Bogenšperk
Two chefs
Mitja Zadravec (left) and Marko Železnik (right)
Breakfast, lunch, dinner
Amuse-bouches are arranged on the wall clock.
Castle restaurant
Chandeliers, solid furniture, large tables, lavish chairs, formal tablecloths and fine hospitality.
Bread and butter
Homemade brioche and butter dip with baked yeast and lime.
Sea bass roll
Adriatic sea bass roll stuffed with tarragon, bulgur, yellow tomato sauce.
Beef loin and eggplant
Eggplant mousse, marinated beef loin slices with walnuts, apricot ice cream, walnut crunch, fresh apricot, chickweed, parsley sauce, parsley oil.
Lamb
Sous vide lamb loin, roasted pumpkin puree, roasted fig, lamb sauce, flowers from the garden and coffee perfume at the end.
Pasta with mushrooms
Home-made pasta with porcini mushrooms and morells, foam from egg sauce with wine (in the style of hollandaise sauce), crisp with cheese, young peas, brown butter crumbs.
Potatoes and cream
Rabbit roulade
Rabbit roulade stuffed with carrots, fried carrots, raw carrots, buckwheat gnocchi, marigold cream, fresh apple salad, sphere with apple, lime and lemon juice, marigold flower, natural rabbit sauce.
Corn and aronia
Corn creme caramel, aronia apiral, aronia mousse, aronia gel, caramel cream, caramelized popcorn with roasted almonds, popcorn ice cream.
Accompanying wines
Valvasor potica
Polepšan dan
Nasvet Krčminim gostom: čeprav je potička za domov, nikar ne pozabite še na spomin z Valvasorjevega gradu – Kuhline praline. Z njimi se vam ”ponujajo božanski okusi, ki jih je za grajskimi zidovi ustvaril mojster z namenom, da vam polepša dan.”
