Authentic Flavours

AUTHENTIC FLAVOURS

Culinary Delights of the Green Karst

eng A good meal for a good day!

Welcome, dear traveller, in the land of the Green Karst! Welcome in the land of unspoilt nature with all its vivacious surface and subterranean waters, which make its appearance ever- changing and its character untameable. Take your time and get a feel for the primeval nature of this land through every single of its dishes. Forests, pastures and other natural features combined with a climate with very cold winters are the key ingredients of easily identifiable flavours and aromas of the culinary melting pot that is the area of the Green Karst. The plates are laden with all sorts of game from the shelter of spacious forests and authentic beef and lamb from intact pastures. Fresh meat, in particular pork and sausages, is traditionally combined with vegetables previously stored to be used in the wintertime. These vegetables know how to put up a fierce fight against the enduring winters of this region and it thus comes as no surprise that they are also used independently in stews prepared in all sorts of different ways. Discover a variegated geography of flavours – from kohlrabi cooked in the Notranjska Region to potatoes cooked with sauerkraut in the Pivka region and in the Brkini hills. The end of a meal is a perfect moment for aromatic flavours of the fruit, which local people know how to make into flavoursome spirits and juices, as well as sweet treats prepared according to our grandmothers’ proven recipes. Dear traveller, the cuisine of the Green Karst is about to welcome you with open pots. As an appetizer, we suggest you have a look at the pages of this booklet and for the main course visit one of the selected tourist farms and other establishments offering food and drinks.

Granary in Žerovnica Villagers used it for the The evergreen heroes of the old-school cuisine Cabbage, kohlrabi and potatoes - storage of wheat grain and flour, as well as to dry indispensable ingredients of many side dishes and one-course meals that are and store dry-cured meat products and fat. served throughout the year, but in particular in the wintertime.

3 Taste of the Wild Oven-roasted trout Place a fresh, scaled and gutted fish on a greased baking tray, add pieces More than half of the Green Karst area is covered in Time your visit for the Dormouse Hunting of onion, potatoes, carrots and any forests, and the whole of it is intertwined with rivers, Night, an event organized every October other vegetables. Add spices, such streams, as well as intermittent and artificial lakes. This as thyme, marjoram, sage, coarsely in the vicinity of Snežnik Castle for the chopped garlic, parsley – and put is an untamed wilderness world that has been whetting start of the dormouse hunting season. it all into the pre-heated oven. Ten people’s Fate appetite un altro since passo the e prendete early days. parte minutes before the end, add cherry alla tradizionale Notte dei ghiri che ogni anno tomatoes, so they get warmed up The menusin ottobre, of restaurants all’inizio della and caccia some ai ghiri, ha nicely, but keep their shape and touristluogo farms nelle now vicinanze regularly del feature castello di Snežnik. colour. Serve the fish on a plate Nehmen Sie im Herbst an der traditionellen different sorts of game - from deer, together with the vegetables. Siebenschläfer-Nacht „polharija“ teil, wild boar and bear, to small deer and die jedes Jahr im Oktober a selection of freshwater fishes. And zu Jagdbeginn auf die Siebenschläfer in there is even more of what the generous Naredite še korak dlje in se udeležite der Nähe des Schlosses Snežnik stattindet. nature has to offer: an abundance of Polharske noči, ki jo vsako leto oktobra mushrooms, berries, medicinal fruits ob pričetku lova na polhe and herbs, as well as Karst juniper berries. priredijo v bližini gradu Snežnik. For a bite of fantasy make your way to one of the chosen farms or inns, where you will be able to see that cold cuts can be a main dish just as well. Per alcuni bocconi di fantasia, visitate una delle fattorie o trattorie scelte e vi convincerete che un aettatto può fare anche da secondo. Besuchen Sie einen ausgewählten Bauernhof oder ein Gasthaus und Sie werden davon überzeugt sein, dass ein Aufschnitt Red deer fillet with auch ein Hauptgericht sein kann. chanterelles Cut a nicely seasoned red deer Za nekaj grižljajev domišljije fillet into finger-thick pieces and lightly press them down with your A special chapter for lovers of meat and obiščite izbrano kmetijo ali gostilno in se prepričajte, da je narezek hands. Cut the chanterelles into freshly prepared dishes from home-made lour. lahko tudi glavna jed. nicely sized pieces. Quickly sauté some slices of dry-cured ham on butter and set Unthem capitolo aside on a a sè per gli amanti della plate. Sauté thecarne meat on e both di piatti sides, freschi preparati add chanterellescon and farina stir-fry itdi all produzione casereccia. quickly. Add some salt and some good-quality cognac or juniper Welcome to the kingdom of mushrooms A great variety of fishes in the Green Karst In touch with nature Etwas Besonders für alle Freunde brandy and flambé it. Keep tossing Mushroom in soups and side dishes are In the old days people around Cerknica Lake used to dry Extensive forests and grassland offer an von Fleisch und frisch gemachten the pan until all of the alcohol has used either fresh or have been dried and pikes, bleaks, carps and tenches to preserve them for the abundance of herbs and fruits, which are Speisen aus hausgemachtem Mehl! burnt off. Serve with polenta. preserved to be used during the wintertime. wintertime, whereas today the great majority of fish is an essential part of traditional medicine. eaten fresh, most of it being trouts bred at fish farms. Autumn to late spring is the time for Posebno poglavje za ljubitelje mesa in dishes with added cracklings, bacon sveže pripravljenih jedi iz domače moke. 4 or sausages that are not only food for 5 the stomach, but for the soul as well.

Dall’autunno ino alla tarda primavera è il periodo giusto per i piatti con l’aggiunta di ciccioli, pancetta o salsiccia che da sempre riscaldono l’anima!

