Restaurant Week

As a part of the Restaurant Week, we are offering two menus:

Meat Menu

Amouse-bouche: Traditional duck pate served alongside roasted apple cream with grampampula, toasted nuts, first spring vegetables and herbs, homemade butter

Delicate Spring soup made from young peas, asparagus and spinach, with a slight hint of lemon and olive oil, crispy corn croutons and wild garlic foam

Thinly sliced juicy beef steaks in shallot and Izabela wine sauce, house tris with Spatzle, parsnip and pear cream puree

Chocolate spoon with truffles, strawberries, semifreddo with violets

Fish Menu

Creamy spread of dry porcini mushrooms and smoked Olimje cheese, baked apple custard with grampampula, roasted walnuts, first Spring vegetables and herbs, crispy buckwheat bread

Delicate creamy Spring soup made of young peas, asparagus and spinach, with a slight hint of lemon and olive oil, crispy corn croutons, wild garlic foam

Red trout fillet with garlic and Izabela wine, parsnip and saffron puree

Chocolate spoon with truffles, strawberries, semifreddo with violets

For reservations CLICK HERE.