Yesterday happened to us that the EU has honored us with a dinner in the pantry. They were moderate conservative, the latest incident of heartburn in the bishop. However, the ambience and the beautiful waitress, student of Faculty of Social Sciences spomnimom full, immediate repair of the atmosphere. The EU is not fully satisfied guests with a "special liqueur wine" (aka Teran liqueur), so they prefer to opt for "Slovenia champagne." I am not alone with viljamovko falil Dost, even if it is missing at least a bit pear.
After a long pause followed by a cold appetizer fruti tuti. Foal and beef carpaccio + paštetka if it does not bother you a bit sour goose, Barbara too fleshy, octopus hard as prec čigumi Softy at the beginning, such as prosciutto ham but.
Williams encouraged from the start I was tempted to leave and the first time ever you dare to order "bistecca Fiorentina. Apparently the piece was 70dkg nearly 4,000 cows worth SIT uležan really good. How nice to be with FDVja kelnarca actually behave, that is one really good piece of meat uležan? But she talked with the chef and she casually mentioned that it is really good uležan? Al nobenga not already long sold, and is assumed to be the case? If a long story short, please stop me when I am next to nepriseben were requested in a serious meat in Slovenia. Because if it was sufficiently baked, it would still give him to eat, so it was quite necessary skills with a knife and the teeth that I have mastered the animal. Red Carolina, is a bloody good wash down the meat.
It seems to me that I became what Danielle Vega type of meat and I just jedu ham, salami and meat rolls BC Bosnians. Kaka error that last week in Tuscany I did not order the steak.
Other guests are quite prikimavali on Kili and three-quarters of heavy brancinu ovens biftkih and veal with wild mushrooms. Barbara is justified negodovala over baked potatoes.
Desserts were excellent. Strudel with apricot, lemon curd cake with forest fruits panakota. The pleasure (because they are the bread Sun anoint).
But that's not all. At dinner we sat during the Slow Food member associations also rank and someljejka. Above the white Carolina did not raise excessive enthusiasm, but it is also criticized. Seemed to me to be entirely correct. But that's not the point of this paragraph. The point is that we have to prmejš bother to go to Verona in April along italjanskih to taste wines and other world and that we will Pia, by virtue of Bari, professional ride on a drink till you drop event and we will not need to choose wines stickers the bottle. Half but there is one event, organized by Slow Food in Turin in November. Here is more on food mahnjeni and also have some sort of "food lab" events. I hope that I say the meat. Maybe you will not need to become Vega.
Beat the meat. We go to the course Italia.
We are just not long ago and wondered if it would be to try to go vseopevano Špajzo, but then we were afraid the price (it looks like we're well-made according to yours experiences
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Osteria our problem is to put on me what I have felt that belongs there, then say the chef cook unite and cause prob Tues. And then it all depends on the skills of chef, happiness, and particularly the availability of raw materials. Feeders and will unite and cause gembler. To do this go to Perla and not in the elderly.
Unite and cause placed on me as a chef can naresti really well and give the prpravljen hand in the fire for it. For that my steak would not have risked the start. Kelnarca acted as a major gemblerka.
Tale of Alsace, of course, extremely interesting, even if it got kind of not very reasonable resistance to tourism agencies. Maybe. First, we sprobat cuisine Chez Eric, half forward.
A very brief reply, I have to eat anyway I do not like the pantry to good, I know that nobody there knows how to cook about half a year before the desired one podlegu de deklce go there ... and I'm kidding of pure sympathetic kelnarco asked if the cow uležana (companion burst out laughing and went out to cool saying what the goats eat lightning) ... and went to consult with the chef and returned with the information that the Florentine was a really good uležan.
TUD Pomoje the chef Tues ocenu that means that a cow for me prmej MiGs over and is lying ... gvišno Florence was a good one just for tigers in the zoo ... futrat.
[...] I was once a bishop has swung indirectly by deklasificiral keyboard and in the canteen. For years I was there, but this time I said that it [...]
At the very short sm evil accidentally ran with a friend in your restavracijo.Lahko okustnost say that was good, the waiters friendly, and professionalism of tega.saj sm particle itself is also gostinec.zelo gourmet and I was impressed by your ambientki I will definitely attract when to turn to welcome vam.Gostinski
Kids do not know from where the idea that my During the seminar Dr restaurant? But by the way, what did you mean by professionalism?
We were in December on a business dinner in the pantry, not samop it was me but my entire team of more than navdušeni.Hrana is rude good, we ate the pasta to steak and fish s and we were all very pleasantly surprised so that definitely visit. Also, service and selection of wines is very good. So congratulations to all During the seminar Dr!
I got compliments of the inn itself Pantry, we are still very good eating and concerns were postreženi.Kar seafood by far the best seafood around. We must still work great, the atmosphere that does not even speak because it is fantastic, especially the garden. ME highly recommend!
What is the EU?
Foal file - but how can people eat colt God ?????????????????????
We're omnivore , is not it?
We have our own praise of the restaurant Pantry, fantastic homemade bread, excellent seafood, pasta and steak also was excellent. But definitely have a beautiful garden in Ljubljana.
So highly recommended!