Restaurant
A big camp needs a big restaurant. Fortunately, in 2018, Šobec got a new restaurant in Gorenje-Alpine style, in wood and glass and with a varied volume, so that its size is practically but sympathetically broken into functional parts.
Kitchen
The daily lunch has a chef’s greeting, and the family lunch has a special price. Zupan’s trout has a seasonal accompaniment, and the wine accompaniment is the recommendation of a top sommelier.
Bone marrow
Bone-in baked veal marrow, topped with trout caviar and balsamic vinegar caviar, Jerusalem artichoke chips and purple potato chips.
Goose liver
Goose liver espuma, apple jam, brioche.
Transparent bread
Beef carpaccio with transparent bread and mustard egg dressing.
Wild garlic, sea bass and zander
Creamy wild garlic soup with fish terrine made from sea bass and zander.
Asparagus and wild hops
Barley risotto with asparagus, young goat’s cheese and wild hops.
Charr and zander
Roll of local charr with zander, parsnips, cucumber and pea sauce, lemon crunch.
Red deer
Deer fillet smoked with spruce, parsnips, cream of glazed onions, spruce oil.
Biscuit Charlotte
Meringue filled with curd and yogurt from Podjed dairy, sugar cloud and strawberries.
Accompanying wines
