Bistro
And Bombina is small and homely, with bare tables and cheerful caricatures, with wooden benches and soft cushions, with large windows and lots of wine, with a chef in the kitchen and among the guest.
Chef
Urh Kapelar has already proven himself, but in the culinary sleepy Zasavje region, this is not necessarily an advantage. First, the locals need to be convinced, and only then will the people of Ljubljana come to see why in the middle of Trbovlje is simply better than in the middle of Ljubljana. In fact, it is a mission, not only culinary, but also educational.
Amuse-bouche
Bombina is indeed ‘only’ bistro, but in the most beautiful sense of the word: simple, but better. So it’s not how small the pastry basket is that matters, but what’s inside it – trout tartare and mussel emulsion. It’s not just because it is, but because it’s to present a sequel, which will be full of layers of flavours, ideas and surprises.
Scallop
The first course of the menu. At the bottom is a quickly marinated scallop, sliced ‘carpaccio’, topped with shellfish emulsion, topped with Jerusalem artichoke chips and Treviso chicory leaves, drizzled with pistachio pesto and buttermilk.
Rillette
Duck rilettes, lightly pickled daikon radish and radicchio.
Cvetača
The second course of the menu: cauliflower, yeast, cabbage, salicornia. The combination of crispy fried cauliflower and soft roasted cabbage, in yeast sauce with hazelnuts and salicornia, is delicious, but also educational. Even though it is winter, it is vegetable, and because it is winter, the vegetables are only seasonal.
Ravioli
Ravioli, parmesan, ricotta, chives, lemon. Homemade ravioli filled with ricotta and parmesan, chive pesto cream, butter emulsion with cheese. Since these are ravioli from the weekly offer, they will probably be a little different next time
Red trout
Third course of the menu: red trout fillet, trout roe, leek. Trout poached in butter, charred leek, trout sauce with roe, fried trout skin.
Duck
The fourth course of the menu: duck breast, kale, quince, beetroot. In a nest of blanched-cooked curly, Tuscan kale, soft and juicy slices of duck breast are sprinkled with fleur de sel.
Octopus
A giant octopus tentacle, nduja, chickpeas, mussels, salicornia and fennel on the plate. Since it’s for lunch, it’s a la ragu, but not from one pot, as each ingredient is cooked separately.
Rhubarb
Fifth course of the menu: rhubarb, milk chocolate, white chocolate. Cremeux (English cream) made of milk chocolate, with baked white chocolate. rhubarb and rhubarb espuma, topped with cocoa crumble.
Cheesecake
Basque cheesecake, poached rhubarb, bourbon vanilla ice cream.
Accompanying wines
Aperitif: Brut sparkling wine, Frelih; Cauliflower: Luisa 2013, cuvee, Kabaj; Ravioli: Ravan 2018, Kabaj, Sauvignon blanc; Duck breast: Pinot Noir 2020, Mursa wine, MARO cellar.
