![\"\"](\"https:\/\/www.spacapan.si\/wp-content\/uploads\/2019\/11\/IMGP2957.jpg\")
<\/a>In the most festive month of the year, we have prepared for you a four-leaf clover of events. Dive into \u0160pacapan December of gourmet flavours, topmost visiting wine growers and topmost visiting chef.<\/p>\n[vc_row][vc_column width=”1\/2″][vc_single_image image=”2224″ img_size=”full”][\/vc_column][vc_column width=”1\/2″][vc_column_text]Everything has a beginning and everything has an end – and let it be something special. The last event of \u0160pacapan December is also the last day of 2019 (and the first day of 2020). We invite you to spend New Year’s Eve in our company.<\/p>\n
We will start the New Year’s Eve at 8PM and together we will indulge in New Year’s culinary fairy tale, made by chef Ago with Sa\u0161a and Bo\u0161tjan in the kitchen. The New Year’s menu will be a traditional \u0160pacapan one, filled with symbiotically matching contrasts – traditional, made in a modern way, with natural ingredients.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_tta_accordion style=”flat” color=”white” active_section=”0″ collapsible_all=”true”][vc_tta_section title=”Menu” tab_id=”1573555665754-559c0912-28c0″][vc_column_text]<\/p>\n
AMUSE-BOUCHE
\nWelcoming snack accompanied by sourdough made from stone-ground flour
\n* * *<\/p>\n
BEEF CARPACCIO
\nCarpaccio made from dry-aged calf meat from Karst, seasonal vegetables, seasonal mushroom meringue, seasonal mushrooms, caviar made from \u0160pacapan ribolla vinegar, crispy bread and mushroom vinaigrette
\n* * *<\/p>\n
\u0160ELINKA (CELERY SOUP)
\nCeleriac, stalk celery, carrots, cigar with krodiga (pig skin sausage) made from Kr\u0161kopolje pig, three-coloured puree and clear celery soup
\n* * *<\/p>\n
TAGLIATELLE AND TOASTED YEAST
\nHome-made tagliatelle with home-made butter and toasted yeast dressing
\n* * *<\/p>\n
SORBET
\nZidari\u010d cow yoghurt sorbet, stalk celery, olives and olive oil
\n* * *<\/p>\n
CELLAR VISIT
\nVisit of \u0160pacapan cellar, tasting of for at least 36-months ripened prosciutto from domestic pig and matured cheese with elderflower jam
\n* * *<\/p>\n
FREE-RANGE LAMB OR GOAT
\nFree-range oven-baked lamb, potato cake, goat p\u00e2t\u00e9, and seasonal vegetables
\n* * *<\/p>\n
COOKED PEAR AND A SLICE
\nA pear, cooked in Vitovska grganja (white wine), fried walnut slice, and sheep ice cream
\n* * *<\/p>\n
SWEET AMUSE-BOUCHE
\nA variety of sweet amuse-bouches<\/p>\n
[\/vc_column_text][\/vc_tta_section][\/vc_tta_accordion][vc_column_text]Through the New Year’s Eve menu, we will reminisce the events of the past year and already look ahead to the following, new year. Before the clock strikes midnight, we will visit Miro’s cellar, where we will present to you the philosophy of our house, the process of production of meats and spirits.
\nThere will be no lack of wine accompaniment, made precisely for this occasion, chosen by our house sommelier David Alamo from the finest quality wines of our wine selection.
\nThe climax of the night will unfold when the bell of Komen strikes midnight. Then we’ll toast together by the fire on the terrace, wishing each other a beautiful, and above all, a successful year to come.
\nThe event will end with good music and Ada’s sweet mice.<\/p>\n
Price of the New Year’s Eve menu: \u20ac75.00,
\naccompaniment of six glasses of wine in the restaurant and two glasses of wine in the cellar: \u20ac40.00. There are still some rooms available: \u20ac110.00 for two people + a fee of \u20ac2.00. The rooms are only available to the guests who dine at our house. The dinner starts at 8PM.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_row_inner][vc_column_inner][vc_column_text]<\/p>\n