At the top of St. Mihaela, in Italy, not far from the Slovenian-Italian border, has been delighting passers-by with good food since 1870 at the restaurant Devetak. In an authentic home-style inn, they prepare traditional Slovenian dishes according to modern recipes, bake their own bread, make pasta and harvest all the vegetables in their home garden. Your offer...
San Michele del Carso 48
Savogna d'Isonzo (Gorica)
At the top of St. In Mihaela, Italy, not far from the Slovenian-Italian border, since 1870, the Devetak restaurant has been delighting passers-by with good food. In an authentic home-style inn, they prepare traditional Slovenian dishes according to modern recipes, bake their own bread, make pasta and harvest all the vegetables in their home garden. They called their offer the menu of the four seasons. Spring is the time for asparagus soup with poached eggs, rolls of boiled dough with cottage cheese, seeds and flowers of dried wild fennel. Among the main dishes, spring brings Karst tripe with potato cream, cod with polenta, local rabbit, young lamb with mountain šetra and Karst-style beef fish. In summer, pumpkin cake with saffron sauce, wild celery ice cream with puree of black Karst olives, ravioli with arugula, blueberry pasta and young Karst lamb with spices and melancan sauce reign supreme. Autumn brings to the table venison puree with pancetta and orange, an egg roll with fresh goat's curd, and Karst blake with cottage cheese and smoked cottage cheese. And so that good food cheers us up in the cold winter, the Devetak inn offers goulash soup, millets with chicken soup, grilled cod, with a trilogy of turkey, wild ducks and pigeon. Onion tart with bacon and leek sauce, venison with polenta and blueberries and guinea fowl breast in sweet bacon with spices, sea salt and red puree are interesting. And when we enjoy the culinary delights of one of the seasons, the Devetaks "to top it all off" suggest a visit to the Torinese cafe or the Moby Dick patisserie.
