The castle
Chef Marko Pavčnik
💛💛💛💛
The food / chef menu on Pavus is an experience!
Tasting 5 - 10
Pavus offers the chef’s menu, with any number of courses, from 5 to 10.
Amuse bouche
Bao bans bread (first cooked and then fried) stuffed with chicken pate, topped with dehydrated raspberries.
Trout pate wrapped in a slice of daikon radish cooked in dashi, topped with croutons and lemon mayonnaise.
Pavus Garden – herbal cream, malt and hazelnut soil, fresh vegetables and buckwheat cracker.
Butter and bread
Mackerel
Adriatic Sea: marinated mackerel, mussel cream, cracker with olives, fish stock gel with dune ink in the form of cubes.
Venison
Tatar of smoked venison with a little added beef, dehydrated blueberries, cuttlefish ink cream, crackers and wild herbs.
Forest
Mushrooms, chestnuts, spruce, junipers and autumn leaves.
Cuttlefish
Barley risotto with cuttlefish ink, fried cuttlefish egg, cuttlefish ink espuma, crispy cuttlefish polenta
Cheese
Tortellini with Jamar cheese, onion in three ways (onion jam, confited onion and onion consomme).
Egg
Yarrow pasta, trout slices instead of bacon, wild parsnips, freshwater fish espuma.
From tail to head
Lamb in different shapes: sliced roasted vitlof for bitterness, lamb ragout, lamb carpaccio, fried lamb sweetbread on top, vanilla sauce, parsnip puree and pickled parsnips.
Zander
Zander fillet, beurre blanc with pumpkin seed oil, variations of pumpkin, mashed and pickled pumpkin, roasted pumpkin seeds, butter wine sauce with pumpkin seed oil.
On the pasture
The roasted Slovenian ramsteak is rolled in the ashes of spruce needles, along with acorn cream, dry hay sauce, and fried herb balls (meadow herbs).
Gozdiček
At the bottom, juniper needle oil, black currant cream, mushroom crumbs, false shamrock ice cream, spruce foam, meringue with porcini mushrooms and spruce needle ash on it, fresh false shamrock.
Beer
Chocolate ice cream with beer and honey.
