A glass table
Gaube wine is (also) a wine cellar. But already at the (communal) table, a big difference can be seen. Look around, how everything blooms and smells, how it is tidy, homely, hospitable, but at the same time nice.
An elegant table
Even a laid table makes a difference! That’s why nobody here expects (only) cold cuts. Where Gaube’s wine is at home, the best female chef of Slovenian wine roads is also at home!
Snacks
Klaudia’s snacks are already legendary. Because everyone first comes to the Gaubes for wine, but they come back for snacks – with wine. Buckwheat bread, trout rillettes and wild garlic flowers; cheese from Bohinj; homemade salami; salty sticks with pumpkin oil and seeds; cone with a spread of young cheese and herbs.
Zucchini heart
“Today’s cold appetizers are: zucchini carpaccio, marinated roast beef and beetroot tartar with smoked trout.” We are under the heart, and the zucchini, all colorful, juicy, marinated with flowers from the garden and sprinkled with aged cheese, are in it.
Gazpacho from Špičnik
It’s hot, and there are three soups, creamy cucumber, lentils and gazpacho. Whether they heat or cool, above all they refresh.
Stuffed gnocchi
SThey are gnocchi, gnudi or dumplings. It doesn’t matter, because it’s the same for them that they melt softly, with a filling of ricotta and garden herbs, placed in a “cradle” of homemade tomato sauce.
Veal loin
The meat is only cooked “to perfection”, the fregula is only “al dente” juicy, the chanterelles are only completely fresh, the sauce is only a glaze and the flowers are only fresh, so the main is only the main. That’s all we want, right?
Hazelnut cake
KKlavdija Gaube first became famous for her cakes. Then she added other desserts to them.
