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Tag: Sur lie

Malvazija Sur Lie 2018, Movia - Lan

Malvazija Sur lie 2018, Movia – Lan

May 19, 2019ValentinCategories Winemalvazija, Movia, Sur lieLeave a Comment on Malvazija Sur lie 2018, Movia – Lan

I got pretty excited when some time ago a picture popped at my Facebook timeline. In the picture – Lan Kristančič, son of Vesna and Aleš Kristančič, the charismatic couple behind Movia – holding in his hand a bottle of…

Continue reading ➞ Malvazija Sur lie 2018, Movia – Lan

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The grapes for the victorious Yellow Muscat come from the Purissima plot, which is considered one of their most acclaimed. The 2015 vintage was particularly ideal for this variety, which was picked at high maturity. The must macerated for two days in stainless steel tanks, after which the wine was transferred to used oak barriques, where it matured for nine years. Needless to say, such an extended maturation is not typical for yellow Muscats.

It is an extractive yellow Muscat that glows in shades of gold with a slight copper note. The first surprise: after all these years of maturation, the wine has retained its characteristic varietal character.

The nose is intense, rich; we can detect muscat flower, chamomile, acacia honey, candied orange, and even dried apricot. Over time, the wine opens up, offering perceptions of dry Mediterranean herbs, including frankincense, while a sophisticated note of vanilla and wood is reflected in the background.

The taste offers another surprise – the wine has an exceptional freshness. The taste is soft, with its alcohol pleasantly warming our mouth, and the acidity emphasises the liveliness and minerality of the wine, all rounded off from the background by a gently noticeable tannin. The wine is intense, full-bodied and has a long, noble aftertaste, reflecting dried tropical fruits, Mediterranean maquis and honey.

It is a meditative wine that would be a shame to offer with food. If you must, it could be an Asian-flavoured dish, such as crispy duck or sweet and sour chicken. It could also be enjoyed with steak tartare or pork loin.

#muscat #50best #decanter #bestinshow #dwwa
The grapes for the victorious Yellow Muscat come from the Purissima plot, which is considered one of their most acclaimed. The 2015 vintage was particularly ideal for this variety, which was picked at high maturity. The must macerated for two days in stainless steel tanks, after which the wine was transferred to used oak barriques, where it matured for nine years. Needless to say, such an extended maturation is not typical for yellow Muscats.

It is an extractive yellow Muscat that glows in shades of gold with a slight copper note. The first surprise: after all these years of maturation, the wine has retained its characteristic varietal character.

The nose is intense, rich; we can detect muscat flower, chamomile, acacia honey, candied orange, and even dried apricot. Over time, the wine opens up, offering perceptions of dry Mediterranean herbs, including frankincense, while a sophisticated note of vanilla and wood is reflected in the background.

The taste offers another surprise – the wine has an exceptional freshness. The taste is soft, with its alcohol pleasantly warming our mouth, and the acidity emphasises the liveliness and minerality of the wine, all rounded off from the background by a gently noticeable tannin. The wine is intense, full-bodied and has a long, noble aftertaste, reflecting dried tropical fruits, Mediterranean maquis and honey.

It is a meditative wine that would be a shame to offer with food. If you must, it could be an Asian-flavoured dish, such as crispy duck or sweet and sour chicken. It could also be enjoyed with steak tartare or pork loin.

#muscat #50best #decanter #bestinshow #dwwa
The grapes for the victorious Yellow Muscat come from the Purissima plot, which is considered one of their most acclaimed. The 2015 vintage was particularly ideal for this variety, which was picked at high maturity. The must macerated for two days in stainless steel tanks, after which the wine was transferred to used oak barriques, where it matured for nine years. Needless to say, such an extended maturation is not typical for yellow Muscats.

It is an extractive yellow Muscat that glows in shades of gold with a slight copper note. The first surprise: after all these years of maturation, the wine has retained its characteristic varietal character.

The nose is intense, rich; we can detect muscat flower, chamomile, acacia honey, candied orange, and even dried apricot. Over time, the wine opens up, offering perceptions of dry Mediterranean herbs, including frankincense, while a sophisticated note of vanilla and wood is reflected in the background.

The taste offers another surprise – the wine has an exceptional freshness. The taste is soft, with its alcohol pleasantly warming our mouth, and the acidity emphasises the liveliness and minerality of the wine, all rounded off from the background by a gently noticeable tannin. The wine is intense, full-bodied and has a long, noble aftertaste, reflecting dried tropical fruits, Mediterranean maquis and honey.

It is a meditative wine that would be a shame to offer with food. If you must, it could be an Asian-flavoured dish, such as crispy duck or sweet and sour chicken. It could also be enjoyed with steak tartare or pork loin.

