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Starters

• Garden leaves with brown butter emulsion, quail egg, and alpine caviar – A delicate harmony of fresh garden greens accented by rich brown butter and luxurious alpine caviar, crowned with a perfectly cooked quail egg.
• Cappelletti with black pear and Jerusalem artichoke – Handmade pasta parcels filled with seasonal flavors, combining the subtle sweetness of black pear with the earthy depth of Jerusalem artichoke.
• Corn beignet with fermented cottage cheese and smoked trout roe – Crispy corn beignets paired with tangy fermented cottage cheese and the smoky richness of trout roe for a balanced and enticing bite.
• Hay-baked potatoes with fenugreek and roasted yeast-infused sour cream – Rustic hay-baked potatoes seasoned with aromatic fenugreek and complemented by a luscious roasted yeast sour cream.

Mains

• Two-day-aged trout cooked on the barbecue with brown butter fish sauce and horseradish – Expertly aged trout charred to perfection, served with a rich brown butter fish sauce and a sharp horseradish kick.
• Fresh-made tagliolini with rabbit sauce, long pepper powder, green juniper, cheese, carrots, cocoa nibs, tarragon oil, and black truffles – Silky tagliolini pasta embraced by a complex rabbit sauce, enhanced by aromatic spices, fresh herbs, and decadent black truffles.
• Barley risotto with green beans, hazelnuts, and yeast garum powder – A creative twist on risotto, featuring hearty barley enriched with fresh green beans, crunchy hazelnuts, and umami-packed yeast garum powder.
• Trout dry-aged for two days and cooked on a Hibachi grill, served with trout roe, pickled daikon, horseradish shavings, wasabi leaves, and brown butter hollandaise – A masterclass in balance and refinement, this trout dish features smoky Hibachi grilling, complemented by vibrant pickled daikon and a luscious brown butter hollandaise.

Desserts

• Honey bread brioche filled with cheese fondue, roasted hazelnuts, fruit, and a cup of tea made from linden leaf, chamomile, ginger, and cinnamon – An indulgent brioche infused with honey, stuffed with creamy cheese fondue and crunchy hazelnuts, paired with a soothing herbal tea infusion.
• Dosa ice cream with quince, lentil financier, toasted poppy-seed emulsion, and olive oil – A creative dessert melding dosa-flavored ice cream with fruity quince, nutty lentil financier, and a nutty toasted poppy-seed emulsion.
• Persimmon dressed with chili, caramelized grapefruit, and lemon – A vibrant fruit dessert that balances sweet persimmon with a touch of chili heat and the bright citrus notes of grapefruit and lemon.
• Cheese course featuring Slovenian cheeses – A curated selection of Slovenia’s finest artisanal cheeses, perfect for savoring unique regional flavors.
• Caramels made from cottage cheese and buckwheat – Delightful handcrafted caramels with a unique twist of creamy cottage cheese and nutty buckwheat.

Drinks and specials