Kumparička table
farm to fork

Plumlova aka pavlova with plums reduced in red wine with a mandarine curd and nasturtium
Plumlova aka pavlova with plums reduced in red wine with a mandarine curd and nasturtium
Last week we took a day to celebrate Bor leaving for university and what better way to celebrate than with an oyster bar! Toppings included a classic mignonette, a spicy chimichurri and a crowd favourite cucumber&peaches infused with gin. Who wants to come to our next oyster bar event?
Beetroot carpaccio with nasturtium, thymes crumble and chèvre for the first day of October
Beetroot carpaccio with nasturtium, thymes crumble and chèvre for the first day of October
A welcome bite to warm up your palate: pasta fritta, goat liver pâté, pomegranate molasses, sumac, cranberries
A welcome bite to warm up your palate: pasta fritta, goat liver pâté, pomegranate molasses, sumac, cranberries
Today’s pickle plate full of goodies: olives, roasted red pepper, red wine vinegar pickled eggs, charred pickled onion and our anchovies. A great way to start a meal.
Today’s pickle plate full of goodies: olives, roasted red pepper, red wine vinegar pickled eggs, charred pickled onion and our anchovies. A great way to start a meal.
Here’s something we haven’t done in a while: Lunches! Since the days have gotten shorter and dinners have been moved indoors, we make use of the full sun to set up our lunches in open air. Who’s joining us next?
Here’s something we haven’t done in a while: Lunches! Since the days have gotten shorter and dinners have been moved indoors, we make use of the full sun to set up our lunches in open air. Who’s joining us next?
I suppose autumn is officially here, so here is a season appropriate plate! Saying goodbye to tomato season is always difficult but I’m looking forward to more autumnal dishes…. Corn with wild garlic pesto and za’atar is paired wit
I suppose autumn is officially here, so here is a season appropriate plate! Saying goodbye to tomato season is always difficult but I’m looking forward to more autumnal dishes…. Corn with wild garlic pesto and za’atar is paired with an anchovy and garlic labneh - best eaten smothered together!
Slowly easing into autumn with some new plates on our menu! Butternut squash with za’atar, sage &chilli oil topped with our fresh cheese
Slowly easing into autumn with some new plates on our menu! Butternut squash with za’atar, sage &chilli oil topped with our fresh cheese
Enjoying the September sun and our cheese tastings
Enjoying the September sun and our cheese tastings
We have three wild fig trees on our property and in the 15 years we’ve been here no one has ever eaten a fig from the tree. This year I paid special attention to catch them before the birds do and it was worth it! I never even liked figs but th
We have three wild fig trees on our property and in the 15 years we’ve been here no one has ever eaten a fig from the tree. This year I paid special attention to catch them before the birds do and it was worth it! I never even liked figs but these were just so special to me, I had to prepare a simple dessert - caramelised figs with honey whipped feta.
Plumlova aka pavlova with plums reduced in red wine with a mandarine curd and nasturtium
Last week we took a day to celebrate Bor leaving for university and what better way to celebrate than with an oyster bar! Toppings included a classic mignonette, a spicy chimichurri and a crowd favourite cucumber&peaches infused with gin. Who wan
Beetroot carpaccio with nasturtium, thymes crumble and chèvre for the first day of October A welcome bite to warm up your palate: pasta fritta, goat liver pâté, pomegranate molasses, sumac, cranberries Today’s pickle plate full of goodies: olives, roasted red pepper, red wine vinegar pickled eggs, charred pickled onion and our anchovies. A great way to start a meal. Here’s something we haven’t done in a while: Lunches! Since the days have gotten shorter and dinners have been moved indoors, we make use of the full sun to set up our lunches in open air. Who’s joining us next? I suppose autumn is officially here, so here is a season appropriate plate! Saying goodbye to tomato season is always difficult but I’m looking forward to more autumnal dishes…. Corn with wild garlic pesto and za’atar is paired wit Slowly easing into autumn with some new plates on our menu! Butternut squash with za’atar, sage &chilli oil topped with our fresh cheese Enjoying the September sun and our cheese tastings We have three wild fig trees on our property and in the 15 years we’ve been here no one has ever eaten a fig from the tree. This year I paid special attention to catch them before the birds do and it was worth it! I never even liked figs but th

OUR PHILOSOPHY

Kumparička table isn’t a restaurant, it is an exploration of tastes deeply rooted in the heart of Kumparička organic goat farm.

Our purpose is to celebrate the connection of nature, food and community.

flavours of kumparička

Our menu tells the story of our pastures and our gardens, connecting the traditional flavours with colorfoul tastes of the Mediterranean to showcase our favourite ingredients.

communal table

Sit at our table, where the farm the food and the people come together to create unforgettable memories.

This is not just a meal, this is a study of all five senses, a travel through the seasons and a farm to table experience difficult to forget.

Enjoy delicious food and beautiful sunsets.

Dinner includes: a tour of the farm and the cheese production and a multi course ever changing menu including a cheese tasting at a fixed price.

Min. 2 people - Max. 20 people - check table availability