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L'avis de Gault&Millau
Between Sežana and Dutovlje, in the middle of the wonderful countryside, chef Peter Patajac charms his guests with simple Karst dishes, upgraded with a hint of his own creative, artistic skills. The menu changes according to the seasons, but you will definitely love dishes like the chosen Karst meat products from local farms and homemade pâté, fried veal tripe with forest fruit sauce or a gently seasoned beef tartare. We were warmed by the rich cream soup with chanterelles and crispy buckwheat (the sweet flavours of the mushroom broth were nicely complemented by the earthy flavours of roasted chanterelles), and we were amazed by the innovative homemade potato gnocchi with beetroot, roasted almonds and crispy pancetta served on a cheese fondue. The main dishes revolve around meat – they will serve you braised beef tail in red wine, warm slices of Karst ox with herbal oil, deer thigh in apple reduction or grilled pork ribs. The sweet Karst finale is also characterised by the season – they will charm you with a pumpkin cheesecake with a buckwheat biscuit, chestnut cream with salty caramel sauce, Karst raspberries with vanilla cream or white chocolate cream with persimmon, mandarine and half-candied ginger sauce. During the summer, you will enjoy their lovely terrace, looking at the lovely herbal and vegetable garden. Wine lovers will find a piece of paradise at Ruj, because chef Peter Patajac knows many stories of Slovenian winemakers. A truly exciting Karst evening.