Tri lučke
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The view
Amuse bouche
Salty cracker with lentil cream, marinated sardine, citrus gel and sea dill; fried beef cheek, kohlrabi and pickled onions with pumpkin mayonnaise; cold cucumber soup with yogurt.
Cuttlefish
Marinated cuttlefish, pea cream, cucumber concassé on the side, sundried tomatoes, quinoa cooked with cuttlefish ink, parsley and garlic crumble, tomato panna cotta with truffles, feta cheese ice cream, cuttlefish ink lace.
Head cheese
Head cheese, egg cream, wakame seaweed marinated with sesame, pig skin, daikon radish, vinaigrette with pumpkin oil and balsamic vinegar.
Trout
Spätzl with horseradish, Goričar’s trout, nettle cream, green beans, balsamic vinegar caviar on top, topped with smoked trout dashi at the table.
Eggplants
Baked mini eggplant, eggplant cream, cashew cream, sun-dried tomatoes, scrotum stuffed with chickpeas and eggplants, veggie-glace sauce, oil from the green parts of spring onions. A vegan haute cuisine dish.
Meatless
Pumpkin seeds, roasted celery, roasted cauliflower, belgian endive marinated in orange juice, veggie-glace sauce, in which the elderberry was also cooked a little, pickled elderflowers.
Beef loin
Beef loin, potato gratin, green beans with sour cream, sauteed chanterelles, demi glace sauce.
Carrots and peach
Yogurt parfait, crumble with coriander, candied carrots, white chocolate foam with carrot juice, a combination of carrot and vanilla cream, lime gel and peach.
Petit fours
Chocolate brownie with carob and tomato gel. A cone with lemon cream and meringue.
Accompanying wines
