Cuisine – we seek for inspiration in each single day

The inspiration depends on the day. Aleš finds it during the morning visit to the local market, in his mother’s herb garden or in the clouds. The plate he creates is like a map that tells you where you are in terms of location and time of year. We assemble the flavours more according to our taste than by the recipe, so an orange cake is never twice the same.

We know how to listen

In the garden we enjoy listening to the gentle singing of the birds, in the kitchen to the wild solos of an electric guitar. We notice a slight jump of a squirrel and know how to catch and release a snake … It is our pleasure to listen to your wishes and create a plate according to your taste. Some of you like the plates to be as Mediterranean and local as possible (home-made salami, roasted figs with hand-cut prosciutto from Vipava valley, beef tartar according to our traditional recipe, jota soup, bean soup, homemade maltagliati pasta with rabbit, herb cheese cake, handmade castle ravioli with fresh Istrian truffles), others prefer to pamper themselves with the flavours of traditional Slovenian dishes (Idrija žlikrofi with porcini mushrooms, potato gnocchi with sage and Tolmin cheese, pumpkin dumplings with poppy seeds and smoked goose, sliced veal shank, pork cheeks in wine reduction, oxtail stew on bed of vegetables), then there are the game lovers and those who go crazy on seafood (tuna slices in Piran salt with emulsion of oranges and olive oil, octopus with capers and sweet tomatoes, raw Adriatic scampi, sea bass carpaccio with strawberries, saffron risotto with prawns, homemade pasta with seafood, fish soup, sea bass in salt, crispy grilled turbot, Mediterranean scorpion fish in the oven).

In addition, the selection of vegetable dishes is so varied that many decide to savour only raw porcini mushrooms with olive oil and cheese, fennel carpaccio with black sesame, asparagus soufflé, aubergine soufflé, raw wild asparagus in parmesan cream …

Some choose a selection of appetizers or a tasting menu, others focus on the main dish, but everyone completes the culinary treats with a dessert (yogurt parfait with basil, gluten-free orange tart, persimmon with chestnut mousse, chocolate fantasy), which like the rest of the offer changes daily.

Aleš, a mechanical technician by primary profession, is very able with the ingredients. Since 1995 he demonstrates in the kitchen, using the finest ingredients, his innate talent, creativity and originality. He firmly believes that in addition to premium quality ingredients, the method of preparation and processing is also of crucial importance, as it must guarantee that ingredients loose as little as possible of their primary nature, their naturalness. He therefore prefers to quickly grill meat on the surface to form a crust and then finish cooking it in the oven at a lower temperature. Even for the fish his favourite method of cooking is baking in the oven, adding only salt, pepper and extra virgin olive oil.

Team

Aleš Šibav

Mateja Bagar