Wine
At Kabaj, food is meant to accompany wine. But this wine has such an “ego” that its dishes must also have character. So everyone is satisfied, thirsty and hungry, but only those who are also curious are happy.
Kitchen
Since David Bucik joined Primož Bensa in Kabaj’s kitchen, which is conceptually directed by Katja Kabaj, it has gained more details and become more ambitious. But the essential thing has remained: the taste of Brda!
Appetite
With the house (Charmat) sparkling wine (San Lurinz 2023, magnum) that tantalizes, there is a bite that presents. Chicken breast terrine is marinated with herbs and rolled in red pepper and dill, accompanied by a delicate white wine cream, “our” homemade olive oil and orange.
Chef's greetings
Since there are two chefs, there are also two amuse bouche bites: Brda frtalja with herbs, homemade prosciutto, goat cheese and olives. The second is a tomato sponge cake, with smoked trout cream, dried tomatoes and lime. The bread is one with prosciutto and the other with pumpkin seed oil, the crispbread is with poppy seeds, the grissini are from the neighbors.
French our way
Foie gras “our way” is with pine nuts, pistachios and dried fruits, accompanied by a marinated pear with saffron and a gel “made from our homemade limoncello”.
Zakuha
At the bottom of the plate is a ball of prosciutto mousse rolled in pumpkin seeds, accompanied by heads of green asparagus, playfully drizzled with pumpkin seed oil. But something is still missing…
Soup
The asparagus soup served at the table can only be sincere and thick. It is accompanied by Ravan 2019 (Sauvignon Blanc), 1 week of maceration in stainless steel containers and 3 years of aging in used oak barrels.
Wild garlic gnocchi
Wild garlic gnocchi, venison ragu, delicate garlic cream, venison sauce, smoked goat cheese from BeKa farm-dairy, wild garlic flowers.
Khaki
Kaki’s ice cream is topped with cranberry juice foam. But let’s not start yet, because first she goes to the cellar to pour Pét-nat Hydra 2021 (Malmasia) over it.
Sausage
Homemade kožarica sausage, krodegin, is served with horseradish flan on sautéed spinach, with meat sauce and reduced merlot, poached quail egg and grated horseradish.
Quince
For predessert, there is a yogurt panna cotta with vanilla and lime, topped with homemade quince chutney.
Orange and burgundy
Sponge cake with bitter cocoa, white chocolate ganache balls with caramel, filled with homemade orange liqueur jelly, Baileys liqueur cream, caramelized red wine, dried orange peel powder on top.
Konde
Alongside the “new” foie gras terrine, the wine is also new, even though it is “old”. Konde, vintage 2009.
