Gostilna As ★ 4.5
Gostilna As keeps the kitchen running until 01:00 Friday and Saturday, the rare proper Slovenian restaurant where you can still order pasta at midnight.
Try: Handmade seafood pasta
History
Karst pršut traces to the limestone plateau between Trieste and Slovenian Istria, where the bora wind, cool winters and low humidity have made dry-curing a regional speciality for centuries. The Slovenian version differs from Italian Carso prosciutto in being slightly drier and more pronounced in salt, registered as Kraski prsut PGI in 2012.
Make it at home
Ingredients
- 150g Karst pršut, sliced paper-thin
- 100g Karst sheep's-milk cheese
- 1 fresh fig, quartered (autumn)
- 1 small bunch of grapes
- 60g pickled walnuts
- Crusty white bread
Method
- Bring the pršut to room temperature 20 minutes before serving.
- Arrange the pršut in loose folds on a wooden board.
- Set the cheese, fig, grapes and walnuts around it.
- Serve with bread and a glass of teran or Vipava rebula.
Tip from the editors. Cold pršut tastes flat. Always rest at room temperature for 15 to 20 minutes before serving.
Where to eat karst pršut
Karst pršut in Ljubljana
Spajza ★ 4.3
Spajza on Gornji trg below the castle plates aged steaks and seafood in a wood-and-vintage room, family-run since 2004. A TableJourney editor pick.
Wine Bar Suklje ★ 4.5
Wine Bar Suklje on the embankment runs a 500-label list chosen by a young oenologist generation, paired with small plates till late. A TableJourney pick.
Signature drink: Bela Krajina natural pour
Food: Small plates
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