Kaiserschmarrn
Kaiserscharrmn is the dish from which Landerik not only grew, but was born. In this dics is the story of his enthusiasm in highlighting, preserving and upgrading Slovenian beauty and culinary tradition
Chef
Leave yourself to chef Izidor Kržišnik, as he uses his ideas and knowledge to skillfully and modernly interweave grandfather’s kaiserschmarrn and grandmother’s štruklji with the best “discoveries” from Slovenian farms.
Štrukelj
Homemade cottage cheese strudel, spring onion mayonnaise, chervil sauce.
Old Ljubljana
Landerik is in old Ljubljana, but makes Ljubljana a modern city. It is on Stari trg, but it looks neither left nor right. Landerik is for tourists, but because of him the people of Ljubljana have to go back to the city.
Relaxed tasting
Amuse-bouche
In the jar at the bottom is the pork brain cream, hidden by lovage foam with beetroot powder. The cup contains fried catfish with garlic chard. For the last bite, there is dödol, with double cream and baked potato cream.
Sea bass tartare
Sea bass tartare marinated in oil and lemon, toasted buttered bread, celeriac cream with fish stock, baby spinach.
Beef tartare
Beef tartare (dry-aged beef) wrapped in fennel (which is seasoned with smoked dressing), sage mayonnaise colored with beetroot, rosemary cream on the side.
Cuttlefish
Cuttlefish salad seasoned with lemon, gnocchi colored with cuttlefish ink, roasted garlic puree below, pickled salicornia, fish sauce, beef soup chips.
Cauliflower
Baked cauliflower, spring onion mayonnaise, cauliflower puree, hazelnuts crumble, young spinach marinated with smoked dressing.
Granite
Refreshment before the main course: lemon crumbs, lemon sorbet, lime gel, mint leaf. Effective and good!
Sturgeon
Sturgeon, ravioli stuffed with goat’s curd, mayonnaise with fish skin, Jerusalem artichoke chips, buttermilk sauce.
Beef loin
Beef loin, carrot souffle, orange mayonnaise, fried cavolo nero, celeriac powder, meat sauce.
Tangerine
Cooked tangerine sponge cake, tangerine marmalade on top, lemongrass ice cream, pollen sprinkled on top, whey added at the table.
Accompanying wines
Aperitiv and tartare: sparkling wine Blanc de blanc, Slapšak; cuttlefish and gnocchi: Pinela 365, 2020, Fedora; curd struklji and baked cauliflower: Traminec 2020, Gross; beef loin: Brutus 2018, Ferdinand (coravin); sturgeon: Sauvignon Fojana 2019, Edi Simčič.
Pralines
Petit fours: tiramisu praline and beetroot and raspberry jelly candy.
