Milka
Everything is here! There is Vršič, the mountain pass and the cobblestones of fifty serpentines, the Russian chapel, the lake and the most beautiful Jasna and Kranjska Gora, and the winter and summer seasons… However, Milka just got older, and for a long time. But now it’s all new, luxurious and already with a Michelin star!
Chef
David Žefran is the most unknown Slovenian top chef who was recognized by Michelin the fastest!
💛💛💛💛
In Milka, Žefran gathered and united a young, ambitious and curious international team, which therefore immigrated to Gorenjska. And this team, in which the chef is only the first among equals, creates just such a culinary experience for guests. The ingredients are only the best of the best, the dishes are only parts of the whole, the suppliers are only friends, the ceramics is only support for creativity, the service is only a happy escort from the kitchen, etiquette is only advice for relaxed enjoyment together, everything only to remain in the memory as responsible and unforgettable experience.
Greetings
Linzer cookie is filled with chicken liver parfait, crisply mixed with ground chicken skin and spiced with nigella seeds, on the top common barberry jam.
Cake
Cake with trout belly and Alpine Baerii caviar of Siberian sturgeon from Upper Austria. “This is our way of consuming the whole trout.” The intense tenderness of the delicate “dessert” is covered by creme fraiche seasoned with lemon and fried onions.
Tostadas
Peas, salted kiwi, basil. The mini tostada (right) is filled with cream cheese flakes (“We use the trimmings of the breakfast cheese for the soup, which we reduce and make an emulsion.”), next to it are spring peas seasoned with basil oil and salted kiwi (like umeboshi). , topped with jelly made from the clarified juice of pea pods and chamomile. The experience of such bites expects (only) textures, but here it is surprised by the melody of taste.
Scampi
Green beans, scampi, cauliflower. Cauliflower tartlets filled with scampi head emulsion, so there’s a bit of raw Kvarner scampi in between, topped with charred green beans.
Zander
Zander, celery, blackcurrant. Zander (from the Zupan fish farm) was seasoned in salt and sugar, covered with a sauce made from celery juice and goat yogurt whey, and flavored with drops of oil from blackcurrant branches.
Beetroot
Steamed and pickled beetroot, bear bacon jam, Osietra caviar.
Accompanying wines
Along with the bear’s “provocation”, the accompaniment is also “strange”. Or sake or teran?! Austrian sake with an infusion of shiso and from Austrian rice, just sounds strange, because with its dryness it successfully soaks up the provocative traces of bacon jam.
Teran 2020, Pietra, from Kras.
True mussels
Turnip greens, true mussels, fig leaves. Baked mussels, turnip greens sauce, pickled sea herbs, toasted turnip leaves, true mussel base sauce and fig leaf oil.
Accompanying wines
Wine accompaniment: Art de Vivre 2019, Gerard Bertrand, white claret de Languedoc in stainless steel, with suspended fermentation to be semi-dry.
Our story: kombucha made from meadowsweet and sencha green tea.
Leek
Leek, rose, reblochon. Slow-roasted leeks glazed with whey, almonds from the Vipava Valley, sauce from Lovrenc cheese from Orešnik farm (reblochon style), pickled rose leaves.
A pig's head
Pig’s head, leek, fermented celery. A fritter with pork head filling, on it an emulsion of green leek leaves, fermented celery gel, radish, nasturtium leaves.
Bread
Brioche, fermented butter, sencha, chives. Homemade brioche with anise and fennel, glazed with mushroom butter; homemade butter, whey and chive oil; granola made from sunflower (and other) seeds.
Lamb
Lamb, broccoli, pumpkin seeds. Lamb from an organic farm, “we dry-aged it for 5 days here”, slow-roasted on a hibachi grill, cream a la mole verde made from pumpkin seeds, seared broccolini (baby broccoli), a bouquet of summer herbs and lamb bone sauce, with wild garlic capers.
Žlikrof
Zlikrof, burnt onion, roasted potatoes. The second chapter of the lamb’s story. The žlikrofi are stuffed with lamb leg, accompanied by crispy bacon from lamb belly, in a soup made from baked potatoes with fennel oil.
Berries
Sour milk, black berries, purple carrots. Dark berries “from our garden”, seasoned with cordial of roasted kombu seaweed, oil of blackcurrant branches, sour milk sorbet, rum pot sauce consommé, purple carrots.
Accompanying wine
Pinot noir 2020 from Šumenjak, cooled down to the temperature of white wine and the taste buds were satisfied with the transition of goat’s yogurt and sour berries into the sweet league!
Peach
Peach, meadowsweet, hay. Slices of fresh peach in verjus aspic with house tea, topped with homemade iced tea made from meadow herbs. On a larger plate under the goat’s yogurt foam is almond sponge cake with tonka beens, on top hay ice cream and peach peel powder.
Accompanying wines
The house story of the accompaniment is a bourbon-based cocktail with peach pit-infused whey, buckwheat and oolong tea.
Wine accompaniment: Vitovska Grganja 2017, Renčel, long maceration, maturation in used oak barrels, emphasized alcohol and “sake” dryness.
Petit fours
Caramelized honey parfait “from our beekeeper from Rateče” with kombucha gel, fennel and pollen.
Baked pastry filled with rice pudding infused with oolong tea, topped with geranium infused chantilly cream and strawberry jam.
Tartelet filled with sweet potato cream, blueberry compote, dehydrated yolk on top with black tea and anise.
“Our traditional digestive candy”, made from wormwood liquer and lemon verbena sugar.
Pig fat
”At the end, our tradition”: hazelnut muffins with Krškopolje pig fat, glazed with apple juice, ”straight from the oven”.
Liqueurs
For the “obligatory” digestif, Milka’s house liqueurs are: chestnut, apricot, raspberry, corn, cascara (dried coffee cherry skins), blueberry, Jerusalem artichoke, herbs.
