Dining room
Dolinšek’s (new, post-pandemic) dining room is elegant, modern, metropolitan. But it has a clay oven and an old salami cutter. Both are there to warm you up, with warmth and coziness.
Three generations
As the mother thinly slices homemade salami on a cutting board, the daughter places thick slices of her grandmother’s fresh bread, into which she has also mixed grape seed flour, on a wooden board.
Greeting
Alongside the salami from Krškopolje and the sinfully smelling venison, the smell was even more sinful, as grandmother coated the traditional Posavje pogača with thick cracklings before baking and crunched it with Podpečan cheese.
Beef soup
Beef soup with beef žlikrof. The žlikrof is filled with boiled beef and the cow grazed for a long time just a hundred meters away, on the Žužek farm. It is clear that the soup vegetables are also local.
Parsnip soup
Parsnip soup with buckwheat porridge and parsley. The buckwheat porridge is accented with thyme and topped with a slice of parsley souffle. Effective.
Blood sausage
Homemade blood sausage, homemade sauerkraut with cracklings and homemade matevž. Everything is so homemade and ours that at first you wonder how ‘koline’ can be an appetizer. But then the only thing that weighs down is the thick wooden board from the outfitter of Dolinšek’s panoramic dining room.
Homemade noodles
Homemade noodles with a sauce of home-smoked trout from the Pavlič fish farm in Blanca. The more abstract (with paintings by Janez Štros) the elegant dining room seems to you, the more Dolinšek’s three generations emphasize what is homemade on the plates. If anyone still doesn’t believe it, you can prove yourself with the noodles! Young hostess Eva stretches out the noodle dough at the table, cuts it into wide noodles….
Homemade noodles
…to be mixed into a thick smoked trout sauce in the kitchen.
Beef steak
Beef steak, Sevnica roasted potatoes, bone marrow, beans and fennel. “We are best known for our steaks, the meat is local, from the neighboring Žužek farm, Limousine breed, and we dry-age it ourselves.”
Venison
Deer loin in red wine (Modra frankinja) sauce, cheese dumplings (štruklji), parsley souffle and glazed yellow kohlrabi.
Apple strudel
The apple strudel is fresh (today), even though its homemade recipe is 65 years old. Both are enough to make you unable to resist scraping up (the leftovers), even though the base is so artistic.
Salzburger Nockerl
The sequence of new plates and old recipes concludes with Salzburger Nockerl, which has always been such a desired dessert at Dolinšek’s that the original required minimal revisions due to constant use.
If they are in Salzburg are just right for the main course, at Dolinšek they are just right for dessert, with chopped apple compote
For home
The children baked cookies, and grandma made noodles (to take home).
