Youth
Youth in the kitchen, maturity in the wine cellar and a superb culinary experience in the Goričko landscape park! From left, chef Rok Smonkar, host and sommelier Matic Gjerkeš, sous chef Timotej Kaučič and Martina Zamuda.
Chef
Rok Smonkar gained experience and knowledge from David Vračko (Mak), in Vienna in Steirereck (2 Michelin stars) at Heinz Reitbauer and in Alta Badia in St. Hubertus (3 Michelin stars) at Norbert Niederkofler.
Trout
Trout tartar, trout roe, fried flakes, sauce made from leftover trout and wine (Riesling), pumpkin oil.
Accompanying wines
Space
In the large dining room, elegant tablecloths, comfortable armchairs and large tables leave no doubt – fine dining is served here.
Greetings
Real amuse bouche because it irritates; it’s not too much, so it doesn’t brag, it’s not too little, so it attracts, it’s good, so it pleases, and it’s chef-like, so it impresses.
Crunch
Puffed bread crunch with fermented pumpkin cream.
Tortilla
On bay leaves, potato tortilla with fermented peas, sauerkraut enriched with bay oil and red cabbage powder.
Profiterol
Prekmurje profiterole (on moss): buckwheat porridge, liver pate and jurka.
Our rose
Two rows of turnips rolled into a flower (part pickled and part cooked in red cabbage juice), smoked red cabbage below, radicchio and various pickled vegetables (carrots, silver onion, Jerusalem artichoke), porcini mushrooms crumble, yogurt sauce, chive oil and kombucha vinegar .
Beetroot
Beetroot and horseradish. Beetroot gnocchi filled with horseradish cream, glazed beetroot under the gnocchi, beetroot sprouts on top.
The chicken or the egg
Chicken farce stuffed with kombucha creme fraiche (and then fried), egg boiled for 1 hour, pumpkin powder, black garlic mayonnaise.
Pumpkin
Butternut squash confit in butter, black lentils, Jerusalem artichoke chips, black pickled walnuts, butternut squash juice and basil oil.
Red deer
Red deer fillet confit in butter, cabbage taco with shiitake, demi glace sauce.
Beef fillet
Beef fillet, chestnut sauce (local chestnuts), Jerusalem artichoke in butter, leeks cooked in leek leftover fondue, rice chips and leeks.
Pre-dessert
Dehydrated cherry tomatoes served on a spoon with elderberry syrup and basil.
Creme brulee
Gin dessert – gin and juniper creme brulee, grape pomace crust, “flambéed with our house gin”.
Hay comb
Hay mousse, chestnut ice cream, chestnut powder and chestnut crumble.
Petit fours
Jurka jelly, dark chocolate and buckwheat porridge, apple and white chocolate.
