Martuljek mountain group
The boutique hotel, which grew out of the old Špik guesthouse, has preserved its old soul and added a new beauty of wood, glass and views. A sunny terrace with a view of the Martuljek mountain group.
Greetings
With an aperitif, you don’t have to wait too long for the table to be set. With homemade focaccia with dried tomatoes and olives and whipped salted butter, sprinkled with herbs (from the garden), the following treats are arranged in the middle of the table: savory panna cotta with pickled asparagus, curd cheese fritter topped with egg yolk and rabbit clover, and tarts with herb cream, topped with crayfish, green apple and trout roe.
Chef
Triangel’s chef Jon Zupan is young but not pushy. Triangel doesn’t need top-notch fine dining because its guests “only” need delicious dishes under the majestic backdrop of the Martuljek mountain group.
Hotel
Triangel is a hotel where you are rewarded with a view, a live chef’s show and comfort.
Tasting
Waldorf salad with three (Triangle) hearts. Miniature, because it is not a salad, but the beginning of a scene sequence, refreshed with celery root, apple and pickled rowan, strengthened with hazelnuts and smeared with smoked mayonnaise. Contrasts, black and white, large and small and white and colorful, help to make a good impression.
Pâté
Chicken pâté, raspberries, yogurt, arugula, wood sorrel and a toasted slice of brioche on a plate.
Porcini
Porcini consommé, porcini mushrooms, truffles, potatoes, wood sorrel. At the bottom of the plate is a potato cream, and on top is a ravioli filled with truffles and porcini mushrooms. The chef pours this at the table with a soup (consommé), which is the true and hearty essence of porcini mushrooms.
Cauliflower
Crayfish, cauliflower, black sesame, hazelnuts, celery root, bisque. You’re happy about crayfish, but you’re more happy about cauliflower…
Carniolan sausage
Potato gnocchi, Carniolan sausage sauce, shallots, horseradish. Of course, not only Carniolan sausage, but also “stew” should not be missing in Carniolan… Chef Jon “packages” both well into a modern-traditional dish that does not disturb either the fine scenery or simple expectations.
Sour cherries
Sour cherry sorbet and Rose sparkling wine, Slapšak.
Roe deer
Roe deer fillet, polenta, black walnut, parsnip, asparagus, fresh raspberries, beetroot and raspberry sauce. The chef is also supreme with the main course, as he does not fall for the clichés of “creams and foams”, but rather tries “only” not to “spoil” the good ingredients.
Accompanying wines
Aperitif: Blanc de Noirs sparkling wine, 2020, Bjana; Waldorf salad: Belo 140, 2024, Šuklje; chicken pate: Riesling M, 2018, Dveri Pax; crayfish: Zelen, 2023, Fedora; potato gnocchi: Veliko belo, 2016, Movia; roe deer fillet: Modra frankinja Mačkovci, 2020, Marof; brownie: Keros, Kerin, ”Slovenian port”.
Brownie
Chocolate brownie, sour cherry sorbet, chocolate mousse, strawberries, raspberries, currant.
Dumplings
Potato dumplings, of course, but in a sweet version, stuffed with a filling of polenta and ground dried tepka pear, on applesauce, with white chocolate ice cream and pollen.
Petit fours
Chocolate truffle and “our” version of macaron with mascarpone cream and beetroot. Happy ending, all the best!
Breakfast
The Triangle breakfast is a preview of the evening menu, or rather, breakfast is for 3 (Vivi) hearts! The variety of offerings, the quality of the ingredients and products used, the a la carte selection (smoked trout on young spinach with pear, Kaiserschmarrn, fluffy pancakes, eggs, natural apple juice) and very good service!
