Nejka & Uroš & Izak
Because the children are growing up so quickly, it’s no longer just Nejka & Uroš, but also & Izak. In the open kitchen of the artistic dining room, which has the Brda and Collio mountains on the kitchen counter across the wide terrace, the whole family bends over the dishes. Father and son are in charge of the prosciutto and salami, mother is in charge of the desserts, and all three of them are together when serving guests.
Prosciutto
Izak also takes care of the salami and prosciutto.
Barbecue
Uroš’s grill is large so that he can first light large logs, which then heat up a “little” of meat with a mixture of charcoal.
Meat
Prussian cattle from an Italian butcher who knows where and how each old cow from all the small farms in Friuli grazed. Uroš Klinec additionally dry-ages selected cuts from the best halves in his drying room, but “not much more than a month”.
Wine
Uroš’s older brother Aleks Klinec is the winemaker from Medana who makes “orthodox” wines. However, Uroš’s and Izak’s dishes and Nejka’s desserts are not only accompanied by family wines, as there are enough neighbors around who are not wine nerds either. But when at the very end his nephew brings one of the last bottles of Ortodox, 2013 (aged seven years in acacia and mulberry barrels) from the cellar, it is a festive and special experience!
Greetings
Greetings from the kitchen are – everywhere – meant to introduce the continuation. When Nejka brings “just” fresh goat’s curd (from the Orešnik cheese factory) with herbs “from our garden”, sprinkled with pine nuts, we know that there will be plenty more to follow.
Bread & oil
The basket contains sourdough bread from the Pagna bakery in Trieste and grissini from the Paussa’s bakery near Krmin. The olive oil is from Kozana, Vila Eva (Bratoševič).
Meat & yolk
Shredded beef, egg foam with spices, volcanic salt, cayenne pepper, pan brioche from Pagna bakery (an Italian variant of brioche), butter from Planika dairy.
Neck & pinca
Slices of 4-hour cooked dried pork neck (ossocolo), horseradish cream with apples, egg custard, pickled asparagus, pinca from Paussa’s bakery.
Celeriac & asparagus
In Brda, the cream soup is made from celeriac, and at Nejka & Uroša, it also includes asparagus from Brda and the chef’s polenta crust.
Risotto & asparagus
Acquerello rice, triple asparagus (green, white, wild), green asparagus cream underneath, grated smoked ricotta, pine nuts, crispy pancetta cubes (own production), and wine Gardelin 2020, Aleks Klinec.
Gnocchi & cheeks
Gnocchi with beef cheeks and dark chocolate, sun-dried tomato cream, pomegranate, mustard microgreens. Pinot Noir 2021, from Marjan Simčič, goes well with gnocchi.
Lamb
Slow-roasted lamb (first at 300 degrees, then 5 hours at 90 degrees), mashed potatoes with turmeric and celeriac, baked apple, carrot cream.
Grill & BBQ
Beef fillet (dry-aged for a good month) grilled with butcher’s broom, served with thick baked potato slices, baked green asparagus, volcanic salt
Curd & strawberries
Curd cake: homemade curd from Kenda farm and homemade vanilla yogurt, whole wheat biscuit base, fresh strawberries.
Chocolate & hazelnuts
A flourless dark chocolate cake with natural cane sugar. The hazelnut base is made from eggs, Planika butter, hazelnuts and cane sugar. Before you know it, it’s gone.
Nejka & desserts
That’s why there’s always Nejka’s special tiramisu, just in case. Special because it’s – real!
Wine & food
Aperitif: Brut nature sparkling wine, Emeran Reya. Cold appetizer: Rebula 2020, Klinec. Celeriac soup: Malvazija 2022, Nando. Risotto with asparagus: Gardelin 20202, Klinec. Gnocchi with beef cheeks: Pinot Noir 2021, Marjan Simčič. Beef fillet and lamb: Quella 2018, Klinec and Evgen red, Nando, no vintage. Cakes: Ortodox 2013, Klinec.
Dobro & jutro
Saj je potem vedno še zajtrk, po njem pa izlet med pršute in šalame v zorilnico, ter nakup za domov, oziroma, za spomin.
