Old - young
A 250-year-old homestead, a garden in the shade of several hundred-year-old walnut trees, a small inn with a winter garden, conference rooms and the Jezeršek Academy. Dvor Jezeršek is proof that tradition must constantly change and rejuvenate. There is a very youthful inn in a very old house!
Amuse-bouche
Marinated beetroot, goat cheese from Benk farm, pear marinated in balsamic vinegar, soy and lemon, buckwheat popcorn.
360º
Marinated thin slices of beef in the chef’s style. Beef carpaccio, marinated pumpkin in ginger and honey, pumpkin seed crisps, goat cheese.
Sea bass and grapefruit
Sea bass tartare, topped with a fennel salad with grapefruit and mustard seeds. Diced grapefruit, pomegranate, olive oil and dried tramezzino.
Buckwheat and sweet potato
Seasonal rolls with buckwheat porridge, vegetables and mushrooms on sweet potato cream with pesto of roasted olives, sun-dried tomatoes, pine nuts and capers (vegan dish).
Widl boar
Wild boar cheek in sauce with juniper berries, potato strudel with cottage cheese and tarragon, glazed kohlrabi, umami forest mushrooms.
Trout and apple
Fried red trout fillet in potato flakes with parsley, on butter lemon sauce with sparkling wine, apple and celery salad.
French toast
French toast with apples, apple sorbet and apple juice reduction.
Orange and chocolate
Chocolate mousse with fleur de sel, winter chocolate brownie and orange.
