Forest
Since the restaurant of the Kristal Hotel in Ribčev Laz is called Pri lovcu (at the hunter’s), it is important that there is a forest right next to it and you are served romantically (almost) on the moss in the restaurant’s garden.
Amuse-bouche
Rabbit pate and Bohinj butter with baked yeast. Fried lamb balls on homemade mayonnaise with smoked paprika. Buns from three types of flour.
Porcini and pumpkin seed oil
Pickled porcini tartare, pumpkin seed oil. Simple and effective. So that you wonder how we haven’t eaten it elsewhere.
Beetroot and duck
Beetroot tartar, smoked beetroot cream, smoked duck breast, parsley oil, sorrel leaves.
Rabbit and bacon jam
At the bottom of the plate is a biscuit with a bacon jam and cream of carrots and cream of celery. Clear rabbit soup is added at the table.
Gnocchi and trout
Homemade curd gnocchi with smoked trout, grated black olives.
Ravioli and rabbit
Ravioli stuffed with rabbit, rabbit sauce, Swiss chard, toasted almonds.
Orange and ginger
Orange and ginger sorbet, with mint. Actually granite.
Deer and polenta
Slow-cooked and stewed deer cheeks, carrot cream, fried polenta trdinka in panko crumbs and corn flakes, sprinkled with Parmesan cheese, parsley oil, meat sauce.
Wild boar and oysters mushrooms
Wild boar, long sous vide cooked and then a little grilled and b bit smoked, torn oyster mushroom, thyme roasted in oil, fried oyster mushroom, black mushroom cream, activated charcoal, demi glace sauce, parsley oil and salt flower, truffle mayonnaise.
Žganci and apple
Žganci made from polenta trdinka, with tarragon ice cream, served in a bowl. On the plate there is curd with yogurt (both from Tonejč farm) and applesauce, on top some crispy sheets of filo dough.
Accompanying wines
Even here, there is already more ambition than what is written on the board. Porcini mushrooms: Zeleni silvanec 2019, Frelih; Venison: Laporje 2019, Krapež.
