Hand cut
Where else, apart from Marica, do they cut prosciutto by hand? “This is my joy. If it’s homemade prosciutto, there’s no comparison, it has to be cut by hand, not by machine,” says owner Sebastjan.
Prosciutto
On a walnut board, “laid” – not stuck together, as is the fate of too-thinly machine-cut prosciutto, which melts on the blade of a salami slicer – are just the right thickness of prosciutto, from a leg that weighed 23 kilograms fresh and will complete four years of maturation in December.
Šmartno
Šmartno was a military fortress in the Middle Ages, because it had the entire Brda and Collio in its palm. Today, this view is the charm of a romantic village, where time is lost behind the mighty walls in its narrow streets.
Cheeese
While the prosciutto is being cut, young cheese marinated in oil and spices is already sliced as a greeting.
Veal loin
Marinated veal loin, goat cheese crisp, julienne vegetables, mayonnaise sauce.
Minestrone
Barley minestrone is always a little different, as it only contains what is currently the best. The vegetables change, but the taste remains the same.
Souffle
Herbal souffle on cheese cream. There is knowledge in the kitchen that complements grandmother’s recipes, Brda customs and house-made meats with its own ideas. Herbal souffle is fluffy and light enough that only the aroma of herbs remains in the mouth, while the cheese fonduta is spicy and full.
Ravioli
Homemade ravioli stuffed with pear, curd cheese, walnuts and gorgonzola.
Gnocchi
Homemade gnocchi with grandma Marica’s tomato sauce. Dishes that are grandma’s way are that way for a reason – because they still have her taste.
Žlikrofi
Žlikrofi with veal ragout. In the summer for tourists discovering Slovenia. In the spring and autumn for cyclists and hikers who need a good mood for energy.
Barbecue
Charcoal-grilled veal chop.
Tagliata
Black Angus beef tagliata on salad with parmesan, roasted potatoes from grandma Marica, creamy spinach.
Štrudelj
Apple strudel with walnut mousse. As well as the prosciutto (and wine and lots of vegetables), the apples are from the local farm (Belica). The walnut cream is the icing on the cake.
Pie
Apple pie with almonds and apple sauce.
Figs
Fig pie with plum mousse.
Wine
The wine cabinet also contains wines from Brda’s neighbors (from the Brda cellar, Mulit, Iaquin, Ščurek, Edi Simčič, Marjan Simčič, Čarga), but the wine accompaniment to the dishes on both menus includes only wines from the local Belica farm.
