Restaurant Strelec


Chef Igor Jagodic
💛💛💛💛


Menu
Chef’s menu (7 or 9 courses) is a top experience that hits you, but with pleasure.
Bread and butter
Smoked homemade butter and sourdough bread.


Greetings from the kitchen
Burnt donut with tolminc and chicken pate in a gelled wrapper of beetroot and raspberry.
Greetings from the kitchen
Veal terrine, pickled mustard seeds, lemon mayonnaise, pickled mushrooms. Onions marinated in beer marinade, stuffed with duck pate and rolled in onion crumbs.


Greetings from the kitchen
Trout and potato fritters, topped with homemade sour cream and meadow flowers.
Greetings from the kitchen
Smoked red trout, trout caviar, pickled cucumbers, trout soup espuma, kombu algae powder.


Wine cellar
Shrimp, celery, apple
Raw Kvarner shrimp marinated in oil and lemon juice, roasted celery, celery cream, celery oil, pine nuts, finely chopped apple on top, homemade mayonnaise, chervil, shrimp powder.


Beef tartare & Jerusalem artichoke
Chopped ripe beef, Jerusalem artichoke, shallots in aged vinegar, hazelnuts, hazelnut mayonnaise.
Raviol, chestnuts, truffles
Raviol stuffed with aged cheese and celery, cream of roasted chestnuts and celery, fresh grated black truffles, pickled celery, chestnut sauce, topped with yarrow leaves.


Cauliflower, egg, truffle
Cream of roasted cauliflower, raw and pickled cauliflower, quick-fried cauliflower, poached egg yolk, brown butter and truffle crumbs, sour cream with truffles and freshly grated truffle.
Octopus, beans, sea urchin
Octopus cooked, glazed and rolled in panko bread crumbs, crumbs of dried garlic and onion, marinated wakame seaweed, sea urchin and white beans espuma at the bottom, marinated salicornia on top.


European flounder, shrimps, mushrooms
Poached fish fillet, breadcrumbs, brown butter, mushrooms, lemon, sauerkraut sauce (beurre blanc and sauerkraut water), steamed pocket filled with Adriatic shrimp, fried celery, mushroom and wild mushrooms puree.
Roe deer and beetroot
Roe deer fillet baked and coated with melted lard, venison sauce with beetroot syrup and melted lard, potato gnocchi glazed in beetroot syrup, pickled beetroot, beetroot and red onion puree, beetroot microgreens.


Pumpkin and goat's milk
Pumpkin, ice cream of goat’s milk and pumpkin seeds, maple syrup and lemon leaves.
Chocolate, pear, Jerusalem artichoke
Chocolate ganache, dehydrated chocolate biscuit, white chocolate mousse, thyme powder, fresh pear with thyme and thyme puree, sour cream and thyme ice cream, pear and Jerusalem artichoke sorbet.


Petit fours
Chocolate-coated marshmallow treat on crispy dough with raspberry meringue; beetroot pralines; mini canelés; mini pie (tarte) with caramel and coffee cream.