Welcome
Seasonal pickled vegetables, splet bread with pate, cooked Lucania sausage, pickled wild garlic flower and kale chips.
Placemat
We look for simply good everywhere. But only when we find simply better, we realize the real difference. Or rather, the place setting tells us this. Its name is – hospitality!
Organic farm
At the organic farm Uranjek – Pri baronu, the farm animals are cows, pigs, chickens, geese, goats, rabbits, a pony, a Vietnamese pig, cats and insects. Their owners are Mihelca and Boris Uranjek (pictured), agronomists by education and organic farmers by profession.
Homemade
Because everything is homemade, it’s first on the table, and then in the store with local organic products: vegetables, fruit, juices, syrups, teas, spreads, snacks, sauces, noodles, flours, liqueurs, spirits and dried meats.
Heriterra
Almost all of Baron’s dishes carry the international Heriterra label, as they are based on local archaeological heritage – combining the development of agriculture and nature and nutrition in the past, from prehistoric times to the Middle Ages. The Heriterra brand was created as part of a European project studying the development of agriculture from the beginning of the Neolithic Age to the end of the Middle Ages in Austrian Styria and the area of northeastern Slovenia.
Soup
Beef soup made from organic Pohorje beef with homemade noodles. Pumpkin cream soup, pumpkin seed oil, sour cream, toasted bread.
Boiled beef
Marinated Pohorje beef cooked in wine with dried elderberries, spelt polenta with young cheese, spicy Tepka pear jam, root vegetables baked with honey and thyme.
Salad
Before the table is filled with main and sides dishes, there is a salad on it.
Garden
The Uranjek herb garden has 60 different herbs for teas, spreads, juices, liqueurs, brandies and dried spices. Opposite (pictured) is a permaculture garden, in natural, winding lines and with thatched beds, including a large hotel for insects, which are considered domestic animals here.
According to Pohorje
Typical Saturday-Sunday (autumn) lunch: pork ribs, bloodt sausage, bratwurst, Pohorje-style chicken, meat roulade with Pohorska bunka and…
Side dishes
… roasted potatoes, whole grain mlinci, gratinated Tuscan kale, red cabbage with cinnamon, seasonal vegetable mix, beetroot with horseradish, baked sauerkraut with cracklings.
Gibanica
Curd gibanica with jurka sauce, pollen and cooked winter Tepka peas in wine.
