Today we cooked
You come for a Brda meal, and you get a tasting of wines that are drunk in top restaurants all over the world, accommodation in the middle of a vineyard that looks out at you through the large dining room window, and “we cooked today”, which is written anew every day on the homestead’s blackboard with the chef.
Wine Kabaj
Here, the food is there to accompany the wine, which has such an authorial signature that its accompanying dishes must also be full of character, ambition and ideas. The Kabaj Winery has been ranked among the 100 best wineries in the world four times by the American magazine Wine & Spirits.
Aperó
San Danielle prosciutto, melon and “our figs”, a real aperó with an aperitif, house (Charmat) sparkling wine (from a magnum).
The greeting
Greetings from the kitchen: frika, mackerel mousse, sun-dried tomatoes, capers and a glass of homemade tzatziki (homegrown cucumbers, yogurt, olive oil). The greeting introduces a chef who thinks about ingredients, locality and seasonality, but also about the fact that a homestead is not a restaurant.
Flan
Eggplant flan with ricotta, foamed shrimp sauce, pumpkin seed oil with honey, fried shrimp on top, beetroot powder, fried arugula.
Fish soup
At the bottom of the plate is the entire menu: buckwheat porridge with vegetables, diced swordfish, dried tomatoes and olives, homemade olive oil with parsley and sweet cream and egg sauce, which ensures that the fish-tomato soup added at the table thickens into a seafood “stew”.
Ravioli
Gratinated ravioli filled with pea cream, cuttlefish ragu with tomatoes on the bottom, roasted shallot and saffron sauce, black olive oil, champagne sauce, thinly sliced raw cuttlefish on top.
Sorbet
Isabella grapes and lemon sorbet, elderflower mousse and a top-up of Pet-Nat Rose 2021 (Pinot Noir). Proof that sorbet is not just for “washing” the taste buds, but can also say something.
Pork loin
Pork loin stuffed with prosciutto and porcini mushrooms, celeriac and apple cream on the bottom, roasted shallot and mustard seed cream, apple slices “from our garden” on top, oyster mushrooms, true morel stuffed with prosciutto mousse, reduced Merlot sauce.
Predessert
Predessert: kefir panna cotta with bourbon vanilla, homegrown fig with cognac (Martell), lime zest. Kabaj has a few regulars with which it skillfully extends and enlivens its menu, complementing them appropriately with the seasons.
Chocolate soufflé
Chocolate soufflé with orange, homemade Orancello gel, citrus powder, orange cream, caramelized wine.
