Oven

IN THE GOSTILNA NA GNOJU In Brestanica, on the right side of the Sava, right next to the bridge, there is a farm and inn Pečnik. Until 1978, a boat used to cross the river below the castle. Stanislava and Albin came up with an idea one day: why not sell the crops, meat, wine and milk produced on the farm right at home? They opened an inn - mischievous tongues say that it was on the site of a former manure pit, which is why the name of the inn caught on. With its barbecue offer, the inn soon became famous far and wide, especially among travelers and, thanks to the luxurious parking lot, also among truck drivers. The offer at Gnoj is actually simple, but convincing. Every day for 1,100 tolars they serve you a flatbread or čevapčiče with cream and roasted paprika. On Fridays and Saturdays, you will receive lamb for the same price, and you can even get a portion of baby lamb for around 1,000 tolars. You will pay the same for the horse steak, which is a daily offer, but if you pass by Gunt on Thursday, they will offer you horse goulash for a measly 750 tolars. But that's not all, it's worth trying the homemade mixed white wine, a light cviček, and it's really worth drinking a pile of Pečnik's Frankinja. In addition to beef, vegetable and mushroom soup, we must mention onion soup, which is rarely on the menu in Slovenian restaurants. Housewife Stanislava prepares it by frying an onion in lard, sprinkling it with a little flour, adding water, pepper and salt, adding a teaspoon of vegeta and pouring in a dash of cognac. Then he adds a spoonful of cream and serves the soup with a toasted slice of bread sprinkled with Parmesan cheese.