Gostilna
There is a hall at the rear for large weddings, a dining room to the right for relaxed company and a small room to the left for special guests.
Hospitality
Hospitality is always an experience at Mihovec, and Tomaž Trnovec and chef Mojca Trnovec are responsible for this.
Mojca
Mojca’s sincere cooking, which is proud to cook the same thing every day, elevates it, homely, yet different, to a higher level that makes you proud that you found the time to visit Gostilna Mihovec again.
Farm
Thirty hectares of integrated farm! From field to table at Mihovec, it’s just a step away for Mojca.
Hemp bleki, stewed sweet cabbage, porcini mushrooms, grated black truffle. The hemp is from Mihovec’s farm-field.
Pogača
Homemade pogača with onions and cracklings. Traditional Mihovec welcome. On a wooden linden leaf. And quickly on the table.
Cold appetizers
Beef sirloin carpaccio, homemade spreads, goose and beef pâté, curd spread with herbs, homemade salami and cheese platter, mixed beet tartare, homemade beef tartare, pork knuckle aspic, cold smoked trout.
Beet tartar
Mixed beetroot tartare (red and white), with mustard seeds and goat’s yogurt, Jerusalem artichoke chips and wild garlic oil. The beets and Jerusalem artichoke are from the home garden.
Beef tartare
Beef tartare, fermented onions, nettles, foamed butter and hemp seeds (“from our farm”).
Aspic
Pork knuckle aspicl with pumpkin seed oil, grated egg, pumpkin seed oil, Ptuj onion. Sample aspic-terrine, by taste, consistency and additives.
Trout
Cold smoked trout seasoned with various spices, pickled radish, fried kale “from our garden” and olive oil.
Beef soup
Beef soup with homemade noodles, small cubes of beef and carrot rings.
Mushroom soup
Mushroom soup with sour cream and parsley on top. The soup contains porcini mushrooms and chanterelles, along with finely diced carrots and potatoes. A real “stewed” Gorenjska mushroom soup, which can be a stew with buckwheat žganci, or a mandatory pub starter without them.
Salad
Dandelion with warm potatoes, hot cracklings and grated egg. A spring restaurant classic that never tastes so good at home. In fact, it’s a Slovenian salad!
Liver
Veal liver with onions and porcini mushrooms, corn polenta served separately on a small plate.
Roast
Oven-roasted veal neck, apple horseradish, roast sauce, homemade cheese štrukelj. Mihovec’s roast! But not just any random piece, but always the same (neck) piece, which ensures the greatest possible amount of juiciness, tenderness, fat content and thus deliciousness.
Mousse
Elderberry mousse with caramel and pomegranate. Mousse is always available at Mihovec, but the basic ingredient changes with the season.
Cake
Homemade orange cake. Thin pastry (apples, semolina, walnuts) underneath, orange and whipped cream, topped with chocolate. Reminiscent of jaffa cookies.
Wine
Accompayning wines: aperitif, Rosé Albiana; appetizers, Rebula 2023, Zarova; main course: Tannat 2019, Mihovec, Capo d’Istria, Vinakoper.
