It is almost St. Martin\u2019s Day, when must turns into wine. This wine festival is a proud part of \u0160pacapan tradition, as we consider ourselves to be also a winegrowing family. Come and experience St. Martin\u2019s Day and baptise Ago and Miro\u2019s new wine that has been fermenting in the heart of our house since late September.
\nOf course, alongside exquisite wine (born on St. Martin\u2019s Day), St. Martin\u2019s table is not to be missed. Ago\u2019s kitchen team therefore stretched their imagination and prepared a seven course St. Martin\u2019s menu that will traditionally be divided into two parts.<\/p>\n
<\/p>\n
APPETISERS
\nWelcoming snacks accompanied by sourdough made from stone-ground flour
\n* * *
\nBEEF CARPACCIO
\nCarpaccio made from dry-aged calf meat from Karst, seasonal vegetables, mushroom meringue, mushrooms, caviar made from \u0160pacapan ribolla vinegar, crispy bread and mushroom vinaigrette
\n* * *
\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<\/p>\n
<\/p>\n
Dinner guests will then go for an evening walk to Miro\u2019s cellar, where we will baptise Ago and Miro\u2019s new wine and, of course, be the first ones to taste it, together with a slice of prosciutto and some of our other products. A word or two will be devoted to philosophy, which builds this subterranean area, surrounded by dried meat treasures, cheese and \u0161tirna, a traditional well, full of, in our view, the most impressive Slovene wines.<\/p>\n
Followed by the second part of St. Martin\u2019s menu:<\/p>\n
TAGLIATELLE AND TOASTED YEAST
\nHome-made tagliatelle with home-made butter and toasted yeast dressing
\n* * *
\nDUCKLING
\nOven-baked duck, home-made mlinci (shredded flatbread) with cracknels, sarma (stuffed cabbage rolls) with sweet cabbage and pancetta
\n* * *<\/p>\n
\u0160PACAPAN \u0160TRUKLJI
\nCurd cheese \u0161truklji (rolled dumplings), rhubarb sauce, masovnik (buttery dressing), coffee caviar, toasted pine nuts
\n* * *
\nSWEET AMUSE-BOUCHE<\/p>\n
<\/p>\n
For all of those who want a stronger emphasis on our most intimate area, where special meat products, cheese, spirits (and more) are prepared, we invite you to Miro\u2019s cellar. Applicable for a group of 5 to 20 persons, with prior announcement or in agreement with the staff:<\/p>\n
TO MIRO’S CELLAR
\nIn Miro’s cellar you will be acquainted with and taste three wines from our wine selection.
\nThen, while learning about the traditional process of prosciutto making, you will try prosciutto made from domestic or Kr\u0161kopolje free-range pig, aged for at least 36 months, as well as wild boar or deer prosciutto. Followed by a tasting of cheese from the Karst region.
\nLast but not least, you will also try two of our favourite spirits and, for the final touch, some very special vinegar.
\n\u20ac30.00<\/p>\n
St. Martin\u2019s experience at \u0160pacapan House is held on November 8, 9, 10 and November 15, 16, 17.<\/strong> Price of St. Martin\u2019s lunch is \u20ac50.00; it is served from 12PM. St. Martin\u2019s dinner starts at 7PM<\/strong>; price is \u20ac60.00. We also prepared an accompaniment of five glasses of wine<\/strong> for a perfect harmony (\u20ac29.00 or \u20ac39.00).<\/p>\n There are still some rooms available for our St. Martin\u2019s Day guests (\u20ac110.00 for two persons, breakfast included + fee of \u20ac2.00 per person).<\/p>\n Please note that spaces are limited.<\/strong> We therefore invite you to make a reservation for your St. Martin\u2019s Day. \u0160pacapan St. Martin\u2019s Day is held from November 8 to 17. You can make a reservation via email: info@spacapan.si, phone: +386 (0)30 226 390 or our website<\/a><\/span>.<\/p>\n","protected":false},"excerpt":{"rendered":" …<\/p>\n","protected":false},"author":3,"featured_media":2371,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/posts\/2367"}],"collection":[{"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/comments?post=2367"}],"version-history":[{"count":2,"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/posts\/2367\/revisions"}],"predecessor-version":[{"id":2369,"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/posts\/2367\/revisions\/2369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/media\/2371"}],"wp:attachment":[{"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/media?parent=2367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/categories?post=2367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.spacapan.si\/en\/wp-json\/wp\/v2\/tags?post=2367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}