#muscat #50best #decanter #bestinshow #dwwa
The grapes for the victorious Yellow Muscat come from the Purissima plot, which is considered one of their most acclaimed. The 2015 vintage was particularly ideal for this variety, which was picked at high maturity. The must macerated for two days in stainless steel tanks, after which the wine was transferred to used oak barriques, where it matured for nine years. Needless to say, such an extended maturation is not typical for yellow Muscats.

It is an extractive yellow Muscat that glows in shades of gold with a slight copper note. The first surprise: after all these years of maturation, the wine has retained its characteristic varietal character.

The nose is intense, rich; we can detect muscat flower, chamomile, acacia honey, candied orange, and even dried apricot. Over time, the wine opens up, offering perceptions of dry Mediterranean herbs, including frankincense, while a sophisticated note of vanilla and wood is reflected in the background.

The taste offers another surprise – the wine has an exceptional freshness. The taste is soft, with its alcohol pleasantly warming our mouth, and the acidity emphasises the liveliness and minerality of the wine, all rounded off from the background by a gently noticeable tannin. The wine is intense, full-bodied and has a long, noble aftertaste, reflecting dried tropical fruits, Mediterranean maquis and honey.

It is a meditative wine that would be a shame to offer with food. If you must, it could be an Asian-flavoured dish, such as crispy duck or sweet and sour chicken. It could also be enjoyed with steak tartare or pork loin.

#muscat #50best #decanter #bestinshow #dwwa
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The grapes for the victorious Yellow Muscat come from the Purissima plot, which is considered one of their most acclaimed. The 2015 vintage was particularly ideal for this variety, which was picked at high maturity. The must macerated for two days in stainless steel tanks, after which the wine was transferred to used oak barriques, where it matured for nine years. Needless to say, such an extended maturation is not typical for yellow Muscats. It is an extractive yellow Muscat that glows in shades of gold with a slight copper note. The first surprise: after all these years of maturation, the wine has retained its characteristic varietal character. The nose is intense, rich; we can detect muscat flower, chamomile, acacia honey, candied orange, and even dried apricot. Over time, the wine opens up, offering perceptions of dry Mediterranean herbs, including frankincense, while a sophisticated note of vanilla and wood is reflected in the background. The taste offers another surprise – the wine has an exceptional freshness. The taste is soft, with its alcohol pleasantly warming our mouth, and the acidity emphasises the liveliness and minerality of the wine, all rounded off from the background by a gently noticeable tannin. The wine is intense, full-bodied and has a long, noble aftertaste, reflecting dried tropical fruits, Mediterranean maquis and honey. It is a meditative wine that would be a shame to offer with food. If you must, it could be an Asian-flavoured dish, such as crispy duck or sweet and sour chicken. It could also be enjoyed with steak tartare or pork loin. #muscat #50best #decanter #bestinshow #dwwa
6 days ago
View on Instagram |
1/8
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! 

Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha.

What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones  dating back to 1994.

Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
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•
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Amazing tasting of Chardonnay presented by the @chardonnayassociationsa ! Did you know that this grape variety is a relative newcomer to South Africa? Its first commercial plantings only date back to the 1980! By 1990 it represented 1,5% of South Africa wines and now it accounts for a little bit more than 6.500 ha. What a display of stile, from MCC (Methode Cape Classique - traditional method sparkling wine) to reductive, hyperoxidative (black Chardonnay), to oak aged and even single-clone expressions (vinified in the same way, same vineyard, but different clone), to some really, really aged ones dating back to 1994. Point proven! Chardonnay can strive and express amazing results even outside Burgundy. To be honest - some of the best outside of Burgundy!
2 months ago
View on Instagram |
2/8
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week.

The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation.

Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience!

@kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week.

The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation.

Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience!

@kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week.

The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation.

Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience!

@kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week.

The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation.

Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience!

@kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week.

The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation.

Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience!

@kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week.

The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation.

Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience!

@kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week. The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation. Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience! @kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week. The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation. Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience! @kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week.

The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation.

Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience!

@kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week.

The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation.

Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience!

@kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
valentinbufolin
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•
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So many fond memories from the @asisomms_ General Assembly, held in Cape Town last week. The welcome dinner featured some of the most iconic wines from the country. Amazing craftmanship, expressions and representation. Thank you @sommeliers.org.za and @sfondaumiere for an outstanding experience! @kleinconstantia @mullineuxwines @anthony_hamilton_russell @sadiefamilywines @meerlustwine @kanonkopwineestate @vilafonte
2 months ago
View on Instagram |
3/8
@orangewinefestival and the @zarowines family, another one for the reccord, kudos!

