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er and discuss music. We think in a very similar way, while on the oth- er hand there are certain differences that make what we do diverse. Our process is full of creativity, some- times painstaking and sometimes noisy, because we don't always agree, though in absolutely every case we always consider what’s best for the song. We’ve never had problems with ego and have always accepted the better idea. Tonči is definitely one of the most talented compos- ers in this region and it’s a pleasure to work with him.” You are awaited in February by the Zagreb Arena. When could you come to delight the one in Belgrade? “I’m extremely happy that this will be a year of concerts. The first one, at the Zagreb Arena, has been sold out, while tickets are on sale for the second concert, which will mark my birthday on 19 th March. We are also awaited by concerts at the arenas in Split, Pula and Skopje, as well as in many other large halls. We are working on Belgrade finally getting its turn in the second half of the year, which is my great wish.” Oliver Dragojević is a man who once confirmed to your father that his boy is real- ly gifted. And the rest has already gone into legend… How and when do you most often remember him? “Oliver had a direct impact on my decision to deal more seriously with music, directed me in my be- ginnings and, with his advice, made my journey easier and led to me be- ing more courageous. I remember him very often. We went through a lot and I really love and appreciate his family. I most often recall our time hanging out together beside the piano, which we would do after concerts and which would last un- til the early hours of the morning.” You love gastronomy and are an excellent cook. What do you like to make; do you have a dish that your loved ones constantly request? “My family and I have been run- ning a restaurant in Split for 25 years
who’s constantly on the move and I’m happy that I deal with things that I love. When you can enable yourself to do that, then nothing is difficult. This year I’m launching a line of “Grašo” wines that I’m work- ing on with my winemaker partners and that I’ve been involved in the process of developing from the be- ginning. I’m really delighted about that, because we’ve already had ex- ceptionally good results. Sparkling Penina Grašo was last year declared as being among the 15 best wines in Slovenia, which is extremely strong on that front. These are things that make me almost as happy as music.” You said in one interview that you were made happi- est when people said that their strongest associations with Dalmatia were the sea in first place, Oliver in third place and yourself in sev- enth place. What do you as- sociate with Dalmatia? “Home, sea, family, fishing… In Where would it be obligato- ry for you to take our pas- sengers after landing in Split? “I would take them to many plac- es, certainly to Diocletian's Palace to see the heart of Split, which bustles with life and beauty. Hundreds of small restaurants and shops make everything so beautiful and lively that it is rendered indescribable. They would visit the most famous beaches, Bačvice and Kaštelet, stroll via Marjan Hill, from where the view extends over the entire bay and the city. In the evening, they would defi- nitely eat at the Grašo restaurant [laughs]!” And do you have favour- ite places when you come to visit us in Belgrade? “I really love to come to Belgrade and I spend time there several times during the year. There are many plac- es where I go out, but two are real- ly in my heart: ‘Ćevap kod Dekija’, where I enjoy meat delicacies, and ‘Gušti mora’, where I go when I de- sire seafood. These are places where I feel at home.” a word: life.”
– Volim da letim i u avionima sam već 25 godina. Teško je upoređivati nebeska i morska prostranstva, iako je ono što ih povezuje osećanje slobode u meni dok sam u njima. Sa Er Srbijom imam samo najbo- lja iskustva. Ljubaznost, profesionalnost i osmeh su ono što uvek osetim i dobijem kada sam u vašim avi- onima. Vreme na letovima provodim gledajući seri- je, slušajući muziku, a ponekad samo zurim u plavet- nilo i puštam da me misli odnesu. Do you like planes as much as you love ships and boats? “I like to fly and have spent 25 years aboard planes. It’s difficult to compare the expanses of the skies and the sea, though what connects them is the fee- ling of freedom that’s within me while I’m in them. I‘ve had only the best experiences with Air Serbia. Kindliness, professionalism and a smile are things that I always feel and receive when I’m on your pla- nes. I spend my time on flights watching TV series and listening to music, while sometimes I just sta- re at the blue expanse and let my thoughts carry me away.”
and gastronomy has always been a field that interests me greatly. I’ve travelled the whole world and can say that I’ve seen and tried plenty. I like to cook fish and meat dishes. Mediterranean cuisine is closest to me, though I also love Asian cuisine, particularly Japanese.” Perhaps you can tell us a lit- tle secret of your ‘Petar piz- za’, which is said to be very good? Is it right that you discovered the secrets your- self while travelling around Italy? “I spent four years travelling in and around Naples, trying pizzas and seeking inspiration for my own piz- zeria. The Petar Pizza is my favour- ite combination of red onion, pro- sciutto and Adriatic shrimp. That combination of sweet and savoury is magical.” You fish for squid, pick ol- ives, make wine… When do you find time for all that and what brings you the most happiness in that pre- cious free time? “Life is packed with beautiful things and I fear missing out on something. I’m the type of person
Stalno mislim na Olivera i naša druženja uz klavir koja smo imali nakon koncerata i koja bi trajala do ranih jutarnjih sati / I constantly think of Oliver and our time hanging out together beside the piano, which we would do after concerts and which would last until the early hours of the morning
Music » Muzika | 35
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