Tastes
Galerija okusov sovereignly confirms excellence (fine dining) for 3 hearts! Her steady progress, however, makes it clear that she wants more.
Gallery
Galerija okusov is an excellent combination of prestige and homeliness. Here it is immediately clear to you that you will choose ten rather than ‘only’ six courses, but not (only) for the prestige of being able to, but for the feeling of well-being, because both at the most elegant tables of Slovenian restaurants and in the most beautiful Slovenian park inn – you feel good.
Amuse-bouche
Beautiful, skilled, cosmopolitan, snacks, teases, greetings.
Won ton
Wonton dough filled with vegan foie gras and chives from Očko farm.
Tartelette
Crispy tartelettes with homemade bacon jam, cream of the green part of the onion (burnt), pickled magnolia flower.
Taco
Taco made from sunflower seeds, stuffed with kimchi, mayonnaise from sunflower oil.
Radish
Radish dipped in dandelion syrup and sprinkled with breadcrumbs enriched with roasted onion.
Dandelion
A refreshing drink made from yellow dandelion flowers.
Kohlrabi & hops
Homemade haed cheese, kohlrabi mousse, pickled kohlrabi and covered with kohlrabi juice.
Trout & asparagus
Poached trout, trout caviar, pickled white asparagus, cream of green asparagus, puff pastry pad filled with asparagus emulsion, on top trout tartar and a little bottarga to enhance the fish taste, there is also fish soup (a by-product of trout) in the jar.
Hazelnut & rhubarb
Homemade vegan cheese made from Slovenian hazelnuts, marinated rhubarb and frozen raspberries for acidity, crushed hazelnuts, flowers and leaves of lamium.
Focaccia
Potato focaccia, homemade butter made from sour cream from the Flis farm, with added lovage, which is “our chef’s favorite herb”, beef salad (“our version, boiled beef with pickled onions, which was slightly burnt before marinating and marinated for 1 year to develop more complex flavors”), along with marinated egg yolk for creaminess and chives for freshness and pumpkin seed oil for tradition.
Wels & hops
Wels fillet, wels farce, beurre blanc with koji, fresh hop shoot.
Morels & fava bean
Gyoza stuffed with oyster mushrooms from the Slapšak farm, morel cream, fava beans, spruce tops and sweet woodruff, herbal oil.
Deer & wild garlic
The tortellini are stuffed with deer, served on wild garlic pesto, added hollandaise sauce, pickled wild garlic flowers, deer demi glace, marigold flowers.
Refreshment
Cream made from goat’s yogurt from the farm Videc from Vodruž, lemon grass gel, fermented salty lemon peel.
Lamb & salad
Lamb (a French breed raised by the Hvalec farm in Planina near Sevnica) and a three-course lunch: a whole piece of (roasted) crown, cut into ribs; flambé, cooked overnight at 78 degrees, glazed with demi glace sauce, pea puree with peppermint; baked Roman heart, feta cheese and pine nuts.
Beer & hops
Choux pastry filled with beer ice cream, barley ganache with blackcurrant gel and fresh hops.
Horseradish & apple
Burnt apple sorbet, white chocolate ganache, black apple gel, thyme sorbet and begonia flowers.
Accompanying wines
The wine list is a great read! Congratulations. Among the best here! Wine culture for 4 hearts; not only because of the wine list, but also because of other lists: List of spirits, List of waters and drinks, List of cocktails! Above all, foreign wines! A specialty of the Galerija okusov.
Petit fours
Jelly candy with larch syrup
Slovenian macaron, “because we use pumpkin seed flour”, white chocolate ganache with pumpkin seed oil, redcurrant gel, finished with crackling.
Chocolate truffle made from soy cream, apple reduction and bittersweet chocolate.
