Teden restavracij 2015 – pomlad {Restaurant Week Slovenia 2015 – Spring Edition}

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Že od leta 2012 v Sloveniji spomladi in jeseni poteka izredno zanimiv dogodek po imenu Teden restavracij. Teden restavracij je akcija za promocijo vrhunske slovenske kulinarike, namenjena vsem dobrojedcem. V akciji sodelujejo najboljše slovenske restavracije, ki obiskovalcem Tedna restavracij ponujajo posebne menije po posebni ceni. Prvi Teden restavracij so organizirali v New Yorku leta 1992, od takrat pa se je akcija razširila po vsem svetu. Bistvo akcije je povsod ponudba posebnih menijev po precej nižji ceni od običajne. Zanimivo je tudi, da se sodelujoče restavracije in gostilne ne morejo same prijaviti za sodelovanje, temveč so k njemu povabljene. Povabi jih selektor Tedna restavracij, kulinarični kritik Uroš Mencinger, na osnovi kriterija kakovosti. Vsaka restavracija ponudi (najmanj) trihodni meni po ceni 15 EUR, kar je precej nižje od običajne cene v tovrstnih restavracijah, nekatere pa za manjše doplačilo ponudijo še dodatno jed ali pa nas celo brez doplačila razveselijo z okusnim pozdravom iz kuhinje. Slednji je zaradi svoje nepričakovanosti pri dobrojedcih kot sem jaz še posebej toplo sprejet in več kot dobrodošel. Vse restavracije menije objavijo vnaprej, kar obiskovalcem omogoča, da si svoje najljubše restavracije izberejo ne le po lokaciji in imenu, ampak tudi po ponudbi. Letos sem obiskala štiri različne restavracije, spodaj pa lahko vidite, kaj sem okušala. Skušala bom kar se da dobro opisati, ostalo pa naj povedo fotografije.

Gostilna Dvor Jezeršek

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S fantom sva bila v soboto, 21. marca 2015 navidezna ženin in nevesta na navidezni poroki, zanimivi in zabavni obliki poročnega sejma, ki ga organizira Dvor Jezeršek. Da so naju pripravili na celodnevni dogodek (ki je mimogrede tudi za navidezna mladoporočenca precej naporen), so naju pred začetkom poročnih priprav okrepčali s kosilom z menija tedna restavracij. Poleg tega so dodali še kozarček dobrega vina in božansko sladico.

Meni

Črn kruh s sipinim črnilom, sirni namaz in kaviar

(pozdrav iz kuhinje)

Poširan brancinov file v rahli smetanovi peni s hrenom in zelenim jabolkom

(hladen uvod)

Česnova juha in tartufata na kruhovi skorjici

(vroče okrepčilo)

File smuča na špinačni polenti in glazirano rumeno korenje s čemažem in konopljinimi semeni

(glavna jed)

Presna čokoladna tortica s pomarančnim sorbetom

(sladica)

Moram reči, da mi je bil njihov meni zelo všeč. Ponujali so sicer še dve opciji glavnih jedi, vendar sva se oba odločila za ribo. Malce me je presenetilo, da nobena izmed jedi ni vsebovala mesa, a me to nikakor ni motilo. Morda zna biti malo bolj problematično za moške, ki hitro pogrešajo kakšno mesno jed, a vsaj mojemu fantu so se hitro odkupili z (ponovno) odlično poročno večerjo. Poleg okusnega pozdrava iz kuhinje naju je oba navdušila predvsem česnova juha in seveda božanska čokoladna sladica, za katero pri Jezeršku očitno dobro vedo, da se odlično ujame s svežino pomaranče.

Strelec

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Druga postaja tedna restavracij je bila restavracija Strelec na ljubljanskem gradu. Obiskala sem jo s svojo najboljšo prijateljico, kot spomin na jesenski Teden restavracij 2014, ko sva skupaj obiskali kar štiri restavracije.

