Nature
There is only moss in a cup next to roses in a vase on a white-covered table.
50 Shades Of Life
Menu in celebration of the 50th anniversary of Ana Roš and Hiše Franko. And, of course, because: ”It is a celebration time,” wrote the author and birthday girl in the subtitle of her performance.
Reception
But it starts in the parking lot. A friendly reception team is already waiting for us.
Garden
On the lawn, with a view of Mangart, Jalovec, Škrlatica, Triglav, with the musical background of the stream behind the house, the demolition of stereotypes, vices, boredom and grayness begins, which is then the red thread of the entire menu. Which it’s not at all, because it’s an experience!
Aperitif
Dining room
Funky and Juicy
The dishes are accompanied by sips of three types. While Classy is a “calm” wine accompaniment, Funky is wild, as it contains only natural and “different” wines. But still, the most special accompaniment is Juicy, which is not only alcohol-free, but also juice-free.
Sunflower
On the sunflower is a small crispy seed taco filled with black sunchoke puree, topped with black pear and black chickpea, sunflower blossoms and silene vulgaris.
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Klapavica
Mussels, seaweed & lacto fermented tomato water
A mussell glazed with water-fermented tomatoes, placed on a shell, covered with breadcrumbs and parsley, topped with a broth made from mussels and chilies.
Corn beignet
A HF classic: corn beignet, fermented cottage cheese, smoked trout roe, wild chives.
Potato
A HF classic: potato cooked in a summer hay crust, cultured cream with caviar.
Plum
Plum, beans, almond milk with bay leaf.
The plum is compressed in lime juice, placed on a bean and sheep cheese puree, all then topped with almond milk infused with bay leaves.
Tomato and Malvasia
A summer fairy tale
Summer feast/ a salad of broad beans, roasted yeast cream, nasturtium.
Mountain rabbit
Hand cut tagliolini, mountain rabbit, cacao nibs and black truffle.
Home-made tagliolini, pieces of mountain rabbit from Drežnica, a bouquet of mountain herbs, cocoa beans and grated black truffle on top.
Tea and Gardelin
Accompanying the rabbit, Funky: Gardelin 2015, Klinec (pinot gris, 14 days of maceration, matured in large barrels); Juicy: Apricot & Milky Oolong tea.
Barley
Barley, cooked al dente, mixed with porcini mushrooms, chanterelles and black trumpets, yeast garum, roasted hazelnuts and finely chopped green beans sprinkled on top.
Trout
Two days dry aged trout from the hibachi grill, in a sauce made from a butter emulsion of fish trimmings with lightly smoked roe, with the spiciness of fresh horseradish and the acidity of pickled radish, is the highlight of the dinner even before its finale.
Kombucha and Mezcal
Accompanying Trout, Funky: Mezcal, Sage Mead & Bubbles. As a cocktail with cider, the base is mezcal agave spirit, with spontaneously fermented honey, with an infusion of smoked sage; Juicy: HF kombucha from spruce needles.
Roebuck
Roebuck, oyster, kiwi & beetroot, greens from mountain farm.
Roebuck grilled and glazed with venison garum, under a leaf of spinach, kiwi and oyster, accompanied by beetroot rehydrated in its own juice.
Beetroot and wine
Accompanying the roebuck, lamb and Ana’s pasta, Funky: Kaamen II 2021, magnum, Vinas Mora; Juicy: Beetroot and aronia.
Dosa
Fermented lentil pancake(dosa), goat kid, salty yoghurt, curry leaves, wild water cress.
South Indian dosa, a thin pancake, is filled with young lamb from Drežnica, with Mediterranean flavors (olives, olive oil, thyme, rosemary, plums), in the middle there is fresh greens (spices, herbs, wild mint, wild oregano, all from the garden) ), salty yogurt with green curry leaves on the side.
Pasta Ana
The flavors of childhood are captured in a large agnolotto, which could also be a zlikroft. On top is tomato salsa, which is a family tradition and the domain of Bojan’s father. The pasta is filled with cottage cheese and surrounded by an emulsion of tomato water and Istrian belica oil.
Gravner?
A special pasta is accompanied by a special wine. There is a question mark next to Gravner in the wine accompaniment. Whoever decides, tastes the legend! But which changes all the time, the older it gets, the less young it is. Rebula 2014, Gravner.
Granita
Fig leaf granita, fig jam, sour cream, buckwheat popcorn.
I love bees
Honey brioche, virgin beeswax fondue, apple and chamomile.
Brioche filled with cheese fondue made from aged cheese and beeswax, apple, roasted hazelnuts, apple gel, chamomile tea on the side.
Blueberries
Blueberries, Zemljanka and malted barley.
Blueberry ice cream, barley crumble and cottage cheese. The main sweet course, a feast of summer blueberries; like ice cream and fermented in honey, with roasted barley crumbs, rose water and cottage cheese.
Cheese
Aged cow’s cheese (aged on the Italian side of Matajur), aged sheep’s cheese for 1 year, Jamar from Zidarič (cow’s cheese aged in a karst cave), red cheese and gorgonzola from Orešnik and White Valley from Golden Ring (young cow’s cheese with white moldy), along with honey and fig chutney (made by Matjaž, who takes care of the breakfasts).
Melon
Melon compressed in mezcal, agave brandy, chili cream, shiso leaf.
Za domov
A buckwheat & cottage cheese candy to take home (or eat it here:)
Breakfast
Also an experience!
