Butter and bread
Homemade butter (Flis farm) infused with miso and sprinkled with Piran salt flower; warm homemade brioche (bread with high hydration and added San Canzian olive oil; flour from the Melita mill, where only Slovenian grain is milled). Foamed butter with umami depth that stimulates the appetite.
Welcome bites
Amuse-bouche welcome bites fill and beautify the whiteness of the entire table. It’s good that Nova rajngla is generous-rich in this regard, because the trend with the best unfortunately goes in the other direction – that the greetings are always smaller-shorter-more modest.
Cornet
A cone with parsnip cream and home-made crumbles of dehydrated wild herbs with fennel leaves. More crunchy than winter ice cream.
Taco
Nori seaweed taco, zanderi tartar and chilled oyster leaves. One last bite of surprise that leaves no one indifferent. Now it’s clear to you that it’s no coincidence.
Tomato
Candied cherry tomatoes.
Biscuit
Hazelnut biscuit, homemade pate – “According to an old recipe from Savinjska dolina, from the grandfather of our boss.” -, chives and marigold flowers.
Skin
Crispy trout skin.
Terina
A rustic terrine with a noble note. Homemade terrine of veal and Krškopolje pig with pistachios, wrapped in homemade bacon, accompanied by homemade chutney made from red pepper, ginger and mustard seeds, leek mayonnaise, pickled cucumber and dehydrated egg yolk.
Beetroot
Beetroot tartar in the harmony of earth, fire and fermentation. Beetroot tartar, beetroot caviar, beetroot crisp on top, fermented daikon radish, roasted walnut and red miso cream, century-old garlic flowers, micro greens, buckwheat popcorn, jurka grape sauce.
Pea soup
Creamy pea soup with mint and freshwater shu mai duet. The traditional Japanese dumpling with pork and shrimp is hier filled with carp and crayfish, filigree-rolled and covered with young peas, trout roe and mint leaves. When he is poured with pea soup at the table, cubes of water chestnut are still floating in it.
Lamb ragout
Lamb ragout with wild mushrooms and a touch of feta cream on homemade gnocchi.
Žlinkrofi
Žlinkrofi with dashi harmony, umami essence and a touch of the sea. Homemade žlinkrofi, pickled vegetables (carrots, daikon radish, red radish) in rice vinegar, home-made crackers chips, cream from red miso and cream from on cherry wood smoked mussels.
Trout
Citrus trout with black rice, orange sauce. Trout steamed and infused with citrus. The trout is sprinkled with a homemade spice made from 2 months fermented orange.
Pheasant
Pheasant in farce with Jerusalem artichoke and sage cream, black currant and sauce. Pheasant surrounded by cream made of pine nuts, which also contains a little activated charcoal, like a mosaic, wrapped in toasted bread. Jerusalem artichoke tris: mashed with a little pineapple sage, chips and charred Jerusalem artichoke in a piece.
Sorbet
Pre-dessert: black lemon sorbet, cold smoked trout espuma and fresh cucumber. A real transition from salty to sweet!
Temptation
Velvet blackberry temptation. Vegan dessert. Caramelized almonds, almond glaze, almond cream. Blackberry cream is hidden in the middle. Below is an almond flour biscuit. For freshness also fresh blackberries. Homemade chocolate ganache, tempered chocolate coins and chocolate biscuit.
Sweets
Petit fours: orange citrus candy, pear viljamovka with white chocolate, hazelnut biscuit with almond glaze.
