Wine cellar
There is Brda, which everyone knows for its wines. There is Ceglo, which is so close to the border that some know it from Collio, while others from Brda. There is a small castle that everyone knows from television. There is a hotel that is known for its prestige. There is a winery that knows all the wines and all the winemakers, from near and far.
Wine cellar
Detail from the wine cellar
Restaurant
And the restaurant is fine and elegant, but because of the view across the olive grove to the vineyards on the Slovenian and Italian sides, it is relaxed and inviting to get to know it.
Reception
The welcome to the wine cellar includes a walk up the mighty winding staircase, viewing the wine wealth, listening to stories from the distant and recent past, admiring the stones, art, light, and, of course, tasting the pleasure. On the tongue, teased by the bubbles of Spirito, melts the sweet and thick bacon of ossocolla, dried neck of mangalica from the Cigoj farm. The olive oil is from Ivan Sirko, the bread is homemade and with yeast.
Greetings
Brda frtalja with parmesan cream, pheasant pâté wrapped in mangalica lardo, topped with berry gel, and whipped butter with Brda olives. The bread box includes grissini with olives, white homemade bread, and a loaf made from grape seed flour.
Father and son
Father and son, Matjaž and Matija Cotič, experienced and aspiring, seek inspiration in Brda tradition and Mediterranean popularity.
Scampi carpaccio
Scampi carpaccio, citrus gel, marinated citrus, virgin olive oil, fleur de sel.
Beef tartare
Beef tartare, pickled red onion, chive mayonnaise, herb butter, mustard seeds, freshly baked homemade bread.
Potato velouté
Potato velouté, profiteroles filled with wild garlic cream, kefir foam.
Ravioli with burrata
Ravioli stuffed with burrata, sheep’s cheese cream (pecorino), black truffle.
Gnocchi with beetroot
Potato gnocchi, beetroot reduction, horseradish cream, black breadcrumbs.
Cod and peas
Cod fillet, baby pea puree, beurre blanc with parmesan, roasted fennel, tapioca flour chips.
Pork belly
Slow-cooked pork belly, štrukelj with smoked curd, celeriac puree with mustard seeds, meat reduction, roasted carrots.
Deep-fried acacia
Predessert
Walnut potica
Deconstructed walnut potica: walnut cream with chocolate, raisins cooked in rum, sweet yeast dough with tiger’s milk, bourbon vanilla ice cream, walnut and chocolate crumble, caramelized walnuts.
Petit four
Petits fours: chocolate with amaranth, jelly with rosemary, cotton candy.
Accompanying wines
Aperitif: Spirito sparkling wine, Dolfo; greetings from the kitchen: Ribolla gialla, Sturm, 2024, Collio; cold appetizers: Friulano, Gradis’ciutta, 2023, Collio; ravioli and gnocchi: Pinot Grigio, Reja, 2018, Goriška Brda; cod and pork belly: Sauvignon, La Castellada, 2010, Collio; potica: Bossa rossa, Edi Simčič, 2008, sweet, dried grapes, Goriška Brda.
