Prosciutto
Greetings from chef Aleš: hand-cut 24-month-old prosciutto, Ščuka prosciutto.
Greetings 1
Tomato gazpacho in a glass, small-leaf basil and crispy basket (colored with beetroot), with marinated trout, ginger pearls, wasabi cream and oyster cress. Gazpacho is tomato essence, and crispy basket is trout. Less is more!💛💛💛!
Greetings 2
Foamed butter with Piran salt. Brioche with hay from Nanos. Steamed bao bun, painted with cuttlefish ink and stuffed with cod.
Deer tartar
Deer tartare seasoned with beetroot, spices, salt and pepper, onion crumbs, hazelnut mayonnaise, grated black summer truffles, sorrel leaves.
Scallop
Creamy baby pea soup with tarragon, homemade kefir foam, seared scallop, topped with sumac spice and nasturtium leaves.
Tortellini
Homemade tortellini stuffed with curd from the Vidali farm in Bazovica (a little goat cheese added to the stuffing), yellow cherry tomato sauce, sun-dried tomato cream, pine nuts, basil foam, sun-dried tomatoes, basil.
Zander and prawns
Zander fillet stuffed with prawns filling, artichoke cream, hollandaise sauce with chives, kumquat gel, wasabi arugula leaf.
Lamb terrine
Lamb terrine, parsnip puree, mini peppers stuffed with homemade kajmak, potato terrine, cabbage stewed in currant juice on top, demi glace sauce with herbs.
Melon and apple
Melon sorbet, marinated green apple, mint powder and fresh mint. With a frozen combination of melon and tonic and a refreshingly juicy apple, the purpose is achieved with a little mint “bitterness” – sweet can replace salty.
Yogurt sponge cake
Yogurt sponge cake with almonds and strawberries, white chocolate and basil cream, basil and lemon gel, strawberry sorbet, cookie crumble, basil lace.
After
Petits fours: rosemary and gin mandarin (jelly), coffee and chocolate pie, cherry with ganache. And the pastry icing on the cake, actually three, purity of flavors and three hearts. You can’t resist them.
Accompanying wines
Aperitif: sparkling wine Celestia, brut nature, Sanabor, Karst; deer tartar: Rubino 2021, Fornazarič, Vipava Valley (after 24 months of maturation in barrels, dried grapes are added); pea soup: Pinela 2020, Guerila, Vipava Valley (biodynamic wine estate); tortellini: Sauvignon Veliki Vrh 2023, Familija Estate, Haloze, Štajerska Slovenia; zander: Rebula gialla 2023, Draga Miklus, Collio, Italy (sustainable boutique wine estate); lamb: Cabernet Sauvignon 2009, Korenika Moškon, Istria; dessert: Temjanika 2023, Popov Winery, Tikveš, Macedonia (dry wine).
