The view
Restaurant 1906 illuminates the island and Bled just when you enjoy the chef’s fine pampering! Where else can you find such a view?
Greetings
Homemade chicken pâté and butter with tarragon on a stone and two types of fresh and homemade bread, white with olives and dark with seeds, in a wooden flour scoop, confidently fill the table, so the chef can be filigree on a small wooden cube. The perfectly shaped praline made of orange jelly with carrots shines like a lantern, and the miniature tart with a filling of parmesan mousse with prosciutto crumbs also turns out crispy like a cake.
Scallop and algae
Scallop, seaweed and apple, clam sauce. Thin slices of scallop on a salad of wakame seaweed and green apple with lemon jelly, topped with a buttery mussel sauce, with chervil leaves. Raw scallops are not South Adriatic carpaccio or South American ceviche, which do not belong in Bled, but an original dish that makes sense with this view and in this concept.
Rabbit terrine
Rabbit terrine, vegetables, sage. Rabbit terrine (ripened and boned domestic rabbit), spring salad made from celeriac and sage mayonnaise, rabbit sauce.
Fish soup
Fish soup, lemongrass. Fish soup with lemongrass and semolina, shrimp and herbs in the shape of a circle.
Sea bass and carrots
Sea bass, carrots, chamomile. Sea bass fillet wrapped in carrots, trout caviar and chamomile sauce. Again the lake and the island, again gentle and velvety, again beautiful and – delicious!
Foie gras and pear
Foie gras, pear tart, walnuts, shallot sauce. Can it be even older, but in a way that makes it new again?! Like a French nouvelle classic, for which the time has come to become new again.
Black hake
Black hake, potatoes and lard, dashi sauce. Black hake fillet, potato salad with mangalica lard, dashi sauce, pea sprouts.
Veal and quince
Aged veal, ravioli, mushrooms and quince. Ravioli stuffed with chestnuts, quince compote underneath, veal sauce. Since you are used to everything good by the time the meat finale in 1906 arrives, you are not surprised that the meat is not from fillet, and because it is not thick because of steak.
Blueberries and Refosco
Blueberry cake, Refosco, jasmine. Blueberry mousse, almond and rice biscuit, ice cream, biscuit crumble. 1906 doesn’t compromise on its confectionery either!
Orange and tarragon
Orange praline, tarragon, cinnamon, almond. Orange pralines with tarragon pastry, cinnamon ice cream, almond crumble.
Accompanying wines
Aperitif: Blanc de blanc sparkling wine, Millesime 2021, Bjana; scallop and rabbit terrine: Pinela 2023, Sv. Martin, Stegovec; sea bass and foie gras: Malvazija 2018, Vina Čuk (25 days of spontaneous maceration, 5 years in barrique barrels); veal: Pinot Noir 2020, Meum (20 months in barrique barrels); hake: De Baguer, Goriška Brda (chardonnay and sauvignon)
