Contrasts
Stara gostilna is full of contrasts with its name, ambience, aesthetics and cooking
Truffles
Fritaja with truffles is a goat’s cheese dumpling rolled in truffles.
Brodeto
Brodeto is a tomato chip with a mussel buzara flavor; the mussels cooked in it are seared, from the soup is a mayonnaise cream, everything is refreshed by pickled carrot stars. Creative!
Macaron
The herb macaron is made of orange gel in the shape of a disc and lime chips in the shape of a flower, the top of the macaron is covered with a miniature asparagus panna cotta.
Elegance
Stara gostilna, with its intimacy, elegance and different ambience, tells you that this evening will remain in your memory!
Accompanying wines
Aperitif: champagne Vilmart & Cie, Grande reserve
Sea bream sashimi: Malvazija 2022, Steras
Oyster: Sivi pinot 2022, Tilia
Scallop: Chardonnay classic 2022, Marjan Simčič
Ravioli: Gusto 2021, Mavrič.
Turbot: Malvazija Uniqua 2020, Kabola.
Dessert: French sweet wine, 2017
Bread
White bread with onion, rye bread with seeds, Mediterranean bread with herbs, tomatoes and olives, spicy grissini with Parmesan cheese. Foamed butter with olive oil and olive hummus with buckwheat popcorn.
Hummus
Olive hummus with buckwheat popcorn.
Sea bream
Sea bream sashimi, cucumber compressed in mint syrup, whey sauce, lime juice and mint oil.
Oyster
Tartar of compressed celery and dill stalks, steamed oysters, crispy soup balls rolled in charred leek powder, lightly frozen oyster liquid cream, salicornia.
Scallop
Scallop tartar on burrata cream, nectarine crisps, nectarine sauce and basil oil.
Tomato
Cherry tomato variations: the red one is compressed in apple and fennel juice, the yellow one is marinated in caramel, malvasia, thyme and orange peel sauce. It is accompanied by pickled shallots and watermelon and a sauce made from fermented tomatoes and fig leaf oil.
Ravioli
Two-colored ravioli stuffed with scampi and fermented fennel, clear shrimp bisque and coffee oil, Jamar cheese from Zidaric farm, aged for 1 year in a karst cave.
Turbot
Fillet of turbot covered with turbot mousse and herb pesto, charred celery on top, leek sauce on the bottom, smoked peas, pickled horseradish, tarragon oil.
Sorbet
Roasted barley with Jerusalem artichoke peel powder, cabernet sauvignon grape sorbet, rabbit clover.
Egg cream
Egg cream with rosemary (custard), kefir, tarragon ice cream, smoked strawberry, covered with strawberry and raspberry jelly.
Petit fours
Chocolate olive, peach and sage jelly in a shell and herbal madeleine.
Coffee
You can’t leave Stara gostilna without coffee…