Vom Herbst bis ins späte Frühjahr ist es Zeit für Speisen, Speck die mit oder hinzugefügten Wurst immer Grammeln, wieder die Seele erwärmen! Od jeseni pa vse do pozne pomladi je čas za jedi, ki z dodanimi ocvirki, slanino ali klobaso You can make your sweetest dream come vedno znova ogrejejo dušo! true - there is no shortage of opportunities!

Potrete realizzare anche i sogni più dolci, le occasioni non mancheranno!

Verwirklichen Sie Ihre allersüßesten Träume, dafür gibt es Gelegenheiten mehr als genug! Uresničite si še tako sladke sanje, priložnosti je več kot dovolj! Top o spending time in good company with some ine drinks - but remember: all things in moderation!

Quando vi sentite bene in compagnia, festeggiate con buone bibite. Con moderazione e usando il buon senso!

Krönen Sie Ihr Beinden in guter Gesellschaft mit edlen Tropfen. Massvoll und vernünftig! Počutje v dobri družbi okronajte z žlahtno kapljico. Po meri in pameti! Time your visit for the Dormouse Hunting Night, an event organized every October in the vicinity of Snežnik Castle for the start of the dormouse hunting season. Fate un altro passo e prendete parte alla tradizionale Notte dei ghiri che ogni anno in ottobre, all’inizio della caccia ai ghiri, ha luogo nelle vicinanze del castello di Snežnik. Nehmen Sie im Herbst an der traditionellen Siebenschläfer-Nacht „polharija“ teil, die jedes Jahr im Oktober zu Jagdbeginn auf die Siebenschläfer in Harsh winters of the Notranjska Region remain the Naredite še korak dlje in se udeležite der Nähe des Schlosses Snežnik stattindet. Cut and Serve! perfect backdrop for pork and sausages even today – Polharske noči, ki jo vsako leto oktobra ob pričetku lova na polhe meat does not go off because of the cold, it soaks up the Even today, every self-respecting pantry is full of priredijo v bližini gradu Snežnik. salt nicely and it gets air-dried or smoke-dried in no time. For a bite of fantasy make your way sausages, dry-cured hams, meat-stuffed pig or beef And as for cheese-making, after decades of not being to one of the chosen farms or inns, stomachs, bacon and other air-dried meat products. very popular, cheese is again becoming a regular part where you will be able to see that cold And whenever dried meat is served, any host is well of the menus featuring home-made food, including fine cuts can be a main dish just as well. aware that the cold cuts without cheese are just like Per cheesealcuni bocconi made of di cow fantasia, and sheep visitate milk, as well as proper sauerkraut without cracklings – without it there is unahome-made delle fattorie cottage o trattorie cheese. scelte A elarge number of meat something missing. viand convincerete dairy products che originate un aettatto in unspoilt pastures and are for può this farereason anche a speciality da secondo. that people value very highly! Besuchen Sie einen ausgewählten Bauernhof oder ein Gasthaus und Sie werden davon überzeugt sein, dass ein Aufschnitt auch ein Hauptgericht sein kann.

Za nekaj grižljajev domišljije A special chapter for lovers of meat and obiščite izbrano kmetijo ali gostilno in se prepričajte, da je narezek freshly prepared dishes from home-made lour. lahko tudi glavna jed. Un capitolo a sè per gli amanti della carne e di piatti freschi preparati con farina di produzione casereccia.

Etwas Besonders für alle Freunde von Fleisch und frisch gemachten Speisen aus hausgemachtem Mehl!

Autumn to late spring is the time for Posebno poglavje za ljubitelje mesa in dishes with added cracklings, bacon sveže pripravljenih jedi iz domače moke. or sausages that are not only food for the stomach, but for the soul as well.

Tradition of making dry-cured ham The white culinary delights of the Green Karst Ocvirkovka – potica with Blood sausages You will be served home-made Sheep cheeseDall’autunno and albumin ino cheese alla tardaare primavera èa ilcrackling filling and white sausages dry-cured ham - cured for at least availableperiodo at an increasingly giusto perlarge i numberpiatti con l’aggiunta Prepare flour, yeast, salt, sugar, an egg, water Both types of sausages are made of the same a year - in particular in the Pivka of farms. Nanos cheese di made ciccioli, of cow’s pancetta milk, o salsiccia or milk and home-made cracklings. Knead ingredients, the only difference being that in addition region and in the Brkini hills. which has even receivedche da the sempre Protected riscaldono l’anima! all the ingredients into soft dough, roll it out to rice, pot barley, salt, cooked pig’s head meat, Geographical Indication status, can be flat and coat it with cracklings. Roll it into the pepper, marjoram, cinnamon, mint, onions and bought at any well-stocked store. Vom Herbst bis ins späte Frühjahr ist es Zeit potica shape and bake for 40 minutes at 180°C. intestinal fat, blood sausages also contain blood. für Speisen, Speck die mit oder hinzugefügten Wurst immer Grammeln, They are often served together, especially on more festive occasions, such as wintertime holidays. wieder die Seele erwärmen! Od jeseni pa vse do pozne pomladi je čas za jedi, ki z dodanimi ocvirki, slanino ali klobaso You can make your sweetest dream come 6 vedno znova ogrejejo dušo! true - there is no shortage of opportunities!7

Potrete realizzare anche i sogni più dolci, le occasioni non mancheranno!

Quando vi sentite bene in compagnia, festeggiate con buone bibite. Con moderazione e usando il buon senso!

