Light lunch
Lunch time is coming back here too. We tested how good it is in Brežice, in Ošterija Debeluh.
An important observation is that even if it is for 💛💛💛💛, ten courses are not necessary, half as many are enough.
Amuse-bouche
Debeluh acknowledges the style of the French osteria with a greeting: the crispy caprese melts on the tongue, and the trout with potatoes, lime and trout roe explodes in the mouth, but the steamed brioche with lardo from Krškopolje pig and salt, which is scented with blaufränkisch wine, puts you back on real – local soil.
Sea bass and apple
Fluffy crisps, local apple gel, raw sea bass, mayonnaise and salicornia.
Tatar and öevap
Smoked beef tartare with spicy pepperoni mayonnaise, mustard seeds, crispy ajvar and pickled onions.
Asparagus and velouté
Green and white asparagus, asparagus velouté, ripened yolk
Saffron and trout
The saffron in risotto milanese – with Pavlič’s trout, marinated overnight in Debeluh’s kitchen in sugar and salt – is local, from Bizeljsko! Parmesan foam provides the umami.
Lamb and milk
Lamb (milk) leg is cooked patiently, carefully and for a long time in milk. In reduced milk sauce, refreshed with lemon and herbal oil. Along with carrot cream, sauteed young carrots and black carrot with lemon.
Breakfast and dessert
At the end of a light spring lunch, it’s time for a traditional Slovenian breakfast: butter, honey and milk. Brown butter ice cream, boiled milk foam, condensed milk cream, honey gel and crunchy milk.
Wine and Debeluh
Jure Tomič, Debeluh’s owner, is also an experienced sommelier, who in his richly stocked cellar has all the best from Posavje vineyards and cellars, but he always knows how to challenge this locality by comparing it with the world’s best wines.
