This site uses cookies. By browsing the site, you're agreeing to our cookie policy. Accept and close
The taste of  Melancholy

The taste of Melancholy

The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy
The taste of  Melancholy

The Taste of Melancholy

The culinary staging is based on the melancholy sentiment of the literary and filmic masterpiece entitled Death in Venice, which relates the classic of German literature Thomas Mann and the exceptional Italian opera, theatre and film director Luchino Visconti. The sentiment of melancholy is encoded in the interrelations of musical notes composed into the score of Adagietto from Gustav Mahler’s Symphony No. 5. The score thus becomes the plan/recipe according to which various flavours and culinary nuances are composed into an overall taste of melancholy.

Menu:

Pigeon fillet with port and sprouts
sautéed breast of pigeon in port aspic with chestnut puree on buckwheat bread with water cress sprouts

Pigeon Ballotine with Fig
breast of pigeon wrapped in cream of chicken, eggs, creme fraiche and white bread, glazed with mayonnaise, and served with fig simmered in port

Pigeon Terrine
breast of pigeon filled with truffles, cognac and foie gras, wrapped in delicately smoked bacon, served on puff pastry cookie


concept: Matej Filipčič

design: Rok Marinšek

chefs: Marko Begić/Sašo Lippovšek

photo: Mare Mutić