Bistro & bar AFTR-restaurant week 2024
While it was still restaurant week on Friday I left the office early and walked in the rain to AFTR on Nazor’s Street 2.
We opened with light Malvazia (Gordia, Istra)
Amuse bouche: 2 croquets (octopus/beef, mushrooms), mayo with wasabi
Sashimi bonito, charred and vinegar onions, plums sauce, dill
The next wine was Rebula, (Svetlik, Vipava), full taste.
3 different kinds of beans, carob, chanterelles, onion, bread (bakery Brot)
Merlot, Keltis, Podravje, long tradition
Veal loin (sous vide, 4h, 54 C), Swedish turnip, chives, pomegranate
Yellow Muscat, Frešer, Podravje, sweet, nice label story
Dessert: corn cake, lime icing, tarragon ice cream. Mild cake with a strong ice cream taste, a nice combination
The menu was 30€, wine pairing 20€, dessert 6€, with tip 62€. Nice interior and good food paired with wine. Again they didn’t change cutlery and glass!
2026
In 2026 autumn edition I went with Andreja to Aftr, once to eat and not to party. We opened with William shnaps. Later I had just water as I was a bit sick. We had short tasting menu (32€), additional meal (18€) and dessert (5€). All together with tip was 130€.
Greetings from the kitchen: »Fisherman’s friend« – Hook&Cook sardines, yeast bread, red onion, butter .memoery onfathers fish pate
«We used to have this in Breg» – beetroot, molasses, stracciatella, chicory, hazelnut pralines, olive oil – Andreja’s favourite
«Burek and yoghurt» – selection of puff pastry pockets and dips – faty spring rolls with nice filling (beef ceeks and goat cheese)
»School lunch on Friday» – fish cakes, fish curry sauce with lemongrass, cauliflower puree with miso €18.00 – this was to big of addition and could be single meal by itself.
«Don’t be a sheep» – lamb ribs, chanterelles, hay sauce, bread gnocchi, chives – juicy and tasty and lamb
«And this be for going to bed» – homemade biscuit soaked in sweet milk with black tea, white chocolate and mint foam, marzipan ice cream €5.00 – strong biscuit and light foam and cream
