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Restavracija-Restaurant “Hiša kulinarike Manna” Manna
24 followers -
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Božanske jedi na zemlji

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MENI TR

Pozdrav iz kuhinje
(čemažev mousse)

Srnin tartar
(brioš, okisani jurčki, domače maslo)

Gosja jetra s corn-fleksom
( kremna polenta, omaka kozjega Ghee masla)

Telečji file
(hrustljav rösti, rabarbara, šalotka z žafranom)

Cena menija: 16,00 EUR / osebo

PRIPOROČAMO
(Cena: 2,70 EUR / kozarec 1 dcl)

Sauvignon Manna 2015 by Ferjančič, suho, Vipava

Malvazija Manna 2013 by Pucer, suho, slovenska Istra

Beli Cuvée Manna 2013 by Dobuje, suho, Goriška brda
(chardonnay, rebula, sivi pinot)

Rdeči Cuvée Manna 2013 by Dobuje, suho, Goriška brda
(60% merlot, 40% cabernet sauvignon)

Rdeči Cuvee Manna 2009 by Ferjančič, suho, Vipava
(70% cabernet sauvignon, 30% merlot)

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Vabljeni na kulinarično Valentinovo razvajanje v romantičnem ambientu naše restavracije.

Število mest je omejeno, zato ne odlašajte in si pravočasno rezervirajte svoj kotiček.

Za vas smo pripravili Valentinov meni, ki ga bomo stregli izključno le 12., 13. in 14. februarja 2016:

VALENTINOV MENI:

Škampov carpaccio, čatni hokaido buče in avokada, žafranova spužva, pena oljčnega olja
Pinela 2014, Ferjančič, Vipava, suho

Ostrige Rockefeller, meso rakovice, zelenjava, gratinirano z ovčjim parmezanom, čili v tempuri
Sauvignon 2013, Zanut, Goriška brda, suho

Raviol s školjkami, omaka kozjega Ghee masla, pečene kanastrele
Poanta 2009, Marko Reia, Goriška brda, suho

Pečen jastog (polovica) z zelenjavo, rakova rižota s črnimi tartufi
Damski Rose 2014, Erzetič, Goriška brda, polsuho

Ganache z malinami in belo čokolado, biskvit limoninega oljčnega olja Jenko, sveže in dehidrirane maline, volčje jabolko, sezamov kreker
Rumeni Muškat 2011, Prus, Bela krajina, sladko

Espresso Martini by Manna, domači piškoti

 
Cena menija: 42,00 EUR na osebo

Cena menija z vinsko spremljavo: 59,00 EUR

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Goût de France / Good France will celebrate French gastronomy in various locations worldwide on March 21, 2016. Over 1000 chefs on all five continents are expected to join the event on the eve of spring. Dinners served simultaneously in participating restaurants will honour the merits of French cuisine, its capacity for innovation, and its values: sharing, enjoying, and respecting the principles of high-quality, environmentally responsible cuisine.

We accept reservations for the selected menu:

Tartare de cerf, Crème d'oignons et poivre, cèpes aigri, brioches aux canneberges
Deer tartar, onion pepper cream, soured porcini, brioches with cranberries
Rose  2014, Batič, semi-dry, Vipava-Slovenia

Confit au faisan au vin Teran, « žlikrofi » farcis aux truffes, mousse à l'ail sauvage, parsemé d’un crumble croustillant
Pheasants konfit  with Teran, žlikrof stuffed with truffles, wild garlic foam, crispy skin
Teranton 2012, VinaKras, dry, Kras-Slovenia

Filet de veau, soufflé de pomme de terre au brie, sauce au beurre Ghee de chèvre, asperges sauvages
Veal fillet, potato soufflé with the Brie, goat Ghee butter sauce, wild asparagus
Khmer 2006, Reia Marko, dry, Goriška Brda-Slovenia

« Štruklji » aux noix flambés accompagnés d’oranges marinées
Flambé walnut strudel with marinated oranges
Sara 2010, Ferjančič, sweet, Vipava-Slovenia

Price: 28,00 EUR

Price with wine pairings: 46,00 EUR

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