Štorja
You have to go on a trip somewhere far to visit such inns, but here is a combination of an inn, bistro, and wine shop right in the center of Postojna, you just have to go down the stairs.
Chef Marko Stankovič, who loves strong flavors from start to finish, ensures that jota, blood sausage, pork head, brains, tripe, cheeks… are an unforgettable experience between Notranjska and Primorska.
Amuse-bouche
Profiteroles filled with mildly smoked cottage cheese, topped with a little horseradish and nasturtium for spiciness. The profiteroles are baked by the sommelier’s mother.
Leftover beef soup or ‘eshiflajš’: soup vegetables, beef tongue, pickled onions, horseradish, balsamic caviar on top.
Hummus roll with cinnamon and orange, beetroot and chervil on top.
Venison tartare in cream of roasted celeriac, caviar, black garlic cream, truffle.
Beef tataki
Beef tataki: seared beef, pickled daikon radish in sweet vinegar, beetroot, creamy apple beer sauce, horseradish, red cabbage gazpacho, topped with a little honey, mustard and balsamic vinegar.
Jota
Warm cappuccino soup, “our favorite, since it’s still winter.” Turnips and beans are on the bottom, turnip juice foam is on top, and in between is a fried surprise (dumpling) made from hooves, ears, and tails.
Blood sausage
Tortellini stuffed with blood sausage, smoked potato butter cream and sauerkraut.
Pear barley
Pearl barley risotto is so pleasantly creamy (reduction of the water in which the tripe was cooked whole), flaky (instead of bacon, there is a cream of smoked trout and roasted garlic on top), crispy (roasted hazelnuts and ‘paper’ chips made from cooked and ground tripe).
Fried brains
Soft bao, shrimp butter, strawberries, kohlrabi, pickled Solkan radicchio with ginger and fried pork brain, accompanied by a cup of yellow kohlrabi soup with ginger, grapefruit and chamomile.
Cheekbones
Braised pork cheek, lightly seasoned with coffee and chili, added beetroot and celery, all wrapped in savoy cabbage, carrot and apple cream, white chocolate mousse in the shape of a corn cob, corn chips, demi glace sauce added at the table.
Crisp
Baked pumpkin ice cream with vanilla and anise, a cracker made from roasted flax and pumpkin seeds, sour milk (Planika dairy), pumpkin seed oil and Fleur de sel on the bottom.
Pear
Pastry cream with pear. There is vanilla cream on the bottom, there is a biscuit in between, the pear is a cream mousse with baked pear with sweet spices, persimmon foam, apricots and apples, tonka nut ice cream, pear chips are added.
Petit fours
Praline toffee (caramel with hazelnuts); chocolate olive with apricot jam; jelly bonbon (made from twice-cooked pork skin with added raspberry juice); popcorn ice cream bar with Fleur de sel, covered in dark chocolate, sprinkled with fried pork skin; peanut made from peanut butter.
Accompayning wines
Aperitif: sparkling wine Brut nature 2007, Frelih
Jota: Sake. Štorja is one of the few Slovenian taverns that also ‘plays’ with sake as an accompaniment.
Tortellini: Sirius 2017, Kupljen
Risotto with tripe: Jakot 2014, Blažič
Pork cheek: Cuvee 2010, La Castelada
Pear: Sauternes
