Ricci
We wanted one thing: coffee as considered as anywhere, served without ceremony.
Ohrid has never been short of places to sit. What it was short of was a room where the coffee was taken as seriously as the view.
So we built one. A long bar, a grinder that gets dialled in twice a day, and a terrace that catches the light from mid-afternoon until the lake takes it back.
The gelato came later, and almost by accident. Once there was a kitchen downstairs, it seemed strange to buy in what we could make ourselves.
A single origin on espresso that moves with the season, and a filter that rotates weekly.
Gelato downstairs each morning. Desserts that never sit overnight.
Specialty coffee without the lecture. Order what you like, and sit as long as you like.