Two hearts
The inn at the castle was “built” ten years ago for the satisfaction of the guests, but not for the excellence of the food (and the guests). Her story was that she satiated goodwill. And it still is, although with completely different dishes in different times.
Ambient
Offer
The menu is not too long, although it has many dishes. The menu is very seasonal, although it also has permanent dishes. And the menu is author’s, although the dishes are full of tradition and include classic Slovenian inn dishes.
Amuse-bouche
In the glass, foamed butter with fleur de sel is caught in the smoke. When you open it, the smoke helps both the butter and the appetite. Even if you can’t open it until you ate barley chips with baked potato ice cream and black clover, sourdough bread with foie gras pate and a slice of black truffle.
Bread
Three types of slider buns: white, buckwheat and dark wheat with poppy seeds and sesame.
Beef tongue and horseradish
Smoked beef tongue, horseradish ice cream, marinated pear, salad, pumpkin seeds cracker and raspberry dressing, fresh raspberries.
Beetroot and buckwheat
Beetroot pockets filled with raw milk curd with buckwheat porridge and walnuts, carrot hummus, red cabbage, buckwheat popcorn, herbal oil.
Vegan pie
Mini pie with seasonal vegetables (zucchini and cherry tomatoes), cauliflower cream, young salad, roasted sunflower seeds.
Prawns and cabbage
Stuffed homemade pasta with cottage cheese, polenta and sun-dried tomatoes, pickled savoy cabbage, prawn cream and Tolminc cheese crisps.
Rabbit, pork and lentil
Stuffed rabbit legs with bratwurst, black lentils with prunes and autumn squash, cream of sweet potato and Brussels sprouts, mousse made from rabbit and sirloin trimmings.
Wild boar cheek
Ragu of wild boar cheeks with tuberous vegetables, plum dumpling, currant jam and fresh currants.
Yogurt and grapes
Greek yogurt pillow with grape jelly and almond sponge cake, grape sorbet and meringue.
Cottage cheese and pear
Ljubljana curd pancakes with tarragon, pear ice cream and fresh pear.
