Chef Janez
When Chef Janez pours the herb sauce from a decanter horn around the smoked red cabbage, apologizing that he unfortunately didn’t have any pine needles this time, so he used Scots pine needles from Pohorje for the smoking, you look at the calendar to see if you’ve missed anything. What event are we celebrating today?
Feel Mislinja
The tradition of charcoal grilling is still present in Mislinja, so Repolusk’s bread is black from real Mislinja charcoal, which he ground to create an exemplary local ‘souvenir’. It is traditional, local and authentically imaginative and chef style bread with charcoal, mayonnaise with pumpkin oil, cracklings, pickled onions in beetroot juice, dried yellow rose leaf.
A walk through the home garden
Rolls of kohlrabi pickled with various types of vinegar are strung between the cabbage like a rose flower, there is lemon caviar on a hard boiled quail egg, and the whiteness of the plate is caressed by the contrast of wild garlic powder.
Pohorje pot
In this Repoluskov pot from Pohorje and its forests, there is that real aftertaste that distinguishes this traditional dish, in terms of aroma in the nose, feel on the tongue and taste in the memory, not only from barley, but from all other similar soups, which can be made with whatever is currently at hand. Pohorje pot is an example!
What grows and breeds in our environment
Stuffed pork belly with dried apples, celeriac puree, parsley chips, Sauvignon wine reduction sauce.
The dish is challenging for an appetizer, but it is autumnal and Carinthian.
Traditional Sunday lunch
Beef tenderloin, roasted potatoes, demi glace with infused horseradish, caramelized carrot puree, sautéed kale, dried pink rose flower.
Baked pruns from Mislinja grandmothers
Baked pruns mousse, pruns jam, hazelnut crumble, pruns caviar, baked pruns milk sauce.
Petit fours
Coffee to bite: milk chocolate, coffee, caramelized whiskey. And strudel: white chocolate praline with baked apple filling and puff pastry praline.
Fried mežerli
Fried mežerli, barbecue sauce, potato salad with pumpkin seed oil. A traditional Carinthian dish.
Daily special: mushroom soup
Mushroom soup, buckwheat popcorn and dried flowers. Perhaps, when it’s already noon, someone may think that Repolusk is too elaborate for lunch and chooses a too urban plate for the soup. But, since you only have to try it, everything else no longer matters – this soup is a real mushroom soup!
Daily offer: Deer fillet
Deer fillet, red wine sauce with forest fruits, porcini mushrooms polenta, caramelized chestnuts, popcorn, forest fruit espuma. Everything from the forest!
Daily special: Stuffed pork
Stuffed pork with local herbs, roasted potatoes, homemade curdštrukelj, roasted cauliflower, apple reduction sauce and apple espuma.
Daily offer: Raspberries and white chocolate
Chocolate cake, sponge cake base, white and dark chocolate mousse, raspberry jelly filling in the center.
Accompanying wines
Amuse bouche and cold appetizer: sparkling wine Brut, Bjana
Pohorje pot: Steyer Mark Cuvee Red 2017, Steyer
Pork roulade: Golles Sauvignon 2017, Vino Gross
Beef tenderloin: De Baguer A+ rdeče, 2018, Klet Brda
Dessert: Renski rizling 2018, sladko, late harvest, Vina Prus
Lunch: Modra frankinja Prestige 2020, Vinska klet Metlika
