The inn
Mahorčič is an inn! This is its greatest feature, which is being passed down to the fourth generation, and the fifth generation has already built the future.
Fourth generation
Mahorčič is an inn! This is its greatest feature, which is being passed down to the fourth generation, and the fifth generation has already built the future.
Greeting
Our Brkini truffle is made from homemade curd cheese, shaped into a white truffel that smells like an autumn forest full of dark mushroom caps (porcini mushrooms powder). The fine greeting in the traditional inn of the fourth generation of the Mahorčič family is accompanied by creamy sea bass on herb crust and fried fritula filled with Zidaric’s Tabor cheese.
Buckwheat porridge
A dressing of buckwheat porridge, yogurt, and herbal oil is a refreshing aperitif at the bottom of a bowl, from which a red flower blooms skillfully, beautifully, and deliciously rolled thinly grated black radishes marinated in beetroot.
Salmon mosaic
Salmon mosaic with a combination of accompaniments, horseradish cream, lemon and juicy Brkini apples, which brings the salmon together in the taste of a typical dish with the signature of Ksenija Krajšek Mahorčič.
Chicken soup
The soup is (like) the essence, the homemade noodles are green (herbs) like pancakes and thick like ramen, so there’s also an egg in the soup, but not half-hard-boiled, but soft-poached, to be poured over large slices of chicken breast. This is not just a Sunday soup, this is a Sunday lunch.
Jota
“With us it’s with turnips,” says the thick jota, who is also a must-have in the fourth generation – in a coastal inn.
Risotto
Risotto with cauliflower, lemon and Brkini black truffles, served under nettle lace.
Fonda sea bass
The sea bass meat is white, like the snow used to be, because it is à point (no longer transparent, but not yet dried out), the winter side dish is “stew” kale with potatoes, the sauce is fishy-classic-butter (beurre blanc), and a fried kale leaf is enough for a colorful garnish.
Veal shoulder
The veal shoulder, which was cooked in the heat for 24 hours (sous vide) before being simply fried on the plate. The potato gratin is more special because it is fried.
Pollen
Passion fruit ganache, hazelnuts, tarragon ice cream, yogurt foam, elderflower pollen.
Chestnut
The chestnut tart(e) was surprisingly light, due to its fruity accent, with apple, quince and rhubarb, “from my garden”.
After
Cookie and dulce de leche ganache with lemon and jelly candy “made from our fruit” (apple, quince, rhubarb).
