Soup with meat, carrots and strips of pancake Whenever I came back home from a competition, I always
hoped I would be greeted by my mom’s famous beef soup,
which had been simmering gently for the whole Sunday
morning. My wish was always the same: ‘More pancake
strips than soup, please!’
with sour cream sauce, herbs Idrija Žlikrofi are traditional Slovenian Dumplings, a special kind of “pasta” made from dough stuffed with potato and bacon filling.
cauliflower puree, cauliflower, white fish sauce
We have decided to serve fresh water pike perch, rather
than the more common trout, because its, unjustly so, often
overlooked. When compared with the trout, the quality is on
the side of the pike.
on mustard onion with sour turnips, mustard and sauteed potatoes On 21 February 2013, a decree was passed that proclaims
the traditional production of Carniolan sausages a living
tradition of national importance. The sausage derived from
the cultural heritage of 'koline', or pig slaughter, and was first
mentioned in written sources in the second half of the 19th
century.
White brioche from the Deveta vas bakery, black
Angus beef, sun-dried tomato sauce, Stilton cheese,
cucumbers, red onion, lettuce.
Baked potatoes and spicy mayonnaise.
Black brioche from Deveta vas bakery, black Angus
beef, white truffle sauce, baby spinach, fried enoki
mushrooms, young goat cheese, truffle. Baked
potatoes and spicy mayonnaise.
Bled cream cake, or kremšnita, is the symbol of Bled cuisine.
Pastry chef Ištvan Lukačević moved to Bled from Senta in
Vojvodina in the late 1940s. In 1953 Lukačević, then the
manager of the Hotel Park patisserie, came up with a recipe
for the now-legendary dessert. Taste it yourself!
Unfortunately, we cannot gurantee that pizzas will always be served at the same time as other dishes.
ONE TABLE ONE BILL - NO SEPARATE BILL.
List of alergens: G - cereals containing gluten (wheat, rye, barley,
oats, spelt, kamutali their crossed species or
products from them) R1 - crustaceans and their products J - eggs and their products R2 - fish and their products A - peanuts and their products S - soybeans and their products L - milk and milk products containing lactose O - nuts - almonds, walnuts, hazelnuts, cashew
Nuts, American walnuts, Brazil nuts, pistachios,
macadamia and their products
Z - leafy greens and their products Gs - mustard seeds and their products Ss - sesame seeds and their products Ž - sulfur dioxide and sulphites (in more concentration
as 100 mg/kg or 10 mg/l expressed as so2)
V - lupine and their products M - molluscs and their products
PIZZERIA
PIZZA IS LIKE SEX –
WHEN IT’S GOOD, IT’S
REALLY GOOD, AND WHEN
IT’S BAD … IT’S STILL
PRETTY GOOD.
Neapolitan pizza, known around the world as
pizza napoletana, is certified as a Traditional
Specialty Guaranteed (TSG) in Europe, and the art
of its making was included in the UNESCO List of
Intangible Cultural Heritage. We respect Italian
history so we only use first-class ingredients from
Italy. We are creating our own story, so we only add
the highest quality Slovenian ingredients. We allow
our pizza dough to ferment for 48 hours. When
ready, the pizzas are baked at well over 400 oC in
just over one minute...
Our pizzas aren’t burnt; they are freckled with spots
of different shapes and sizes because they are
NEAPOLITAN PIZZAS.
Our pizzas are not perfectly round as the dough
is hand-stretched first on the counter and then
again on the racket because they are NEAPOLITAN
PIZZAS. Our pizzas won’t ever give you that
heavy feeling in the stomach because they are
NEAPOLITAN PIZZAS.
Please don't change them, add your own toppings,
or try to turn them into something they are not
– our NEAPOLITAN PIZZAS WILL BE GREATLY
OFFENDED!
Legend
PDO – Protected Designation of Origin (D.O.P. – in Italian) PGI – Protected Geographical Indication MANGALITSA LARDO, by Cigoj Farm – seasoned pork back fat, known to have
many nutritional properties and positive health effects. It contains less bad
holesterol and is considered a gourmet speciality.
All our pizzas can be prepared with gluten-free dough for an additional 2.00 €
Extra charge for one topping 1.50 €
Garlic, Mozzarela fior di latte, Lisjak Olive oil, Origano
'Posmodula' is an old Slovenian dish that housewives
made for children while baking bread. Children couldn't
wait for the bread to be ready so the housewives rolled
out a piece of dough thinly, coated it with various
spreads, herbs, 'zaseka' (minced and seasoned
lard), and baked it quickly. The name 'posmodula' or
'posmojevka' originates from the area of Kranj.
Tomato sauce San Marzano POD, Mozzarella fior di latte, Premium Karst proschiutto cured in the karst bora for 16 months PGI, Greek black olives, Artichoke, Fresh black pepper
Tomato sauce San Marzano POD, Mozzaella di buffala campana POD, KRAS Premium cooked ham, Artichokes, Semi-dried tomatoes, Oregano from the Garden of Tastes
