Bistro
Chef
Gregor Jelnikar
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Amuse-bouche
Cod and grated black truffles; focaccia, horseradish mayonnaise and nasturtium leaves; Gougeres stuffed with roasted beetroot cream; warm homemade brioche and butter with a mixture of pepper.
Pâté
Chicken liver pate, roasted hemp seeds, red onion jam, crushed pumpkin seeds, shiso mint.
Trout
Smoked trout tartar, pickled lemon and horseradish dressing, trout roe, red radish, rice chips.
Cauliflower
Cauliflower, hazelnuts, confit yolk, spinach salsa, bernaise sauce.
Cod
Cod, red cabbage puree, beurre blanc, seaweed with fermented honey, almonds
Bean
Bean fritters, hummus with cashew nuts, roasted cabbage, mint, goat cheese, oyster mushrooms.
Krškopolje pig
Ripe back of Krskopolje pig, white bean veloute, kimchi cabbage, Brussels sprouts, crumbled black sausage.
Chicken
Stuffed chicken breast, n’duja, chicken sauce, mushrooms in white wine, parsnip cream, parsnip chips.
Beef cheek
Glazed beef cheek, cooked in red wine, mashed potatoes, roasted vegetables, demi glace.
Granita
Marinated pears in juniper syrup, gin-based foam, mint granita in the middle, hibiscus powder on top.
Toffee
Date cake: date sponge cake covered with chocolate ganache, peanut cream, curd ice cream, shoyu caramel, roasted peanuts sprinkled on top.
Pancakes
Curd pancake, fermented blueberries, earl gray tea ice cream, marzipan foam, beetroot sauce on top.
