Spinach ravioliWe prepare the pasta dough based on our grandmother's recipe. It's best when it's made with homemade eggs. We put the hand-rolled dough into the muffin models and prepare the filling with young spinach, picked in our garden. We add the Parmesan dressing and prepare the dish au gratin in the oven.
Krotegin ''under the bell''In winter time, when there is time for "koline" (homemade sausages), we offer homemade meat products. Krotegin (cotechino) is a type of sausage, typical homemade kožarica (made with pork skin). Our specialty is that we make it in a form of salami. The meat is minced more finely than for a sausage and it's a bit spicy. We put it in the pot, add potatoes, carrots and some leek and cover everything with a bell- shaped lid . We cook it in an open fireplace for an hour and a half. We serve it cut into slices. Potatoes, cooked in this manner, in pork fat are particularly tasty.
Jota turnip minestroneIn Brda one of the traditional dishes is made with turnips. They are fermented for two months with the grape skins of our Merlot. Grated turnips are then called ”brovada''. Prepare the minestrone without forgetting to add the pork chops. Add the turnip and make everything boil once more. Serve the minestrone by adding some local good quality olive oil .
Due to the winter calm season in Brda, hours opening of the restaurant and B&B are different.
February-March open just for reservations in advance
Monday to Thursday: open by prior arrangement for groups
Friday: 19.00h - 23.00h
Saturday: 12.30h - 15.00h and 19.00h - 23.00h
Sunday: 12.30h - 16.00h
Reservations are obligatory.