Gredič
In the superbly restored Gradič, which turned the ruins into a noble story, Gredič has the entire Slovenian and Italian Brda in its arms, with rooms for the most pampered and a wine cellar for the most demanding, so the restaurant does not want to be left behind and tries to serve local, seasonal and wine-accompanying .
Chef
chef Andrej Šuligoj
Wine cellar
Probably the most beautiful wine cellar of Slovenian restaurants, which is accordingly full.
Offer
Gredič rewards daytime visitors with a view, a vineyard and home-made gnocchi, optionally with blue crab or capon, while at night it offers seasonal tastings and the chef’s modification of well-known concepts such as wellington, rossini, Soča trout, Adriatic squid, ratatouille, parmigiana, enough material to diligently choose from a full wine cellar.
Amuse-bouche
Fried frika with two types of cheese (young and matured montasio cheese) topped with goat’s cheese cream.
Cuttlefish carpaccio
Dune carpaccio, marinated with salt, pepper and olive oil, pistachios, borage flowers.
Lamb tartare
Lamb tartare with cognac, herbs and egg yolk, chive mayonnaise, borage flowers, toasted bread.
Spring soup
Spring spinach soup with asparagus and mint foam.
Blue crab
Homemade gnocchi with blue crab (crab stock, crab meat, parsley oil, crushed Parmesan chips.
Gnocchi dumpling
Wild garlic gnocchi with young goat cheese and sausage is the star of the tasting menu.
Parmigiana
Italian vegetable gratin classic in Gredič’s one-portion ramequin version: a puzzle of eggplant, tomato and parmesan.
Capon roulade
The main course of the meat spring tasting menu, capon roulade with local cheese and artichoke, with a concentrated meat sauce with asparagus and rosemary puree, does not disappoint because it actually delights.
Strudel
Apple strudel with pine nuts and pear cream.
Millefoglie
Gredič’s thousand leaves decorated with orange and lemon cream.
