Bread and butter
At Tabor, chef Gašper Kordež begins his creative seafood tasting with crispy white buns and buckwheat buns, whipped butter sweetened with pollen, and Monterosso olive oil seasoned with herbs and chilies. Seafood fine dining in Gorenjska can begin.
Amuse-bouche
Three sea greetings from the kitchen confirm the correctness of the choice for the minority… Although the delivery from the Adriatic to Podbrezje is so regular that Tabor is also a fish market, the ‘spoiling’ of the trip is only for the fish from the oven. Make the chef happy and let him take care of you, because he will not only greet you with gravlax, which he not only marinates overnight, but also matures for four more days, then rolls it in homemade, gently spicy kimchi, and with fresh oysters, pickled with onions and drizzled with olive oil, but also with a real surprise under the mountains – marinated grouper liver with homemade beetroot ketchup and pickled cucumber!
Amuse-bouche
The sea bass cheeks and chins, warmed in oil, retained all their unparalleled juiciness, while also gaining a tantalizing contrast of garlic and chili. But since there’s another plate to go with it, the contest over which piece of fish is the best is still a draw. The collar? That triangle between the gills and the belly, which is made of bones, but chews better than any real thigh! Tabor’s chef grilled it until it was crispy and the bones just crumbled, and coated it with a sweet-spicy barbecue sauce.
Tuna
Quickly, like tataki, the fried slices of raw tuna faithfully follow the Japanese ‘rule’ when they are rolled in white and black sesame, sprinkled with dried seaweed noodles and nori seaweed powder, and dressed with wasabi mayonnaise.
Raw
Tomato tartare, white tomato juice, fried zucchini flower, lovage and zucchini cream, raw scallop and raw shrimp, black salt with vanilla. The simplicity of rawness.
Cuttlefish
The al dente potato risotto in a creamy cuttlefish ink sauce is such a hearty, firm, deep base that the thin, soft, tender noodles of almost raw cuttlefish (cooked with yarrow oil at 42 degrees) stretch carefree on it.
Granita
Granita made from homemade sour cream and flavored with homemade juniper,
Matured amberjack
It would be too boring if you could just fry the amberjack so crispy on the skin, just replace the butter with buttermilk in the fish sauce, just strengthen the puree of the celeriac with brown butter, just fry the young carrot with the tender greens in chamomile, just pour the whole thing with parsley oil and garnish with sautéed red chard. Dry-aging steaks like that are boring enough… But when Tabor does this with Adriatic wild fish for three weeks, the fish from the depths takes on an even deeper flavor!
Buckwheat
Apple pie with apple pieces, buckwheat groats, celery leaf parfait, green apple slices marinated in lemon juice and vodka
Wine pairing
Wine pairing – aperitif: Cuvée Vive champagne, Claude Cazals, France; tuna: Saar Riesling 2024, Van Volxem, Germany; scallops, shrimp and tomatoes: Zala Marinic, 2021, Malvasia, Domaine Vicomte Noue Marinič, Vipava Valley; cuttlefish: Markus Rhine Riesling, 2015, Frešer, Styrian Slovenia; amberjack: Chardonnay 2022, Marina Cvetić, Italy and Pinot Noir 2020, Mursa, Styrian Slovenia; apple dessert: Art de Vivre 2023, Clairette de Languedoc, France and Cuvee Maria 2019, Mursa, Styrian Slovenia.
Petit four
Molinet pralines: yuzu, caramel, passion fruit and coffee.
