"Barrier-free" Restaurants in Kidričevo
Janez Bratovž has been a guarantor of fine cuisine for decades. He attaches particular importance to the ingredients, which is why he visits the Ljubljana market every morning. He is already assisted by his son Tomaž. Each presents his own menu. Good wine service.
Uroš Fakuč has mastered the art of letting a few selected top products speak for themselves on the plate without exaggerated staging. The cellar is probably home to one of the largest collections of Slovenian wines and Uroš always finds the right one for every course.
The move to the renovated castle has paid off for the Komel family. The setting is atmospheric and the local Karst products such as homemade pršut, salami and cheese are the basis for some fine creations. The service is particularly dedicated and the wine list is excellent.
David Vračko has more the charisma of a rock star, which he also is in his own way in the gastronomic genre. The avant-garde cuisine never ceases to surprise. However, creativity is not an end in itself, as perfectionism and precision are of the utmost importance.
The place of enjoyment is an exemplary renovated farm. Cooking is done the way we know it from our grandmothers. In summer, all guests eat stuffed veal breast, roasts and other favourite dishes at a long table. Boris Novak serves top natural wines to go with it.
Modern and cosy, this is how the winery presents itself on a hill. Former professional footballer Gregor Leber-Vračko celebrates light bistro cuisine with a regional focus. They serve their own wines: sparkling and natural wines, some of which are matured in Georgian amphorae.
Even non-golfers feel welcome on the Bled golf course. Thanks to Mirko Stojić, excellent modern bistro cuisine is served. The quality of the atmosphere keeps pace with the courses, while the floor-to-ceiling windows offer views of the manicured lawns and mountain peaks.
The location looks back on 400 years of history. The interior is very contemporary in terms of styling and cuisine. Beef tataki with olive oil and horseradish, lasagne with hare ragout, parmigiana or black risotto are served. The wines are off the beaten track.
A modernised restaurant, the kitchen always has cool ideas. Virtually everything is freshly prepared. The trout goes brilliantly with asparagus mousse and elderberry mayonnaise, pasta with sugo and carbonara espuma. Tiramisu with strawberries is served at the end.
Ana Kapušin is the third generation to run the inn. Much of the food is home-grown: the vegetables are grown in the garden, the bread is baked daily and the pasta is also homemade. Smoked beef tongue with pumpkin seed oil is delicious, and the lamb and suckling pig are also top class.
The restaurant at the Hotel Maestoso on the Lipizzaner stud Lipica reflects the Karst environment on the plate. The typical spices can be found in dishes such as jota (stew), Karst ham and frtalja (egg omelette), which are accompanied by a glass of Terrano wine.
The restaurant can look back on 30 years. On the terrace, the view of the vineyards is a delight, as are the fine fish dishes. The ingredients are delivered twice a week from the Adriatic coast. The wines from the restaurant's own vineyards are the perfect accompaniment.
Idyllic farmhouse with a pleasantly shady garden and a view of the slowly flowing Krka. The offer is centred around a few things, which are all the better for it. Game paté and, above all, trout are the specialities. The fried trout in a polenta crust tastes delicious.
The family-run restaurant looks back on 130 years of tradition, but has arrived in modern times. Local ingredients are used to create smart classics such as beef tartare with egg yolk and pickled onions, smoked trout with lemon sauce or tender braised saddle of venison.
Italian restaurants outside of Italy are rarely authentic. It's different here. The pizza oven runs all day and slices of dough with good toppings are constantly coming out. The sugo for the pasta is freshly cooked, and the steaks and desserts are also delicious. Good wines.
You are welcomed with floor-to-ceiling windows overlooking a pond. The tasting menu ranges from freshwater fish to meat dishes, all skilfully arranged. The excellent wine list features the best Slovenian winemakers, as well as some as yet unknown ones.
The Gulf of Trieste lies at your feet, and the cuisine is suitably Mediterranean. The pea soup impresses with its creaminess, while the stirred polenta goes well with prawns or tender grilled meat. The helpful staff will be happy to advise you on the selection of well-stocked wines.
The inn is idyllically situated off the main routes. Grega Narat is a soul of a host. He serves fragrant buckwheat bread to start. This is followed by classics such as fried chicken, but also upmarket dishes such as parsley root soup with ravioli filled with oxtail.
The restaurant at the campsite has settled in well. The aim of the cuisine is to reflect the flavours of the Vipava Valley on the plate. The trout is marinated in beetroot juice and served with rice crisps and sesame seeds, while the braised veal cheeks are wonderfully tender.
The modern hotel offers Slovenian country cuisine, but in a refined way. The dessert menu benefits from the hotel's own patisserie, and the strudels and cakes are particularly tasty. And as Sevnica is the place of provenance of Melania Trump, there is also a Melania cake.