size.

And then people come...

-You can tell. -Oh baby.

-But you didn't dive that deep? -No.

With a wetsuit without weights you only get that deep.

You go down and realize,

"I can't go any further."

And I wore the suit the wrong way around.

I looked like shit while doing it.

But did you find any?

Yes. Well, I saw them.

But you didn't take any?

Saw them from afar.

You then saw them on the plate.

-He harvests 20 tons each year. -Really crazy.

300 kilos per day.

And he does it with that little basket.

And he knows where the mussels are.

Here. He hasn't written it down.

Without him nothing functions here.

-That's a problem. -Yes.

Now a hot shower.

And then you have to clean them.

And then he sells them for 4 francs per kilo.

-Insane. -It's crazy.

From now on when I eat mussels,

I'll always think of this day.

-It was nice. -Thank you.

It was nice.

So cold.

After this adventure, we went to the lake.

Lake Skadar is a freshwater lake.

I was like, "What are we doing here?"

And he said, "We're going fishing."

So we rented a boat.

And then we went out, early.

-It was mystical. It was great with you. -Yes.

LAKE SKADAR FISHING VILLAGE "KRNJICE"

-Ready? -Ahoy.

We got up early.

Very.

-Did you sleep badly? -Fell asleep late.

I also struggled to fall asleep.

-It's really big, the lake. -Huge.

Pedja, the fisherman, is already out there.

-That small boat? -Yes, I think that's him.

-Pedja. -I'm coming.

-Good morning. -I'm coming.

-Good morning. -Hi, Pedja.

PEDJA GOLOVIĆ FISHERMAN

Pedja pulled up seaweed.

So angry, "No fish, no fish."

Us, "That's not good."

Problem, problem. Seaweed.

Hang on.

The police is coming.

Then we saw a police boat.

They were in a bad mood.

Hi, brother. How are you?

How are you?

-It's the local police. -Can you help us?

I took the nets in.

You're so ready to betray me?

-So quickly? -Sure.

"Take him."

It turned out that it was closed season.

He has a special permit to fish.

But the police who showed up knew nothing about it.

We then showed it to them.

And then you caught a really big fish?

Well, we got up this early

for nothing.

Police, yes.

We didn't catch anything.

-Caught nothing? -No.

Did we have this much water in the boat earlier?

-No. -I'm afraid we'll sink.

It's a lot.

-Where did that come from? -I don't know.

That's enough.

The boat is totally cold, rubber boots full of water.

Then at the end, we had...

-Fish. -Two small ones.

Pedja brought them.

Pedja!

Hopefully he has...

-A pike. -Carp.

-What's this one called? -It's a chub.

-Chub. -It's a type of carp.

-Chub? -Do you know it?

-No. -You know it.

I know plugs. For drilling, put in, screw.

Hang the picture.

-Chub. -Yes.

Chub, yes.

-Not bad. -They look great.

LILIJANA GOLOVIĆ CHEF

The mother of the house wanted to make cevapcici.

Using the fish.

New to me. I have never eaten cevapcici made of fish.

I hope she's happy.

-I hope so. -Are you happy?

I'll do it.

Potatoes, cucumbers from the garden.

I love peeling potatoes.

We'll grind that.

That goes in there? All of it?

This.

Quarter. Okay, quarter.

Yes.

Onions. What else?

-Garlic. -Garlic.

How much? One, two, three?

-It's getting loud. -Okay.

There's no nicer place to peel potatoes.

With skin?

All of it. Including the bones.

She didn't remove the bones.

Looks great.

But the skin...

-You won't know. -Strange.

-Paprika. -Mix.

-Mix. -Mix.

A mold.

That must be a cevapcici mold.

You wouldn't know that it's fish...

Look how she's rolling it.

Cevaps. Cevapcici.

-Do you cook at home? -Yes.

Often. Meatloaf or some nice pasta.

Fish sticks?

-From a box? -I buy them. The good ones.

Yes, some kids think that's how they swim in the sea.

-Fish sticks. -Really.

That reminded me of an animated movie.

"Philip, the Fish Stick?"

-Like this. -Do you know it?

-Great. -You're doing a lot of dubbing.

I think animation voices are so cool.

I voiced a snake once.

An ugly, bad-tempered snake.

I once got a job to do a mouse. No idea why.

I was only allowed to do the mouse. No idea why.

Shall we clear the table? We could.

-Since you are... -Moritz, wait.

