Marica
The house has two streets and at least five doors, behind which hospitality beckons with homeliness, tradition, prosciutto and wine, but there is also a chef in the kitchen, who complements grandmother’s recipes, Brda customs and homemade meats with his own ideas.
Prosciutto
Prosciutto, matured and dried for more than four years.
Greeting from the kitchen
As a greeting from the kitchen, sliced young cheese marinated in olive oil and spices.
Soup
Asparagus cream soup.
Soufflé
Herb souffle with Kobarid cheese cream.
Gnocchi
Homemade gnocchi with tomato and prosciutto.
Fregola
Fregola with asparagus, toasted prosciutto, parmesan mousse with thyme.
Tagliata
Beef tagliata on a bed of salad with Parmesan cheese and roasted potatoes.
Cutlet
Grilled veal cutlet and roasted potatoes.
Pie
Pear pie. Homemade!
Profiteroles
Profiteroles with asparagus and white chocolate. So that the souffle will not be lonely among the surprises.
