Mighty dining room
The most beautiful (hotel) dining room in Slovenia? The most powerful, for sure! Fireplace, columns, ceiling, wood, parquet, history, memories, nobility, luxury, prestige, power, grandeur, and in between, on sparsely scattered white tablecloths, olive-green and burgundy-red armchairs, black-and-white waiters and an international-colored crowd that feels intimate, comfortable and rewarded in this magnificent hall.


Amuse-bouche
In a boat made of baked black dough, salmon spread with wasabi is crispy decorated with carrot chips and seaweed, and next to a basket of mixed (5 types) buns are four types of butter: with truffles, plain, asparagus and baked.
Asparagus and seafood
Asparagus salad (why in winter?) with freshly marinated seafood, squid, cuttlefish, octopus, king scallop. Romaine lettuce hearts, strawberries, herb vinaigrette, olives, olive oil, balsamic caviar (which cleverly adds acidity) and a pleasant crunch that emphasizes the tenderness of being close to the sea.


Beef tartare with truffle
Beef tartare steak, covered with black truffle shavings, quail mayonnaise, anchovies, large capers, toasted brioche slice, herb oil, pea sprouts. Not only is there a beautiful picture on the glass plate, but the guest who came to Portorož and its best hotel for the weekend is delighted with this grandeur. The brioche is nicely toasted, the truffles are nicely layered, the quail egg replaces the butter nicely, and the steak itself is also nicely raw.
Creamy red shrimp soup
Red shrimp, cream, tomato, crispy garlic bread. Since there are five courses, soup is a ‘must’.


Spinach soup
Spinach, Grana Padano, quail egg, kataifi dough. Pastry and poached egg on the bottom, topped with a very original spinach, authentic, thick and ‘friendly’ soup at the table.
Risotto
Acquerello rice, pistachio, vongole, Sicilian cheese. A company of basic ingredients – pistachios, mussels, mature cheese – that is not common in risotto. That is why Sophia surprises here, because the risotto, although not too creamy and too thick, cannot be denied a welcome difference, which boasts above all a depth of flavor.


Noodles with truffles
Tagliolini (or taglioni) with truffles. The truffle is grated generously over the tajarin noodles at the table, but as a menu item without extra charge, the truffles are not white, but black, cheaper and less aromatic. No big deal, because the essence of the dish is the whole, which is not only provided by the truffles – the plate is also sprinkled with their powder – but above all by the cheesy, fondue-like sauce.
Sea bass
Sea bass “steak”, sea bass fillet (skinless), carrot puree, parsley sauce. Only three ingredients and three colors. Simplicity, which should not be missing in the Bay of Piran, with seasonal accompaniments that are welcomely light in the five-course sequence. The sea bass retained its juiciness in the butter, the parsley retained its herbaceousness in the sauce, and the carrots added sweetness in the cream.


Beef fillet
Beef fillet, demi glace sauce, gratinated potatoes, cauliflower, zucchini, carrots.
Portorož rose
Strawberry mousse, lemon sponge cake, rose and lemon sorbet, strawberry caviar.


Chocolate delight
Valrhona Opalys chocolate sponge cake, Valrhona Jivara chocolate ice cream, Valrhona Caramelia mousse, Varlhona Caraibe ganache and cherry sauce.
Pralines
Three types of homemade pralines, chocolate, coconut and lemon. A sweet finish that is not ‘perfect’, but it makes you appreciate their hand-made quality even more.
