"Sunday Opening" Restaurants in Kidričevo
The alpine boutique hotel is an eye-catching wooden building where you can enjoy a break with all your senses. The cuisine tells stories with organic ingredients and traditional recipes, but in a new guise. The menu is available in several courses, including a purely vegan option.
The name says it all. COB stands for "cooking outside the box" and describes Filip Matjaž's extraordinary style. Behind each of his dishes is a story of Istrian cuisine. These are often very simple recipes that are innovatively translated into modern times.
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.
Filip and Kristina Breznik honour the family's cooking tradition, while at the same time highlighting the flavours of the nature around them. The ingredients from the forest and their own garden play the leading role. Depending on what the season has to offer, the refined cuisine changes daily.
Fantastic location in a fertile hilly area. Uroš Klinec is a friendly host who serves his finely sliced, seven-year-old Pršut with passion. Risotto is beautifully creamy, the chef masterfully grills steaks on a barbecue over vine wood.
In the beautiful villa with its large garden, you can experience the history of modern Slovenian cuisine based on predominantly local ingredients. The dishes are small works of art, and the interplay of textures and flavours in three- to eight-course tasting menus is enchanting.
Glamping is now the order of the day in the park-like estate with its large pond. The food is still excellent, but the restaurant's opening hours now vary (see website). Sophisticated fish cuisine takes centre stage, with wines from the estate's own vineyard in the Brda.
Zofka Kanovnik is a chef with a great passion. The dishes she conjures up in a business hotel in the countryside are quite remarkable. Seafood, but also Slovenian country cuisine - both come easily to her. And every plate is prepared with a sense of photographic precision.
The place is a beauty from the countryside. The inn with its organic farm has a modern look, and Slovenian cuisine is interpreted with a creative touch. One course is better than the next, so it's best to try your way through the menu. The wine selection is also surprisingly high quality.
A noble historic manor house surrounded by greenery conveys a luxurious atmosphere. You feel warmly welcomed and the cuisine contributes to this. Dishes such as Schlickkrapfen, braised lamb, beef stew and Štruklji reflect the craftsmanship of the grandmothers.
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.
The young chef Erik Batagelj brings a breath of fresh air to Bovec. He presents his dishes in a bistro style: uncomplicated and without frippery, but exciting and with the best craftsmanship. The selection of wines by the glass is well put together, including some lesser-known vintners.
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.
Kranjska Gora is a centre of attraction for skiers, but you shouldn't expect the typical cuisine of such places in this restaurant. That's a good thing. Jon Zupan conjures up committed regional cuisine, and it's best to opt for a tasting menu. The extra is the terrace with fantastic mountain views.
This pretty country estate stands on a hill surrounded by vineyards, forests and meadows. Three generations work together: the grandmother is in the kitchen, the mother with the wines, the daughter makes the pasta and is with the guests. Tradition and modernity come together on the plates.
This location sets the mood, and from the terrace you have a good view of the boats in the marina - an ideal setting for fish cuisine. The plates are a feast for the eyes, and the fish from the oven is a particular favourite. If you fancy a change, you'll be delighted with the well-matured steaks.
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.
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.