Barley
Wine and food
A walk through the rooms of Rakar’s wine cellars (900+ labels) is an introduction of wine region of PosavjePosavina, Slovenia, France and the world, and tasting it at the table with prosciutto is an experience. In the picture: Boštjan Rakar and the French collection.
Hotel
Rakar is for businessmen and gourmets!
Sea greeting
There is a delicate tartlet on a wooden heart, a cake with Adriatic squid, only tentacles, capers and Swiss chard, with fresh herbs.
Sea greeting
Shrimp tail in a crispy kataifi wrap, smoked mayonnaise.
For the finale of the opening trio of (sea) greetings, there is a roll of brioche dough stuffed with zucchini and smoked bream.
Freshwater greeting
Rolls of cold-smoked Javornik trout from the village of Krka are filled with cream cheese and alternately sprinkled with sesame and buckwheat popcorn.
Meat greeting
The puffed fried potato pillow is a typical example of pommes soufflées, which are the haute cuisine version of (Belgian) French fries. It is covered with a roast beef slice of domestic beef and a pickled wild garlic bud. Poof… it does and it melts.
The homemade “inn” pate is made from smoked shank, on toast with raspberry jam and chives.
Greater amberjack
The gently marinated greater amberjack for ceviche is not sourly “cooked”, as only the bitter spiciness of olive oil is enough to introduce it. The taste is enhanced by red radish and nasturtium leaves.
Bread and butter
Whole grain sourgdough bread, foamed herb butter sprinkled with buckwheat popcorn.
Trout
The poached trout is sprinkled with crumbs of matured cheese (Ekosirarna Kukenberger), gnocchi, a fine sauce made of paprika, basil, fennel and borage flowers.
Angler
Angler on egg soup noodles alla carbonara with guanciale on pea puree, a true bistronomic dish for the soul!
Porcini mushrooms
Barley arancin with porcini mushrooms, grilled porcini mushrooms, oven-baked porcini mushrooms and porcini foam, with pumpkin oil and buckwheat popcorn
Beef tail
Beef tail, sprinkled and mixed with chanterelles, horseradish, summer savory and pansies flowers.
Deer
Deer fillet, roasted zucchini flower stuffed with fermented goat’s curd, elderberry sauce, crispy roll stuffed with potatoes and stewed Swiss chard with garlic and onion, oregano, nastrutium flowers.
Refreshment
Drink with garden berries
Cake
Curd cake, tarragon ice cream and raspberries with cream cheese.
Pastries
Tradition!
