The chefs’ menu

Here’s the menu for Massimo De Belli’s dinner on Friday, June 2^nd

• Hot starter:
  Nettle and yogurt pureed soup
  Marinate trout and slices of toasted bread with butter
• First course:
  Savoury millefeuille with aubergine and tomato with malga cheese cream
• Main course:
  Stuffed quail with Krško polje cheek lard and seasoned with truffle, grilled and stuffed courgettes with “formadi vecjo” cheese
• Dessert:
  Shortcrust pastry basket with Chantilly cream, caramel peach in toffee sauce

(For this dinner the price is 35 € per person.)

Here’s the menu for Chef Franz Fink’s dinner on Saturday, June 3^rd

• Ox tartare with quail egg and seasonal aromatic herbs
• Asparagus salad with tomatoes
• Beef steak with crunchy speck, potatoes and radicchio
• Millefeuille with strawberries and vanilla

(The price for this dinner is 40 € per person.)

Here’s the menu for Chef Dejan Matjašec’s dinner on Sunday, June 4^th

• Cold starter:
  Swordfish carpaccio marinated in anise
• First course:
  Melon mint and scallop risotto
• Main course:
  Baked monkfish with potatoes and asparagus
• Dessert:
  Mango cream

(The price for this dinner is 40€ per person.)