Wine cellar
Meat
Homestead
Chef Dominik Šinko
Bread
Borac
In collaboration with winemaker Uroš Rojac, this wine was made from Malvasia and Bianchetta, an old variety similar to Glera, Borac, 2018.
Veal tongue
Veal tongue, leek, foamy butter with fleur de sel, cottage cheese spread with dock.
Smoked trout
Cold smoked trout with horseradish sauce and potato rösti.
Cabbage soup
Potato soup with sweet cabbage, homemade bacon and cumin.
Raviol
Raviol with bean filling, roasted sour beets, crispy sausage and goutweed.
Vegetables
Multicolored carrots, potatoes, kale, celery, dandelion.
Veal and pig
Veal breast stuffed with meat filling, potatoes, dandelion and sauce, for the soul, in short. For curiosity and proof that every visit can be something special, the quick-roasted ribs of the Krškopolje pig,
Apples
Hot apple pie, actually tarte, with whipped sweet cream.
Wine pairing
sparkling wineMario, Keltis; Borac, 2018, Uroš Rojac + Boris Novak; Laški rizling, 2017, Zorjan; Moon drops, 2017, Šuman; Spirito, 2015, brut nature, magnum, Dolfo; Chardonnay, 2013, Franco Terpin; Alter, 2016, Šumenjak; Malvazija, 2014, Damijan Podveršič; Noema, 2013, Derenda; Barbera, 2017, Pasji rep; Schioppettino, 2013, Bressan; Rebula, 2015, Radikon.
