Hotel Triangel
Chef Dejan Trkulja
💛
The triangle doesn’t disappoint because it’s new, but that doesn’t mean it’s impersonal. Although he likes clean lines and bright colors, his warmth doesn’t just depend on the fireplace. You feel comfortable in it because of the warmth and hospitality.
The restaurant
Greetings from the kitchen
Dairy butter Podjed with herbs and fleur de sel; red trout cream and trout caviar; crispy wonton dough, cottage cheese and black charcoal powder.
Carpaccio
Sea bass carpaccio, marinated with fleur de sel and olive oil, cuttlefish mayonnaise, lemon mayonnaise, parsley oil, parsley foam, orange caviar.
Tartar
Beef tartare, Bohinj cheese mayonnaise, dehydrated egg yolk, pickled radish, homemade herb butter, toast.
Beef soup
Beef soup with homemade semolina dumplings and carrots.
Tortellini
Homemade tortellini stuffed with cottage cheese and rocket, poached egg yolk, black walnut, parsnip cream, pickled red onion, parsley oil and topped with onion essence at the table.
Blood sausage
Baked blood sausage (organic farm Pr ’Vahu) with green apple, potato foam, fried sour beets, parsley oil.
Sorbet
Before the main course: mandarin sorbet and mandarin gel, house sparkling wine Chardonnay Frangež 2011
Chicken tigh
Stuffed chicken thigh with mushrooms, sweet potato cream, homemade cottage cheese strudel with prunes, glazed yellow kohlrabi with honey, parsley oil, wine sauce
Pork shank
Pork shank, potatoes with kale, carrot puree, glazed yellow kohlrabi with honey, pepper sauce.
Biscuit
White chocolate biscuit soaked in rum, Bohinj sour cream ice cream, currant and carrot compote, oats, sweet parsnip cream, chocolate crumble, roasted walnuts.
Snow
Snow from Špik: snowballs, vanilla sauce, raspberry sorbet, dehydrated egg white in the form of meringue, chocolate crumbs.
