Hotel
Restaurant
Chef
Gregor Rozman
💛💛💛
Pork brain in chive oil, crispy panko breadcrumbs with celery and lime.
Chef's bread
Chef’s bread, made from white Mrkot flour, with arugula and walnuts, baked in olive oil. The bone marrow is seasoned with salt flower and anise. Vegan butter is made from cocoa butter with olive oil. Homemade ricotta and sour cream butter.
Amuse-bouche 1
Fresh oyster, passion fruit dressing, oyster water caviar.
Amuse-bouche 2
Bacon lard, cured according to the chef’s recipe in salt and sugar with thyme, rosemary and pepper, on spices and herbs on a hot plate.
Jerusalem artichoke meringue, Jerusalem artichoke cream, dried Jerusalem artichoke peel, fig chutney.
Pork brain in chive oil, crispy panko breadcrumbs with celery and lime.
Pumpkin
Pumpkin, burrata, granola. Pumpkin roasted in butter, pickled pumpkin, burrata cream, lemon oil, salty granola.
Goose liver
Goose liver, apple, ginger.
Soup
Mushroom consomme, glazed onions stuffed with Bled cheese cream, brioche dough biscuits seasoned with oyster mushrooms powder, stuffed with Bled cheese cream.
Ambient
Pasta
Carrot ragu, pasta stuffed with cottage cheese, mustard cream.
Duck liver
Duck liver, macerated plums (aged for 3 months in red wine, port and plum vinegar, with allspice, star anise, coriander and cinnamon), sprinkled with amaranth and toasted bacon crumbs, on brown butter crumbs, with whiskey sauce, bao bun seasoned with Szechuan pepper and coriander.
Parfait
Buttermilk semifreddo topped with tea from spruce tops.
Brodeto
Brodeto, polenta, bisque, parsley. Squids stuffed with shrimp tails in a shrimp bisque sauce, chips made from shrimp shells (dough with shell powder), parsley sponge sponge cake, creamy polenta, fried polenta.
Duck
Duck, apple, kohlrabi. The duck is dry-aged for 3 weeks, then roasted, seasoned with coriander and red pepper, apple stuffed with duck liver and thigh stuffing, kohlrabi cream, pickled kohlrabi, parsnip puree.
Carrots
Carrots, walnuts, raisins. Carrot sponge cake, carrot cream, carrot sweet chips, pineapple sorbet, ginger crumble, raisins, young cheese mousse.
Gin
Gin sorbet, macerated blackberry, caramelized apple, crushed almonds, juniper berries.
Petit fours
Guava pumpkin jelly candy with thyme. Almond cookie covered in white chocolate with dehydrated yogurt and lime zest. Chocolate salami with almonds, hazelnuts, walnuts, dried cranberries. Homemade young cheese, made like munch mellow. White chocolate ganache with reduced passion fruit juice, colored with cocoa butter.