-You just keep eating. -Thanks, Holy Father.

We'll help a little.

We're just standing by.

You're watching and delegating to me.

That's why you're here.

I want to train you to become a chef.

Look how it's done.

It mustn't burn.

I always like to eat what gets burned.

Nobody wants it. I'll eat it.

Like a bratwurst. The darker, the better.

-Doesn't look like fish. -Holds its shape.

Tastes like cevapcici.

Try it.

It's super-hot.

The fish taste is not obvious at first...

-Yes. -...only later.

I got a bone.

-But it's okay. -It's fine.

Edible.

Cleans the stomach.

There's wine as well.

-Cheers. -Cheers.

Moritz, well done.

-To Montenegro. -To Montenegro.

It was delicious, but it was full of bone fragments.

And skin.

DANILOVGRAD SPUŽ TRAIN STATION

-Slept well? -Very.

We've got the best weather.

Today we've got a car, no boat.

-Yes. -That's our ride.

-You may drive. -No way. How cool.

Fiat 600 series. Exactly.

-You're really keen. -It was built here, right?

-So. -We're going across mountain passes.

Let's see which key fits.

What a day, right?

Montenegro shows its best side.

So nice.

ŠKALJARI EN ROUTE TO DIDE

Sharp turn. Step on the gas.

Yes, I'll do that.

Do you have a dream country where you'd like to live?

Not really. I've flirted with the idea of living in Italy for a while.

That's a place where I love to be.

Do you cook Italian cuisine?

A lot. Yes.

It's also always for the kids...

That takes time. They're bigger now.

The older one is 15, the little one is 10. Now they try things.

That's all to come for me.

Fifteen, that's... It's trickier in puberty.

Totally.

Children are the best.

-For real, yes. -Like food, never wrong.

What did Beckenbauer say? "God loves all children."

And he was right.

And where are we going?

To visit Danijela.

She does Agritourism.

They are teaching us their traditional cuisine.

DIDE "VUJIĆ" FARM

DANIJELA & RAJKO VUJIĆ FARMERS & BEEKEEPERS

Hey. Danijela?

-That's our date. -Great.

Welcome to Montenegro.

-Nice. -What's this dish?

Janjetina ispod saca.

What do you think this is?

It's a stew. Very traditional.

Made from veal and potatoes.

Veal belly.

Yes. Wow. Okay.

It's put in the oven now and coal goes on top.

Traditional dishes are cooked on a fire.

-On the sač, this oven. -Exactly.

What did we have? The stew with potato and veal.

It's covered. And then it goes under the ash.

Maybe the inspiration is far-fetched.

But Italy is right across the sea.

And Moritz loves pasta.

-You're still hungry, right? -Yes.

-Okay, let's make tortellini. -We'll make something to eat.

Yes. A long time ago

there were no ovens or electricity.

People made their food with what they had.

They made fire and roasted their meat this way.

-It was hard work. -Very hard work.

Caro, can you refill the glasses?

Thank you.

Appreciate it.

-The bread is good. -You're eating bread the whole time.

-Yes. -How much bread can a person eat?

Look at that, I love it. Caro is the head of the table.

The party's getting started.

-I'm a bit shy sometimes. -Doesn't matter.

Only the cool people are left at the table.

Except Kurt...

I'm leaving.

-What happened? -Nothing.

-Just do it again. -Yes?

It wasn't all the way in.

It's still okay.

So-called "demo effect."

No, that's now...

It worked after all.

We put the dough through the machine.

Then we fill the tortellini.

It's best to overdo it, so the dough is getting really thin.

That's veal.

We pulled it, fried it, and then made a filling.

-A fried filling. -Yes.

-That's the meat filling. -Perfect. There.

And now little by little.

A little over there. Look, so that the air can escape.

Perfect.

Now take the cutter.

Push it down and then you turn it.

And there you go, beautiful, little tortellini.

Now the nettle dough.

The filling.

Now we've got these two types of tortellini.

Nettle soup is a cultural heritage in Montenegro.

-Really? -Yes.

I had it once.

I think it was a little fancy.

Now the soup.

Boiling water.

We pour it over the nettles.

We basically blanch it.

-We pour it over. -Ah. We pour.

Let's see. I'm curious.

Now drain it, then chop it.

We need an onion.

-Yes, love to. Lard? -Chef, good?

Lard?

Yes, yes.

Those were too many onions.

I asked three times if it all goes in.