Krönen Sie Ihr Beinden in guter Gesellschaft mit edlen Tropfen. Massvoll und vernünftig! Počutje v dobri družbi okronajte z žlahtno kapljico. Po meri in pameti! Time your visit for the Dormouse Hunting Night, an event organized every October in the vicinity of Snežnik Castle for the start of the dormouse hunting season. Fate un altro passo e prendete parte alla tradizionale Notte dei ghiri che ogni anno in ottobre, all’inizio della caccia ai ghiri, ha luogo nelle vicinanze del castello di Snežnik. Nehmen Sie im Herbst an der traditionellen Siebenschläfer-Nacht „polharija“ teil, die jedes Jahr im Oktober zu Jagdbeginn auf die Siebenschläfer in Naredite še korak dlje in se udeležite der Nähe des Schlosses Snežnik stattindet. Polharske noči, ki jo vsako leto oktobra ob pričetku lova na polhe priredijo v bližini gradu Snežnik. For a bite of fantasy make your way to one of the chosen farms or inns, where you will be able to see that cold cuts can be a main dish just as well. Per alcuni bocconi di fantasia, visitate una delle fattorie o trattorie scelte e vi convincerete che un aettatto può fare anche da secondo. Besuchen Sie einen ausgewählten Bauernhof oder ein Gasthaus und Sie werden davon überzeugt sein, dass ein Aufschnitt Even in the old days, shepherds would tell you fresh lamb auch ein Hauptgericht sein kann. Flour-based side dishes goes best with home-made polenta or žganci*. Za nekaj grižljajev domišljije Well, these days you have much more to choose from and dishes prepared A special chapter for lovers of meat and obiščiteare izbrano the kmetijo perfectali gostilno accompaniment from small cattle meat can be accompanied by žlikrofi (dumplings with in se prepričajte, da je narezek potato filling), štruklji (rolled dumplings), mlinci (some sort of flatbread freshly prepared dishes from home-made lour. to the lahko meat tudi glavna jed. prepared by pouring hot water or soup over them), noodles or gnocchi. TheyUn capitolo all go exceptionally a sè per gli amantiwell with della other meat dishes as well, whereas combinedcarne e di with piatti different freschi kinds preparati of sauces or sweet toppings they are also popularcon farina as one-dish di produzione meals or casereccia. deserts (plum dumplings, štruklji etc.).

Etwas Besonders für alle Freunde von Fleisch und frisch gemachten Speisen aus hausgemachtem Mehl!

Autumn to late spring is the time for Posebno poglavje za ljubitelje mesa in dishes with added cracklings, bacon Lamsvežeb in a pripravljenih sauce with žlik jediro izfi domače moke. or sausages that are not only food for To make the dish more tasty use the stomach, but for the soul as well. lamb parts that are considered of lesser quality (neck, rack, etc.). Chop Dall’autunno ino alla tarda primavera è il the amount of onions that equals the periodo giusto per i piatti con l’aggiunta weight of the meat and then braise di ciccioli, pancetta o salsiccia them in fat. Add meat that you have che da sempre riscaldono l’anima! cut into smaller pieces and diced ripe tomatoes and keep braising it until Potato or white polenta Chicken holds a special place among the Plum dumplings all of the water has evaporated and Vom Herbst bis ins späte Frühjahr ist es Zeit dishes available in the Pivka region the meat has got a pleasant aroma für Speisen, die mit hinzugefügten Grammeln, The best meat deserves the best polenta. White Cook the potatoes, mash them and cut some butter Speck oder Wurst immer The tradition of chicken meat in the Pivka region and has turned chocolate brown. For polenta made from potatoes and cornmeal – on top of them for it to melt. Let it cool off a little wieder die Seele erwärmen! used to be the same as elsewhere in Slovenia: it the right dish consistency add half a dish that used to be poor man’s food is bit, add some salt and eggs, and mix it altogether. was used to make chicken soup for new mothers the amount ofOd water jeseni and halfpa vse of wine. do pozne pomladi nowadays considered a delicacy. Mash cooked As soon as the mixture has cooled down to room and for holiday or Sunday lunches. But with the Add salt and spicesje čas and za let jedi, the kidish z dodanimi ocvirki, potatoes and add enough cornmeal to get a thick temperature, add all of the flour at once, mix it start of raising chickens on a larger scale, chicken You can make your sweetest dream come cook slowly until the meat is slanino tender. ali klobaso mixture. Add salt if necessary and cook it for at gently with other ingredients, so you get an even dishes have become a regular part of menus. So true - there is no shortage of opportunities! vedno znova ogrejejo dušo! least 40 minutes while stirring it constantly. flake-like mixture and then knead it quickly to these days you are very likely to be served a good- Use eggs, flour and salt to knead get the dough. The less time you spend kneading quality, delicious and crunchy roasted chicken. firm dough that needs to rest in the it, the finer and softer the dumplings will be. refrigerator for at least half an hour. Make a long thick roll out of the dough and cut it To make the filling, fry some chopped Potrete realizzare anche i sogni più into slices that you will then use to wrap slightly onions on fat together with a piece of dolci, le occasioni non mancheranno! sweetened plums inside. Cook the dumplings finely cut pancetta. Let it cool off a in salted boiling water. As soon as they surface, little bit, then add mashed potatoes they are done. Top them with breadcrumbs and an egg. Mix it and season with roasted in butter until golden-brown and serve. parsley and thyme. Roll out the dough, Verwirklichen Sie Ihre allersüßesten Träume, put small balls of the filling on top of dafür gibt es Gelegenheiten mehr als genug! As good as bread it, coat some egg around the filling and Traditional culinary treats from the shape them into žlikrofi.Uresničite Cook them in si še tako sladke sanje, farmhouse stove made according to the boiling water for about 10 minutes.priložnosti je več kot dovolj! ancient recipes from wheat, rye, oat, *a dish similar to polenta made from buckwheat, maize and spelt flour. maize,Top wheat o spending or buckwheat time flour. in good company with some ine drinks - but remember: 8 all things in moderation! 9

Quando vi sentite bene in compagnia, festeggiate con buone bibite. Con moderazione e usando il buon senso!

