Review: 3 hearts
Q-Komel prosciutto
The plate
Castle yard
Restaurant and bistro
Greetings from the kitchen
Olives with karst herbs and coarse salt, olive oil.
QKomel
Frtalja with karst herbs, salami, prosciutto and various cheeses.
Karst goodies
Sea bass
Sea bass carpaccio on biscuit with black olives, cream of young cheese and herbs, reduction of teran, basil micro greens.
Cold soup
Cucumber cold soup, tomato cream and cream of young cheese, dill, flowers on top.
Risotto
Risotto with prawns, burrata, capers and tomatoes with herbs.
Ravioli
Homemade ravioli stuffed with lavender, beef soup sauce, 12 months old Tabor cheese on top.
Lasagna
Vegetable lasagna, tomatoes, aubergines, zucchini, homemade béchamel, tomatoes salsa.
Toamtoes
Lunch with homemade pasta in tomato sauce with Karst bacon and Tabor cow cheese.
Sorbet
Savory sorbet with Brin gin
Octopus
Octopus tentacle, caponata cream, tomato confit, potato and young cheese pie, lovage oil.
Young beef
Ripened young beef fillet, pea cream, potato muffin with shallots and rosemary, sauteed peas and pea sprouts, meat sauce.
Ribs
Pork ribs, chickpea puree with rosemary, roasted fennel.
Granola
Homemade granola (almonds, hazelnuts, oatmeal, honey, coconut butter), cream from Zidarič’s yoghurt, peach cooked in lemon verbena.
Raspberries
Hazelnut crumble with cocoa, cashew ice cream with raspberries and cocoa, raspberry cream and fresh raspberries.
Wine pairing
