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Away from the sound of roads, on an idyllic plain at the confluence of the Cerknica and Idrijca rivers, lies the Želinc Tourist Farm.
The young couple who took over the farm, Jernej and Urša Brus, follow the goals and lifestyles of their ancestors. In the pursuit of perfection, they focus on the principles of sustainable tourism. They produce as many vegetables, fruits, other crops and meats as they can with their own hands in the fields, gardens, orchards and meadows. They get the rest of what they need from their neighbours in the surrounding Cerklje mountain farms.
They also boast their own water spring and apiary. The water flows down from the hill just behind the house. They say it is just as it should be, fresh, and without taste, colour or smell. In the summer, the estate is also buzzing with bees, which have their home in the apiary on a beautiful sunny plantation of old apple trees above the house.
One of the most typical dishes of the Cerklje hills is the traditional “smukavc”, a stew typically made of brussels sprouts and potatoes, but sometimes also chicory, beets or cabbage. At Želinc, it is traditionally served with ocvirkovca, another typical representative of this area. This is, of course, the most popular savoury version of the famous Slovenian potica, in this case stuffed with cracklings.
The region is also famous for its Idrija “žlikrofi” with “bakalca”, a lamb goulash, which is why these are a permanent item on the menu at the Želinc Tourist Farm.
The immediate vicinity of the Idrijca River with its delicious local trout is also an inspiration for the young farmers. They serve trout in a variety of ways, as a cold appetiser stuffed in ravioli, roasted on butter with chives, or as a trout and vegetable soup. Homegrown beef is also regularly on the menu, in all shapes and sizes – either as beef tongue in a salad, or soft stewed steaks in pepper sauce. There is no shortage of sweets either. They often like to make a nostalgic dessert from their youth, which is rice pudding with apples and raspberry sauce, and on hot summer days, they cool off with a delicious homemade plum ice cream and almond biscuit.
At the Želinc Tourist Farm, they offer their food mainly to guests who also spend the night, but they are also happy to accept all pre-announced groups. They boast a rich country breakfast and dinner, which is also called a surprise dinner, as it is never predetermined, and guests don’t know what will be on the menu until the very last minute.
Farm owner and chef Jernej Brus likes to surprise his guests.
He strives to ensure that his guests eat home-grown, tasty, healthy and varied food.
He adapts the menu to the seasons and his own inspiration. Sometimes he prefers the tried and tested recipes, while other times he develops completely new flavour combinations.
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