Meni

Piščančja pašteta

(Pozdrav iz kuhinje)

Telečji jezik, dimljena postrv, jabolko, jabolčna in hrenova majoneza, hren, šalotka, jabolčni žele, žele rdeče pese, spomladanska travniška zelišča

(predjed)

Počasi kuhana svinjska ličnica, mesna redukcija, rdeča polenta, pire gomoljne zelene, pena gomoljne in stebelne zelene s čemažem

(glavna jed)

Temna čokolada z oljčnim oljem in pomarančo

(sladica)

Navdušila me je predvsem glavna jed, saj so bile svinjske ličnice res vrhunsko pripravljene, kombinacija jedi v prilogi pa je bila skrbno izbrana in je nedvomno poskrbela za pravo eksplozijo okusov. Odlična kombinacija sta tudi temna čokolada in pomaranča v izvirno dekorirani sladici, ki je poskrbela, da sva restavracijo zapustili z nasmeškom na obrazu.

Vila Podvin

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Tretja je bila na vrsti Vila Podvin na Gorenjskem. Ponudili so nam dva trihodna menija, in sicer so ju posrečeno poimenovali moški in ženski meni. Dejansko je bil moški meni mesni, ženski pa ribji, a se mi zdi njihovo poimenovanje precej bolj posrečeno.

Meni

Ženski jedilnik

Juha divjih in vrtnih zelišč, rumenjak, krema domače kisle smetane s črnim tartufom

(predjed)

Poširana postrv, zelenjavni ragu s potočnimi raki, peneča pehtranova omaka

(glavna jed)

Jagodna pita z domačim konopljinim sladoledom in čokolado

(sladica)

Moški jedilnik

Zajčja obara, hišna testenina polnjena s tepko in račjimi jetri, bob in korenje, malinov žele

(predjed)

Svinjska lička z mavrahi, koprive z lešniki, pire dimljenega krompirja, spomladanska zelenjava z zeleno lečo

(glavna jed)

Jagodna pita z domačim konopljinim sladoledom in čokolado

(sladica)

Na voljo je bil tudi daljši meni za 25 EUR, ki je vključeval eno od juh, obe glavni jedi in sladico. Na koncu sva se odločila za en ženski in en moški meni, saj nama je že ta omogočal, da poskusiva vse ponujene jedi. Končna ocena je, da je bila juha boljša pri ženskem meniju, glavna jed pa pri moškem. Kombinacija svinjine in mavrahov je bila naravnost božanska. Vrhunec večera pa je bila nedvomno sladica s hrustljavim pitinim testom in božansko jagodno glazuro.

Hiša Torkla

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Zadnja postaja je bila Hiša Torkla na sončnem Primorskem. Izbrala sva idealen dan, prvi sončni dan po skoraj celem tednu dežja in vetra! Moram priznati, da sva si izbrala popoln zaključek kulinarično bogatega tedna. Odločila sva se za podaljšani štirihodni meni za 26 EUR, ki je vključeval tudi enega najbolj okusnih pozdravov iz kuhinje kar sem jih kadarkoli imela priložnost poizkusiti.

Meni

Piščanjčja pašteta s tartufi

(pozdrav iz kuhinje)

Terina telečjega jezika, pomladanska solatka, smetanov hren in bučni pesto

(hladna predjed)

Raviol pečenice in krvavice, krema kislega zelja, fižol, ocvirki

(topla predjed)

Potrebuševina Black Angus z refoškom, mladi krompirček z rožmarinom, šparglji, mlado korenje in pastinak

(glavna jed)

Rabarbara in jagode v skodelici, omaka bele čokolade in jogurtov sladoled z rdečo peso

(sladica)

Kot že rečeno je bila njihova pašteta s tartufi eden najboljših pozdravov iz kuhinje, kar sem jih imela priložnost poizkusiti. Ne le to, z lahkoto se kosa tudi z večino hladnih in toplih predjedi in jih celo prekaša. Posebnega poudarka je vredna še glavna jed – sočna in mehka potrbuševina Black Angus, ki se je kar raztopila v ustih, v kombinaciji s popolno pripravljeno zgodnje spomladansko zelenjavo.

