Greeting
When greetings from the kitchen arrive (before the tasting menu), the table is full: light chickpea spread (humus), mustard seeds and homemade pickled olives; beetroot from “our farm” with roasted hazelnuts and horseradish; pakora (fried vegetables with chickpea flour) and raita sauce (yogurt sauce with cucumber); two types of fresh, homemade bread, white and with onion.
Smkoed trout
Cold smoked Goričar trout, pickled shallots (from last year), pickled spring radish, yogurt foam, olive oil, mustard seeds, microgreens.
Chana Chaat
Chana Chaat, a popular Indian snack: chickpeas, tomatoes, vegetables, coriander, spices and mint sauce. A great way to start learning about the diverse Indian spices and spiciness, without scaring off caution, but still stimulating curiosity.
Shrimp
Homemade wide noodles, shrimp, butter sauce and Likozar’s garlic.
Dal makhani
Dal makhani, buttery lentils (in translation) from Punjab, made from whole black lentils (urad dal) and red kidney beans, slowly cooked and served in a rich, creamy sauce made from butter and cream; with steamed rice and Indian, unleavened, chapati (flatbread).
Trout fillet
Trout fillet, Likozar potato puree, marinated home-made cucumber, nasturtium leaves, parsley oil. The trout goes well with the butteriness of the potatoes and the freshness of the cucumber.
Deer fillet
Deer fillet, homemade curd cheese štruklji, beetroot puree, celeriac puree, gin-juniper sauce.
Aged beef
Aged beef, baked polenta (red trdinka from Bohinj, spinach puree from the Likozar farm, meat sauce with chocolate.
Lemon cream
Lemon cream a la posset, with raspberries and raspberry sauce. Even when sweetening, Draga is faithful to the simple purity of flavors.
Homemade ice cream
Ice cream from jurka and apricot ice cream. Homemade ice cream that changes flavors seasonally, but the base is always pure, without additives.
Indian dessert
Another Indian sweet treat, a dessert made from halva, semolina, cashew nuts, cardamom and raisins, with saffron and mango sauce added at the table, mango lassi with yogurt.
Petit foru
Pralines from Radolška Čokolada
Wine pairing
Wine pairing – aperitif: non-alcoholic sparkling herbal tea Herbal Garden no. 9, La Maison Tea Royal, made from green tea, Southern Styria, Austria; smoked trout: Rebula Journey 2023, Medot; noodles and dal makhani: Malvasia 2024, Santomas; venison fillet and aged beef: Barbera 2021, Marc, Vipava; desserts: Yellow Muscat 2025, semi-sweet, Kozinc; petit four: 40-year-old Valadouro port.