Thank you @asko.slovenija and @asko.global for the chance to share all the experiences of the best wine cabinet on the market!

#wine #asko
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@orangewinefestival and the @zarowines family, another one for the reccord, kudos! Thank you @asko.slovenija and @asko.global for the chance to share all the experiences of the best wine cabinet on the market! #wine #asko
3 months ago
View on Instagram |
4/8
@bentotecamilano, what a blast! Led by chef Yoji Tokuyosi—who worked at Osteria Francescana for almost a decade, becoming Bottura’s Sous Chef—it has become a proper Asian-Mediteranean fusion themed institution since its creation in 2015!

You can opt for the Tasting menu - Omakase style, with classcis selected by the chef, and that’s what we did!

Hors d’oeuvre: a mix of the signature tuna dishes consisting of its various parts, from the toro, all generously conceived to elevate the delicate flavours of each cut and combine them with an additional dimension.

Entree: Grilled vegetables with miso and buffala, with pears. Katsusando with veal tongue, Guinea fowl Karaage style, Marrinated eel with nori and Mullet carpaccio with turnip greens and tuna bottarga... Oh, what a delight!

And what an’homage to Paul Boccuse with a genius asion twist! Calf brain confit, soaked in wagyu sukiyaki soup covered with puff pastry and baked until golden. Served with yuzukosho, tosatsu and sanso pepper leaves to top it all up - fingerlicking good!

Grilled bull was the star of the main course, topped up with yuzu, zucchini and sea urchin, with an amazing buttersauce.

And the desert; a clafoutis with beans and persimmon served with a youzu and matcha ice cream. A fantastic finish!

Bentotecaoffers a wide beverage list, even for those looking for something funky. We were amazed by the knowledge of the stuff and how friendly everyone was.

Reserve your sit and enjoy the ride! A highly commended experience that will stay in our hearts for a long time. And yes, we will return for sure!

 Domo arigato chef Yoji, grazie team @bentotecamilano 🙏

#foodoe #fusion #foodblog #foodporn #milano
@bentotecamilano, what a blast! Led by chef Yoji Tokuyosi—who worked at Osteria Francescana for almost a decade, becoming Bottura’s Sous Chef—it has become a proper Asian-Mediteranean fusion themed institution since its creation in 2015!

You can opt for the Tasting menu - Omakase style, with classcis selected by the chef, and that’s what we did!

Hors d’oeuvre: a mix of the signature tuna dishes consisting of its various parts, from the toro, all generously conceived to elevate the delicate flavours of each cut and combine them with an additional dimension.

Entree: Grilled vegetables with miso and buffala, with pears. Katsusando with veal tongue, Guinea fowl Karaage style, Marrinated eel with nori and Mullet carpaccio with turnip greens and tuna bottarga... Oh, what a delight!

And what an’homage to Paul Boccuse with a genius asion twist! Calf brain confit, soaked in wagyu sukiyaki soup covered with puff pastry and baked until golden. Served with yuzukosho, tosatsu and sanso pepper leaves to top it all up - fingerlicking good!

Grilled bull was the star of the main course, topped up with yuzu, zucchini and sea urchin, with an amazing buttersauce.

And the desert; a clafoutis with beans and persimmon served with a youzu and matcha ice cream. A fantastic finish!

Bentotecaoffers a wide beverage list, even for those looking for something funky. We were amazed by the knowledge of the stuff and how friendly everyone was.

Reserve your sit and enjoy the ride! A highly commended experience that will stay in our hearts for a long time. And yes, we will return for sure!

 Domo arigato chef Yoji, grazie team @bentotecamilano 🙏

#foodoe #fusion #foodblog #foodporn #milano
@bentotecamilano, what a blast! Led by chef Yoji Tokuyosi—who worked at Osteria Francescana for almost a decade, becoming Bottura’s Sous Chef—it has become a proper Asian-Mediteranean fusion themed institution since its creation in 2015!

You can opt for the Tasting menu - Omakase style, with classcis selected by the chef, and that’s what we did!

Hors d’oeuvre: a mix of the signature tuna dishes consisting of its various parts, from the toro, all generously conceived to elevate the delicate flavours of each cut and combine them with an additional dimension.

Entree: Grilled vegetables with miso and buffala, with pears. Katsusando with veal tongue, Guinea fowl Karaage style, Marrinated eel with nori and Mullet carpaccio with turnip greens and tuna bottarga... Oh, what a delight!

And what an’homage to Paul Boccuse with a genius asion twist! Calf brain confit, soaked in wagyu sukiyaki soup covered with puff pastry and baked until golden. Served with yuzukosho, tosatsu and sanso pepper leaves to top it all up - fingerlicking good!

