Sea tasting
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The beginning
White bread and brioche with seaweed and butter with caviar, chives and salt flower.
First greetings
Fried mackerel and marinated vegetables (carrots, rhubarb, orange juice) in a can, topped with wild fennel flowers. Oyster with cucumber and oyster leaf.
Greetings
Cuttlefish cooked at 42 degrees with yarrow oil and bone marrow.
Greetings
Raw peeled shrimp served on moss with black salt and coated with elderberry oil, accompanied by burnt sour cream.
Greetings
Tuna with mushroom ketchup and dusted with mushroom powder.
Other greetings
Homemade cracker with grouper spread and caviar. Adriatic shrimp in tempura. Raw grooved razor shell on kimchi and dashi.
Monkfish
Fillets of red grapefruit, wild fennel, monkfish marinated in malvasia, salt and sugar.
Mediterranean scallop
Scallop with miso caramel, pine tree oil, raw homemade cream.
Red scorpionfish
Soup with buttermilk, scorpionfish, apple in chive oil, raisins.
Octopus
Octopus and gel made from roasted lemons.
Granita
Watermelon marinated in gin and jostaberry ice cream.
Turbot
Turbot cutlet roasted on the bone in beef fat, cauliflower and black garlic puree, seasonal vegetables (curly kale, broccoli leaves, peas, zucchini blossoms), fish bone sauce with black pepper.
Chocolate mousse
Chocolate mousse on a chocolate biscuit, English cream with rue, blackberries, pickled Vipava cherries.
Pralines
Four types of pralines by the former sous chef from Kropa: hazelnut, pistachio, cardamom with orange, chestnut honey.
Wine pairing
