"Accommodation" Restaurants in Slovenia
Nothing is reminiscent of the original building, the guest is amazed at the modern architecture in a small village. The kitchen combines down-to-earthness, sea aromas and creative – sometimes offbeat – ideas. Beautifully composed plates. One of the best in Slovenia.
Filip Matjaž worked for Heston Blumenthal in London, but now he's at his own stove. Every dish tells a story, every plate moves away from the usual. Eating with a knife and fork is usually not enough. Cooking is also done at the table.
The restaurant is a welcome exception from the tourism mainstream in Bled. Chef Grega Rozman works consistently on further enhancements. The result is courses like pan-fried duck liver with soaked plums on duck skin crumble.
Thoughthe restaurant is housed in the poshest hotel on Lake Bled, the flair is still quite casual thanks to Gordon Ramsay disciple Simon Bertoncelj, who draws inspiration from French cuisine. Seafood and upscale Slovenian tradition also flow in.
Foodies come not only because of the almost enrapturingly beautiful landscape in the Savinja Valle; the cuisine is also convincing. Luka Peternel combines down-to-earth dishes with international flavours, and every plate is a visual highlight. The cellar has 200 wines.
Ervin Podbregar combines the qualities of traditional cuisine with contemporary ideas. Each dish is so tempting that it is difficult to choose. It's best to trust the menu and try anything. A table outside on the town square is nice, romantic in the evening with fairy lights.
In a winter sports resort you would not expect seafood cooking, but here it is good quality: octopus salad, lemon risotto with shrimp or flounder with parsnip purée and porcini mushrooms. Sommelier Bojan Railič makes recommendations from over 250 wines.
The historic house has been carefully restored to its former glory, and the vaulted ceiling of the restaurant is particularly atmospheric. Erik Florjanc uses mainly organic products, local flavours combining with the spirit of classic Mediterranean cuisine.
The views alone are a delight: the view of the vineyards through the floor-to-ceiling windows of the chateau is simply magnificent. The plates are stylish, too - a feast for the eye. The dishes have a strong Mediterranean influence. The wine cellar is worth a visit.
The total offer with in-house wine, accommodation including pool and restaurant with a view of the vineyards inspires. Fish cuisine at its best. But the lamb crowns in herb crust on celery purée also have potential for addiction.
Beautiful location overlooking the marina. With the new team, the restaurant has experienced an upswing. Quality seafood is the focus, the fresh catch is delivered daily to the kitchen. Sommelier Sašo Ambrož can choose from over 600 bottles.
Three menus under one roof: traditional cuisine and pizza. But more and more guests are also trying the tasting menus with five to seven courses. Cottage cheese, for example, is gently cooked with leek cream and egg yolk. The deconstructed apple strudel will also delight.
The view of Lake Bled belongs on the must-see list for romantics. In the renovated boutique hotel, traditional delicacies are reinterpreted with fresh produce. The wine cellar is run with great dedication, and many are available by the glass.
You sit in the atmospheric vault or in the park. In the kitchen, regional ingredients are prepared with international format. There come courses like star anise terrine, salmon trout, flowers and butter-soft egg. The restaurant's own wines are served with them.
The Krškopolje pig, Slovenia's only autochthonous breed of pig, takes centre stage. Pork cold cuts are served as a starter, braised meat garnishes the salad - or you can enjoy pork knuckle. Alternatively, the risotto with capon ragout will delight.
Bogenšperk is probably the most beautiful and best preserved Renaissance castle in Slovenia - and an atmospheric setting for the tavern. Good traditional courses such as Štruklji with mushroom sauce, spinach gnocchi, stuffed calamari or roast pork are served.
A restaurant in the classroom - young people in training work here. But you don't have to worry, the food with regional produce is really good. In the wine glass, in addition to Slovenian wines, their own wine 'KULT316' is served.
A young team cooks freely, straight from the heart. The beef tartar with dehydrated egg yolk and pine nuts is a delight, while the ricotta-filled buckwheat ravioli with Parmesan sauce and tomato oil are tender. The main course is veal cheeks with wine sauce.
In the luxurious castle you will be spoiled with traditional, seasonal and at the same time contemporary dishes. Many ingredients are organically grown in the castle garden. Each plate looks like a painting. Those interested can book a wine tasting.
The venerable luxury hotel by the sea shines again in its old splendour. The restaurant presents itself with a white interior and floor-to-ceiling windows. Light cuisine with trendy seafood, risotto with cheese and truffles, fish in a salt crust or Wagyu burger.