Beach
Piran is the most beautiful, the sea is the closest, the building is historic, and the hotel terrace is accordingly the most desirable. From the sea to the terrace, and from the terrace to the roof, where you can see the entire Slovenian sea, all the rooftops of Piran, and the most beautiful Piran sunset.
Greeting
Foamed wild garlic butter. Parmesan fritter on cream cheese with truffles. Baccalà , fresh scampi and cuttlefish ink. Beef tartare with raspberry, homemade mayonnaise. Two types of homemade buns and grissini. Hotel Piran and its chef use the greeting – correctly – to show the difference.
SEa bass carpaccio
Sea bass carpaccio, citrus sauce and gel, cuttlefish mayonnaise, wild garlic oil, Istrian olive cracker. Since ‘every’ coastal (and promenade) tavern has sea bass carpaccio, Piran’s chef goes the extra mile with flavors, colors, and textures.
Red scorpionfish ceviche
Red scorpionfish ceviche, green apple sorbet, cucumber, dill, lemon gel, homemade mayonnaise, wild garlic oil.
Piran's fishermen's soup
The fishermen had fish bones and a few fish that were not sold. They made soup from these to strengthen themselves and warm themselves. Piran’s soup follows this tradition, except that the fish is a more beautiful piece of fish, the soup is clearer and the foam makes it impossible to see to the bottom.
Black ravioli
Black blue crab ravioli, green asparagus sauce, fennel and Istrian olive oil cream, pickled asparagus.
Adriatic squid
Adriatic squid, buttery fish sauce, parmesan cheese crumbles, celery oil, pickled celery, red caviar. Noodles that aren’t pasta, and squid that aren’t squid. The dish that surprises the most and has the most of the chef’s signature.
Angler medallion
Angler medallion with herbal stuffing, farce, cauliflower cream with fermented lemon, foamed fish sauce, stewed pak choi, semolina fritters, roasted asparagus, pickled wild garlic buds.
Sea bass and figs
Poached sea bass fillet, gremolata with figs (fresh and dried figs) and hazelnuts, fig oil, fig leaf powder.
Raspberry pie
Raspberry pie, raspberry and beetroot gel, raspberry ice cream, mint, meringue. A seasonally relevant raspberry ‘still life’, which is not just a painting, because it is not just a pie. The raspberries provide a vibrancy that is sweetly welcome in the end.
Accompanying wines
Wine pairing: aperitif EH Grand Cuvee Sparkling Wine, Klen’Art, extra brut; appetizers: Chablis Grand Cru 2005, Laroche and Malvasia Prestige (Hotel Piran) 2022, Vilij Bržan; angler: Malvasia Dora 2019, Bordon; sea bass: Sauvignon selection 2023, Kozinc.
