Homestead
The tables are set and there are paper napkins. But even though the dining room is too large for today’s times, the owner Vladimir Ražman pours a homemade brut nature sparkling wine made from the old Istrian indigenous variety of plavina for an aperitif, which is cellared by his son Nik, and for the first hunger, he recommends soaking homemade bread in Ražman’s olive oil. The older son Rok takes care of the olive grove with hundreds of trees.
Charcuterie board
Homemade dried meats and organic cheeses. “Everything is dried at home,” explains the master the smell which is intoxicating. The prosciutto is Istrian dry, the pancetta is Istrian sweet, the Istrian sausage is thick and fatty, along with the homemade pickled olives, with organic cheeses from the Upper Soča region, the goat cheese is spicy and sweet, the cow cheese is Tolminc, and cheese with truffles smells so good that you buy some to take home.
Pumpkin soup
Pumpkin soup with pumpkin oil. A soup that is cooked… but at Ražman only when pumpkins are in season, and only from pumpkin, without flour, cream, additives, corrections, just a sincere soup, just to warm up the first autumn chill.
Beef soup
Beef soup with homemade noodles.
Porcini mushrooms
Grilled young cheese, roasted porcini mushrooms picked in the area, and roasted corn polenta that has been cooked for at least an hour, with a few drops of homemade olive oil.
Ravioli
Ravioli stuffed with three cheeses and scampi sauce.
Fusi
Homemade fusi with white truffles.
Ombolo
Ražman’s ombolo (pork tenderloin) with polenta. Although even at Ražman, ombolo (with prosciutto) can be served in a heavy Refosco sauce, and in many places in Istria, ombolo is just an ordinary boneless cutlet, a real ombolo is only when it is so simple. Namely, it is prepared in a home-style, traditional way, so that the boneless pork loin, salted and peppered, hangs in the air for 10 to 15 days to dry out halfway, and then all that is needed is to slice it thinly and fry it quickly, of course in good olive oil.
Panna cotta
Panna cotta with homemade sweet pickled figs and black truffles.
Strudel
Ražman’s grandmother’s strudel is made with apples, curd and walnuts
Accompanying wines
Aperitif: sparklling wine blanc de noirs, brut nature, Ražman, plavina variety
Grilled cheese: Malvazija Aurea 2021, Ražman
Ravioli: Malvazija Antiqua 2017, Ražman
Pork: Refošk 2023, house wine + Refošk Ater 2015, Ražman
Dessert: Istrian port, Ražman
