Crudo
It is not necessary to compare slices of greater amberjack in rhubarb juice with others, but with your own… In Nazorjeva (Aftr), Zupan’s gof is similar, but different enough that in the middle of the city its “rawness” is deeper, more layered and with a longer memory. In Breg, however, it can be more direct, refreshing and lively. But it’s not just sashimi-carpaccio-ceviche-crudo, provided by the “harpooning” of opposites, with rhubarb, red onion and tarragon.


Melon
Cashew cream, herbal oil, melon and lemon.
Tataki
Beef tataki, olive oil, horseradish.


Lazanja
Lasagna with rabbit ragu, topped with a classic (Trieste) sauce made of oil, garlic, and parsley.
Parmigiana
Where lasagna is, parmigiana is not far away, at least in summer… After all, eggplant and tomatoes in such a gratin version are big enough guarantee that guests will prefer the umami gratin with stracciatella cheese and panko crumbs even more.


Black risotto
Black sea risotto with cuttlefish and squid, topped with bisque shellfish foam.
Gnocchi
Gnocchi with seasonal mushrooms, lardo and Parmesan cream.


Caramelia
Caramelia, white chocolate crumble, sea buckthorn sorbet.
Tiramisu


Pain perdu
Pain perdu, rhubarb compote, elderflower and champagne sorbet.
Accompanying wines
Pet-nat rose Cultus in champagne Alloucherry Le Rose
Rebula 2020, Svetlik
Vitovska 2022, Švara
Jebačin rdeči, magnum, Pasji rep