Grilled bull was the star of the main course, topped up with yuzu, zucchini and sea urchin, with an amazing buttersauce.

And the desert; a clafoutis with beans and persimmon served with a youzu and matcha ice cream. A fantastic finish!

Bentotecaoffers a wide beverage list, even for those looking for something funky. We were amazed by the knowledge of the stuff and how friendly everyone was.

Reserve your sit and enjoy the ride! A highly commended experience that will stay in our hearts for a long time. And yes, we will return for sure!

 Domo arigato chef Yoji, grazie team @bentotecamilano 🙏

#foodoe #fusion #foodblog #foodporn #milano
@bentotecamilano, what a blast! Led by chef Yoji Tokuyosi—who worked at Osteria Francescana for almost a decade, becoming Bottura’s Sous Chef—it has become a proper Asian-Mediteranean fusion themed institution since its creation in 2015!

You can opt for the Tasting menu - Omakase style, with classcis selected by the chef, and that’s what we did!

Hors d’oeuvre: a mix of the signature tuna dishes consisting of its various parts, from the toro, all generously conceived to elevate the delicate flavours of each cut and combine them with an additional dimension.

Entree: Grilled vegetables with miso and buffala, with pears. Katsusando with veal tongue, Guinea fowl Karaage style, Marrinated eel with nori and Mullet carpaccio with turnip greens and tuna bottarga... Oh, what a delight!

And what an’homage to Paul Boccuse with a genius asion twist! Calf brain confit, soaked in wagyu sukiyaki soup covered with puff pastry and baked until golden. Served with yuzukosho, tosatsu and sanso pepper leaves to top it all up - fingerlicking good!

Grilled bull was the star of the main course, topped up with yuzu, zucchini and sea urchin, with an amazing buttersauce.

And the desert; a clafoutis with beans and persimmon served with a youzu and matcha ice cream. A fantastic finish!

Bentotecaoffers a wide beverage list, even for those looking for something funky. We were amazed by the knowledge of the stuff and how friendly everyone was.

Reserve your sit and enjoy the ride! A highly commended experience that will stay in our hearts for a long time. And yes, we will return for sure!

 Domo arigato chef Yoji, grazie team @bentotecamilano 🙏

#foodoe #fusion #foodblog #foodporn #milano
@bentotecamilano, what a blast! Led by chef Yoji Tokuyosi—who worked at Osteria Francescana for almost a decade, becoming Bottura’s Sous Chef—it has become a proper Asian-Mediteranean fusion themed institution since its creation in 2015!

You can opt for the Tasting menu - Omakase style, with classcis selected by the chef, and that’s what we did!

Hors d’oeuvre: a mix of the signature tuna dishes consisting of its various parts, from the toro, all generously conceived to elevate the delicate flavours of each cut and combine them with an additional dimension.

Entree: Grilled vegetables with miso and buffala, with pears. Katsusando with veal tongue, Guinea fowl Karaage style, Marrinated eel with nori and Mullet carpaccio with turnip greens and tuna bottarga... Oh, what a delight!

And what an’homage to Paul Boccuse with a genius asion twist! Calf brain confit, soaked in wagyu sukiyaki soup covered with puff pastry and baked until golden. Served with yuzukosho, tosatsu and sanso pepper leaves to top it all up - fingerlicking good!

Grilled bull was the star of the main course, topped up with yuzu, zucchini and sea urchin, with an amazing buttersauce.

And the desert; a clafoutis with beans and persimmon served with a youzu and matcha ice cream. A fantastic finish!

Bentotecaoffers a wide beverage list, even for those looking for something funky. We were amazed by the knowledge of the stuff and how friendly everyone was.

Reserve your sit and enjoy the ride! A highly commended experience that will stay in our hearts for a long time. And yes, we will return for sure!

 Domo arigato chef Yoji, grazie team @bentotecamilano 🙏

#foodoe #fusion #foodblog #foodporn #milano
@bentotecamilano, what a blast! Led by chef Yoji Tokuyosi—who worked at Osteria Francescana for almost a decade, becoming Bottura’s Sous Chef—it has become a proper Asian-Mediteranean fusion themed institution since its creation in 2015!

You can opt for the Tasting menu - Omakase style, with classcis selected by the chef, and that’s what we did!

Hors d’oeuvre: a mix of the signature tuna dishes consisting of its various parts, from the toro, all generously conceived to elevate the delicate flavours of each cut and combine them with an additional dimension.

Entree: Grilled vegetables with miso and buffala, with pears. Katsusando with veal tongue, Guinea fowl Karaage style, Marrinated eel with nori and Mullet carpaccio with turnip greens and tuna bottarga... Oh, what a delight!

