Chef
Spargus is a family project of Mateja and Andrej Smogavec and their team.
Krškopolje pig
Ribs from domestic pig, pork neck, toasted mini corn, granny smith apple gel (pleasant acid), corn sauce.
Gastuž
Gastuž is the oldest open Slovenian inn and the Žička Kartuzija is a historical excursion point.
Spargus
Dining room
Amuse-bouche
Rice chips with legume spread (ball). Crisp vegetable starter.
Sourdough bread and foamed butter with salt flower.
Amuse-bouche
Granny Smith apple, horseradish cream, veal pate, apple gel on top.
Amuse-bouche
Crayfish tartar, trout roe and tzatziki sauce, in a cup.
Lamb carpaccio
Lamb carpaccio, smoked creme fraiche, pickled black walnuts, thyme consommé, served at the table
Bonbon with capon
A ravioli rolled into a candy is filled with capon and corn, on mayonnaise with truffles, grated fresh black truffles on top and topped with capon velouté at the table. There is brioche on the side.
Zander and black rice
Zander fillet, black rice with soy and Jerusalem artichoke cream, Jerusalem artichoke chips, dashi foam, Brussels sprout leaves and microgreens (beetroot leaves).
Ravioli with mushrooms
Ravioli stuffed with mushroom cream, mushroom consommé, bread chips with Parmesan soaked in hay milk (not baked, but dehydrated).
Rabbit
Rabbit back with bacon and kale, rabbit liver ball, rabbit terrine, rowan, rabbit foam with black garlic.
Deer
Deer loin, parsnip puree, wild strawberry cream, potato dumpling stuffed with Hokkaido pumpkin, venison sauce with deer (topping up at the table).
Pre dessert
Hazelnut crunch, caramel chocolate mousse with roasted hazelnuts.
Pear
Pear ice cream, pear chutney (rather ragu), caramel gel, coffee gel.
Petit fours
Homemade biscuit with strawberry jam; pumpkin sponge cake, tangerine gel and pumpkin seeds; vanilla panna cotta and raspberry gel.
Sorbet
And a refreshing tangerine sorbet… Proof that it’s better afterwards than before.
Accompanying wines
Thanks for visiting
