Janez Uršič is the owner and head chef of Pri mountaininské orlu inn. A vital man of the early sixties, a descendant of Bistrica wild hunters, he and his family are successfully continuing the tradition of their parents and grandparents in their home inn.
Where do the recipes and knowledge for preparing delicacies come from?
A kitchen, a passion for cooking and a love for nature, hills and hunting were already laid in my cradle. I grew up at home in the kitchen of a local inn by the wood stove. I ate at the feet of my grandmothers and aunts, unsurpassed masters of the original domestic and then middle-class cuisine.
What should we try at your place?
Classic traditional home dishes and game. I prepare them according to recipes that are passed down from generation to generation in our inn. We also prepare home-made dried game products, such as sausages, prosciutto from deer or wild boar...
Are there flavors that go particularly well with venison?
Venison goes perfectly with various forest fruits, cranberries, mushrooms, local herbs... Appropriate accompaniments, such as various štruklji, bread dumplings, porridges, round off the story nicely. A glass of good quality wine from our richly stocked wine cellar also does its job.
How do you ensure the variety of dishes at your place?
Fish lovers, vegetarians, vegans, vegetarians and people with special dietary needs can also satisfy their hunger with us, they just have to warn us about this in advance. Slovenian traditional cuisine offers a lot of interesting, but already somewhat forgotten dishes, which with a little ingenuity and creative flair can be included on trendy menus.
What will you add to the Tastes of Kamnik project?
Firšt goulash, chamois soup and veal tomato - traditional dishes from the Kamniška Bistrica valley.
