CULINARY HERITAGE IN A MODERN PERFORMANCE

From an overview of the culinary heritage of the area, three local caterers have designed three different themed menus especially for you, connecting the past and tradition of our area with modern culinary approaches that you can also try for yourself. You can choose between:

EATERY KUHLA

The inspiration for Sitarjevec brunch goes far back in time. Bread and apple mostly consisted of a snack that the miners brought to work. Sitarjevec brunch in a modern guise contains a cake with cracklings, bacon in buckwheat dough accompanied by a slice of apple, horseradish mousse, and warm apple and plum compote. The breaded slices consist of two fried layers of bread filled with plum jam in the middle. Topped with plum mousse, buckwheat biscuit, pear crumbs, and dried pears in chocolate. For an even more attractive culinary experience, both dishes are served in a mine shaft, served on a nice wooden board, and wrapped in a paper casserole.

CAFÉ AND EATERY PRI MOSTU

In the Café and eatery Pri mostu, guests are served a real peasant feast, which is rarely found on miners' plates, seasonally, when pork was also available, as long as they had room to raise piglets: pork soup with homemade noodles, blood sausage with sauerkraut and cracklings, homemade cracklings cake. The vegetarian version contains mushroom soup, sauerkraut, buckwheat porridge, and vegetarian cracklings. The soup is served in an old-fashioned soup bowl the main course on a wooden board, and the cracklings cake with crackling sauce on a nice wooden board.

BOARDING HOUSE KIMOVEC

In Boarding house Kimovec you can get to know, experience, and taste seasonal and local dishes prepared in the past by mining and rafting families in the area of ​​Litija. There are two options for a culinary experience to choose from:

Breakfast: Typical breakfast for the area of Litija and its surroundings: potica nut roll pastry, čežana apple mash or šmarn (imperial crumbs)

Lunch: Winter version: rabbit stew, buckwheat porridge, and pehtranka tarragon roll pastry.

Summer version: fried rabbit, potato salad, and seasonal čežana apple mash.