Hotel Planinka
Greetings from the kitchen
A trout skin cornet stuffed with asparagus and strawberries, topped with asparagus cream + wild garlic sponge with trout caviar.
Trout
Marinated trout, basil and mango cream, saffron sauce with mint and raspberry
Deer
Deer tartar with mustard seeds, pineapple jam, tapenade.
Bread, butter and olive oil
Smoked
Rolls stuffed with smoked meat and cracklings, apple cream with parsnips and cervil, poached quail egg and radish.
Zander
Zander fillet with herbs (wild garlic, chives and parsley), roasted pumpkin strudel with mango, sour cream sauce.
Lamb
Lamb chops in pumpkin seed crust, lavender sauce, shiitake, carrot, semolina dumpling, zucchini, demi glace sauce.
Chocolate
Chocolate hemisphere with white chocolate mousse and strawberry filling with malibu on hazelnut biscuit and menthol sorbet on chocolate crumble.
Chocolate truffle
Wine pairing
Penina Millesime Medot; trout: Malvazija 208, Pucer; dear tartar: Pinela 2019, Štokelj; rolls: Rebula 2018, Reya (5 dni macerirano, 10 mesecev na drožeh, biodinamično vino); zander fillet: White 2015, Sutor; lamb chops: Syrah 2012, Degrassi; chocolate hemisphere: Leonardo 2015, Marjan Simčič.
Helena and Tomaž Žerovnik, chef Luka Peternel
Dinning room
