"Parking Space" Restaurants in Ljubljana
Igor Jagodic learnt his skills from Dieter Müller and René Redzepi at Noma. At Ljubljana Castle, he focusses on seasonal and micro-seasonal ingredients that inspire top performance. The wine list features local, French and Italian bottles.
The popular restaurant got off to a flying start again with Mojmir Šiftar. The young chef reinterprets Slovenian tradition and develops an innovative style from it. However, the well-known Pen Club classics are also upheld, such as the flambéed duck liver.
Boštjan Pavli is well-known among foodies. His cuisine is modern and has its own signature style, and even classics are given a contemporary twist. Ravioli filled with peach, cheese, mushrooms and goji berries are a real treat. Sounds exotic, but is harmonious. Top desserts!
Relaxed, modern restaurant in a suburban neighbourhood. Southern cuisine at its best. The risotto with prawns is wonderfully creamy with the necessary bite. Seafood is also always a good choice, only the freshest ingredients are used. Top wine list with 400 labels!
In the "Golden Boat", which has been beautifully renovated, the day begins with an extensive breakfast. For chef Erik Florjanc, cooking is a vocation, and he spoils the palate with great respect for organic produce and plenty of imagination. Good selection of wine and beer.
The locals like to meet here. Classics such as beef and mushroom soup or roast pork are standards on the menu. And yet the inn is not a typical country restaurant. Everything is a little more modern and the cuisine a little more creative. Very good wine list.
The view alone is worth a visit; the B-Restaurant on the 20th floor of a five-star hotel is the highest restaurant in Slovenia. Head chef Komnen Bakić relies on ingredients from the region, always combining tradition with Mediterranean flavours.
The next generation is trained here in the tourism and cookery school. They work very professionally in real life. Classic Slovenian cuisine and more creative interpretations are on the programme. The wine list includes bottles from all over Slovenia, and the house wine is also available.
Quiet atmosphere close to the old town. Seafood cuisine is the speciality. Tuna carpaccio, pasta with seafood, saffron risotto with shrimps and octopus are the favourite classics. Those who prefer meat will also find what they are looking for: Steaks or lamb are also prepared with love.
Elegant atmosphere with dimmed lighting. You can start with noodles made from wheat (udon) or buckwheat (soba). Sashimi and sushi are prepared in the traditional Japanese style, but regional trout is also used. If you fancy alternatives, order steak.
Over 220 years of history can be seen in the rear-view mirror of this venerable, classic inn. Everyone will find something to suit their personal taste. Fried chicken, veal medallions, pepper steak, baked fish or octopus - everything is excellently prepared. The goose is also worth a visit.
A restaurant with good fish cuisine in the capital? Yes, it is possible. In the small traditional house on the river Ljubljanica, the food is cooked in the classic way with very fresh produce. Scampi buzara, tender octopus or fish from the oven - everything tastes good. The strudels are a must.
Modern architecture and rusticity have been skilfully combined. The kitchen works according to the same principle: the roots in the Goriška Brda and today's cooking techniques go hand in hand. Highlights include risotto and pasta made according to old recipes as well as steaks from the lava stone.
A stylish boutique hotel in a charming side street. The skilful mix of classic and modern is noticeably different from the usual offerings on the banks of the Ljubljanica. A fine example is the sea bass fillet with baby spinach, quinoa, coconut and lemongrass.
Outside in the greenery, you can sit comfortably on the spacious terrace. The menu features seafood and meat. Risotto with crab tails or ravioli with asparagus, pine nuts and baby spinach are fun. Beef steaks, lamb, chicken and Norwegian salmon come from the grill.
A modern and elegant restaurant with warm colours. Benjamin Romšak likes to incorporate Mediterranean flavours into his dishes. The starter is a parmigiana, followed by octopus or sea bass from the oven. The ravioli are filled with salmon, cashew nut cream, lemon and salmon.
The Gale family's restaurant has been in operation since 1922, but has now moved from the cellar to the garden, the bistro and the roof terrace. And everything sparkles and shines anew. The fish cuisine also skilfully combines tradition and contemporary lightness.
A picture-book inn with wood-panelled walls and a tiled stove. The homemade salami and goose liver paté are classics, as is the roasted liver. Beef soup, trout, various steaks and the turkey with mushrooms are a firm favourite. Sweets come from the house patisserie.
What a combination: the view of the city from the terrace is simply marvellous, accompanied by a glass of wine and matching small dishes, such as venison carpaccio, Krainerwurst sausage, ravioli with prosciutto and gnocchi with rabbit ragout. A total of 300 wines are stored in the cellar.
Not an off-the-peg hotel restaurant, Gregor Stare breathes personality into his cuisine. Contemporary dishes with a good dash of Mediterranean flair are typical, such as risotto with pistachios, radicchio and bacon or "Seafood Buzara". Beef and octopus come from the grill.