Ligths
In the gallery in the glow of blooming lights, industrial design and the chef’s self-sufficient creativity, the curiosity of gourmets wanders from the forest over the meadow to the garden and then from the river to the sea at the most natural dinner (so far only on Friday and Saturday, for a maximum of 16 place settings) in Ljubljana!
Horn
For starters, there is a refreshing drink in a cow’s horn, symbolically because of the Horn, but substantively because of the chef, who is (also) a hunter. He freshened the buttermilk with sumac to add lemon acidity, along with berry jelly.
Chef
Our ancestors divided the work between them,” chef Jakob Pintar introduces himself, “some hunted and gathered, while others looked after the home and hearth. But I am all these things: hunter and fisherman, gatherer of wild herbs and keeper of our garden. Above all, I look after the hearth. I’m a cook.
Hands
But first you need to wash your hands.
An intruder
Wild herbs, roasted vegetables.
Apiary
Trout, pollen, wax.
Heart
Heart, melon, pine. Raw deer heart, cut like a tartar, is wrapped in thin slices of melon and topped with a soupy fermentation of pine needles and ginger.
Sower
Butter, rye bread, carp, turnip, lettuce, wild boar, garum, currant tomatoes, pumpkin, salty plum, citrus fruits, caviar.
Five vegetable dishes with protein supplements, five filigree sculptures with the sophistication of authentic flavors, five tributes to nature,
Chicken tails
Yakitori chicken tails, almonds and horseradish.
Socialist caviar
Brioche, truffles, scallop.
Soup
Eel bouillone, to which the chef added coffee oil and a little cognac.
Delta
Eel, wild mushrooms, lemongrass. Baked eel, chanterelles and porcini cream.
Deer
Deer, dried fruit, offal. Even the main meat course comes in two parts. First, a pink-roasted deer loin, with dried fruit, celery, and a hearty meat sauce.
Mice
Deep-fried mouse stuffed with deer liver and plum filling.
Cheese
The soft ripened Orešnik goat cheese is crisply toasted, enriched with a spoonful of caviar and blackberries and topped with brown butter.
Donut
Donut, apples, raisins.
petit four
Sweet candy (shizo, walnut, malt)!
Accompanying winesa
Aperitiv: sparkling wine Chardonnay, brut nature, Jankovič (Rogaška Slatina).
Intruder: Hruškov cider, Aci Urbajs
Beekeeper and heart: Rose 2023, Renčel
Sower: beerOrias 2022, Reservoir dogs
Chicken and kaviar: Roter Traminer 2020, Tauss
Delta: Forte, Kmetija Štekar
Mouse: Rdeče Zorjan (cuvee zweigelt and gamay)
Donut: Solera, Gordia
