Alpine sunshine
Chef
chef Jože Godec
💛💛
Only four courses, but always new and made from local ingredients, are enough for the best Bohinj hotel dinner! We also recommend it for external guests.
Couvert
Bright, solid, wooden tables do not need tablecloths, fine napkins and high stalks are sufficient in the romantically lit winter garden. The aperitif is quickly on the table and the basket contains fresh and homemade white bread with buckwheat. Olive oil from the tourist farm Tonin (Šmarje pri Kopro) also comes to the rescue.
Amuse-bouche
Bohinj cottage cheese with garlic, fried cheese ball, beetroot and egg yolk.
Zlatovščica
Lake charr carpaccio, trout caviar, orange, peach, leaves of the purple coneflower.
Leek
Polenta, slightly burnt leeks, chanterelles, truffles and herbal oil.
Deeer
Deer fillet, buckwheat porridge, fried cottage cheese, parsnip cream, fresh blackberries, meat sauce.
Apricot
Apricot, honey cream, milk ice cream, crumble.
Pastries
Fruit and almond scones to finish.
Breakfast
Congratulations for one of the best breakfasts in Slovenian accommodation facilities! Local, diverse, high-quality, good and selected, and all this so much that you need at least three days of disconnection in Sunrose 7!
Breakfast
Breakfast
