Hotel and restaurant
Carinthia
💛💛💛
Table and bouquet
Greeting
Donut stuffed with “esigflajš”, macaron stuffed with chickpea tartar, buns stuffed with veal shank, pickled shallots and cress.
King prawn
King prawn, sea foam with olive oil and homemade caviar.
Tuna
Tuna tartar with peanuts and avocado, wrapped in tuna carpaccio (Adriatic tuna), spring salad of asparagus and carrots, strawberries, buckwheat popcorn, wasabi mayonnaise.
Tartar
Ripened beef tarta, raspberry sphere in the middle, miso mayonnaise, crushed hazelnuts, hazelnut oil.
Potato soup
Yellow carrot puree, carrot strudel, dough basket with homemade cracklings, potato soup.
Brussels sprouts
Homemade small pasta cooked in veal leg sauce, dried Brussels sprouts leaves, cooked Brussels sprouts leaves, Brussels sprouts cream.
Trout
Poached trout, potato-spinach cream, fried spinach, dehydrated backbone of smoked trout
Instead of sorbet
Veal
Slowly cooked Carinthian veal shoulder, Jerusalem artichoke puree, roasted homemade buckwheat strudel, roasted broccoli, Jerusalem artichoke peel chips, demi glace sauce.
"Egg"
Egg on crumble: sugar shell, yogurt foam instead of egg white, passion fruit cream instead of yolk. Congratulations on the techniques and idea!
Spring
Chocolate stem, buds are sweet balls, with different fillings, with chocolate mousse, with strawberry and rhubarb, with strawberry ragout. The leaves are made from pistachio ice cream and mint.
Petit fours
Petit fours: caramel profiterole, lemon pie with meringue, passion fruit macaron, raspberry macaron.
Diigestive
