Milka restaurant-chef David Žefran
Simon collected us all before driving towards Kranjska Gora. There were some constracton works on highway, driving on left line and making u-turn on highway. We arrived early so we had time for one drink in Kranjska Gora, more U-turns and hoodie. Finally we arrived around 19h to Milka, hotel with michelin star restaurant.
It is greatly postioned near lake Jasna, where you can overview moutains and lake. Interior is with clean lines, scandinavian feel. Chef David Žafran combines international experience with local ingredients. Details are important, he even designed plates to complement food. Logo representing M(ilka)-traditional name and moutians in back with sun can be found on plates, paper, ice cubes.
Not many tables, maybe 8 and at one was Renko with family. We opened with something bubbly, I had Champagne (15 €/glass) others had some local or even non-alcohol options.
7-course (160 €) spring menu with accompaning drinks (105 €, not just wines) started with amuse-bouche, 4 small bites:
- chicken pate in shape of linz bicutes (nice design)
- trout with sour cream and baerii caviar (tasty)
- peas with salted kiwi and basil
- asparagus with shrimp and cauliflower (fragile pastry)
Next was Huchen aka Danube salmon under radish with black currant branches and celery oil. Tanqueray no 10 gin cocktail with pear and pastis was drink served with huge ice cube
Kohlrabi with juniper and caramelized cream, crunchy like chips. It was served with Kiunyu drip coffe
Turntip tops, mussels, fig leaves and white wine
White asparagus, fava beans, Baerii caviar and mild sake for drink
Pork head, leek, fermented celery with beer Reservoir dogs Sour sister NEIPA, hoppy taste
Brioche, fermented butter, pumpkin seed dip, Rebula Epoca ’20
Mushroom, trout, larch, creamy, tasty; continue with same wine.
Lamb, broccoli, pumpkin seeds, tender, red one for this meal, Frankovka ’21
Žlikrof with some more lamb
Kefir, rhubarb, birdcherry blossom, first dessert, intresting presentation but not strong taste. Šuman Sundrops ’21, bio orange wine in clay bottles.
Milka “CHOCOLATE”, buttermilk, purple carrot with PX sherry, Appelton estate as drink, well paird with drink.
Four more litle sweet dessets (caremalized honey, pelinkovec, sweet potato, rosted pastry)
Last was hommade digestive, coffee and some cookies (lard, hazelnut, apple)
In the end, chef David joined us, because he is cousine from Julie. We had nice debate about his previous experience (3 michelin star), how strenous is this line of work, some preperation details, about planing this kind of project and he showed us kitchen in the end – very small. We got sample of some juice and William schnapps for the road.
In the end I paid 290 €, in my opinion too much. It was nice experience, beautiful presentation, tasty, paired with good drinks in gorgious setting, but it was most expensive dining for me so far and not the best one. Now it was time to drive back, I called shotgun, U-turn.