A Pot Full of Wintertime Joy Etwas Besonders für alle Freunde von Fleisch und frisch gemachten Even a simple dish made from vegetables stored for the winterSpeisen can aus make hausgemachtem Mehl! us warm on the coldest of days and make us feel genuinely at home. Autumn to late spring is the time for Posebno poglavje za ljubitelje mesa in Kohlrabi or “kavra”, beans, cabbage, turnip, kale and potatoes are an excellent choice for dishes with added cracklings, bacon keepingsveže pripravljenih the long and jedi cold iz winter domače of shelteredmoke. Green Karst valleys at bay. Notranjska- or sausages that are not only food for style kohlrabi, potatoes cooked with sauerkraut, pot barley and jota (a hearty sauerkraut, the stomach, but for the soul as well. beans, potatoes and meat stew) are some of the best known stews in this area, but there are a number of other culinary treats often eaten during the winter that you will Dall’autunno ino alla tarda primavera è il periodo giusto per i piatti con l’aggiunta surely like. di ciccioli, pancetta o salsiccia che da sempre riscaldono l’anima!

Potrete realizzare anche i sogni più dolci, le occasioni non mancheranno!

Oven-baked potatoes Home-grown onions and garlic Potatoes with sauerkraut There is no shortage of imported garlic or Cut equal-sized potatoes lengthwise and put VerwirklichenBring Sie peeled Ihre allersüßesten and sliced potatoes Träume, to boiling onions - on the contrary, but this makes the them on parchment paper with the cut side dafür gibt esand Gelegenheiten then add sauerkraut mehr and als salt. genug! Because of home-grown ones even more tasty and a facing upwards. Add a little salt. Bake them the sauerkraut acid, the potatoes get hardened healthy base or addition for many a dish. at medium temperatureUresničite for approximately si še tako sladke sanje, while being cooked and do not crumble into half an hour. Right before priložnosti they are done, je več kot dovolj! pieces, which makes them more tasty. As soon place some sliced pancetta on top of them as the dish is cooked, strain the water, add salt, Top o spending time in good company and bake for another five minutes. pepper and garlic, and top it all with cracklings. with some ine drinks - but remember: all things in moderation! Notranjska-style kohlrabi

Quando vi sentite bene in compagnia, To make this dish you will need kohlrabi, festeggiate con buone bibite. beans, potatoes, marjoram, bay leaves, onions, Con moderazione salt, sugar and home-made cracklings. Mix A tip for potato lovers Cabbage is grated to make sauerkraut e usando il buon senso! the vegetables with the spices and cook them Come for a visit during the annual Potato Night, Cabbage is grown and fermented to make altogether for approximately four hours. When the dish is cooked, add warmed-up cracklings. which takes place every August in the village of Veliko sauerkraut in the whole of the GreenKrönen Sie Ihr Beinden in guter Ubeljsko. As many as 3,000 kilos of potatoes are Karst, but the area best known for it is the Serve with sliced kožarica sausage cooked, deep-fried and pan-fried in a single evening. countryside surrounding Ilirska Bistrica.Gesellschaft mit edlen Tropfen. or other kinds of pork. Massvoll und vernünftig! 10 Počutje v dobri družbi okronajte 11 z žlahtno kapljico. Po meri in pameti! Time your visit for the Dormouse Hunting Night, an event organized every October in the vicinity of Snežnik Castle for the start of the dormouse hunting season. Fate un altro passo e prendete parte alla tradizionale Notte dei ghiri che ogni anno in ottobre, all’inizio della caccia ai ghiri, ha luogo nelle vicinanze del castello di Snežnik. Nehmen Sie im Herbst an der traditionellen Siebenschläfer-Nacht „polharija“ teil, die jedes Jahr im Oktober zu Jagdbeginn auf die Siebenschläfer in Naredite še korak dlje in se udeležite der Nähe des Schlosses Snežnik stattindet. Polharske noči, ki jo vsako leto oktobra ob pričetku lova na polhe priredijo v bližini gradu Snežnik. For a bite of fantasy make your way to one of the chosen farms or inns, where you will be able to see that cold cuts can be a main dish just as well. Per alcuni bocconi di fantasia, visitate una delle fattorie o trattorie scelte e vi convincerete che un aettatto può fare anche da secondo. Besuchen Sie einen ausgewählten Bauernhof oder ein Gasthaus und Sie werden davon überzeugt sein, dass ein Aufschnitt auch ein Hauptgericht sein kann.

Etwas Besonders für alle Freunde von Fleisch und frisch gemachten Speisen aus hausgemachtem Mehl!

Dall’autunno ino alla tarda primavera è il periodo giusto per i piatti con l’aggiunta di ciccioli, pancetta o salsiccia che da sempre riscaldono l’anima!

Vom Herbst bis ins späte Frühjahr ist es Zeit für Speisen, Speck die mit oder hinzugefügten Wurst immer Grammeln, Tarragon potica A tastywieder die Seele closure erwärmen! of every meal The number of different kinds of potica cakes seems Od jeseni pa vse do pozne pomladi never-ending. In the area of the Green Karst, you will not je čas za jedi, ki z dodanimi ocvirki, Sweet treats may originate in the past, in the traditions surrounding only be served the traditional walnut one, but a number slanino ali klobaso You can make your sweetest dream come of others as well – for instance potica with dried fruit, as Easter, Christmas and other holidays and celebrations, but these vedno znova ogrejejo dušo! true - there is no shortage of opportunities! well with a carob or tarragon filling. The tarragon one days they are never missing from the table and are an indispensable holds a special place among all potica cakes in Slovenia, as concluding part of every meal, no matter how hearty. tarragon is otherwise usually used to make savoury dishes. To make it you will need flour, yeast, sugar, milk, salt, eggs, butter, Potica, a traditional dessert and Slovenia’s best-known cake, has made its way Potrete to realizzare anche i sogni più sour cream, cottage cheese and tarragon. Mix flour with the Green Karst too. On the table it can often be seen together with fine biscuits,dolci, le occasioni non mancheranno! yeast, sugar and milk. Add eggs, butter and salt. other small cakes and pastries and even dry-cured ham. But there are a number of Knead it all into dough, roll it out flat, spread the filling made of sour cream, cottage cheese other popular desserts: štruklji, farške kapice*, plum dumplings and different kinds and tarragon on the dough, roll it together of strudels. The best tasting one may very well be the strudel made of apples grown Verwirklichen Sie Ihre allersüßesten Träume, and bake it for 50 minutes at 170°C. in the Brkini hills. dafür gibt es Gelegenheiten mehr als genug! Uresničite si še tako sladke sanje, priložnosti je več kot dovolj! Top o spending time in good company with some ine drinks - but remember: all things in moderation!

