Michelin star
Istrian trip
A travel plan around Istria is drawn up on a cold basis. It starts at Debeli Rtič and ends in Piran after nine courses and a good two hours.
Winter ice cream
The light cone is made of carrots, filled with tomato cream, sprinkled with fried onions. The dark cone is made of paprika, filled with cream cheese and Istrian herbs.
Scallop
The journey through Istria begins in Ankaran, on a lesser-known beach full of tiny shells among the stones and sand. There is scallop cream in the glass.
Scallop
On the bottom clam shell is a scallop-shaped chip, and underneath it lies a pearl made of artichoke; in a bowl under the scallop plate is a cream made from local herbs and aged cheese; in a small pickling jar, scallop confit in olive oil with Istrian herbs.
Fountain
The stones are made of tuberous celery, dune ink and tomato. The moss is a fluffy dough made from parsley, the pebbles from the bottom are from aged cow’s cheese, and the white, salty foam is from cumin.
Scampi
We are going to Izola for scampi. On the plate are the basic ingredients for the scampi soup, Jerusalem artichoke in a thick cream and onion in a paper crust. At the table, they add soup from shrimp tongs, purified through a centrifuge, true sea nectar.
Istrian beef
In a ceramic rose, slices of roasted Istrian beef seasoned with Istrian herbs are rolled into a meat rose. A little bread in the box would be enough for the honest taste of meat, but outside of it, chef Filip fried it and whitened it in the Istrian style, with Swiss chard, garlic and parsley.
Žgvacet
Žgvacet is a stew of the Istrian hinterland. Cob’s is made of poultry and is quite real, although hidden. It is hiding, namely, in the fried chicken thighs, which are in a bowl and on a straw. The meat is made from thickened stew and the bone is made from grisin. Because the traditional side dish are polenta or bread, it is accompanied by a poached egg; the yolk is a stew and the egg white is creamy polenta.
Truffles
The truffle is freeze-dried, created with the lyophilization from black truffle and potatoes, which also accompanies truffle dishes.
Monkfish
Monkfish is baked in truffle butter, accompanied by chickpea cream, seaweed chips and monkfish skin. The sauces are potato and truffle, refreshed with chervil.
Istrian soil
The fertile Istrian soil is of three colors. Towards Croatian Istria it is reddish, due to iron, and in Cob due to the dust of meadow flowers. In the coastal zone, the soil is mixed with sandstone and is lighter in color; its powder is from walnuts. The most fertile land is in the interior of Istria, along the Dragonja, its dust is in Cob from hazelnuts. Earthy, herbal and floral notes mingle in the first part of the dessert, on rosemary cream and dog rose jelly.
Carrots
Semifreddo is made from carrots and is like ice cream on a stick, the fluffy dough on top is made from honey and carrot leaves, and on the side are crispy leaves made from Slovenian honey, since we are in the middle of autumn.
A postcard
On the postcard of old Portorož, there is a wine stopper, which is an almond ice cream rolled in ground cocoa beans.
A postcard
Malvasia and refosco wine jelly candies are hidden under the picture.
Accompanying wines
Traveling through Istria is, of course, accompanied by Istrian wines.
