Log pod Mangartom
Yuki and Tomaž
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Butter
Homemade grissini is spiced with coriander, flax seeds and curry, homemade butter is from the Bovšica mountain.
Amuse bouche
Fried chamois brains in tempura, below them is a balsamic reduction with pumpkin blossom.
Beef & onion
Raw slices of local beef competition, red onions cooked in laurel vinegar, Sichuan pepper, walnut biscuit and garlic blossoms.
Trout
Red trout fillet (Libo Fish Farm, Gorenja Trebuša), boiled peaches, trout caviar, horseradish, nasturtium blossoms.
Soup
Cream soup from three types of cheese, macadamia nut foam, chanterelles, hay oil and tarragon.
Dumpling
Buckwheat dumplings stuffed with chamois and cheese, cooked and fried, apples cooked in apple cider vinegar with tarragon, reduced venison sauce with red pepper and bean crumbs.
Quail
Quail supreme, roasted spring onions, fresh spring onions, reduced plum and balsamic vinegar sauce, Brussels sprouts.
Fruit dessert
Apricot ice cream with mascarpone cream, meringue with pistachios, espuma yogurt, pistachio and fennel cream, nectarines, blueberries, raspberries and currants.
Cheese plate
Young Tolmin cheese Planika is short-aged, soft goat cheese has a spicy rind and year-old sheep cheese is from the Černuta farm. Supported by fig jam, hazelnuts and walnuts in honey, fresh dill and oregano leaves.
Parfait
Chocolate parfait with cointreau, amaretto and rum, along with caramelized almonds and orange cream.
Dining room
Breakfast