Quando vi sentite bene in compagnia, festeggiate con buone bibite. Con moderazione e usando il buon senso!

Krönen Sie Ihr Beinden in guter Gesellschaft mit edlen Tropfen. Massvoll und vernünftig! Počutje v dobri družbi okronajte z žlahtno kapljico. Po meri in pameti!

Good old French toast Farške kapice Štruklji dumplings with breadcrumbs

A popular home-made dessert. Soak You will need flour, an egg, salt, fat and Take a spoonful of flour, crumbled yeast, sugar pieces of day-old bread in milk (they must lukewarm water, as well as seasonal fruit, a and a little bit of lukewarm milk to make the not soak in too much of it) and beaten beaten egg, and cottage cheese or jam to leavening agent. When it has risen, add it to eggs. Fry them on heated oil and serve make the filling. Knead all of the ingredients sifted flour, pour in the remaining milk and them warm, topped with crystal sugar. into dough, roll it out flat, cut it into beaten eggs. Add salt and knead the mixture rhomb-shaped pieces and put a bit of filling to get smooth dough, then leave it rise until it in the middle of each piece. Press edges of has doubled in volume. Knead it once again individual pieces together diagonal-wise quickly, leave it rise for a bit longer and roll and cook them in salted boiling water for it out flat. Spread breadcrumbs that you have 10 minutes. Serve them as a side dish with previously fried in butter on top of the dough, *priest's hats, pasta shaped like a meat, as an individual one-course meal roll it together and wrap it into a floured priest's hat, hence the name. or as a dessert topped with warm jam. tea towel. Cook it in salted boiling water for about 35 minutes. Instead of cooking them, štruklji can also be prepared by steaming. 12 13 Time your visit for the Dormouse Hunting Night, an event organized every October in the vicinity of Snežnik Castle for the start of the dormouse hunting season. Fate un altro passo e prendete parte alla tradizionale Notte dei ghiri che ogni anno in ottobre, all’inizio della caccia ai ghiri, ha luogo nelle vicinanze del castello di Snežnik. Nehmen Sie im Herbst an der traditionellen Siebenschläfer-Nacht „polharija“ teil, die jedes Jahr im Oktober zu Jagdbeginn auf die Siebenschläfer in Naredite še korak dlje in se udeležite der Nähe des Schlosses Snežnik stattindet. Polharske noči, ki jo vsako leto oktobra ob pričetku lova na polhe priredijo v bližini gradu Snežnik. For a bite of fantasy make your way to one of the chosen farms or inns, where you will be able to see that cold cuts can be a main dish just as well. Per alcuni bocconi di fantasia, visitate una delle fattorie o trattorie scelte e vi convincerete che un aettatto può fare anche da secondo. Besuchen Sie einen ausgewählten Bauernhof oder ein Gasthaus und Sie werden davon überzeugt sein, dass ein Aufschnitt auch ein Hauptgericht sein kann.

Etwas Besonders für alle Freunde von Fleisch und frisch gemachten Speisen aus hausgemachtem Mehl!

Dall’autunno ino alla tarda primavera è il periodo giusto per i piatti con l’aggiunta di ciccioli, pancetta o salsiccia che da sempre riscaldono l’anima!

Potrete realizzare anche i sogni più dolci, le occasioni non mancheranno!

Verwirklichen Sie Ihre allersüßesten Träume, Cheers, here’s to your good health! dafür gibt es Gelegenheiten mehr als genug! Uresničite si še tako sladke sanje, Tasty Green Karst beverages are made from juicy plums, priložnosti je več kot dovolj! apples and pears, as well as other nature’s gifts, such as juniper or elder berries. Top o spending time in good company with some ine drinks - but remember: The roots of brandy making in the Notranjska Region and in the hills of all things in moderation! Brkini go back a long time. The long-standing tradition produces alcoholic distillates, theQuando highest vi ranking sentite ofbene which in compagnia,are the Karst juniper brandy (Kraški brinjevec) and the Brkinifesteggiate plum brandy con buone (Brkinski bibite. slivovec) – they have both been protected under designation Con moderazione of geographical origin and their production techniques are prescribed e usando in great il buon detail. senso! Other fruits and products are used for home-made juices and fruit vinegars. Krönen Sie Ihr Beinden in guter Gesellschaft mit edlen Tropfen. Karst juniper brandy – Brkini plum brandy – a natural brandy Massvoll und vernünftig! a natural brandy with a protected designation of origin with a protected designation of origin Počutje v dobri družbi okronajte The Karst juniper brandy is a unique product, even on a It is produced by distilling fermented worldwide scale. It is produced by means of distillation of mash of indigenous varieties of z žlahtno kapljico. Po meri in pameti! juniper berries only, whereby it is essentially distinguished from plums grown and processed in the gin, jenever, borovička, klekovača and some other beverages that geographical area of Brkini. only get their aroma from juniper berries. In 2003, the brandy Characteristic technology and the use of was given the protected designation of origin status and was thus different indigenous varieties of plums recognized as a genuinely individual and unique drink. give the Brkini plum brandy specific In the area between the Karst, Pivka Valley and organoleptic properties revealed Čičarija, juniper brandy has been made through an easily identifiable spirit for over 200 years, ever since the time of with a pleasant aroma and flavour. Illyrian provinces, when Napoleon’s soldiers brought distillation pots to this part of the world. Juniper berries are picked between the end of the summer and until the first frost kicks in. A stick is used to shake the berries off the shrubs. As many as 17 kilos of berries are needed for a single litre of this unique drink, which is in traditional medicine believed to have an exceptionally remedial effect when it comes to stomach or digestion-related problems. Fermentation of crushed juniper berries, which takes several weeks, is followed by distillation in two steps, a side product of which is the medicinal juniper oil. The brandy gets its harmonious aroma only after six months of ripening, while its taste gets improved year by year.

