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Rovinj's Lone is a hotel I've wanted to stay in for the longest time. It's a cruise-ship-look-alike, really modern and stylish. A design hotel, as its name suggests. This week my Lubi and me took a week off and stayed in it for a three day romantic retreat. As part of the cool bargain package we had a three course dinner at Restaurant L, its a la carte place. I couldn't have left my camera in the room and was the annoying guest who takes picture of each dish. Also I smell food from really close. TMI?

I had the meat menu, my BF had the fish menu. As my first course was a warm chestnut foam with brussel sprouts and haselnut crumble, really something. I would have never thought that brussel sprouts go with a what seemed a sweet soup. But it was rather interesting and I'm glad that I've tried it. It warmed me up nicely, really prepared my belly for the next dish, which was chicken breast stuffed with garlic, potatoe cream and onions. It might only be my problem but it was a bit too salty, I think it's really me - I almost never use salt. The salt took away the taste of the dish's ingredients. Which is a shame. The glass(es) of red wine (Cabernet Sauvignon) went perfectly with it. And for desert was a Kinder-pingui-inspired dish that looked a bit like the hotel. My dishes were really filling, so were my Lubi's.

He had smoked salmon with rocket, capers and mustard-honey dressing as his first dish and then monkfish with bacon, olives, lentils, mango and celery cream. With a glass of Malvazija, how can you go wrong with this order? It tasted perhaps a bit muscat-ottonel-like, my guess. I'm no wine expert. Oh it looked fantastic and again, I should have ordered that. Does anyone else feel like they order wrong everytime? For desert he got two little apple-tarts. A winner again. 

All in all it was really tasty, I got many new ideas for new dishes, which is something I am massively looking for in all restaurants. 

WINNER DISH: is definitely the chestnut foam-brussel sprouts-hasenut crumble combo. Need to try this a home as soon as I possibly can.

SLO

Lone hotel v Rovinju je moderni, stajliš hotel, ki daje videz stilizirane križarke. Dizajnerski hotel pač, kot že piše v njegovem imenu. Ta teden sva si z Lubijem privoščila trodnevno romantično razvajanje v njem. V super ceni tega paketa je bila tudi romantična večerja s tremi hodi v njihovi alakart restavaciji L. Sej me poznate, fotoaparat je prišel z mano in seveda sem poslikala vsako jed. Tudi vohala sem jih od blizu. Je to TMI?

Moj Lubi je vzel ribji meni, jaz mesnega. Moj prvi hod je bila kostanjeva pena z brstičnim ohrovtom in lešnikovim kramblom, zelo interesantni krožnik. Nikoli ne bi rekla, da gre brstični ohrovt z nečim kar zelo sliči na sladko juho. Dobro, da sem ga probala. Jed me je pogrela, mojega bušija pa pripravila na naslednji hod, piščančje prsi s česnom, krompirjevo kremo in čebulo. Mogoče sem to le jaz, a bilo je preslano. Sama kuham skoraj brez soli, morda sem se odvadila. Sol je prekrila okus sestavin jedi, kar je škoda. Kozarec/kozarci rdečega vina (Cabernet Sauvignon) so super pasali k hrani. Kot desert je bila sladica na temo Kinder-pingui, pa tudi videti je bila kot obrisi hotela. Res sem se najedla, tudi Lubi se je.

On je imel dimljenega lososa z rukolo, kaprami in gorčično-medenim dresingom kot predjed in file kovača s slanino, olivami, lečo, mangom in zelenino kremo. Le kako lahko 'vdariš mimo' s tako jedjo in kozarcem Malvazije. Morda je bila malo muškat-otonelu podobna, nisem vinski ekspert. In, kot vedno, morala bi si naročiti to. Ima še kdo to srečo, da naroči kar vedno slabše kot drugi pri mizi? Dvignite roke. Za sladico pa je imel jabolčne tortičiče s sladkim snegom. Ponovno zmagovalno.

Če potegnem črto, zelo okusno. Dobila sem mnogo idej kaj kuhati, kar je tak to, kar iščem v vseh restavracijah.

ZMAGOVALNA JED: definitivno kostanjeva pena-brstični ohrovt-lešnikov krambl kombinacija. Nujno  želim sprobati doma takoj ko lahko.