Inn
A real Sunday inn!
Greeting
The kitchen greets us with a salad of smoked beef tongue with horseradish, onion and pumpkin seeds, with chicken pate in a buttery wrapper and with the legendary, large, foamy, fluffy, crackling potica.
Smoked trout
Smoked trout is crumbled on marinated fennel with olive oil and lemon, with a fluffy pancake of soft polenta underneath. The top of the trout flower is unobtrusively seasoned with pickled mustard seeds.
Meat strudel
Beef soup with meat strudel.
Pumpkin soup
Creamy baked pumpkin soup, apple cubes, toasted pumpkin seeds and pumpkin seed oil.
Duck breast
The duck breast is juicy and tender, and in a sauce that doesn’t taste like fat, but rather like orange – which duck breasts love – but why is there only Pri Kuklju chestnut štrukelj next to it? How can we declare it to be unparalleled in Slovenia, if it is the only one?!
Roasted veal
Roasted veal, roasted potatoes, winter vegetables (yellow and orange carrots, Brussels sprouts), natural roasting sauce. Everything – potatoes are potato-like, roasted-steamed and juicy, vegetables are bite-sized and sweet-savory, meat is juicy, just right and browned – as it should be. Nothing more, but that’s exactly what we expect and want from an inn classic.
Pork tenderloin
Pork tenderloin in bacon, apple crisp from the fruit drying plant in Gradež, štrukelj with egg filling, mustard sauce.
Venison
Venison medallion, juicy pear, cranberries, natural sauce and štrukelj.
Chestnut panna cotta
Chestnut panna cotta, smoke-dried pears from the drying plant in Gradež, caramel sauce.
Curd cheese strudel
Curd cheese strudel and vanilla sauce.
Homemade donuts
When it’s their time, many are disappointed, because Pri Kuklju can only bake two thousand of them a day… But that’s why there are donuts at Pri Kuklju all year round, and that’s why you have to visit it every weekend, when they “only” make three hundred donuts a day.
Tarragon potica
It starts with cracklings potica and ends with tarragon potica.
Accompanying wines
Grandfather was a baker, and Margareta Damjanić not only loves to bake, but is also a sommelier. Although there aren’t many labels (30) in the old cellar, they are carefully selected from all three wine regions.
