Jareninski Dvor (Dveri Pax)
Highly sophisticated cuisine befitting the gracious surroundings within the old Dveri Pax monastery. Chef Gregor Sagi likes to use local produce, enhanced with unusual flavours and ingredients from the estate.
The Sander lake fish with buckwheat noodles in a horseradish cream broth was one of the best dishes I've eaten in Slovenia: savoury, delicate, authentic, and delicious.
King oyster mushrooms, lardo, popcorn, onion sauce on a spoon; salty, smooth crunchy
Marinated trout, beet, horseradish: lovely balance
Beef tongue, goat terrine, apple balsamic; tongue slivers with gentle flavour
Smoked eel, caviar, horse radish: nice contrast of the pop of the caviar and the saltiness of the eel and umami
Chicken liver parfait, puffed wheat
Wild honey icecream on straw; sweet/ cool
Marinated beef, goat milk whey ice cream, sesame crisps
Sander lake fish, buckwheat noodles, horseradish cream broth.
This was one of the best dishes I've eaten in Slovenia: savoury, delicate, authentic, and delicious.
Venison fillet, jerusalem artichoke puree, purple carrot, onion tartlet, mushroom, jus
Contrast of flavours and textures: rich and delicious
Creme brulee, indigo dumpling, camembert blancmange, pear cubes.
Exciting dessert featuring a recreation of river stone