Ošterija
In the middle of Medana, the widest gate in the most wine-rich Slovenian village is open again, in the courtyard the view of the Dolomites is once again breathtaking for the hungry, and on the idyllic terrace under the latnik the sound of knocking and slapping is once again heard.
Homestead
The Klinec tavern is open again, as son Martin Klinec is training to become the owner alongside his father Aleks.
The inn
In addition to homemade meats and selected cheeses, the “New” Klinec offers everything “old”: cottage cheese with pumpkin seed oil, roast beef or pork neck with zucchini for a cold dish, peperonata, barley with vegetables, pasta with prosciutto or gnocchi with capon for an intermediate course, and tripe, grilled chicken thighs, grilled pork neck, oxtail and veal under the broiler or beef rib for a main course.
Wine and food
Klinec is not a trendy pub. Klinec does not explore and create, even though you have never drunk from such barrels. Klinec is not for every day use, even though it is always pleasant there.
Olive oil
The homemade olive oil was pressed just a few days ago and with sourdough bread, the plate is clean too fast.
Prosciutto
The eighteen-kilogram prosciutto is densely marbled, with thick and sweet fat that has matured on this view for as many as five years.
House cured charcuterie
The tavern is a homestead and organic farm, so the plate includes slices of prosciutto, sirloin, neck and pancetta.
Tongue
Beef tongue is cooked, marinated, sliced and rolled around creamy horseradish. Beneath is just lightly poached and thinly sliced beetroot, pomegranate seeds.
Heart
Tomato ox heart, mozzarella from “neighbor” Zof and bread from Pagna bakery
Peperonata
Peperonata (peppers stewed in olive oil with Mediterranean herbs, tomatoes, eggplant, onions and garlic). Thickly sliced vegetables, gently roasted and aromatically stewed with toasted white polenta, are a stand-alone appetizer,
Capon
Potato gnocchi with capon ragout.
Cheeks
Homemade pasta with beef cheeks ragout.
Tripe
Oxtail
Oxtail after
Veal
The veal was tenderized for a long time under the oven with carrots, celery, and celery root.
Neck
Pork neck steak, roasted potatoes just the way you like it, and peperonata just the way you remember it. Simply good!
Tiramisu
For tiramisu in a glass our way at Ošterija, they pour coffee on top.
Panna cotta
Panna cotta, Americana grape sauce grated chocolate.
Wine Klinec
Grappa
At Ošterija, you go straight to the table, and only then (at the end) to the bar. Everything that grows and smells in the organic vineyard is soaked in grape brandy in bottles.
