Chef and sommelier
Chef Vjekoslav Hederič and sommelier Jan Sinčič
Sea
Bluefish
Bluefish tartar, sesame, dried tomatoes, salicornia, pickled red onion.
Octopus
Octopus in salad, mozzarella cream, onions pickled in beetroot juice and olives. A small school of marine “classics”!
Baccalà mantecato
Baccalà mantecato, olives and sun-dried tomatoes.
Angler
Gnocchi made with basil pesto and angler ragout, salicornia, a little capers and olives.
Scalops
A large gnocchi (like a ravioli) stuffed with black truffles, in a scalopps sauce.
Sea urchins
Nettel fusi and sauce with Bratwurst, pine nuts and sea urchins.
Sea snails
Pljukanci wit sea snails and salicornia. The fourth pasta, the fourth sauce!
Diplomatico
Sponge biscuit with Diplomatico rum, caramel sauce, 54% chocolate ice cream, berries for acidity.
Blueberries
Blueberries marinated in agave syrup, pistachio ice cream and caramelized nuts.
Struklji
Homemade štruklji stuffed with persimmons and walnuts, vanilla cream.
Crostata
Apple crostata with walnuts, hazelnut ice cream and vanilla cream.
Accompanying wines
Enough wine knowledge to keep the fish swimming, as they should, even at the table!
Amuse-bouche
Sesame cone, cow’s curd with black truffles, salicornia, black sesame
