Barbecue restaurant
If there is a chef’s greeting on a large glass plate on a terrace that smells of barbecue and overlooks the water lilies, with a fluffy soufflé of parmesan fritters, in the challenging company of juicy-sweet-and-sour cranberry jam and delicious-full-of-serious lamb pâté, with a crispy-spicy addition of freshly fried sage, that means something. The Oaza has a chef!
Terrace
Of course, this terrace still smells of čevapčiči, but it’s because of the charcoal that draws the grates on the thick steaks so that they are properly browned on the outside and juicy on the inside, and the smoke of the deer that still smells so good after a long bath.
Dining room
The interior is modern, the exterior is spacious.
Steak tartare
Steak tartare made from filet mignon (cuts) emphasizes meatiness, but refuses to compete with ordinary tartare spreads. Coated with tartare sauce and thickened with pasteurized egg yolk, it is a portioned dish
Beetroot
As promised, the Canadian chef also loves vegetables. It won’t convert your palate, but the cold beetroot salad appetizer with the simple juiciness of pear and the crunch of roasted pumpkin seeds will at least break your boredom. Last but not least, the chef pours a stracciatella and parmesan foam over it at the table.
Porcini mushrooms
In the Goričko region, boletus are native, while buckwheat is native on the plains. Buckwheat polenta is seductively creamy, porcini mushrooms are firm enough that a poor summer harvest won’t harm them if they are thawed, and buckwheat popcorn provides the necessary crunch.
Cube
Since Oaza is still predominantly meat-based, the beef ribeye steak stands out among the warm appetizers. The pulled beef is pressed in a pleasingly modern way and encased in a panko breadcrumb coating, which is not overly coated with homemade aioli, but the “dry” steak does not lack juiciness. It is, in fact, an oasis in the middle of Sukič’s apparently popular wine-meat bordelaise sauce.
Deer fillet
The venison fillet is first grilled to a smoky crust, then preserved in a herb bath (sous vide). Buckwheat štruklji are delighted with a thick venison sauce, while the venison is delighted with a pear poached until soft and filled with cranberry jam.
Ribeye
The Argentinian meat, which Oaza imports via Germany, not only ensures good aging, but also consistent (same) quality. The ribeye has a beautiful eye in the middle of a lattice-like crust, which surrounds a juicy and desirable browned center.
On the plate are also potato fritters and bordelaise sauce.
Poppy seed ice cream
Because after a hot barbecue, refreshment is in order, Oaza has homemade ice creams, among which poppy seed stands out. Because that’s what it really is, poppy seed!
Brownie
Sukič’s brownie is flourless and made from sweet potatoes, so vegans are also invited to the “meaty” Oaza for a sweet treat. Mango sorbet, coconut mousse, chocolate crumble, and hazelnuts provide just the right amount of color and texture.
