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but not least, the fish has to be professionally sliced by the hands
of Tadej or Boris, both great experts in this job. Apart from this,
the dish is offered its specific freshness of taste by the right olive
oil and a pinch of precious Japanese Aji-Shio salt.
From the wide selection of menus on offer, I would recommend
opting for one of the seafood tastings, which are exquisite
delicacies for seafood lovers. I will introduce the one that is
currently very popular − you will get as many as two plates for
the hors d’oeuvre. The first one will be crevettes brûlées, shrimps
that they will prepare on open fire in front of you, with peanut
oil, sweet onions, and strawberry mousse. The second one will
be gambera rosa from Sicily, with limoncello olive oil (Sancin) and
black volcanic salt. The feast continues with belon belon oysters
with frtalja (omelette). Next, you will get St. Jacob’s scallop in
a tempura of cuttlefish ink with tomato mousse, cooked with
vodka, and a crust of white polenta, followed by a brochette of
slightly smoked cuttlefish on baby pea mousse with dried slices
of prosciutto. You will be impressed by the variety of flavours.
Further on, you will be served a plate with a sachet containing
a frog-fish cheek, with a side dish, all cooked in the stove and
arranged on a plate in front of you. To balance the flavours, they
continue with a selection of cheeses tête de moine, coated with
honey; coconut air with creamy liqueur and browned coconut;
and an excellent sorbet from green tea and passion fruit. However,
this is still not all. Before the coffee and dessert, the Pikols will
surprise you with a soufflé from dark Parisian chocolate ‘Michel
Clouse 75%’ on sweet blood-orange juice. All the dishes will be
accompanied by the wines I have already mentioned.
The Pikol restaurant is undoubtedly an excellent choice. It is a
meeting point of diplomats, managing directors, and other
important guests from Slovenia and abroad. Some of them
have been awarded the Pikol club card, which opens doors to
the most exquisite restaurants and wine cellars in the world and
enables you to make international friendships. One of the most
memorable moments at the Pikol restaurant was the visit of
Dr Tsukamota, a descendant of a famous samurai family and a
member of the top Japanese aristocracy. A lover of our country,
Mr Tsukamota and his company, all indulging in culinary and
oenological treats, visited the six largest Slovenian restaurants
and was extremely impressed by the magnificent art of every
culinary masterpiece. However, this is another story, which you
can read another time.
sinfo 12 36
boris and maruška gašparin (husband and wife − owners of the restaurant)
a frog-fish cheek in a sachet, with a side dish, cooked
together in the stove.
chocolate soufflé.
muscat octopus, polenta with cedar.