14 15 Restaurants and Inns Tourist farms Visits by prior arrangement

Jamski dvorec q Erasmus t Herman o Gostišče Mašun 1# Hotel Rakov Škocjan 1( Knavs 2# Tekavča ograda 2' Pri Andrejevih 3! restaurant restaurant and pub inn and pizzeria restaurant and guest house Rakov Škocjan 1, Rakek farm with accommodation farm with accommodation tourist farm Jamska c. 28, Postojna Kazarje 10, Postojna Kolodvorska cesta 39, Pivka Mašun 1, Knežak 01/707 14 64, 041 693 124 Runarsko 6, Nova vas Lipsenj 32, Grahovo Narin 107, Pivka 05/700 01 00, 05/700 01 03 05/700 22 88 05/757 10 95 051 661 611, 031 623 053, 031 832 596 [email protected] 01/709 88 82, 041 564 193 01/709 21 91, 051 261 322 05/753 20 70, 041 536 094 [email protected] [email protected] [email protected] [email protected], www.masun.si www.rakov-skocjan.si [email protected] [email protected] [email protected], www.andrejevi.si Open: V-IX 9.00-18.00, X-IV 10.00-17.00; Open: 7.00-22.00 www.pizerria-herman.com Open: 7.00-22.00 Open: 11.00-22.00 Closed: Mondays Open: by prior arrangement www.tekavca-ograda.com Open: year round also by prior arrangement Seating (indoor/outdoor): 150/50 Open: Mon. to Wed., 7.00-22.00 Seating (indoor/outdoor): 86/120 Seating (indoor/outdoor): 70/120 Seating (indoor/outdoor): 60/0 Open: year round Seating (indoor/outdoor): 60/40 Seating (indoor/outdoor): 400/60 n: no m: yes Fridays, Saturdays, 7.00-23.00 n: groups m: yes n: no m: yes n: yes m: yes Seating (indoor/outdoor): 50/20 n: yes m: yes n: no m: no Recommended: medieval feast Sun., public holidays, 12.00-22.00 Recommended: venison dishes Recommended: deer medallions Recommended: kohlrabi n: yes m: yes Recommended: štruklji with no filling Recommended: Emperor’s pancakes Closed: Thursdays with herbs and štruklji dumplings Recommended: herb soup Na mostu y Seating (indoor/outdoor): 70/0 Pod gradom 1$ Žnidarjevi 2$ Pri Cunarju 3" Proteus w inn n: no m: yes inn En krajcar 1) tourist farm Hudičevec 2( tourist farm restaurant Reška cesta 18, Prestranek Recommended: jota stew with Gornja Bitnja 2, Prem restaurant and guest house Kožljek 1, Begunje pri Cerknici tourist farm Juršče 1, Pivka Titov trg 1a, Postojna 05/754 23 80 home-made sausage 05/714 72 05, 040 520 049 Podskrajnik 24, Cerknica 01/705 63 59, 031 317 607 Razdrto 1, Hruševje 05/757 80 82, [email protected] 081 610 300, 05/700 01 03 [email protected] [email protected] 01/709 36 16, 031 789 074 [email protected] 05/703 03 00, 041 626 990 Open: 13.00-22.00; Saturdays, Sundays, [email protected] www.na-mostu.si Ka-Ra 1= Open: 12.00-22.00 Closed: Wednesdays [email protected], www.enkrajcar.si www.žnidarjevi.si [email protected] 13.00-24.00 Closed: Tuesdays [email protected] Open: 10.00-22.00 Closed: Tuesdays inn Seating (indoor/outdoor): 60/40 Open: 6.30-23.00 Closed: Sundays Open: year round www.hudicevec.si Seating (indoor/outdoor): 60/0 Open: 7.00-22.00 Seating (indoor/outdoor): 80/0 Radohovska pot 5, Pivka n: no m: no Seating (indoor/outdoor): 113/52 Seating (indoor/outdoor): 20/10 Open: year round n: yes m: hay barn, tent Seating (indoor/outdoor): 60/60 n: no m: no 05/757 24 84, 041 589 403 Recommended: porcini au gratin n: no m: yes n: yes m: yes Seating (indoor/outdoor): 60/20 Recommended: roast lamb n: no m: yes Recommended: deer fillet with dried [email protected] Recommended: venison dishes Recommended: pig slaughter meat n: yes m: yes Recommended: Postojna-style deer plums and štruklji dumplings Open: 8.00-22.00 Škorpijon 1% Recommended: lamb dishes Ivankotovi 3# with leavened štruklji dumplings Seating (indoor/outdoor): 150/50 inn and pizzeria Pri Stani 2= Levar 2% farm Gostilna Požar u n: no m: no Rečica 1a, Ilirska Bistrica snack bar and pizzeria open-door farm Dolenčevi 2) Prem 65, Prem 05/714 74 20, Špajza e inn Recommended: potatoes&saeurkraut 05/714 13 32, [email protected] Žerovnica 3, Grahovo Dolenje Jezero 33, Cerknica tourist farm 040 573 003, 041 824 557 inn Predjama 2, Postojna with pan-fried sausage Open: 10.00-22.00 Closed: