Amazing meal in Prekmurje - Slovenia

When we were wandering in the northeast of Slovenia, we found an amazing restaurant where the owners knew how important past was and how to tie it with future. Their philosophy is: think local but aim out of the boundaries. Every ingredient on their plates comes from local providers. Some are even produced by themselves. However, don’t be deceived. They aren’t those dreamers and storytellers, who talk about how they provide everything for their restaurant in their 20x20 feet garden. They are keeping it real and they also have some of their home-produced food, which is great. The restaurant is modernly styled and not so big. The atmosphere is also very nice. I must admit it’s really nice to see people how they help each other and run their family business. After all, most of the restaurants we visit are family businesses and show them that we appreciate this commitment. Not to mention their service and food that is always good.

Langus - taditional Prekmurian dish

Our lunch has started with a neat, amuse bouche and the traditional Prekmurian dish right after that. It is called Langus – Fried potato dough with horseradish, radish, and chives, everything fried to perfection. We later tried to eat this dish a few more times but we didn’t find anything near that. Well, you know what they say: you never forget your first one.
This place is well known for the best tomato in the country and their tribute to this was tomato soup. The soup was strong. The acidity was balanced just right. Even the balsamic vinegar in it was aged, so it provided some great sweetness to this soup. To seal the deal, there was even buffalo mozzarella, which made this soup even better. The owner of this place saw our enthusiasm and promised a special dessert at the end. Great, being gourmand pays off every time. La dolce vita!

Tomato soup

For an appetizer, we got fresh kantarell baked in pumpkin oil with poached egg and pumpkin seeds. Pumpkin is the other iconic vegetable in this area. Their pumpkin seed oil is one of the best in the world, not to mention this one we ate: it was top of the class for sure!
We were still in nirvana from our previous dish, when they brought our main dish. It was deer file with cooked bread dumplings and some young spinach on pumpkin puree. The dish was very tasty. The only minus was too soft meat, which was cooking in the sous vide too long for my taste. Some people like that consistency but for me, it is more like pate. Yes, meat needs to be soft, but still chewy. Anyway, we didn’t have any spoilers after that, especially when the first desserts came.

Kantarell baked in pumpkin oil

It was a Prekmurian traditional dish – Over-Mura folded cake with a twist. They made an ice cream from the classic which was amazing. You can still feel dough of this pastry but creamy and refreshingly cold for those hot days. The ice cream was on the precisely cut apple blocks. For the crunchy element, there were some sweet fried bread sticks. They remembered me on Vietnamese “Dau Chao Quay”. The dessert as a whole seemed unforgettable. However, only until the second one came. It was their home-made elderflower ice cream with candied ginger on a crumble. Sweet lord…

Deer file

We almost forgot about the promise the lady made earlier – the special dessert. But she didn’t! She brought a pumpkin cake with raspberry cream and home-made raspberry ice cream on the side. I think they saw how keen we were for their ice-creams. The dessert was actually very delicious, particularly with the addition of pumpkin oil and pumpkin seeds. No need to say, the finish was locally colored and presentation of their tradition was more than obvious. This is one of the restaurants you shouldn’t miss, especially if you are foody like we are.
Ian felt blue when he was editing the pictures. If you would like to see pictures in normal tone check them on TripAdvisor site. And let us know how do you like blue ones anyway. Thank you

Elderflower ice cream