Chef
When Karin Krivec braids her long braid and lights a fire in her wood-burning stove, tradition glows in the open kitchen on Ančka’s terrace, but modernity flickers on the plates.
Terrace
Although it combines everything from a homely house to a boutique and spa hotel, from a pizzeria to a fine dining restaurant, under one roof, each purpose has its own comfortable space in the modernly equipped dining rooms and on the terrace hidden among the greenery.
Grissini
Homemade breadsticks are long and thin, crumbly and crunchy, with or without a sprinkle of sesame and poppy seeds, but they’re even better because they’re served quickly so the bubbles in the glass don’t run out.
Greeting
With a greeting from the kitchen in an old wooden box, the young Ančka chef, who creates with her assistant in an open kitchen, next to a charcoal grill and a wood-burning stove, presents herself appropriately – youthfully. She kneaded a dough from rice flour with a fish base, which puffed up easily in hot oil so that she could fill it with the miniature of shrimp ceviche, sprinkled with freeze-dried shrimp powder, and avocado cream with wasabi. She filled the little profiterole with homemade kimchi, dried pork cheek cream (guanciale) and prune gel, and decorated them with the juiciness of fresh plums and kimchi powder.
Bread and butter
The homemade brioche buns are wonderfully fluffy, soft and light. Although they are rich in butter and eggs, they are not afraid of whipped clarified butter (Lenart Farm), which is seasoned with sea salt and a dusting of burnt celeriac peels.
Deer
Deer, blackberries, smoke, egg yolk. Deer tartar, mustard seeds, egg yolk cream, smoked mayonnaise (with smoke from charred leeks), and blackberries.
Nettles
A simple, thick nettle soup – “We pick them ourselves!” – is enhanced by a charred celeriac insert – remember the powder from the peels on butter? – whose subterranean flavor is refreshed by a yuzu (citrus) cream.
Salad
Pizza, charcoal cheese, cucumbers, mushrooms. Because Ančka is also a pizzeria—something it does not hide, as different guests (enjoying pizza or a tasting menu) sit on separate terraces—the collaboration between the pizza maker and the chef is welcome. The guest learns that Ančka kneads sourdough dough, lets it rise for a long time, and then bakes it very quickly in the oven (Neapolitan style), while also getting a salad with the pizza. The baked white pizza is topped with a vibrant still life of vegetables, fruit, and cheese. It is spread with hazelnut cream and topped with Mexican mini cucumbers (cucamelon), colorful miniature cherry tomatoes, fresh strawberries, watermelon, and marinated porcini mushrooms. Raspberry gel and black charcoal cheese (Golden ring, Black Widow) add an exciting touch.
Chanterelles
Spruce, chanterelles, hay. Ravioli stuffed with chanterelles and parsnips, charred on hay. On top is a spoonful of chanterelle ragout, and on the bottom is a foamy espuma, with the scent of spruce tips. Pasta with the clear signature of the chef, who cooks gently but distinctly.
Sorbet
Yuzu juice and orange sorbet, candied orange and caramelized walnuts. A welcome refreshment before the final.
Sea bass
Sea bass, elderberry, bulgur, lavender. Sea bass fillet, pickled fennel, bulgur with lavender and herbs from ‘our garden’, elderberry gel, Hollandaise fish sauce, velvety and with egg yolk.
Veal
Milk-fed veal, herbs, charred vegetables. Pink-roasted loin of veal on the grill for an authentic smoky aroma, mashed potatoes with chives, charred broccolini, anchovy and hemp seed crumble, and “Ančka’s sauce” – a veal demi-glace hollandaise-mounted with egg yolk and butter, seasoned with our signature spice blend.
Buckwheat
Pre-dessert: buckwheat biscuit filled with yogurt (Lenart Farm), pear marinated with honey, citrus and thyme, green sorrel leaves.
Kvočev nudel
Kvočev nudel, pears, cardamom, charcoal. Below is a charred pear, dough pockets filled with dried pears, white chocolate crumble with tarragon, red sorrel
Compote
and then at the table, pear compote with Aida fruit tea, vanilla cream. Ančka’s contribution to Carinthian tradition and recognition is effective, because you remember it and want it again.
Cheese
Bohinjski mohant in a glass and Golden ring cheese on a board (charcoal cheese Black Widow, Burjaton blue and Soft valley), mostarda, fresh figs, caramelized walnuts, bread from “our bakery”.
Petit fours
Fiery creme brulee (made with charcoal), praline with white chocolate, tarragon and pear, cannoli made from fig leaves filled with cheesecake cream and marinated strawberries. A whole pastry shop!
Wine pairing
Wine pairing – Aperitif: sparkling wine Brut, Albiana, Dolenjska; Deer tartar: Rosé, 2023, Miraval, Provence; Pizza: Sauvignon, 2023, Familia, Štajerska; Nettles: Rebula Krasno, 2023, Klet Brda, Goriška Brda; Ravioli: Cuvée Ana, 2020, Mlečnik, Vipava Valley; Sea bass: Anne Ergöne, 2020, Domaine Vicomte de Noüe-Marinic, Goriška Brda; Veal: Pinot Noir, 2021, Frešer; Kvočev noodle: Yellow Muscat, 2024, selection, Pra-Vino; Cheeses: Steyer Mark Extreme, 2020, Steyer.
Breakfast
Next morning (the spa in Hiša Ančka and the rooms in Hiša Maja) is an English breakfast (abundant) and rich in Carinthian. It has (maybe) even more courses (and suppliers) than dinner. Grandma Majda takes care of the lemonades and jams, and the local ones are the Pavšar farm (dried salami), the Pr’ Rožman farm (kulen), the Lenart-Gams farm (yogurt and butter, the Mikl farm from Jamnica (eggs).
Cracklings
Mandatory: Carinthian eggs with grumpi (cracklings)