And what an’homage to Paul Boccuse with a genius asion twist! Calf brain confit, soaked in wagyu sukiyaki soup covered with puff pastry and baked until golden. Served with yuzukosho, tosatsu and sanso pepper leaves to top it all up - fingerlicking good!

Grilled bull was the star of the main course, topped up with yuzu, zucchini and sea urchin, with an amazing buttersauce.

And the desert; a clafoutis with beans and persimmon served with a youzu and matcha ice cream. A fantastic finish!

Bentotecaoffers a wide beverage list, even for those looking for something funky. We were amazed by the knowledge of the stuff and how friendly everyone was.

Reserve your sit and enjoy the ride! A highly commended experience that will stay in our hearts for a long time. And yes, we will return for sure!

 Domo arigato chef Yoji, grazie team @bentotecamilano 🙏

#foodoe #fusion #foodblog #foodporn #milano
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@bentotecamilano, what a blast! Led by chef Yoji Tokuyosi—who worked at Osteria Francescana for almost a decade, becoming Bottura’s Sous Chef—it has become a proper Asian-Mediteranean fusion themed institution since its creation in 2015! You can opt for the Tasting menu - Omakase style, with classcis selected by the chef, and that’s what we did! Hors d’oeuvre: a mix of the signature tuna dishes consisting of its various parts, from the toro, all generously conceived to elevate the delicate flavours of each cut and combine them with an additional dimension. Entree: Grilled vegetables with miso and buffala, with pears. Katsusando with veal tongue, Guinea fowl Karaage style, Marrinated eel with nori and Mullet carpaccio with turnip greens and tuna bottarga... Oh, what a delight! And what an’homage to Paul Boccuse with a genius asion twist! Calf brain confit, soaked in wagyu sukiyaki soup covered with puff pastry and baked until golden. Served with yuzukosho, tosatsu and sanso pepper leaves to top it all up - fingerlicking good! Grilled bull was the star of the main course, topped up with yuzu, zucchini and sea urchin, with an amazing buttersauce. And the desert; a clafoutis with beans and persimmon served with a youzu and matcha ice cream. A fantastic finish! Bentotecaoffers a wide beverage list, even for those looking for something funky. We were amazed by the knowledge of the stuff and how friendly everyone was. Reserve your sit and enjoy the ride! A highly commended experience that will stay in our hearts for a long time. And yes, we will return for sure! Domo arigato chef Yoji, grazie team @bentotecamilano 🙏 #foodoe #fusion #foodblog #foodporn #milano
6 months ago
View on Instagram |
5/8
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience!

A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨

From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!”

This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession.

With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️

A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation.

Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘

#asisomms #sommsi #sommelier
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Representing Slovenia at the Best Sommelier of Europe, Africa & Middle East 2024 was an unforgettable experience! A ❤️ “Thank you!” to the team of @serbian_sommelier_association @dezadejanzivkoski and @asisomms_ for such an organisation, and to numerous volunteers that made this celebration of the profession of the sommellerie such a memorable treat✨ From blind tastings, speed service, written test to numerous tastings and debates with friends from allover the world in the “Bar des sommeliers!” This competition marked the end of my days as a competitor, and a switch into trying to build a team of young, enthusiastic sommeliers that will wave our country’s flag high with their skills, pride yet staying humble while practicing this noble profession. With this I want to thank first and foremost my family, my wife @teja.ist for being with me and supporting me through it all and my son Ian Rok - you amaze me every single day ❤️ A big thank you to everyone at @sommelier_slovenije and Ivan Peršolja for believing in me and for all the motivation. Ultimately; a thank you to the team at @drinx.si - the best beverage distributor for all the motivation, challenges and support. We rock🤘 #asisomms #sommsi #sommelier
7 months ago
View on Instagram |
6/8
@gradstanjel should be on your list for a pleasant, finger-licking experience. Situated in right on the border of the medieval town of Štanjel, with warm interiors and picturesque views of the Karst plateau.

The Komel family is running this amazing restaurant that offers 3, 4 or 5 tasting menus, and one of the best prosciuttos you can find.

We opted for a 4-course and indulged in a mix of dishes combining prime aromas, tastes and textures. Starting with their traditional hors d’oeuvre of extra virgin olive oil with herbs, green olive, cornelian cherry and salt, followed by fried wraps with chicken liver pate and hazelnuts. All well enjoyed over a Brut Nature Pinela by @stokelj_wines .

The entree featured @qkomel ‘s 36-months aged prosciutto that literally melted in our mouth, cubes of aspic made from the bone of the prosciutto, goat cheese, herbs frittata and Zidarich’s cottage cheese.

