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.