Restaurant Week Menu

Amuse bouche

Pumpkin with Golar’s yogurt

(pumpkin seed oil, pumpkin seeds, pickled radish, chicory and apple salad)

Buckwheat “žganci” with roasted potatoes

(pickled wild garlic, pumpkin seed oil)

“Krapci” dumplings filled with Golar’s smoked cottage cheese, mushrooms and chestnuts

(Jerusalem artichoke, celery and horseradish cream, pickled black trumpet, sage butter sauce)

Fillet of Zupan’s trout, fermented cabbage, Mrkot’s red corn polenta

(kale, mushrooms)

Krškopoljec piglet, brown butter potato purée

(root vegetables and “Sivček” beans, pork sauce chestnut honey, pickled pumpkin)

White coffee and poppy seed roll