Bistronomy
Cold smoked trout, hokkaido pumpkin espuma with tonka, chive oil, pumpkin seeds, nasturtium leaves. This is a bistronomy that upgrades simplicity like a chef, so ‘all’ tricks are allowed that reveal when they hide.
Risotto
Križota (risotto with pork blood), potato chips, sauerkraut foam.
Lamb
Pulled lamb fried in panko breadcrumbs, chive emulsion, baked yogurt, beetroot cream on the side.
Bread and butter
Sourdough bread and homemade butter made from yogurt and cream.
Burrata
Burrata, pear mostarda, fermented fennel, caramelized walnuts, lemon oil.
Raviol
Ravioli with rabbit, parmesan sauce, tomato oil.
Cremeaux
White chocolate and buckwheat cremeux, filled with orange marmalade, orange tuile, buckwheat popcorn, mandarin and orange gel.
Accompanying wines
Pino Alpino is also a wine bar, so most of the wines on the Slovenian wine list (+ champagnes) among the 50+ labels are also available by the glass.
Deer
Deer loin carpaccio, sea urchin sauce, pine nuts, nasturtium, pickled chanterelles, raspberry gel.
Cauliflower
Blanched cauliflower, hollandaise sauce with burnt butter, black garlic, lime peel.
Radicchio
Baked Treviso radicchio, parmesan cream, citrus gel, pumpkin seeds.
Cauliflower steak
Cauliflower steak, beetroot puree, olive sauce, kaymak.
Sweetbread
Fried sweetbread marinated in buttermilk, onion cream.
Cheesecake
Basque cheesecake, passion fruit sauce, buckwheat popcorn.
