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ื‘ืจื•ื›ื™ื ื”ื‘ืื™ื ืœืืชืจ ืฉืœื ื•!

ืชื’ื™ืช: ืฉืคื™ืฅ ืฉื™ื™ื˜ืœ

  • ื”ื›ืœ
Karela 07771
ื•ื•ืืกื‘ื™ืงื•ื•ื™ืืจืฉืคื™ืฅ ืฉื™ื™ื˜ืœ

ืณืงืจืคืืฆืณื• ืฉื˜ื—ืณ ืฉืœ ืฉืคื™ืฅ ืฉื™ื™ื˜ืœ ืขื ืงื•ื•ื™ืืจ, ืคื˜ืœ ืงื“ื•ืฉ ื•ืคืจื—ื™ ื•ื•ืกืื‘ื™

ืฉืฃ ื ื“ื‘ ืžืœื™ืŸ // ื”ืงืจืคืืฆืณื• ื”ื™ื ืžื ื” ืื™ื˜ืœืงื™ืช ืžืคื•ืจืกืช ืฉื ื•ืœื“ื” ื‘ืณื”ืืจื™ืก ืงืคื”ืณ ื‘ื•ื ืฆื™ื”, ืื™ ืฉื ื‘ืฉื ื•ืช ื”-60 ื•ืœืžืขืŸ ื”ืืžืช ื”ื™ื

ืžืขื‘ืจ ืœื›ืชื‘ื”
Karela 4
ื˜ืจื˜ืจืฉื™ื™ื˜ืœืฉืคื™ืฅ ืฉื™ื™ื˜ืœ

ืกื˜ื™ื™ืง ื˜ืจื˜ืจ ืื™ื˜ืœืงื™

ืกื˜ื™ื™ืง ื˜ืจื˜ืจ ืื™ื˜ืœืงื™ โ€“ย ืณื‘ืฉืจ ื—ื‘ื•ื˜ ืขื ื”ืกื›ื™ืŸืณย La carne battuta al collteloโ€™ // ื ื“ื‘ ืžืœื™ืŸ ย  ื›ืฉืžื“ื‘ืจื™ื ืขืœ ื‘ืฉืจ ืงืฆื•ืฅ ื ื,

ืžืขื‘ืจ ืœื›ืชื‘ื”
ื‘ื—ื–ืจื” ืœืžืขืœื”