Amuse-bouche
Parmesan lace with pumpkin seeds and bao buns with roast beef, on pumpkin emulsion, with sauteed leek and pickled onion.
Nostalgia
Second amuse-bouche
Ričet and Carniola sausage in a fried puff pastry.
Beetroot
Beetroot ravioli stuffed with cottage cheese from the pr’Matevž farm, orange, pomegranate, Monte Rosso olive oil.
Pumpkin
Pumpkin soup, pumpkin chutney, burrata cream (Kmetija pr’Matevž), pumpkin salad.
Loška mešta
Loška mešta with black truffles.
Red radicchio from Solkan
Homemade ravioli stuffed with local cheeses and cracklings, Solkan radicchio sauce, sautéed radicchio on top.
Lamb
Lamb lung, pistokia, black olive powder, roasted Treviso radicchio, radicchio jam.
Sorbet
Tangerine sorbet and orange gel, topped with lime syrup.
Cake
Chocolate cake with walnuts and orange.
Danilo's corretto
What is petit fours elsewhere is corretto at Danilo. Along with coffee foam and brandy, there are Linzer cookies according to grandmother’s recipe, praline with hazelnuts and roasted almonds with chocolate.
Accompanying wines
Danilo’s tasting menus have from three to seven courses, and the wine accompaniment is more than 750 bottles from all over the world!
