Yesterday we had happened to us, the EU has honored with a dinner in the pantry. Expectations were moderate conservative, the last incident of heartburn in Bishop. However, the ambience and sympathetic waitress, student of Faculty of Social Sciences with a full spomnimom, immediately repair the atmosphere. EU reviews not completely satisfied with the "special liqueur wine" (aka Teran liqueur), so they prefer to "ARGOS champagne '. I am not alone with pear pres falil, but with some missing at least a piece of pear.
After a long pause followed tutes frut cold appetizer. Foal and beef carpaccio + paštetka if I'm not mistaken somewhere sour goose, Barbara too fleshy, hard like an octopus Softy čigumi prec in the beginning, but ham and prosciutto.
Encouraged from the start, Williams, I left you and the temptation for the first time in their lives dared to order "bistecca fiorentina". Apparently it was a piece of cow 70dkg almost worth SIT 4,000 really good bearings. How should the sympathetic kelnarca FDVja really know, that one piece of meat really good bearings? But he talked with the chef and she casually mentioned that it is really good bearings? Al has long nobenga not sell, and it is concluded that this is so? If a long story short, please stop me when I'm next to nepriseben requested in serious meat in Slovenia. Because if enough baked ga, ga would give even eat, so it was necessary and considerable skill with the knife and teeth that I mastered the animal. Carolina Blue is good washed down the bloody meat.
I find that I become what Barbara Veggie type of meat and I just jedu ham, salami and meat rolls pr Bosnians. Kaka mistake last week in Tuscany I did not order the schnitzel.
Other guests are pretty much nods at Kili, and a heavy three-quarters of seabass from the oven, biftkih and veal with mushrooms. Barbara is justified negodovala over baked potatoes.
Desserts were superb. Strudel with apricot, lemon curd cake, panakota with wild berries. The pleasure (because they help them with bread Sun).
But that's not all. When we sat at the dinner, the Slow Food member associations and rank well someljejka. Over white Carolina did not raise excessive enthusiasm, but it is also criticized. Menu seemed to be entirely correct. But it's not the point of this paragraph. The point is that we have to prmejš bother to go to Verona in April together to taste Italian and other world wines, and that we will be Pia, namely from Bari, a professional edge for drink till you drop event and we will not need to choose wines stickers on the bottle. Half is yet another event organized by Slow Food in Turin in November. Here is more on food mahnjeni and also have some "food lab" events. I hope that the kej of the flesh. Maybe I will not have to become a veggie.
Tolk of meat. We go on a course italjanščine.
We we're just not long ago wondering if you could go try to be vseopevano Špajzo, but then we were afraid the price (it looks like we do well regardless of your wedding experience
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The problem is our taverns that made me what I have seem that there is one, then say the chef cook ed proba Tues. And then it all depends on the skills of the chef, happiness and above all of the available raw materials. Ed it will eaters gembler. To do this go to Perla and not in the elderly.
Ed to give me what naresti can cook really well, and the prpravljen dat hand in the fire for it. For those schnitzel, I would not have risked from the start. Kelnarca has acted as a major gemblerka.
Tale of Alsace, of course, very interesting, but with some sort of got not very reasonable resistance to the tourism agency. Be. First, we sprobat kitchen Chez Eric, half forward.
Very short reply; I have to eat anyway, I do not like pantry to good I know that nobody there knows how to cook some six months before the desired one podlegu deklce de go there ... and I'm kidding of pure sympathetic kelnarco asked if the mature cow (companion burst out laughing and went out saying how cool the goats eat thunder) ... and he went to consult the chef and returned with information that the Florentine is a really good bearings.
Pomoje the pics cook Tues ocenu that means that the cow prmej me more crooks and the Florentines gvišno lying ... it was good only for tigers in the zoo .... futrat
[...] I once bishops indirectly already wielded keyboard and ga deklasificiral in the canteen. For years I was there, but this time I said that since [...]
Very short: evil sm to accidentally ran into your friend restavracijo.Lahko okustnost say that was good, the waiters friendly, professional and a particle of tega.saj sm is also very gourmand and gostinec.zelo I was impressed by your ambientki I will definitely attract when to turn to greeting vam.Gostinski
Beetle, I do not know where the idea that my pantry restaurant? But by the way, what did you mean by professionalism?
We were in December at a business dinner in the pantry, and not samop that was me but my entire team over navdušeni.Hrana is rude good, we ate the steak to pasta's and fish and we were all very pleasantly surprised so definitely visit. Also offer room service and wine is very good. So congratulations to all the pantry!
I have nothing but praise the restaurant pantry, we are still eating very well and were postreženi.Kar terms of seafood by far the best seafood around. We are still considered great that the atmosphere does not even speak because it is fantastic, especially the garden. The I highly recommend!
What the EU?
Foal file - but how can you eat filly people of God???????????
We're herbivors , is not it?
We have nothing but praise the restaurant pantry, phenomenal homemade bread, excellent seafood, and pasta and steak was excellent. They have also definitely the most beautiful garden in.
Thus, it is highly recommended!
I am one of those which I was present at dinner the EU in 2005. And if I found a clean, all the criticism of the only people who can not book (not to say that they can just sling around with his tongue). Floretinec or T-bone steak, is not overdone orders (already due to bone because the bone anyway without SPECT) has been waitress ... (it is, I hope still) beautiful and everything is properly explained. As is understood from the article that everyone was happy (except of course the one who wrote the article - already this says a lot - that was the one encouraged by Williams), I'll have confirmed that the food is really excellent, fresh, homemade ... .
I add something?? Yes, prices are much lower than what it comparable to other restaurants in Lj (not counting special attachments to spread some of the invoice).
If you really true gourmand, come into the restaurant pantry! I do zavaljujem every EU commission (and the same waitress served me still), when I depart from them, who presented it to me!