{"id":951,"date":"2017-03-11T12:14:31","date_gmt":"2017-03-11T12:14:31","guid":{"rendered":"https:\/\/www.kunstelj.si\/z-vrta-na-kroznik\/"},"modified":"2018-01-16T09:05:52","modified_gmt":"2018-01-16T09:05:52","slug":"from-the-garden-to-the-plate","status":"publish","type":"post","link":"https:\/\/www.kunstelj.si\/en\/from-the-garden-to-the-plate\/","title":{"rendered":"From the garden to the plate"},"content":{"rendered":"

When Jerica \u0160tiherle took over Kunstelj Inn in 1926 she made a commitment to ensure that it would always offer fresh, seasonal dishes, made from local raw ingredients. Therefore, on the farm next to the inn she grew the majority of crops that were needed to prepare food for the restaurant. Every year when she moved the potatoes into the inn’s cellar, grandmother Jerica said with satisfaction, \u201cThe potatoes are in the cellar. Now we won’t be hungry!\u201d <\/em>Farming was abandoned at Kunstelj Inn in 1968, however, part of the land remains and is still today home to a thriving vegetable and herb garden.<\/p>\n

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Kunstelj’s garden<\/em><\/p><\/div>\n

The tradition of preparing homemade dishes <\/strong>using local raw ingredients continues today at Kunstelj Inn. In co-operation with the shop 18sedem3<\/strong>, fresh vegetables from local farms are used in the restaurant\u2019s kitchen. 18sedem3 offers fresh fruit and vegetables from surrounding farms as well as a wide variety of products from local dairies and butchers. In addition, it delivers fresh products from surrounding farms to Kunstelj Inn as well as other restaurants and local institutions.<\/p>\n

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Shop 18sedem3<\/em><\/p><\/div>\n

The dishes that Kunstelj Inn has prepared for the Spring 2017 Restaurant Week (10.3 \u2013 19.3.2017) have a tasty, homely flavour. The local shop 18sedem3 has provided us with home-produced dairy products, vegetables, honey, apples and walnuts, which have been used, together with other selected ingredients, to prepare 2 special menus:<\/strong><\/p>\n

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Meat menu<\/strong><\/p>\n

Cornbread muffin with horseradish spread<\/p>\n

Beef soup with three-coloured noodles<\/p>\n

Wild boar, barley, spring vegetables<\/p>\n

Radol’ca cake (honey biscuit, walnuts, apple)<\/td>\n

\nVegetarian menu<\/strong><\/p>\n

Cornbread muffin with horseradish spread<\/p>\n

Spring cream soup with dumplings<\/p>\n

Buckwheat bowl (cooked buckwheat and roasted local vegetables with hemp)<\/p>\n

Kunstelj’s ‘krem\u0161nita<\/em>‘ cream slice in a glass<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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