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Masunjek” spread on homemade bread, buckwheat “žganci” with “ajmoht” stew, goulash with bread dumplings, sour milk, cold cuts, homegrown potatoes, “buhtlji” with homemade plum jam, “šmorn” with prune plum jam and homemade mint syrup.
Hidden in the northern part of Slovenia, at the altitude of 900 m, is the village of Zgornje Jezersko, where you can find Šenk’s eco-homestead. Eight clustered buildings that make up the farm are a pinnacle of Alpine architecture, designed more than 500 years ago. Thanks to the careful and loving renovations, the homestead still has all its original features and is now protected as cultural heritage of national importance.
The Karničar family has been living at the Šenk’s farm for the last 25 years. They are just as passionate about the environment as the cultural heritage, which is reflected in their Ecolabel Certificate. Their indigenous cika cows, Jezersko-solčava sheep, Krškopolje pigs and Styrian hens all have a free range of the pastures. The majority of meat and meat products is produced at the farm, as well as most of the seasonal vegetables. They also make sauerkraut and pickled beetroot to use all year round. For the last decade, they have also been renting out rooms and apartments and there is a summer camping ground on their property.
The food cooked at the Šenk’s homestead is based on traditional dishes, which are closely intertwined with the life on a farm, celebrations and the passing of seasons. The Šenks, as the Karničar family is known around here, grow or make most of the ingredients, or get them at nearby farms.
One dish that is always on their menu is buckwheat žganci with ajmoht. Žganci at the Šenk’s homestead are prepared in the traditional manner of the Koroška region: they are burnt, not cooked like in the rest of Slovenia. Buckwheat flour is put on the fireplace and constantly stirred until just perfectly burned. Boiling water is then poured in and stirred with forks to achieve the typical crumbly consistency.
The ajmoht they are served with is a stew that can be made with beef, mutton or poultry. Masunjek is served on homemade bread, baked in their bread oven. You’ve never heard of masunjek? Masunjek is the local name for maslovnik, a traditional shepherds’ dish made from cream, sour cream and a bit of buckwheat flour. The bread oven is also used to bake posmodule, which are a bit similar to pizzas. The dough is topped with sour cream and sprinkled with cracklings or herbs from their garden. Other dishes you can taste at the Šenk’s homestead include goulash with bread dumplings, sour milk, cold cuts, homegrown potatoes, as well as a refreshing homemade mint syrup. For dessert you can enjoy the popular buhtlji with homemade plum jam and šmorn with prune plum jam.
At Šenk’s homestead you can also try dishes that were traditionally made for holidays and celebrations: Jezerski zos for the Shrove carnival, bula for Easter, pohane šnite on St. Florian’s Day, and roasted lamb on every occasion worth celebrating.
If you want to enjoy delicious meals at Šenk’s homestead, call ahead to make a reservation.
Almost all members of the family are involved in food preparation, but the master of the kitchen is niece Doroteja Karničar, who spent part of her childhood in a nearby mountain lodge above the village of Zgornje Jezersko.
There, as a little girl, she found her passion for cooking and serving food. She makes the traditional dishes with a youthful twist and recreates the incredible aromas of recipes handed down from generation to generation.
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