This was followed by a cuddling portion of home made gnocchetti with capon ragu and Zidarich Jamar cheese foam, while my wife enjoyed lavender raviolis over beef soup cream - simply delicious! Especially combining it with Marko Fon’s Vitovska.

The majn course featured dentex, served over fregola combined with corn and fava beans, with a delicious corn paste. Teja meanwhile indulged in aged beef loin with young patatoes and pea puree. A wonderful simphony of flavours including few sips @fedorawines ‘s Schiopettino.

And the desert? A rendition of sloe gin & tonic, with blueberry foam, lemon Ice cream and gin cubes. Light, refreshing and delightful.

All in all, a lovely Sunday afternoon. Highly recommended for lovers of authentic, local cousine with a sparkle of elevation!

Thank you family Komel & team!

#foodie #cooking #instafood
@gradstanjel should be on your list for a pleasant, finger-licking experience. Situated in right on the border of the medieval town of Štanjel, with warm interiors and picturesque views of the Karst plateau.

The Komel family is running this amazing restaurant that offers 3, 4 or 5 tasting menus, and one of the best prosciuttos you can find.

We opted for a 4-course and indulged in a mix of dishes combining prime aromas, tastes and textures. Starting with their traditional hors d’oeuvre of extra virgin olive oil with herbs, green olive, cornelian cherry and salt, followed by fried wraps with chicken liver pate and hazelnuts. All well enjoyed over a Brut Nature Pinela by @stokelj_wines .

The entree featured @qkomel ‘s 36-months aged prosciutto that literally melted in our mouth, cubes of aspic made from the bone of the prosciutto, goat cheese, herbs frittata and Zidarich’s cottage cheese.

This was followed by a cuddling portion of home made gnocchetti with capon ragu and Zidarich Jamar cheese foam, while my wife enjoyed lavender raviolis over beef soup cream - simply delicious! Especially combining it with Marko Fon’s Vitovska.

The majn course featured dentex, served over fregola combined with corn and fava beans, with a delicious corn paste. Teja meanwhile indulged in aged beef loin with young patatoes and pea puree. A wonderful simphony of flavours including few sips @fedorawines ‘s Schiopettino.

And the desert? A rendition of sloe gin & tonic, with blueberry foam, lemon Ice cream and gin cubes. Light, refreshing and delightful.

All in all, a lovely Sunday afternoon. Highly recommended for lovers of authentic, local cousine with a sparkle of elevation!

Thank you family Komel & team!

#foodie #cooking #instafood
@gradstanjel should be on your list for a pleasant, finger-licking experience. Situated in right on the border of the medieval town of Štanjel, with warm interiors and picturesque views of the Karst plateau.

The Komel family is running this amazing restaurant that offers 3, 4 or 5 tasting menus, and one of the best prosciuttos you can find.

We opted for a 4-course and indulged in a mix of dishes combining prime aromas, tastes and textures. Starting with their traditional hors d’oeuvre of extra virgin olive oil with herbs, green olive, cornelian cherry and salt, followed by fried wraps with chicken liver pate and hazelnuts. All well enjoyed over a Brut Nature Pinela by @stokelj_wines .

The entree featured @qkomel ‘s 36-months aged prosciutto that literally melted in our mouth, cubes of aspic made from the bone of the prosciutto, goat cheese, herbs frittata and Zidarich’s cottage cheese.

This was followed by a cuddling portion of home made gnocchetti with capon ragu and Zidarich Jamar cheese foam, while my wife enjoyed lavender raviolis over beef soup cream - simply delicious! Especially combining it with Marko Fon’s Vitovska.

The majn course featured dentex, served over fregola combined with corn and fava beans, with a delicious corn paste. Teja meanwhile indulged in aged beef loin with young patatoes and pea puree. A wonderful simphony of flavours including few sips @fedorawines ‘s Schiopettino.

And the desert? A rendition of sloe gin & tonic, with blueberry foam, lemon Ice cream and gin cubes. Light, refreshing and delightful.

All in all, a lovely Sunday afternoon. Highly recommended for lovers of authentic, local cousine with a sparkle of elevation!

Thank you family Komel & team!

#foodie #cooking #instafood
@gradstanjel should be on your list for a pleasant, finger-licking experience. Situated in right on the border of the medieval town of Štanjel, with warm interiors and picturesque views of the Karst plateau.

The Komel family is running this amazing restaurant that offers 3, 4 or 5 tasting menus, and one of the best prosciuttos you can find.

We opted for a 4-course and indulged in a mix of dishes combining prime aromas, tastes and textures. Starting with their traditional hors d’oeuvre of extra virgin olive oil with herbs, green olive, cornelian cherry and salt, followed by fried wraps with chicken liver pate and hazelnuts. All well enjoyed over a Brut Nature Pinela by @stokelj_wines .

