Tilen Ukmar & Marko Stankovič
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Dining room
Amuse bouche - profiterol with curd & veal tongue
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Amuse bouche - salad in a glass
Amuse bouche - fried smoked eel
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Home-made bread
Deer tartar & parmesan zabaione
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Beans & crayfish
Agnolotti
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Cuttlefish, eel, duck
Fried chicken & garlic
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Apple sorbet, salted caramel, hazelnuts
Zander & rutabaga
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Beef tail & carrots
Creme brulee, pistachio biscuit, mascarpone cream, white chocolate
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