Oštirka
With a market in front, castle walls behind, and Celje’s city center all around, Oštirka has everything a market-side inn, a city inn, and a chef’s inn need: a city location, an urban interior with red roses, large window, a hidden summer garden, and an open winter fireplace.
Chef
Its main feature is that it has a chef who buys a whole cow, enough for soup, goulash and steaks, and enough piglets to make homemade dried meats Oštirka’s pride.
Meat jelly and tongue
Smoked beef tongue and pork meat jelly, egg custard with pumpkin seed oil, onion.
Black risotto
Risotto with cuttlefish, octopus and sea bass. Black risotto, crispy fried octopus and marinated cuttlefish. The salicornia is pickled, which adds a sour note.
Deer osso buco
Deer osso buco and potato rolls with breadcrumbs.
Cannoli from Celje
Fried pastry dough, whipped cream, chocolate coating,plum sorbet, buckwheat popcorn.
Amuse-bouche
Chef’s greetings for the tasting menu: profiterole with smoked catfish, brioche with cuttlefish ink and marinated cuttlefish, and muffin with Miran’s cured meat products.
Trout, horseradish, apple
Cold appetizer of the tasting menu: cold smoked trout, horseradish cream, apple, radish, trout caviar and fried trout skin.
Cauliflower soup
Tasting menu soup: creamy cauliflower soup with saffron, cauliflower puree, roasted cauliflower, hazelnuts. The soup is made from whole cauliflower, including green leaves, with a rich base, pleasantly thick. A good soup that is not on the menu just because of the number of courses, but justifies its tasting role.
Ravioli with prawns
Warm appetizer from the tasting menu: ravioli stuffed with Adriatic prawns, pickled salicornia, prawn bisque, prawn foam.
Pork tenderloin
Main (meat) dish of the tasting menu: pork fillet in a crispy bread crust, parsley puree, bacon-roasted radicchio, charred carrots, mustard seeds and demi glace sauce.
Buckwheat panna cotta
Dessert from the tasting menu: buckwheat panna cotta, clementine sorbet, tonka nut cream, buckwheat popcorn.
