Podfarovž
Podfarovž is the reward at the end of a walk through old Vipava, because he knows not only the trout from which chef Denis Ibrišimović makes everything, but also the entire Vipava valley, from which he draws tradition for his ideas, ingredients for new-local dishes and wines to accompany them.
Amuse-bouche
Carrot soup, cold celeriac foam, parsley crumbs and beetroot crumbs.
Fried meatball (sweetbread) in panko crumbs on cream of aged cheese and blueberry sauce.
Goose liver pate on puff pastry, raspberry pearls and anise microgreens.
Trout
Trout, wrapped in nori seaweed with a sprinkling of burnt hay and a spoonful of trout tartar, with fresh green apple, green apple gel and fermented Jerusalem artichoke. At the table the Japanese dashi soup base (from dehydrated tuna and kombu seaweed) is added.
Tartare
Six weeks of dry-aged beef loin (marinated with salt, pepper, local olive oil from Gradišče from Igor Petrič and soy sauce) and onions in three ways: fried, onion mayonnaise and pickled shallots. Served with bread toasted in herb butter.
Scallop
Scallops grilled in butter, wrapped with Cigoj lardo, under them a lightly toasted slice of pear and celeriac cream, topped with passion fruit caviar and spring flowers. The dish is luxurious! Because it’s so rich, but in such a gentle way.
Barley
Spring barleyrisotto with green and wild asparagus, smoked cheese cream, poached yolk in the middle, toasted pancetta and fried dandelion on top.
Zander
Zander with pistachio crust, pistachio cream and fish sauce, roasted cauliflower puree and fried cauliflower, pickled salicornia.
Veal
Veal teres major, wild garlic gnocchi, demi glace, fried nettle leaves, pickled rowan.
Mango
Water-based mango sorbet, topped with rosemary port at the table. The combination of the familiar and the different worked.
Souffle
Chocolate souffle on pistachio cream, crushed pistachio and apples roasted with rum and cinnamon.
Štruklji
Strukelj with walnuts and raisins soaked in rum, walnuts and crumbs and powdered sugar.
Accompanying wines
Aperitif: sparkling wine Vipava 1894
Beef tartare: Zelen 2021, Cultus
Trout: Pinela 2022, Ferjančič
Barley risotto: Prvo belo 235, 2019, Ferjančič
Zander: Beli pinot 2019, Lisjak
Veal: Cabernet sauvignon 2020, Marc
Chocolate souffle: Rumeni muškat, semidry, 2019, Miška
