Chef under the haystack
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Greetings from the kitchen
Foamed butter with red onion powder and smoked salt, crispy fried chicken skin, focaccia with cracklings of Krskopolje pig.
In the cellar
Heart
Dried heart of a calf
Salami
Homemade salami from Krškopolje pig
Cone
A cone with smoked trout, homemade mayonnaise and flowers.
Lovage
Lovage cooked in beef fat, stuffed with cream cheese and flowers.
Beef tartare
Dry aged beef tartare, zero waste buckwheat cracker (bran left over from grinding), raw duck yolk, hazelnuts, hazelnut mayonnaise, chive oil.
Beef tongue
Beef tongue in marinade, sunflower seed garum, sunflower seeds, sunflower cracker, pumpkin seed oil mayonnaise.
Crayfish
Crayfish in Savinjska buzara, sauce made from roasted peppers, herbal oil.
Ščuka
Pike fillet, butter fish sauce, beetroot, beetroot oil, wild peas, tarragon, fermented lemon.
Pork ribs
Ripe ribs from Krškopolje pig, hazelnut sauce, topped with wild salad for freshness.
A thousand-year egg
Ribeye
Dry aged rib-eye, young roasted cabbage, roasted seasonal vegetables, new potatoes, aged demi glace sauce.
Brownie
Dark beer chocolate brownie, mint sorbet, caramel cashew miso.
Štrukelj
Štrukelj with rhubarb and burnt apple ice cream.
Wine pairing
Resort
