Hearts package
Sunrose 7 serves a different dinner for 3 hearts every night! With the bonus of the best Bohinj hotel breakfast and lunch for 2 hearts! Not (just) a hotel package, but a package of hearts.
Pictured: A breakfast full of Bohinj and chef specialties also has a surprise every morning, the chef’s daily inspiration. Today he was inspired by green asparagus, which he fried with Bohinj cheese and bacon.
Lunch
The chef greeted us with chickpea hummus, carrot salad and sesame seeds, and we soaked the bread in Tonin olive oil (white).
Dinner
Greetings from the kitchen, the chef’s Bohinj trilogy: true morels spread, topped with dried true morrel; čompa, new potatoes with Bohinj curd (Pr’ Tonejovc Organic Farm, Simona Kejžar); fried Bohinj cheese on milk mayonnaise made from Bohinj milk. Homemade buckwheat bread.
Arctic char
Arctic char, trout caviar, chamomile, peas. Bohinj trout (Zupan), marinated in chamomile, Bohinj caviar, pea cream, snap peas, chamomile sauce, pea sprouts. Gentle and precise, simple and good.
Pork loin
Potato salad with pickled celery, wrapped in a slice of pork loin with herbs, homemade radish, egg yolk, pickled celery, sauce. Dinner at Sunrose does not have many courses (four or five) and chef Jože Godec does not offer a long tasting menu. But that’s why the tasting is different every night! Its diversity is determined by local and seasonal ingredients and the chef’s morning inspiration.
Fregula
Fregula with tomato sauce and Bohinj špehovka (salo salami), young Bohinj cheese (Pr’ Tonejovc Organic Farm), dill.
Crayfish
PCrayfish, polenta, cauliflower, black garlic, aged cheese cream, hazelnuts. What’s hidden under the cream/foam of aged cheese and roasted hazelnuts? The exploration is made fun with crayfish, which are from beyond the northern border, because they are not/are not grown here. On white polenta, there is a black garlic sauce with soy sauce on the bottom, and boiled cauliflower on top. The dish is big – in depth of flavor.
Prekmurje lamb
Lamb loin, curd gnocchi, asparagus. The lamb is from Prekmurje, and the green asparagus are from Gorije (Tilen Soklič, Krnica pod Pokljuko). The chef added homemade curd gnocchi (Pr’ Tonejovc Organic Farm), velvety meat sauce and fried leek.
Cake
Corn and almond cake, with cherry compote and homemade yogurt ice cream (Pr’ Tonejovc).
Goat cheese
Young goat cheese (Orešnik), homemade rosehip jam and hazelnuts. When you have such good ingredients, you just have to be good enough not to spoil them.
Petit forus
Sweet ending: yeast dough fritters and pralines (Radolška chocolate), with William’s brandy and tarragon.
Accompanying wines
Aperitif: sparkling wine Rose 2017, Frelih; arctic char: Sauvignon X-Blanc 2022, M-dobra vina; potato salad: Collio Bianco 2023, Keber Edi (Tokaj, Ribula and Malvasia); fregula: Malvasia 2022, Rodica; crayfish: Vitovska 2020, Vina Kras; lamb’s loin: Pinot Noir 2020, Frešer; corn cake: Sweet Refošk 2022, Vinakoper. Additional (macerated) wine: Zaria 2021, Batič
Smoked ham
Cold appetizer for lunch: homemade smoked ham, asparagus, poached egg, black garlic, mustard seeds with honey.
Zander
Zander fillet, potato salad, carrots, potato foam. A superb main course in which veal was easily replaced by freshwater fish.
Strawberries
Strawberries, tarragon ice cream, lemon meringue with white chocolate. Simple? Just what you want for lunch. Ice cream? As tarragon-y as it can only be in Gorenjska.
