Hotel
Two hundred (and more) years ago, the farm was the largest in the village and far beyond. Through careful renovation and restoration supervision, the old outbuilding and large barn were transformed into a boutique hotel that has preserved the nobility of the former agricultural wealth and acquired the comforts of a prestigious hotel.
Julija
Hotel guests enjoy the comfort of the hotel and the beauty of nature, and their main (hotel) meal is breakfast, which stands out with an a la carte offer of (egg) dishes. Since such a breakfast is followed by a full day of outdoor activities, dinner is not designed to be the highlight of the day. It is content with being simple, but good.
Greeting
Greetings from the kitchen: homemade beef pâté with truffles. Finely foamed pâté, enhanced by the distinctiveness of truffles, on good homemade bread introduces what is to come: dinner will be simple, but good!
Marinade
Marinated trout and smoked trout pâté, on salads, with parsley oil. The trout is fermented/cured in salt, mixed herbs and pepper.
Carpaccio
Beef carpaccio with grated dried egg yolk. Beef carpaccio, pine nuts, salad on the bottom, parmesan shavings on top, parsley oil, balsamic syrup on the plate.
Cauliflower
Creamy roasted cauliflower soup, roasted hazelnuts, parsley oil.
Trout
Baked trout fillet, fregula with Mediterranean vegetables, lemon butter sauce, green Romanesco cauliflower.
Piglet
Pork chop with herb crust, fregula with Mediterranean vegetables, port sauce, romanesco.
Polenta
Polenta with white chocolate, Greek yogurt and pineapple puree, berries and buckwheat popcorn. All’s well that ends well…
Vinska spremljava
Marinated trout: Riesling 2022, Oskar; beef carpaccio: Pinot Gris 2024, Marjan Simčič; cauliflower soup: Triton Lex 2022, Edi Simčič; trout: Sauvignon 2024, Familia; pork chop: Modra frankinja 2023, Colnar; dessert; Traminer, semi-dry, 2023, Herga.
Breakfast
Since dinner is not mandatory, a good hotel is recognized by its (so) good breakfast! So after such a breakfast, you should definitely hit the hill(s), on foot or by bike.
Eggs Julijske Alpe
For breakfast, the rich buffet is enriched with an a la carte offer: eggs eight ways. The house specialty is poached eggs from the Julian Alps; each half of the toasted bun is topped with arugula, fried Carniolan sausage, poached egg and egg yolk sabayon, and on top of it all – cracklings.
Shakshuka
Poached eggs in shakshuka (tomato sauce with peppers and herbs).
