Dinner at Hisa Franko - 1

Lamb Brain & Preserved Cranberry Bigne (Hisa Franko) - Slovenia  2019

Natasa Duric - Spelt Sour Bread with Molasses, Cultured Butter with  Bee Pollen (Hisa Franko) - Slovenia  2019

The dining area was light, airy and modern. There were windows on two sides and a fireplace at one end. When we walked in there were already two large groups there, but we weren’t the latest arrivals.
Mike had a glass of sparkling wine to start, then a pour of sauvigon blanc, with a last serving of pinot noir. All wines produced in Slovenia.

The menu was organized as finger bites, table bites and sweet bites. Eighteen courses in all! Some of the more interesting ones:

- potato baked in salt-hay crust, with fermented cheese and smoked chocolate.
- lamb brain and preserved cranberry beignet.
- pulled lamb and crab wrap, lamb broth, egg yolk filled with anchovy cream.
- trout fried in corn with porcini buttermilk, salad of wild flowers and porcinis
- Kobariski Strukelj: parsnip, apple, walnut and pork crackling dumpling glazed with pork fat.
- Smoked pork creme brulee, sundried plums, horseradish.

We had organized our trip around this event, and we ultimately felt that the effort was certainly worth while. A very special meal indeed!