-Moritz. -I was wondering too.

-Now... -The nettles.

Okay.

-All of it. All of it, right? -Yes.

-Did she put salt in? -Some.

Not much, but maybe the broth is salty.

It's cool, right?

And now slivovitz.

-Do you have slivovitz? -Yes.

Thank you.

Very good.

-Do you drink it in one shot? -Of course.

-Cheers. -Cheers.

-It revives. -It revives.

What's the alcohol concentration, 40%?

Slivovitz? Easily 40.

Look here.

Look how crispy.

Shall we add more nettles?

Yes.

Be careful.

We can still cook a few.

You have worked so hard, you've earned your meal.

-Here you are. -Thank you.

I hope you seasoned it enough.

-I didn't season it at all. -You must taste it.

I didn't...

When you're cooking you season at the start and always taste.

Now you've got to go back into the kitchen.

-It's enough salt. -Yes.

-Too salty? -The broth is great.

Can you taste the nettles?

You can't taste them. It's just green.

-That's true. -Good.

Janjetina ispod saca.

-Thank you. -Do you have a question?

-"Ispod"? -Ispod...

Janjetina ispod saca.

"Janjetina ispod saca."

"Janjetina ispod saca."

-"Saca." -"Janjetina ispod saca."

Look at that skin. I love crispy skin.

Nice.

-More? -No, great.

-Is that enough? -Yes.

That has to go on it as well.

THIRD COURSE BRAISED MEAT & NETTLE TORTELLINI

These are now little raviolini...

-Vegetarian? -Inspired by...

Nettle soup.

It's the filling for the one type.

Also the pasta color comes from the nettle.

And the other is a ravioletto

with veal

cooked in similar way as in Montenegro.

Basically roasted.

You put nettle chips on top?

We fried them briefly.

It's edible.

That's delicious.

Are you happy with them?

-Really yummy. -That was yummy.

Kurt is quiet for the first time.

He is focused on the tortellini.

When you want me to be quiet, then give me some nice food.

An atonement meal after the mussel soup.

A plate of pasta and everybody is happy. Easy.

CENTINJE EN ROUTE TO SPUŽ

You drive as if this is a racing car.

Look here.

-A donkey farm. That's where we're going. -Donkey farm.

SPUŽ "MARGARACA MARTINICI" DONKEY FARM

Good morning.

Are you looking forward to milking?

I don't know how to milk.

-You can't? -I tried once with a cow.

I really embarrassed myself.

We're going into the kitchen? Moritz.

Has the ice cream frozen? Can we serve it?

Hope so, we put it in early enough.

Does donkey milk freeze like normal milk...

That's the story about the donkey?

We'll find out soon.

"With the donkey?"

"The story with the donkey?"

The donkey is coming the donkey is coming

I had too much non-alcoholic Negroni.

-"Story with the donkey?" -Non-alcoholic.

Yes, yes.

DARKO SAVELJIĆ FOUNDER OF THE FARM

I can't remember

drinking human milk.

-I was bottle-fed. -Really?

My mother had epilepsy and had to take her medication.

That's why she wasn't allowed to breastfeed.

-That's a first then? -Yes, totally.

-Okay. -Yes.

-Monsieur. -Thank you.

I grew up in the mountains surrounded by cows.

-You have to aim it. -It's hard.

Yes, that's work.

-Not much comes out. -One liter

takes a while.

You mustn't be afraid to press down.

She noticed that a bit.

Do you want to try?

I once did a cow and a goat...

I didn't manage to milk either.

I'm scared that I can't do it at all.

I'll try.

-Okay. -Press hard. Yes.

Great.

Simpler than with goats.

-Now something is coming out. -Now, yes.

We are getting quite a bit.

I'm not that bad.

Despite not growing up on a farm.

You've now overcome your trauma. You did it.

-Now you know how to milk. -Yes.

Despite being a street kid.

Look. Not bad at all.

But for one liter...

-How long does that take? -One day.

I don't know whether

I want to do that.

-Want what, the milk? -The milk.

-But let's have a look. -Okay.

I'm excited.

Thank you.

-Is that a dare? -A little bit probably.

-Cheers. -Cheers.

Cucumber.

Meadow.

-Thank you. -Thank you.

-Nuts and cucumber. We can drink more. -Yes, it does.

I was afraid, but it's okay.

Bit more of the decoction.

Is there something you regret in your life?

Yes.

Career-wise?

I don't know... Anything.

