Special restaurant devoted to traditional methods of smoking and ageing pork products, with a MEET MEAT EAT theme. Built over and within a ham/sausage smoking factory dedicated to slow, hand processed hams and sausages, using a variety of local, pork species, raised both free range, organic. Slow smoked, dry salted and low temperature baked hams. Aged between 1 and 3 years according to meat type and desired end result.
The restaurant focuses on local traditional dishes and ingredients (grown on adjacent garden) elevated with a mix of slow food and creative modern interpretations. In summer dining is on a grass roof with external BBQ. An important project with low carbon footprint offering an authentic regional food experience.
Owner Janez Kodila
Ham three ways and lardo eggs
Black pudding, crisp and crunchy
Pig ribs, turnip puree, buckwheat
Pig livers, potato cake, chimichurri, caramelised onions
Tortellini stuffed with spiced meat, pepper cream sauce; splendid tortellini, nice sauce
Beef cheek, sweet potato puree, Brussels sprouts, silver beet, jus.
Prekmurska gibanica, apple strudel.
Gibanica is a traditional Slovenia cake with layers of poppy seed, walnuts, apple and honey