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

  • 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 3rd

  • 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 4th

  • 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.)