New chef
These young people already know so much! Techniques, ideas, energy, ambition, hard work, even philosophies: fresh, local ingredients, zero waste, self-sufficiency, sustainability. All of this is reflected in the dishes.
Accompanying wines
Aperitif: sparkling Chardonnay, brut nature (4.5 years on the lees), and sparkling Pinot Gris, brut nature (1 day of cold maceration, 4.5 years on the lees), both Gjerkeš.
Trout carpaccio: Laški Riesling 2020, Gjerkeš, unfiltered.
Ričota: Sauvignon 2022, Puhan
Brook trout: Chardonnay 2021, Gjerkeš
Ravioli: Pinot Gris 2020, Marof and Pinot Gris 2019, Gjerkeš
Deer: Modra frankinja 2020, Marof and OLIVIN 2020, Winkler- Hermaden, zweigelt
Dessert: Gewürztraminer Klöch 2022, Müller, late harvest
Bread and butter
Homemade bread and butter with homemade pumpkin seed miso. Butter, as befits the land of pumpkin seed oil and a modern chef, bread in a beautiful and cut portioned (to)bakery, made from flour with the right flavor.
Buckwheat pie
Mini buckwheat flour pie, filled with porcini mushrooms cream and porcini mushrooms, topped with fried leeks. Small architecture, big flavor.
Beef tartare
Toasted brioche with beef tartare, mustard seeds and chives, caviar made with ponzu sauce (a combination of soy sauce and rice vinegar), and leafy radish.
Langaš and black pudding
Mini langaš filled with pumpkin seed oil emulsion, topped with fried blood sausage.
Beetroot
Beetroot tartar, peach gel, goat yogurt gel, horseradish ice cream, flaxseed chips.
Red trout
Red trout carpaccio, nasturtium gel, apple gel and kefir gel, trout caviar, surrounded by dashi sauce with nasturtium oil and green apple. The author adds the trout from a local supplier across the border (Schlein fish farm, only 15 km away a colorful company that not only creates a beautiful plate, but also offers a colorful palette of flavors and textures.
Barley risotto
Pearl barley risotto, pumpkin cream, mangalica lardo (Kodila), kale powder, porcini mushroom and chestnut espuma. Barley is not a replacement for rice, because it creates a new dish that is deeply satisfying when all the layers and ideas come together.
Brook trout and celery root
Filet of brook trout grilled on a hibachi grill and coated with herb butter, fish bone and chardonnay sauce (from the wine accompaniment), brook trout belly in the form of leaves and celery root in three forms; celery root puree, fried celery root hay and a celery root gratin that has been marinated for 2 days in shio koji and then fried in a pan with brown butter.
Ravioli and duck
Ravioli stuffed with duck meat, a combination of Jerusalem artichoke and miso on the bottom, meat sauce, elderberry gel, topped with sweet corn espuma.
Lamb terrine
Lamb terrine, a slice of polenta with elderberry gel on it, pickled daikon radish stuffed with kajmak, red cabbage puree on the side, meat sauce.
Grapefruit
An intermediate course, between the main meat courses: dark chocolate crumble, Campari and raspberry gel, fresh grapefruit, grapefruit sorbet with homemade gin, meringue sticks sprinkled with raspberry powder. A welcome and successful refreshment.
Venison
Venison fillet (from the upper thigh), panko fritter with béchamel and meat trimmings filling, marinated sour cherries with fresh rosemary, parsnip cream and demi glace with pine.
Gibanica
“Our Prekmurje gibanica”: curd cheese mousse, cooked apple and walnut praline in the middle, poppy seed ice cream, on top a biscuit or cracker made of apples and walnuts, topped with apple gel. The fine dining version of the famous local dessert does not melt in its glory, but is also deliciously folded on its own.
Petit fours
Tiny pastries from Gjerkeš’s miniature pastry shop: craquelin cream puff filled with vanilla cream with tarragon, tiramisu-flavored pie with cocoa beans on top, hazelnut roll and “our” stones, with a persimmon and orange filling, covered in white chocolate.