Povzetek

Moje brbončice so ta teden nedvomno zelo uživale. Če bi lahko izbirala izmed vseh jedi, ki sem jih ta teden poizkusila in sestavila en nekoliko daljši degustacijski meni, bi izgledal nekako takole (ja, vem, preveč glavnih jedi in sladic, a kaj morem, če so bile pa vse tako okusne):

1. Piščančja pašteta s tartufi (pozdrav iz kuhinje) Hiše Torkla

2. Česnova juha in tartufata na kruhovi skorjici (vroče okrepčilo) Dvora Jezeršek

3. Svinjska lička z mavrahi, koprive z lešniki, pire dimljenega krompirja, spomladanska zelenjava z zeleno lečo (glavna jed) Vile Podvin

4. Potrebuševina Black Angus z refoškom, mladi krompirček z rožmarinom, šparglji, mlado korenje in pastinak (glavna jed) Hiše Torkla

5. Počasi kuhana svinjska ličnica, mesna redukcija, rdeča polenta, pire gomoljne zelene, pena gomoljne in stebelne zelene s čemažem (glavna jed) Strelca

6. Presna čokoladna tortica s pomarančnim sorbetom (sladica) Dvora Jezeršek

7. Jagodna pita z domačim konopljinim sladoledom in čokolado (sladica) Vile Podvin

*****

There’s this really cool thing going on in Slovenia every spring and autumn, called Restaurant Week. It’s a project, aimed to promote top Slovenian culinary and is intended for all who love to eat good. It’s a great project, started in New York in 1992, that has been going on in Slovenia since 2012. The participating restaurants, however, cannot sign up for participation themselves, but rather have to be chosen based on quality. Each restaurant offers an (at least) three course meal for the price of 15 EUR which is far less than the regular prices at these restaurants. All menus are posted in advance, giving the customers the opportunity to choose their favorite restaurant not only by name and location but also by offer. I’ve been to four different restaurants this season and the below is what I’ve had the chance to taste. I’ll try to describe it the best I can, but I think the pictures speak for themselves.

Gostilna Dvor Jezeršek

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We were fictional bride and groom at a fictional wedding, a cool version of a wedding fair, by Dvor Jezeršek on Saturday, 21st March 2015. In order for us to be able to stay up late, they took really good care of us and gave us the Restaurant Week menu for lunch before all the preparations started. They added a great glass of wine and an amazing dessert as well.

Menu

Black cuttlefish ink bread with cream cheese and caviar

(greetings from the kitchen)

Poached sea bass fillet in a mild cream foam with horseradish and green apple

(cold introduction)

Garlic soup and truffle sauce on bread crust

(hot refreshments)

Zander fillet on spinach polenta and yellow glazed carrots with wild garlic and hemp seeds

(main course)

Raw chocolate cake with orange sorbet

(dessert)

I have to say I really enjoyed their menu. There were also two other main course options but we both went for the fish. There was no meat option, which was a bit surprising, but not problematic for me. My boyfriend did miss the meat a little, but forgot all about it at the fake wedding dinner. Apart from the delicious greeting from the kitchen, we both especially enjoyed the garlic soup and of course the divine chocolate dessert, which was masterfully combined with the freshness of orange. Jezeršek team sure knows its flavors!

Strelec

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My second stop at the restaurant week this season was Strelec restaurant at the Ljubljana Castle. I visited it with my best friend in memory of our Restaurant week 2014 – autumn edition, when we visited 4 different restaurants.

