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L'avis de Gault&Millau
You won’t visit Gostilna Pri Matičku because of their snacks, pizzas or the usual restaurant offer of pasta and steaks. You will visit them because of Matiček’s specialty and passion – venison. Owner and chef Matjaž Erzar is namely a passionate hunter, which you can notice by all the trophies on the walls of the restaurant as well as after seeing his venison cookbook. But most of all, you will see that he is a master of these dishes when you taste them. The best way to go is the tasting menu where the dishes and prices will differ according to the daily venison offer. Before we dove into ours, we tried the hunter’s plate of meat products, which you can also buy and enjoy at home. Mouflon, stag and wild boar meat were presented in three different products but with one thing in common – they were all absolutely delicious. They have proven to be the absolute winner at preparing other dishes even after we had tasted the juicy, slightly spicy buckwheat gruel with a fair amount of fresh porcini mushrooms. The menu offered the daily catch: bear, mouflon and wild boar and we decided for the latter two. Both fillets were juicy and full of taste and the meat was much softer than what you would expect for venison. At the end, they also showed how to transform ingredients from the surrounding farms and forests into even better dishes. The roasted apple ice cream was so good that they could easily open a patisserie – not too sweet, just spicy enough and most of all full, having a true roasted apple flavour.