A tradition on Zemono
Although each visit serves up a new collection of Tomaž’s ideas and aftertastes, it is the tradition of hospitality that forges eternal friendships.
Bread and horseradish
Zemono is celebrating
The Renaissance Zemono manor near Vipava was built in 1689 for hunting parties of noblemen. Its inn history, however, is much shorter. It celebrates 50 years this year! Tomaž Kavčič: “As a tribute to the season and to celebrate this birthday, we will be serving greetings from the kitchen on plates from 1974 all year long!”
Wild asparagus and white asparagus, yolk sponge filled with green asparagus, young nettles. On old plates, which still hide something on the underside…
Vipava cheese, Dalmatian oil
On the bottom side, young cheese (between cottage cheese and yogurt) from the Vipava Valley, lightly toasted. Over you pour olive oil which Tomaž Kavčič produces together with Petar Grašo in a small olive grove in Dalmatia.
Fried calamari
Underneath there is seaweed, so that the plate is wobbly like a fishing boat, and the smell of a successful catch comes from under it. Squid from this morning, steamed and frozen, then chopped and dipped in an idea of French salad, which used to be just tartar sauce made from mayonnaise and just a little bit of vegetables, but now it’s just vegetables and potatoes. A crumbled crust of bread is toasted on top for “crispness”.
Trout, part one
Rainbow trout was in salt and sugar for 3 days, served with roe, pear and apple, flavored in orange juice and beetroot, pomegranate sauce and baby spinach.
Trout, part two
In the second part, there are only “bad” pieces, the head, bones, tail, in an intense sauce and as a filling for the tricolor ravioli (beetroot, carrots and parsley).
Spring barley
Barley was cooked in sour milk and cottage cheese, a thick soup full of familiar flavors and surprising depths, dentex pieces, blanched young peas and spring flowers paint the surface.
Bear and polenta
Bear ragout, polenta soup, red onion cream, celeriac cream and parsley cream, on topthe first porcini mushrooms of the year.
Reduction and beef cheek
Beef cheek in reduction, reduced cream of peppers, carrots and swiss chard, goulash reduction, smoked potato cream.
Gin and tonic
Dry ice and the smell of juniper, gin and tonic, ice cream and jelly, dessert and tradition.
Cherries and yogurt
This year’s first Vipava cherries, in many ways, techniques and shapes, with yogurt and, of course, as always without sugar.
Peaches
Sweets and music
Petit fours
Bajadera with pistachio, pudding in chocolate, walnut cookies, horseradish jelly and apples and fresh cherries.
Acompayning wines
Since the food at Pri Lojzet is an experience, accompanying it with wine is an adventure, as it always presents new wines, winemakers, styles, wine regions.