Tuesdays 01/709 13 00, 041 733 340 01/709 19 14, 041 504 375 Sajevče 8, Hruševje [email protected] Ulica 1. maja 1, Postojna 05/751 52 52 Seating (indoor/outdoor): 100/30 Open: 10.00-23.00 [email protected] 05/756 20 22 Open: Fridays, 17.00-23.00 05/726 45 06 Open: Thursdays to Tuesdays, Špelca 1! n: no m: no Seating (indoor/outdoor): 120/50 www.turisticnekmetije.si/levar [email protected] Saturdays, Sundays, 12.00-22.00 [email protected] 10.00-22.00 inn Recommended: foal meat n: groups m: yes Open: year round Closed: Mon., Tue. www.dolencevi.si Seating (indoor/outdoor): 60/30 www.gostilna-spajza.com Closed: Wednesdays Gornja Košana 4, Košana Recommended: jota stew with Seating (indoor/outdoor): 50/20 Open: Saturdays, Sundays; n: yes m: no Open: 10.00-22.00; Saturdays, Sundays, I, II, III Saturdays, Sundays, 10.00-22.00 05/753 04 13 Pri Špehu 1& home-made sausage n: yes m: hay barn mid-week by prior arrangement Recommended: mushroom dishes public holidays, 12.00-22.00 Seating (indoor/outdoor): 80/50 [email protected] snack bar Recommended: farške kapice pasta Seating (indoor/outdoor): 45/20 Seating (indoor/outdoor): 40/25 n: groups m: yes www.gostilna-spelca.si Gubčeva 32, Ilirska Bistrica Mlakar 2! n: yes m: yes Domačija Bubec 3$ n: no m: no Recommended: venison Open: 10.00-23.00 Closed: Mondays 05/714 60 98 restaurant and guest house Logar 2& Recommended: mushroom dishes farm Recommended: venison fillet goulash with gnocchi Seating (indoor/outdoor): 50/20 [email protected] Markovec 15a, Stari trg pri Ložu tourist farm Brce 10, Ilirska Bistrica with cranberries and polenta n: groups m: yes Open: 7.00-22.00 Closed: Saturdays 01/705 86 86, 041 582 081 Žerovnica 16, Grahovo Pri Malnarjevih 3= 05/714 66 17, [email protected] Pri Marti i Recommended: home-made Seating (indoor/outdoor): 40/28 [email protected], www.mlakar.info 01/709 20 71, 01/709 60 71, tourist farm Open: V-X, by prior arrangement Čuk r inn cured meats n: no m: no Open: Saturdays, Sundays, 12.00-22.00; 031 784 232 Slavina 36, Prestranek Seating (indoor/outdoor): 102/0 inn and pizzeria Vilharjeva 1, Pivka Recommended: potatoes and sauerkraut mid-week by prior arrangement [email protected] 05/754 24 57, 031 552 937 n: yes m: yes Pot k Pivki 4, Postojna 05/757 10 13 Pri Zotlarju 1" Seating (indoor/outdoor): 80/50 www.tk-logar.com [email protected] Recommended: smoked trout 05/720 13 00 [email protected] inn Trnovo 1' n: no m: yes Open: year round Open: Fridays, 15.00-22.00; [email protected] Open: Mondays to Fridays, 7.00-22.00 Buje 3a, Vremski Britof snack bar Recommended: potica with cracklings Seating (indoor/outdoor): 40/15 Saturdays, Sundays, 10.00-22.00; Peternelj 3% www.pizza-cuk.si Sundays, 9.00-16.00 Closed: Saturdays 05/762 10 20, 031 380 406 Vilharjeva c. 2, Ilirska Bistrica n: yes m: yes mid-week by prior arrangement eco-tourist farm Open: 11.00-23.00 Seating (indoor/outdoor): 60/40 [email protected] 05/714 12 07, 041 424 974 Miklavčič 2" Recommended: curd štruklji Seating (indoor/outdoor): 70/30 Brce 10a, Ilirska Bistrica Seating (indoor/outdoor): 100/50 n: no m: no www.prizotlarju.si [email protected] inn dumplings with fruit sauces n: yes m: yes 041 584 193, 041 622 359, 05/714 44 29 n: no m: no Recommended: roast pork Open: 10.00-22.00 Open: IV-IX 7.00-23.00 Velike Bloke 14, Nova vas Recommended: jota stew [email protected] Recommended: wood-fired oven dishes with white polenta Closed: Mondays, Tuesdays X-III by prior arrangement 01/709 80 40, 031 305 153 Open: Fridays, 17.00-22.00; Saturdays, Seating (indoor/outdoor): 60/40 Seating (indoor/outdoor): 60/0 [email protected] Sundays, public holidays, 11.00-22.00 n: groups m: yes n: groups m: no Open: 10.00-22.00 Closed: Mondays Seating (indoor/outdoor): 60/60 Recommended: fried chicken Recommended: Brkini-style Seating (indoor/outdoor): 100/30 n: yes m: no chicken roulade n: no m: no Recommended: roast veal with porcini n advance notification Recommended: pig slaughter m accommodation meat (winter), venison

