Georgie bistro-chef Gregor Jelnikar

Georgie bistro was on list some time and today I had few hours before meeting sailing crew at Godec. Just few minutes from work and still I met Martin before arriving.

At this early hour just few tables were taken. I ordered 7-course tasting menu (65 €) with accompaning wine (40 €).

We opened with rose sparkling and amuse-bouche (bread fresh and crunchy with butter, duck with water melon, radish and tlačenka-not fan, pastry with nettles)

Next wa aromatic Zelen wine (same glass?), fried chicken-meat and skin, goat cheese, pumpkin stripes, caviar. Nice combo of fresh and fried.

Valentan wine in acacia barrel with maceration of red and white grapes. Ripened mackerel in salt and sugar, dill, cucumber with bergamot, soy, bbq sauce, elderflower, mackarel roe and nectarine; fruit gave it sweet taste. It was time for first cigarette.

Tokaj from Simčič – I can’t stop label. Cod fillet, red cabbage cream, almonds; fishy taste. Also got some red wine to try, but covered fish.

White wine with maceration. Calco a pepper (different peppers) with turnip (dehydrated and rehydrated) instead of pasta, cheese aged in a cave, roasted sunflower seeds; strong cream taste and strange replacement for pasta but functioning. It was time for another cigarette.

Berbera by Pasji rep. Deer back, champignon dumpling, rhubarb, rowan berries, poppy seeds; interesting texture of meat. Yet another cigarette.

Sorbet with gin and pear, also mint and hibiscus for taste; refreshing.

Last was dessert with apricot (fresh and in sorbet), mascarpone, amaretti biscuit, white chocolate; very light. Finished with Williams schnapps as digestive (5.5 €).

General impression, nice but few things to improve, like same glass in the begining.