Young chefs
Kristian Zule & Irhad Jusić
Journey
The tasting menu (five or seven courses, meat or sea) is a trip from Solkan to Piran.
Trout
Marble trout, fermented fennel for three months, lime topping, candied orange, fennel greens.
Bread
Homemade olives loaves are still warm.
Contrasts
Chicken pate with port, pickled onions, pear gel, roasted hazelnuts.
Vegetable garden
On a salad of kale, bacon and whey, the Brussels sprouts are fried in butter, covered with blanched kale leaves, glazed with miso paste, butter and honey, sprinkled with sesame seeds.
Between
Fresh oysters, just a drop of lemon and virgin oil, and freshly sliced feta ham.
Chicken
Chicken breasts roasted in a pan and glazed with spruce tops. Next to it is a variation of onion, in three ways, baked onion in butter, onion puree and onion sauce.
Mackerel
Sea bass
Sea bass, sea dashi, seaweed salad.
Roe deer
Roe deer fillet, yellow kohlrabi puree, balls of kohlrabi cooked in their own juice, quince cooked in their own juice and sugar, pastis-based sauce.
Rhubarb
White chocolate mousse with rhubarb, pickled rhubarb and rhubarb puree, elderberry granite and elderberry gel.
Wine pairing
Card of spirits and cigars, also a certificate for the sale of cigars. Wine cellar with 350 labels.
Coffee
Coffee and praline with varlhona chocolate and baileys liqueur.
