Chef
Since all the dishes have already been cooked, the authors can no longer invent new ones, but only update them. With updating, it is always the case that sometimes it succeeds more, and sometimes less… Unless you don’t have the talent for it like Tomaž Kavčič. Namely, he changes and updates by preserving, because in his collections of ideas, which are always seasonal and local, tradition has no past, but the future.
Tradition
Homemade white bread and horseradish spread with cream. It all starts with mother’s tradition from Dornberk on Zemono.
Spring meadow
Greetings from the kitchen are enough for an entire lunch.
Vegetable soup
Vegetable soup is “made like beef soup”. Beetroot with Vipava cheese and pear helps with vitamins, and hazelnuts in cauliflower cream help with crunch. “Because it’s still the season for white Istrian truffles,” they are with egg and potatoes, which are their favorite.
Mine is yours
What’s mine is yours! A range of cold (and hot) appetizers fills the table for the whole party.
Anchovy
Because fresh sardines were brought from Slovenian Istria in the morning, “we fermented them for three hours in olive oil, lemon and rosemary,” and the simplicity of the idea resulted in the multifaceted aftertaste of the sea!
Sea bass
The sea bass is marinated in its own water because “a little pomegranate is added to the head and tail to start a short fermentation.” He is no longer raw, but he is still alive. It needs nothing more than spring, the first peas, young spinach and strawberries.
Foie gras
Foie gras wrapped in a bouquet of flowers, raspberries, blueberries and apricot melts sweetly on the tongue and brioche with meadow herbs.
Sunday soup
Beef soup cannot be missing in a restaurant and in Slovenia, even if it is in a jar.
Tartar
For the beef tartar, the meat is aged for 40 days, “we just added a little paprika”. Tartar without spices and additives? “Underneath is steamed bread, and we’ve added all the herbs and spices that belong in steak tartare.” Since Idrija is just over the hill, there is a lace made of purple potatoes on the top.
Bread
Vipava soup
Vipava potato soup, made from cream with Vipava cheese, with Swiss chard chlorophyll and an explosion of Barbera wine. And when the spoon sinks, it catches the venison ragout!
Hot dog
Hot dog with white asparagus, and the first wild asparagus in the pancetta soup. Beetroot cream with mustard seeds, carrot cream and anise cream.
Fish
Sea bream fillet wrapped in a chard leaf, with a side dish of potato, chard and brodet cream, and dehydrated parsley, chard and tomato.
Beef cheek
Beef cheek, beetroot chips (freeze-dried beetroot), radish, celeriac cream, demi glace sauce.
The gin & tonic tradition
Lemon ice cream, gin jelly and juniper smoke.
Spring doughnut
Petit fours
Biscuits, chocolate and cocoa, with the idea of a different kind of pudding, are memories of childhood; a Ferrero Rocher-shaped walnut stick is a memory of the last visit to Zemon; apple and horseradish jelly is a return to the beginning, as Tomaž always starts with horseradish and apple. Now you know why you need to come back as soon as possible. Because you can’t immediately start again!
Accompanying wines
