HR: Izabelu su stvorili naš tata Joža i mama Jožica, koji su karijeru započeli u najpoznatijem zagrebačkom restoranu Gradskom podrumu. U njihovo vrijeme još je bila živa tradicija stare zagrebačke gastronomije, čiji su se specijaliteti svakodnevno nudili gostima. Na toj osnovi, tata se upustio u samostalan rad, pa je tako nastala Skela. To je bio restoran koji je tata otvorio skupa s prijateljem Francom Kolarom, u tada novom naselju na Savici. No, usprkos zgradi, koja je bila novogradnja, Skela je vukla za sobom sedamsto godina tradicije. Nalazila se na mjestu gdje je nekad plovio Kraljevski brod, skela koja je povezivala dvije obale Save sve do devetnaestog stoljeća. Tu danas stoji Most slobode. U Skeli se pročuo Skelarski odrezak, Steak Savica i druga jela, koja su vukla porijeklo iz vremena kad se u Zagrebu jelo samo zagrebačko, jer je svijet bio puno manji nego je danas. EN: Our dad Joža and Mama Jozic were born out of choice, who started their career in the most famous Zagreb Town Hall restaurant. During their time there was still a lively tradition of old Zagreb gastronomy, whose specialties were offered daily to guests. On that basis, Dad went to stand alone work, so Skela was born. It was a restaurant that opened Dad with his friend Franko Kolar, at that new settlement on Savica. But in spite of the building, which was a new construction, Scaul had been wrapped up for about seventeen years of tradition. It was located at a place where it once sailed the Royal Boat, a skeleton that linked the two coasts of Sava until the nineteenth century. There is the Bridge of Freedom today. Skeletal steak, Steak Savica and other dishes that came from the time when Zagreb was eaten only in Zagreb was heard, because the world was much smaller than it is today.
