Hiša Linhart by chef Uroš Štefelin
It was time for another fine dining with Gregor, Teja, Simon and Julie, this time it was Hiša Linhart. I got to center with taxi, 6 €. Soon arrived Simon and Julie and picked me, Gregor and Teja. We drove towards Radovljica, old medieval town in Upper carniola. We parked car and walked toward main Linhart street and walked around until time of our reservation.
Hiša Linhart restaurant is located in 500 years old house together with boutique hotel. We were greeted by personnel manager into a room on the first floor. Nice interior, food was served in specially designed plates and interesting cutlery. We opened with pear schnops, Tepka.
Table of Contents
Amuse bouche
We started with homemade bread an butter with pear Tepka. Next was two bites, one with fish and ither with beef pate. Bacon with horseradish was delicous. We finished with potatoe cream, red polenta and cracklings served in egg shell – traditional breakfast ingredients nicly presented.
Zupan’s river trout
River trout on asparagus, covered with white end red strawberries, spinach soup
Celery
Here was celery in soup, in ice cream and in main dish with apple and hazelnuts. Celery is not my kind of dish.
Freshwater fish stew
Fillet of lake trout (Zupan fish farm) and beans (Mrkot farm), white fish sauce and trout caviar (Zupan fish farm). I was not fan of fish and beans combination.
Žlikrof
Pasta “žlikrofi” filled with young cheese (Beravs dairy) and pear polenta cream (Mrkot farm) with morel mushrooms, vegetable and thyme sauce. I liked this one.
Scampi
Organic cauliflower (Šlibar farm) with scampi and hazelnuts. Interesting combination, hard to cut cauliflower and soft scampi.
Bandeljc
This pie was inspired by recepie from 18th century,made from cheese, leek sauce, sour cream ice-cream. Basic, traditional and very likable.
Chicken stew
Šlibar’s chicken in vegetable, dried tomatoes – chicken soup with noodles. Meat was nothing special, but I liked the soup.
Sorbet
We had a bit of paus with sorbet
Deer (from Kočevje)
Deer meat wirh rhubarb on side, tepka pear and eggplants in kale leaf
Dessert
White polenta (Mrkot farm) with honey (Kralov beekeeping), yoghurt (Golar farm) and house apricot jam. This was one of my favoiruts, traditional, basic but complex, not to sweet.
We sat out in garden to relex a bit with some sweets (not great) and I had sspresso coctail (nice). Menu was 140 € per person, wine 50 €. With everithing including tip we paid 200 € per person.
With Gregor we stopped for a beer at Daktari where we met his neighbours …
