"Barrier-free" Restaurants in Slovenia
Ana Roš is considered one of the best chefs in the world. And rightly so, as she is a master of flavours. She prepares courses full of depth, beauty and creativity. Of course, the wine pairing is also of the highest level. Delicious home-aged cheeses.
Gostilna (meaning inn) is an understatement, here hides one of the best and most creative restaurants in Slovenia. Host Tomaž Kavcic is bubbling over with ideas. He presents his plates as a modern contrast to the historic castle atmosphere.
The cosy cottage atmosphere does not suggest it, but with Luka Košir an extremely creative mind is at work here. Regional organic ingredients and vegetables from the home garden are essential for him. The two tasting menus change constantly depending on inspiration.
With Uroš Fakuč, the produce speaks for itself. He leaves fish as pure as possible, refined only with a few ingredients. In the wine cellar rests probably one of the most complete collections of Slovenian wines with bottles from the Vipava Valley, the Karst and Brda.
The view from the castle over Ljubljana is magnificent, and Igor Jagodic also wants to reach this height. Stints with Dieter Müller and René Redzepi at Noma have left their mark. Jagodic cooks internationally - and visually as if painted. In summer, the restaurant garden is a tempting place.
Janez Bratovž is an institution. Ingredients are the basis for him, so every morning he can be seen at the Ljubljana market. If the ingredients are perfect, there is no need for a fancy cooking technique, he says. His style is modern and to the point.
David Vračko is an artist, a philosopher - and a bit wacky. His sense for surprising combinations is pronounced, and he is inspired by the mood and seasonal produce. He serves dishes such as cod, ginger soup and beetroot ice cream.
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.
In a beautiful, country style stone house, Matej Tomažič is dedicated to simple, traditional cuisine with a touch of the vivid. Goose pâté with roasted figs and summer herbs or local ravioli stuffed with suckling pig are on the table.
The kitchen of the business restaurant near the BTC shopping center is just as casual as the chic interior. Pasta, risotto, seared tuna or octopus from the oven - everything is perfect. You can browse the extensive wine list on your iPad.
Relaxed restaurant in the western industrial zone. The dishes are laid out relatively straight, but cooked with so much expertise that they enrapture. Ravioli is filled with polenta and peach, and duck is served with orange and chocolate sauce.
Excellent fish restaurant thanks to Ivica Evačić-Ivek, who has been serving upscale Mediterranean cuisine since 2003. The "Pasta mare" has become a perennial hit: homemade bavette with tender scampi, shrimp, clams and scallops. Very good wine list.
The cuisine in the former farm is as fine as your grandmother's, especially the roasts delight. The large pieces are so tender. For accompaniment Boris Novak has the right natural wine, he keeps probably the most complete collection in Slovenia.
The metre-high white columns and the dark wooden coffers on the ceiling look glamorous. The restaurant is the flagship of the exclusive Kempinski hotels. Refined cuisine with a melange of regional and Mediterranean accents, large wine selection.
Much revolves around seafood cuisine. The raw appetizers alone are an experience: oysters, scampi, shrimp and tuna carpaccio gather on the plate. Risotto with crab and Štruklji, made according to grandmother Pepca's recipe, are also delicious.
Chocolate brown leather and gold-coloured walls create cosiness. The kitchen has a Mediterranean orientation and is enhanced with fresh ideas. Tender steaks also go down well. Reasonably priced lunch, nice guest garden in the pedestrian zone and great service.
With a cuisine deeply rooted in hearty Slovenian cooking, the menu includes roasted veal liver, beef tongue in garlic and olive oil, as well as goat's milk and sheep's milk cheeses that are to die for. The wine list is well stocked and highlights host Slavko Žagar's penchant for natural wines.
Grandmother's old recipes, herbs from the kitchen garden and the ingredients of the cuisine show an interest in innovation. Robert Gregorčič also knows how to make successful desserts: chocolate with cinnamon or lemon sorbet with ginger are classically delightful.
In the rustic country restaurant near the golf course, you immediately feel at home, as you are looked after by such friendly staff. Old recipes are maintained, but are anchored in today's Amon style. The duck pâté is a must, then lamb, game or duck from the open charcoal grill.
Vila Vipolže in the Brda region sets the stage for this bistro. Tomaž Kavčič, one of Slovenia's best chefs, contributes creative small courses, such as rib-eye ice cream. Wines from the region and sparkling wines from around the world are served by the glass.