Hotel
When you turn off the road onto the bridge over the Savinja River, you’re happy because you’ve found a small family hotel in the middle of the village for a soft night’s sleep. But then you get curious… Like on a stage, the glass dining room sparkles with tables set to the floor, pottery by a local artist, a host waiting to take you down to the cellar for an aperitif, and a chef who banishes any tiredness with her welcoming bites.
Bread and butter
Homemade sourdough bread, enriched with spelt flour, has a thin and well-baked crust, but a fluffy, soft center that dangerously encourages the thickest possible layer of homemade butter made from milk from the Tonkec farm, sprinkled with Fleur de sel.
Amuse-bouche
On a star-shaped biscuit there is a ‘shell’ of cream cheese with a filling of carrot, apple and horseradish. There are volcanic sponge cakes filled with parfait de foie gras, colored with activated charcoal. On stones from the Savinja River, before it flooded the valley and its tourism, there are slices of crispy baked trout skin with fish pâté and trout caviar. A French-basic greeting is gougere with cracklings.
Marinated trout
Marinated trout, citrus and honey cream, parsley sponge, apple gel, pickled radish. The trout is marinated in juniper berries, drizzled with olive oil, seasoned with ‘our’ pepper blend and decorated with citrus and honey gel. The parsley sponge cake with pickled radish is a colorful and textural accompaniment that belies the juicy freshness of the trout.
Oatmeal soufflé
Oats, herbal cream, buttermilk. A seductively baked oatmeal soufflé is delighted with a rich herbal sauce, topped with buttermilk cream, in which colorful flowers are also happy.
Firovž
Zgornjesavinjski Zelodec in veal sauce, creamy potato soup, “firovž” and Perigord black truffle (tuber melanosporum), which grew in Istria.
Crayfish
Ravioli with crayfish and curd, lemon verbena and coriander sauce. The ravioli are filled with goat’s cottage cheese from the Matk farm and crayfish. The sauce is made from a base made from crayfish shells, with lemon verbena, coriander and ginger.
Žlinkrofi
Zgornjesavinjski žlinkrofi with smoked meat from the Rihter farm, apple sauce with horseradish, large cracklings.
Cod
Cod fillet, butter sauce, anise. Breadcrumbs with lemon on top of the cod, beurre blanc sauce drizzled with chive oil and sprinkled with anise leaves.
Deer
Deer loin, demi glace sauce, porcini mushroom soufflé. Pumpkin seed powder (oil, pumpkin seeds), demi glace sauce with cloves and red wine, savory shortcrust pastry pie filled with parsley cream and refreshed with radish marinated in rice vinegar.
Predessert
Mandarin sorbet, with black (chocolate) soil. Effective!
Dessert
White chocolate mousse with cinnamon is filled with red wine jelly like a small timbale, supported by a crumbly almond sponge cake. It is accompanied by goat’s milk ice cream with hazelnuts, sprinkled with apple jelly (apple diamonds) and decorated with acacia honey lace leaf.
Petit fours
There’s orange and passion fruit jelly on the round serving spoon. Let’s refresh ourselves first. The cookie crescents are made from carob flour. And the crispy puff pastry daisies are filled with vanilla cream.
