Week of restaurants

Welcome spring

• Foie gras, slightly spicy, seasoned tradition ..., this time with creamy walnut butter with hemp seeds, home-made spelt bread with fermented apple peel, buttermilk, and crispy red beet with home-made grape skins vinegar
• Hearty ox tail soup, wild garlic dumpling, and a piece of cooked braciole
• Kozjanske "šurlice" with trout, home-made pesto of spring garlic shoots, nettles and matured sheep cheese
• Spring meat rolls of krškopoljec pork with black sesame on a bed of dandelion, pumpkin mayo
• A thousand leaves with Bavarian cream and strawberries

 

Vegetable menu

• Humus with roasted chickpeas, creamy walnut butter with violets, homemade spelt bread with fermented apple peel, buttermilk, crispy red beet with home-made grape skins vinegar
• Wild garlic soup with turmeric profiterole
• Kozjanske "šurlice" with home-made pesto of spring garlic shoots, nettles and matured sheep cheese
• Spring vegetable rolls with black sesame on a bed of dandelion, pumpkin mayo
• A thousand leaves with Bavarian cream and strawberries