Several things. There is just one thing...

Choosing Latin instead of French.

At school.

-Ah, okay. -Yes.

-You regretted that? -Yes.

So, what else did we have?

Donkey's milk is missing.

And we still have to bake the beignets.

You?

Well, I have...

I shot a movie with Kate Winslet,

who was one of my idols.

Or is. And...

She asked one evening...

I had a UTI.

And she asked, "Want to have a drink with us tonight?"

And I think,

"Alcohol and bladder infection, no."

I didn't know if that was the right phrase.

Then I turned around like a robot.

I went to my car and thought,

"Did I just say 'no'

I swear I banged my head against the wall in bed that night.

And the next morning my head was like this.

Unbelievable.

I would think she'd understand that and be cool.

She looked like this.

"Okay."

Shit.

A traditional Montenegrin breakfast.

Let's try the beignets.

Like quark-donuts. And the Mama makes them.

DANKA SAVELJIĆ HOUSEWIFE

One for the dough.

And one for the chefs.

Flour, yeast, salt, sugar.

-Salt, sugar. -Don't forget the schnaps.

-Schnaps is important. -A batter?

It is fried?

Stirred together and then deep-fried.

-You can stir a little now. -I do? Stir?

Make it nice and smooth.

Danka.

She always had this hair color.

Nice.

Now you can do a bit.

-You're done? -Make it smooth.

My first time working in a kitchen...

The first thing they said,

"Whip some egg whites."

Me, "Give me a hand mixer."

"No, use a whisk. Do it by hand." Me, "Why?"

-Why? -You have to learn how.

"Yes, Chef."

-I did it. -It's enough.

-Okay, to rise. -To rise.

The test beignets are good.

They taste a bit different.

-Yummy. -Do you want an espresso?

-I'd love one. -We'll make it. You?

Yes, thank you.

Look, our cucumber. Our dehydrated cucumber.

Can you chop it finely?

-How? -Little pieces.

Espresso is perfect now.

-No panic, I'm here. -Yes.

Such nonsense.

Fried stuff is always really cool.

Okay, nothing.

That oil. Priganice.

You started work in the kitchen early.

Quite early, yes.

My mother was often gone. For months...

There was an Italian restaurant near the theater.

They looked after me.

Italian chef. And that's where I started

and joined in.

And started a cooking apprenticeship?

No, it was an internship for school

in an upmarket restaurant in Hamburg.

It was really...

-It was tough? -Yes.

I had long hair.

They didn't like that in the kitchen.

-You had a toque on? -Sure.

It looked ridiculous.

How long was your hair?

-Quite... -Quite long?

-It was the eighties. -Curly?

No, straight.

Mine went down here. I was a snowboarder.

You're still fine. Not me.

-You've got good hair. -Nonsense.

-Yummy. -Very good.

Smells delicious.

They rose a little.

It's like bread. Look.

A little slivovitz.

-Cheers. -Cheers.

-To life. -To life.

To culinary delights.

This one has...

I'll take out the priganice. Then only the ice cream is left.

FOURTH COURSE BEIGNETS, DONKEY MILK ICE CREAM

-Now the ice cream on top. -Yes, pleasure.

-Look. -Looks great.

Well, the food is coming.

-Thank you. -Those are beignets.

They are gluten-free.

They eat them every morning.

Classic breakfast.

When I was a child, I always had quark-donuts.

I love quark-donuts.

Underneath there is...

Fresh fig, topped with donkey milk ice cream.

-That's crazy. -Try it.

The honey is for the beignets.

They let us milk the donkeys.

Two little teats.

You have to pull down.

You have to grab them. Then the milk was flowing.

What's this?

Pomegranate syrup.

They have so many pomegranates.

Not bad, right?

-Very good. -Very good.

ON THE "LOVĆEN" MOUNTAIN KOTOR VIEWPOINT

The bays are great.

That's still...

-So unspoiled. -Yes.

There is a lot to discover here.

We were rewarded with good food.

Thank you, it was an honor to stand next to you at the stove.

It was special for me.

-It was nice. Let's go. -Let's drive a little.

DINNER CLUB COMING SOON...

Four strokes to the hole.

God. Fear.

I want to jump in.

I'm annoyed.

Don't let them pass. You're the boss.

Focus and drive.

Don't put pressure on me.

Oh, your eggs.

I can see us in our own halloumi shop.

The haggis will kill someone.

DINNER CLUB: GERMANY