{"id":10516,"date":"2019-11-23T14:43:36","date_gmt":"2019-11-23T14:43:36","guid":{"rendered":"https:\/\/jazbec.si\/gastronomy\/"},"modified":"2019-11-23T15:42:05","modified_gmt":"2019-11-23T15:42:05","slug":"gastronomy","status":"publish","type":"page","link":"https:\/\/jazbec.si\/en\/gastronomy\/","title":{"rendered":"Gastronomy"},"content":{"rendered":"

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<\/div>[vc_column_text css=”.vc_custom_1563892631754{margin-bottom: 20px !important;}”]Primorska with a Balkan and Alpine touch. Primorska with Karst prosciutto, mushroom soup, jota with roast, trout, noodles in many ways and of course – with Kobarid strudel; a grilled Balkan on which they savor chevapchi, kebabs and a variety of steaks; Alpine with beef soup, polenta and cheese, with juicy roasted leg and sauerkraut, with potato pan (alla run – Venetian), with hot blueberries and delicious pancakes.
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