Grosuplje

Borovnica Gradišče Škrilje Producers of produce and goods featuring the Green Karst trademark Tourist information Logatec Ljubljana kulinarika Zelenega krasa Ajdovščina Ileršič 3& Jernuclevi 4" TIC Cerknica 4( Col A1 eco-farm farm Tabor 42, Cerknica Nova Gorica Zapotok Cesta pod Srnjakom 23, Rakek Petelinje 27, Pivka +386 (0)1 709 3636 Podkraj Laze 041 256 678, [email protected] 05/757 22 80, 041 985 994 [email protected] On offer: herb syrups (plantain, [email protected] Vipava Sveti Vid cowslip, lungwort, coltsfoot, spruce On offer: cow milk cheese, TIC Lož 4) tips, elder, yarrow), liqueurs, bitters, yoghurts, albumin cheese Cesta 19. oktobra 49, Lož 4= Planina elder wine, apple-pear juice, aperitifs +386 (0)8 160Štanjel 2853 H4 (inula hirta, dog-rose berries, arnica, Morelj 4# [email protected] Studeno u5" 3& 2$Begunje pri Cerknici cornel, juniper berries, elder) fruit-growing farm Predjama Rakek Buje 6a, Vremski Britof TIC Bloke 5= Šmihel 4( T’Dolenj 3' 05/762 10 27, 041 583 344 Nova vas 46, Nova vas q 1) Cerknica farm [email protected] +386 (0)31 326 158 Postojnska jama 1( Podskrajnik 2"5= Rakov Škocjan Velike Bloke Laze pri Gorenjem Jezeru 1, Grahovo www.kmetija-morelj.buje.net [email protected] Veliko Ubeljsko tr 2% 2# 01/709 11 41, 041 363 421 On offer: Brkini plum brandy – brandy with we3(5! Dolenje Jezero Nova vas [email protected] a protected designation of origin TIC Postojna 5! 3) 2=2& Runarsko Dutovlje Postojna Žerovnica Sodražica On offer: liqueurs (bilberries, sage, Notranjska Museum Postojna 2( Razdrto dandelion, blackthorn, cornel berries), Biščak 4$ Kolodvorska c. 3, Postojna Križ 2) Štorje Orehek 2'Lipsenj dandelion honey, forest fruit jam family-owned farm +386 (0)5 721 1090 Sajevče Buje 5, Vremski Britof [email protected] Dolenja vas y Otok Prestranek Gor. Jezero 05/726 01 43, 041 518 805 3' 4) Karel Simčič 3( Senožeče Laze pri Gorenjem Jezeru beekeeping [email protected] TIC Predjama 5" Trst Lož Slavina3= Stari trg pri Ložu 2! car park at Predjama Castle Ul. Dolomitskega odreda 16, Postojna www.biscak.buje.net Markovec 05/726 25 88, 031 607 503 On offer: Brkini plum brandy – brandy Opening times: VI -IX - daily, A3 4!4" Nadlesk On offer: Slovenian honey with protected with a protected designation of origin, 10.00-18.00SežanaSežana Volče Petelinje designation of origin, honey liqueur liqueurs (walnut, apple, sage), brandies io1= Kozarišče (bilberry, plum, apple), dried apple slices, apple jam TIC Pivka 5# Pivka Palčje Branko Peternelj Park of Military History Pivka Kal 5# 3) 1!G. Košana Kolodvorska c. 51, Pivka 3"Juršče beekeeping Hribar - Svetlin 4% Škocjan 1"4#4$ +386 (0)5 721 2180 Zalog 4, Postojna herb-growing farm Trst Ško ije Buje +386 (0)31 775 002 041 724 031 Kuteževo 14a, Ilirska Bistrica 3! MMP Babno Polje A1 [email protected] 05/714 80 13, 051 838 036, [email protected] Suhorje Narin Zagorje On offer: Slovenian honey with [email protected] Mašun Ostrožno Brdo protected designation of origin, pollen, On offer: spelt flour gingerbread biscuits, TIC Prem Castle 5$ Knežak Koritnice Prem 39, Prem, Ilirska Bistrica propolis, honey liqueur with propolis gingerbread biscuits, tea, spruce tip syrup Kozina 1$4' +386 (0)51 674 352 Hrpelje Prelože 5$3# Gornja Bitnja Ernest Penko 4= Mojca Brožič 4& [email protected] Prem Šembije beekeeping cheese-dairy Rijavče Studeno 1a, Postojna Jablanica 4, Ilirska Bistrica Pregarje 05/751 51 06 05/714 61 21, 041 450 023 Koper 3$3% 1% Brce On offer: Slovenian honey with [email protected] Rečica1&1'Ilirska Bistrica Sviščaki protected designation of origin On offer: sheep milk cheese, sheep Harije Markovščina Vrbovo milk cheese in olive oil Štefetova kmetija 4! Hrušica Dolnji Zemon 4& farm Turn 4' Koper Jablanica 4% Petelinje 11, Pivka eco-farm and cheese-dairy Kuteževo 05/911 62 55, 041 925 050 Gornja Bitnja 13, Prem Podgrad Zabiče [email protected] 05/714 25 31, 041 928 823 Račice Jelšane On offer: cow milk cheese, yoghurt, cottage [email protected] Slovenia cheese spreads, whey, albumin cheese On offer: sheep milk cheese (organic) Culinary Delights of the Green Karst Reka MMP Starod 1:250.000 MMP Jelšane area shown on the 19map Juniper berries (Juniperus communis) Source of the exquisite juniper brandy and a fine accompaniment to game dishes.

RDORDO

Authentic Flavours, Culinary Delights of the Green Karst Published by: Regional Destination Organization Postojna Cave - Green Karst, Postojna • The brochure is part-financed by EC funds. Produced by: Regional Development Agency of the Notranjska-Karst Region and company Pisarna (Andrej Rijavec, Sonja Dolenc, Boštjan Martinjak) • Sources: works by Stanislav Renčelj (Knjiga o notranjski kuhinji in drugih rečeh, Brkinske dobrote an buot in denes) • Expert information provided by: Notranjska Museum Postojna • Graphic material: Boštjan Martinjak, Archive of the Regional Development Agency of the Notranjska-Karst Region (Tomaž Penko, Simon Avsec), archive of the Notranjska Regional Park, Sonja Dolenc • Preparation of the food for the purposes of photography or for any guests who pay them a visit: Rihard Baša (Preparation of food in your home, Jasen near Ilirska Bistrica) and Jolanda Levar (Open-door farm Levar, Dolenje Jezero near Cerknica) • English translation by: Rosman I d.o.o. • Printed by: Littera Picta, Ljubljana 2012