The lake
From the terrace of Bled Castle, there is the most beautiful view of Lake Bled!
Amuse-bouche
Fried potatoes stuffed with cracklings; apple sauce with horseradish; dehydrated celery chips, pickled chanterelle, garlic mayonnaise, fried parsley.
Kohlrabi and trout
Kohlrabi marinated in olive oil and vinegar, red smoked trout tartar, cucumber and melon salad, yogurt foam, parsley oil and fragrant fennel (flowers).
Beef tartare
360 degree beef tartar, sweet-sour pear, cauliflower cream, raspberries, raspberry coulis and sauteed portulaca oleracea.
Zucchini
Creamy zucchini soup, profiterole stuffed with cream cheese and tarragon, and with (a few) blueberries.
Homemade pasta
Polenta and spinach: stuffed homemade pasta with cottage cheese and polenta, spinach cream, caramelized tomatoes and cheese crisps.
Sea bass
Sea bass and saffron: sea bass fillet, pickledfalse shamrock salad with mustard seeds, celery puree, tuberous vegetables and beetroot, fish foam, čompe (baked potatoes with herb curd) and garlic mayonnaise.
Veal
Veal and apricot: veal fillet on gnocchi alla romana, cranberry chutney, baked young goat’s cheese wrapped in pancetta, toasted apricots, demi glace sauce.
Chocolate
Chocolate and strawberry: chocolate soufflé, sour cream ice cream, walnut brittle, fresh fig and Refošk wine reduction.
LePotica
Walnut potica, baked apple ice cream, walnut brittle, vanilla sauce.
Petit four
Praline with walnuts and praline with orange.
