Ada and Ago
Špacapan’s house is an interweaving of the Karst tradition based on the recipes of Mrs. Ada Špacapan and the modern culinary ideas of her son Ago, who is now the owner and chef of the house and cellar.
Homemade
The dishes are based on local ingredients and fresh seasonal Karst delicacies, so the natural imprint of the Karst can be recognized in every dish.
Modern
Špacapan’s journey through the Karst, which starts in the cellar and ends at breakfast, has so many surprises, adventures and curiosities that an evening in an old Karst inn is also a school of modern, new, youthful and top tastes.
Špacapan's wine
Accompanying wines
In the cellar
Where prosciuttos and wines ripen together, the music is like in a jazz bar, the table is like it used to be and there is pancetta, salami, prosciutto on the board.
In the cellar
Špacapana’s cellar used to be for water, but today it is for cheese and wine.
Vinegar
Vinegars are a slow long-distance walk, years and decades of pouring from larger to smaller and smaller barrels.
Prosciutto
Pate
Pate used to be on bread, but today it’s in a macaron. It still tastes homemade, but with a chef’s touch. The pate is made from capon, and the macaron is seasoned with Szechuan pepper.
Crystal
Glass bread has been in vogue among chefs lately. At Špacapan, however, it is not (only) because of this; with its crystalline fragility, it is a crunchy support for raw Fonda sea bass, marinated in orange juice, with horseradish cream.
Scampi
Pancake dough donut filled with Zidaric’s yogurt, Adriatic scampi and wild chives.
Cheese
Cubes of Antonič sheep’s cheese with elderberry jam, which only need a borage flower on top.
Breads
Bread with raisins and walnuts, brioche with sun-dried tomatoes and accompanied by tomato water, sourdough grissini. And butter with baked-dried yeast.
Tongue
Beef tongue slices, fermented tomato water, basil oil and wild greens.
Wild garlic
Potato cream, wild vegetable shoots, wild garlic oil, crispy potato noodles and pure wild garlic soup is topped up at the table.
Trout
Confit of mature Bohinj trout, beurre blanc, crispy asparagus and young spinach, trout caviar.
Granita
Granita of green apple with ginger, cubes of white melon with basil.
Goat
Free-range goat from a karst farm, ravioli stuffed with Zidaric curd, green asparagus, buckwheat and rice popcorn.
Brownie
Chocolate cake, ice cream made from Zidaric’s cow’s yogurt, strawberry marinated in olive oil and basil with a topping and strawberry gel.
Pavlova
Mini Pavlova, pineapple, tangerine sorbet and mint.
Walnut
There is creme brulee with wild asparagus in walnut shells.
Cracklings and vinegar
Spacapan’s balsamic vinegar from Teran is aged and sweetened for 12 years. A few drops over a dehydrated strawberry creates a miracle in the mouth, a coexistence of sweet and sour.
It is chocolate with hazelnuts and Špacapan cracklings from Krškopolje pig.
Juniper brandy
Chocolate olives with orange flavor and a glass of juniper brandy.
Breakfast
For home
Tip: stock up well before you say goodbye.