Menu

Poultry pâté

(greetings from the kitchen)

Veal tongue, smoked trout, apple, apple and horseradish mayonnaise, horseradish, shallot, apple jelly, beetroot jelly, spring meadow herbs

(appetizer)

Slow-cooked pork cheeks, meat reduction, red polenta, mashed celeriac, foam celeriac and celery with wild garlic

(main course)

Dark chocolate with olive oil and orange

(dessert)

My favorite was the main course since the pork cheeks were cooked to perfection which in combination with the carefully selected side dishes made sure that the flavors really exploded in our mouth. The dark chocolate and orange in the dessert were also a great combination which left us both smiling while leaving the restaurant.

Vila Podvin

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Stop number three was a date night with my boyfriend in the Gorenjska region at Vila Podvin. They offered two different three course menus, one Female and one Male. It was actually one fish and one meat menu but the idea of calling them female and male was really cool.

Female menu

Wild and garden herbs soup, egg yolk, cream of the homemade sour cream with black truffles

(warm appetizer)

Poached trout, vegetable ragout with crayfish, sparkling tarragon sauce

(main course)

Hemp ice cream, chocolate strawberry pie, honey, black currant

(dessert)

Male menu

Rabbit stew, house pasta filled with pear and duck liver, beans, carrots and raspberry jelly

(warm appetizer)

Pork cheeks with morels, nettles with hazelnuts, smoked mashed potatoes, spring vegetables with green lentils

(main course)

Hemp ice cream, chocolate strawberry pie, honey, black currant

(dessert)

They also offered a four course menu with a choice of one soup, both main courses and dessert for 25 EUR but since one of us chose the female and one of us the male menu, we went for the three course one and still had the chance to try all the dishes in the menu. I have to say the soup was better in the female menu but the male main course was a lot better. The combination of the pork and morels flavors was amazing! The highlight of the night most definitely was the dessert. The pie crust was crunchy and the strawberry glaze amazing!

Hiša Torkla

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The final stop at the restaurant week tour was in Primorska region, close to the sea and sun, at Hiša Torkla. I must say we sure finished strong. We went for their extended four course menu for 26 EUR which also included one of the best greetings from the kitchen we’ve ever had.

Menu

Poultry pâté with truffles

(greetings from the kitchen)

Veal tongue terrine, spring salad, horseradish cream and pumpkin pesto

(cold appetizer)

Bratwurst and black sausage ravioli with sauerkraut cream, beans and  greaves

(warm appetizer)

Black Angus belly with refosco, spring potatoes with rosemary, asparagus, baby carrots and parsnip

(main course)

Rhubarb and strawberries in a cup, white chocolate sauce and yogurt ice cream with beetroot

(dessert)

As I already said, their pâté with truffles was amazing and definitely one of the best greetings from the kitchen I’ve ever had. It could easily beat most cold and warm appetizers as well. A big praise goes to the main course as well – the soft and juicy Black Angus belly simply melted in our mouth and was a great combination for the young spring vegetables with which they combined it.

To sum it up:

All in all it was a great week for my taste buds. If I could make my own (slightly longer taste) menu out of all of the above I would go for the following (yes, I know, to many main courses and desserts, but what can I do, I liked them all so much):

1.Poultry pâté with truffles(greetings from the kitchen) from Hiša Torkla

2. Garlic soup and truffle sauce on bread crust (hot refreshment) from Dvor Jezeršek

3. Pork cheeks with morels, nettles with hazelnuts, smoked mashed potatoes, spring vegetables with green lentils (main course) from Vila Podvin

4.Black Angus belly with refosco, spring potatoes with rosemary, asparagus, baby carrots and parsnip(main course) from Hiša Torkla

5. Slow-cooked pork cheeks, meat reduction, red polenta, mashed celeriac, foam celeriac and celery with wild garlic (main course) from Strelec

6. Raw chocolate cake with orange sorbet (dessert) from Dvor Jezeršek

7. Hemp ice cream, chocolate strawberry pie, honey, black currant (dessert) from Vila Podvin

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