The entree featured @qkomel ‘s 36-months aged prosciutto that literally melted in our mouth, cubes of aspic made from the bone of the prosciutto, goat cheese, herbs frittata and Zidarich’s cottage cheese.

This was followed by a cuddling portion of home made gnocchetti with capon ragu and Zidarich Jamar cheese foam, while my wife enjoyed lavender raviolis over beef soup cream - simply delicious! Especially combining it with Marko Fon’s Vitovska.

The majn course featured dentex, served over fregola combined with corn and fava beans, with a delicious corn paste. Teja meanwhile indulged in aged beef loin with young patatoes and pea puree. A wonderful simphony of flavours including few sips @fedorawines ‘s Schiopettino.

And the desert? A rendition of sloe gin & tonic, with blueberry foam, lemon Ice cream and gin cubes. Light, refreshing and delightful.

All in all, a lovely Sunday afternoon. Highly recommended for lovers of authentic, local cousine with a sparkle of elevation!

Thank you family Komel & team!

#foodie #cooking #instafood
@gradstanjel should be on your list for a pleasant, finger-licking experience. Situated in right on the border of the medieval town of Štanjel, with warm interiors and picturesque views of the Karst plateau.

The Komel family is running this amazing restaurant that offers 3, 4 or 5 tasting menus, and one of the best prosciuttos you can find.

We opted for a 4-course and indulged in a mix of dishes combining prime aromas, tastes and textures. Starting with their traditional hors d’oeuvre of extra virgin olive oil with herbs, green olive, cornelian cherry and salt, followed by fried wraps with chicken liver pate and hazelnuts. All well enjoyed over a Brut Nature Pinela by @stokelj_wines .

The entree featured @qkomel ‘s 36-months aged prosciutto that literally melted in our mouth, cubes of aspic made from the bone of the prosciutto, goat cheese, herbs frittata and Zidarich’s cottage cheese.

This was followed by a cuddling portion of home made gnocchetti with capon ragu and Zidarich Jamar cheese foam, while my wife enjoyed lavender raviolis over beef soup cream - simply delicious! Especially combining it with Marko Fon’s Vitovska.

The majn course featured dentex, served over fregola combined with corn and fava beans, with a delicious corn paste. Teja meanwhile indulged in aged beef loin with young patatoes and pea puree. A wonderful simphony of flavours including few sips @fedorawines ‘s Schiopettino.

And the desert? A rendition of sloe gin & tonic, with blueberry foam, lemon Ice cream and gin cubes. Light, refreshing and delightful.

All in all, a lovely Sunday afternoon. Highly recommended for lovers of authentic, local cousine with a sparkle of elevation!

Thank you family Komel & team!

#foodie #cooking #instafood
@gradstanjel should be on your list for a pleasant, finger-licking experience. Situated in right on the border of the medieval town of Štanjel, with warm interiors and picturesque views of the Karst plateau.

The Komel family is running this amazing restaurant that offers 3, 4 or 5 tasting menus, and one of the best prosciuttos you can find.

We opted for a 4-course and indulged in a mix of dishes combining prime aromas, tastes and textures. Starting with their traditional hors d’oeuvre of extra virgin olive oil with herbs, green olive, cornelian cherry and salt, followed by fried wraps with chicken liver pate and hazelnuts. All well enjoyed over a Brut Nature Pinela by @stokelj_wines .

The entree featured @qkomel ‘s 36-months aged prosciutto that literally melted in our mouth, cubes of aspic made from the bone of the prosciutto, goat cheese, herbs frittata and Zidarich’s cottage cheese.

This was followed by a cuddling portion of home made gnocchetti with capon ragu and Zidarich Jamar cheese foam, while my wife enjoyed lavender raviolis over beef soup cream - simply delicious! Especially combining it with Marko Fon’s Vitovska.

The majn course featured dentex, served over fregola combined with corn and fava beans, with a delicious corn paste. Teja meanwhile indulged in aged beef loin with young patatoes and pea puree. A wonderful simphony of flavours including few sips @fedorawines ‘s Schiopettino.

And the desert? A rendition of sloe gin & tonic, with blueberry foam, lemon Ice cream and gin cubes. Light, refreshing and delightful.

All in all, a lovely Sunday afternoon. Highly recommended for lovers of authentic, local cousine with a sparkle of elevation!

Thank you family Komel & team!

#foodie #cooking #instafood
@gradstanjel should be on your list for a pleasant, finger-licking experience. Situated in right on the border of the medieval town of Štanjel, with warm interiors and picturesque views of the Karst plateau.

The Komel family is running this amazing restaurant that offers 3, 4 or 5 tasting menus, and one of the best prosciuttos you can find.

