Welcome to Our Show

Our Dinner Philosophy

At Vila Planinka, we believe that exceptional dining begins with exceptional ingredients.

Each day, our kitchen is inspired by the finest seasonal produce and carefully selected local ingredients. This allows our chefs to create a daily tasting menu that reflects what is freshest and at its very best, ensuring that every visit offers a unique culinary experience.

Alongside the daily Chef’s Dinner, we also offer a carefully curated à la carte menu featuring our signature dishes, which are available every day.

Some dishes from the daily menu may also be ordered individually, subject to the day’s preparations and the availability of ingredients. Our service team will be delighted to present the day’s selection and advise you on the available options.

This approach enables us to maintain the highest standards of quality, minimise food waste, and serve every dish exactly as our chefs intend.

Thank you for embracing our philosophy of seasonal, thoughtful and authentic dining.

ACT ONE

Cucumbers with Lardo
Cucumber gazpacho, compressed cucumbers, lardo, crispy crouton
_________

Hunter’s Tartare
Venison tartare, blueberries, rye milk bread
_________

Belgian Endive & Hazelnuts
Belgian endive, lemon vinaigrette, hazelnut mascarpone, parsley root purée, hazelnuts, pear
_________

Trout & Buttermilk
Trout ceviche, buttermilk and horseradish sauce, celery, kohlrabi, orange-infused oil
_________

Forest Morsel
Bread cracker, venison prosciutto, pear, kohlrabi, leek mayonnaise

ACT TWO

Golden Consommé
Chicken consommé, chive royale, thyme-infused oil
_________

Mountain-Style Polenta
Polenta trdinka – indigenous corn variety, Tolminc cheese aged in an earth cellar, buttermilk espuma, trout roe
_________

Garden Soup
Herb soup, sour cream, walnuts, apple
_________ 

Leek and Shallot
Leek, Hollandaise sauce, vegan demi-glace, fried shallot
_________

Raviolo à la Vila Planinka
Cottage cheese and lemon raviolo, celeriac soup, walnut oil

ACT THREE

Venison & Spruce
Saddle of venison, beetroot purée, blackberries dressed in wine vinegar, spruce tip demi-glace
_________

Caesar Salad à la Vila Planinka
Chicken fillet, Caesar salad – lettuce hearts, anchovy mayonnaise, bread crumbs, garlic Hollandaise sauce
_________

Teres Major
Sirloin teres major, garlic velouté, potato rösti, lovage cream, raspberries, demi-glace
_________

Regal Lamb
Lamb (crown and tenderloin), pea purée, potato mille-feuille, lamb demi-glace, charred spring onions
_________

Succulent Ribs
Beef ribs, rustic sauce, wild asparagus
_________

Trout & Kimchi
Rainbow trout fillet, hazelnut purée, lemon thyme fish sauce, kimchi

ACT FOUR

Elderflower Panna Cotta
Elderflower-infused panna cotta, wild berry granita, sour-milk ice cream with fermented honey
_________

Lemon Harmony
Lemon tart, hazelnut ice cream, meringue
_________

Strawberry Dew
Strawberry soup, sour-cream ice cream, pollen, olive oil
_________

Chocolate & Forest
Blackberry sorbet, dark chocolate-coated freeze-dried strawberries, cranberry juice, dark-chocolate espuma