Two hearts
True Slovenian flavors in the embrace of the Kamnik-Savinja Alps at Dvor Jezeršek, where an old homestead has been transformed into a true manor (and center) of Slovenia’s culinary past and future, presenting Slovenian gastronomy in an original and modern way.
Placemat
Everything is as it should be, as the sun invites you to the courtyard of the Manor with the year 1768, where the garden tables do not need tablecloths, because the court coasters have crocheted whiteness, and the placemats have embroidered napkins and cutlery that invite you to more than just a quick snack. In the bread basket there are fresh buns, more or less white. The small plates quickly receive olive oil, “Carniolan” Monte Rosso.
Greetings
You don’t have to wait long for a greeting from the kitchen with sparkling wine. A ball of goat’s curd is rolled in pumpkin seeds, topped with a beetroot and strawberry cream; on a fried polenta crust, an asparagus spread is matched with a slice of smoked duck breast and a halved head of green asparagus.
Beef and wild garlic
English roasted sirloin, wild garlic mayonnaise, sweet and sour red onion, roasted hazelnuts, olive oil. Roast beef as a staple, because English roasted sirloin has always been the pride of “better” pubs.
Peas and radishes
Pea hummus, vegan bean mayonnaise, pickled radishes, buckwheat popcorn and thin slices of marinated kohlrabi. In one bowl, there is evidence that for “creative culinary experiences” cultural heritage alone is not enough, but a modern culinary upgrade is also necessary.
Chef's soup
Soup “prežganka”, dried porcini mushroom powder and garam masala, fried egg yolk in panko crumbs. When you taste Slovenia and its cuisine at Dvor, you are happy because it not only respects the past, but also teaches for the future.
Pasta and the sea
Stuffed homemade pasta with curd and hazelnuts, crab sauce, prawns and scallops, crumbled mature cheese.
Beef 360°
Brisket steak, herb butter, roasted potatoes, mustard sauce.
Lamb and peas
Slow-roasted lamb shoulder, pea puree with spinach and mint, carrot salad with honey and mustard seeds, natural thyme sauce.
Buckwheat and raspberries
Buckwheat štrukelj with walnuts, raspberry sauce, coffee ice cream, buckwheat popcorn.
Yogurt and rhubarb
Yogurt panna cotta with raspberry, rhubarb sorbet, buckwheat crumble, white chocolate with red pepper.
Sweet ending
A sweet ending, not from the “oven”, but from the heart, almond praline with thyme.
Accompanying wines
Accompanying wines: Roast beef, sparkling wine Brut rose, Medot; Lamb, Carsus 2017, cuvee, Štoka; Brisket, Cabernet Sauvignon Amfora 2018, Erzetič.
