Chef
chef Jon Zupan
Hotel
Boutique and luxury hotel with a view.
Beff cheek
Beef cheek (roasted and boiled), mashed potatoes with black truffles, roasted celery and carrots, beetroot sauce with chokeberry , bread soufflé with porcini mushrooms. All likeable, all good.
Restaurant
Špik
The specialty of the hotel is (also) the view of the Martuljk mountain group, with the central Špik.
Amuse-bouche 1
Puffed potato fritter with cottage cheese, pumpkin mousse, cheese, pumpkin seeds.
Amuse-bouche 2
Steak tartare in a crispy fried roll, marinated onions and fish caviar.
Amuse-bouche 3
Beef in salad on brioche colored with beetroot.
Brook trout
The first course of the fish tasting menu. Marinated brook trout, celery cream, pear, black lentils, mandarin gel, parsley oil.
Tongue
The first course of the meat tasting menu. Smoked slices of veal tongue on a leek julienne salad, butternut squash cream, marinated onions, mustard spiciness.
Kohlrabi
Creamy yellow kohlrabi soup with dried flowers and spiced oil.
Potatoes
Creamy potato soup, bacon, crackers, Brussels sprouts.
Dumplings
Cottage cheese dumplings with mature cheese, pumpkin cream, pickled pumpkin, crushed hazelnuts, walnuts and pumpkin seeds, pumpkin oil, pumpkin foam.
Blood sausage
Krvavica fried in dough with apples, potatoes, black truffle. Fried blood sausage in batter, with scaly apple slices, placed on mashed potatoes with black truffles, shallot sauce, oil from radish leaves.
Tuna
Tuna steak, baked less than medium as desired, roasted celery, marinated cucumber rolls, roasted carrots, mashed potatoes with lime, black garlic, honey chef’s sauce.
Cottage cheese
Cottage cheese cream in vanilla sauce, white chocolate mousse, strawberry gel, berries, vanilla ice-cream, meringue, pumpkin oil.
Yoghurt
Yogurt panna cotta with tangerine, Cointreau, caramel chocolate cream, cocoa, meringue, hazelnut ice cream, white chocolate cream.