We opted for a 4-course and indulged in a mix of dishes combining prime aromas, tastes and textures. Starting with their traditional hors d’oeuvre of extra virgin olive oil with herbs, green olive, cornelian cherry and salt, followed by fried wraps with chicken liver pate and hazelnuts. All well enjoyed over a Brut Nature Pinela by @stokelj_wines .

The entree featured @qkomel ‘s 36-months aged prosciutto that literally melted in our mouth, cubes of aspic made from the bone of the prosciutto, goat cheese, herbs frittata and Zidarich’s cottage cheese.

This was followed by a cuddling portion of home made gnocchetti with capon ragu and Zidarich Jamar cheese foam, while my wife enjoyed lavender raviolis over beef soup cream - simply delicious! Especially combining it with Marko Fon’s Vitovska.

The majn course featured dentex, served over fregola combined with corn and fava beans, with a delicious corn paste. Teja meanwhile indulged in aged beef loin with young patatoes and pea puree. A wonderful simphony of flavours including few sips @fedorawines ‘s Schiopettino.

And the desert? A rendition of sloe gin & tonic, with blueberry foam, lemon Ice cream and gin cubes. Light, refreshing and delightful.

All in all, a lovely Sunday afternoon. Highly recommended for lovers of authentic, local cousine with a sparkle of elevation!

Thank you family Komel & team!

#foodie #cooking #instafood
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@gradstanjel should be on your list for a pleasant, finger-licking experience. Situated in right on the border of the medieval town of Štanjel, with warm interiors and picturesque views of the Karst plateau. The Komel family is running this amazing restaurant that offers 3, 4 or 5 tasting menus, and one of the best prosciuttos you can find. We opted for a 4-course and indulged in a mix of dishes combining prime aromas, tastes and textures. Starting with their traditional hors d’oeuvre of extra virgin olive oil with herbs, green olive, cornelian cherry and salt, followed by fried wraps with chicken liver pate and hazelnuts. All well enjoyed over a Brut Nature Pinela by @stokelj_wines . The entree featured @qkomel ‘s 36-months aged prosciutto that literally melted in our mouth, cubes of aspic made from the bone of the prosciutto, goat cheese, herbs frittata and Zidarich’s cottage cheese. This was followed by a cuddling portion of home made gnocchetti with capon ragu and Zidarich Jamar cheese foam, while my wife enjoyed lavender raviolis over beef soup cream - simply delicious! Especially combining it with Marko Fon’s Vitovska. The majn course featured dentex, served over fregola combined with corn and fava beans, with a delicious corn paste. Teja meanwhile indulged in aged beef loin with young patatoes and pea puree. A wonderful simphony of flavours including few sips @fedorawines ‘s Schiopettino. And the desert? A rendition of sloe gin & tonic, with blueberry foam, lemon Ice cream and gin cubes. Light, refreshing and delightful. All in all, a lovely Sunday afternoon. Highly recommended for lovers of authentic, local cousine with a sparkle of elevation! Thank you family Komel & team! #foodie #cooking #instafood
10 months ago
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7/8
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner!

Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table.

@mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world.

The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat.

The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌

Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty.

😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫

Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨

Thank you team Tabor! 👏

#foodie #restaurant #dine #foodporn #foodblogger
valentinbufolin
valentinbufolin
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We made it finally to @restavracija_tabor and I’m honestly asking myself why haven’t we stopped there sooner! Tabor is nestled in a picturesque an calm area, not far from Bled, and is specialised mainly in fish 🐟 delicacies. There’s even a dry ager packed with some great catches to showcase this, and the lucky ones may even indulge in their dishes at the chef’s table. @mateja15 the driver and sommelier 🍷 of the house tends after a rich selection of wines, bot local and international ones, plus shows some pearls of the new world. The dishes are creative, yet flavourful and expressive. Starting from the amuse-gueule with scallops, sour-sweet Salicornia, a corn crisp with shrimp and local cream and crispy spiced fries we knew we were in for a treat. The entree featured a combination of cured salmon and creamy beetroot brunoise, and was followed by slow cooked octopus 🐙 with pom puree and braised cherries 👌 Amberjack was the star of the main course, with its cheeks and a spoon-full of fresh roe. Firm, yet exquisitely tasty. 😋for the sweet treat a dish of chocolate mousse, sponge cake and berries was just spot-on, and what better finish than a plate of home made pralines 🍫 Tabar should be on your stop lists, just make sure to book a table first, as the restaurant was full of guests. I just love seeing when great places are full, don’t you? ✨ Thank you team Tabor! 👏 #foodie #restaurant #dine #foodporn #foodblogger
1 year ago
View on Instagram |
8/8
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