Rejuvenation
Gostilna has rejuvenated and modernized. If the entire Srednja vas wasn’t still full of “his” cars, we wouldn’t find him anymore. The inn has got bistro tables and restaurant chairs, the placemats are nice, but the napkins are still made of paper.
Greeting
Greetings from the kitchen: homemade chicken pâté in a pastry tart, cranberries, butter, and chervil. Quickly on the table as a place setting, and in a typical way as a greeting from the kitchen.
Trout and asparagus
Cold smoked trout, green asparagus, parsley mayonnaise, citrus sauce, trout roe, sesame cracker. On a (so) real plate on its central, recessed stage, the colors first delight and then their complexity.
Beef tongue
Beef tongue on celery and apple salad, horseradish cream, balsamic reduction (balsamic vinegar with honey).
Barley risotto
Barley risotto with porcini mushrooms and Bohinj cheese. Topped with toasted porcini slices (nicely firm to the bite), sour cream sauce, herb oil, radish microgreens, Bohinj cheese cracker.
Ravioli with trout
Ravioli stuffed with red trout, roe, fish consomme, pieces of smoked trout, lemon oil, chervil.
Pork steak
Pork crown steak, roasted potatoes and stewed sweet cabbage, sauce.
Trout in wine
Trout in wine sauce (fish base, reduced wine and herbs), chard with potatoes.
Buckwheat dumpling
Buckwheat dumpling stuffed with dried pears and cinnamon, vanilla ice cream, breadcrumbs with butter and honey.
Pears with honey
Cookie basket filled with caramelized pears with honey, vanilla cream, white chocolate ganache with thyme, vanilla ice cream.
Accompanying wines
Wine pairing (for lunch) – aperitif: fruit brandy from the Matijevc farm; appetizers: Črna rebula 2019, Erzetič; pork chop: Kartuzijansko ręde 2021, Sanctum; trout: Vitovska 2017, Emil Tavčar.
