"Sunday Opening" 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.
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.
Marko Pavčnik is considered one of the best young ambassadors of modern Slovenian cuisine. He skilfully enhances traditional dishes, such as rabbit fillet with mushroom tartare and sabayon; truly delicious. The wine service is very good and friendly.
Only produce from their own farm and from the neighbours are allowed in the kitchen. The whole family helps together: Metka provides modernised tradition, her husband takes care of the wine cellar, their son takes care of the guests, daughter and daughter-in-law take care of the desserts.
A new, luxurious restaurant. A lot of effort has been made with the design, using historically faithful paintings and objects, the kitchen is at home today. Modern techniques and regional ingredients are woven together to create high-quality cuisine.
For generations, the house has been the best restaurant in Prekmurje. And even with the fifth generation in the kitchen, this has not changed. Leon Pintarič still upholds the tradition, but interprets it in a contemporary way - the new Prekmurje cuisine, so to speak.
All is not what it seems in this restaurant resembling a log cabin. In fact, the atmosphere is one of fine dining. And although not by the sea, fish is the star ingredient. The fresh plates are even prepared at the table in front of the guests.
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.
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.
Patrizia and Tomaž Bevčič have moved to the promenade by the sea. Fish and seafood are still the focus - and in an unaffected way and often with surprising combinations. Truffle fans also get their money's worth. In the autumn, menus are served around the great tuber.
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.
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 pride of the kitchen is the traditional clay oven. Goran Pevec knows how to use it to prepare contemporary dishes: Octopus with chard, squid with potatoes and tomatoes, risotto, roast turkey, rump steak or eggplant au gratin - all very good.
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.
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.
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.
Hearty cuisine has been served here since 1894. The goulash scores with tender meat, and the shrimp risotto is beautifully creamy. For the main course, you can have pork tenderloin with Štruklji, and the large selection of steaks is also excellent - ideally enjoyed in the beautiful garden.
A simple, authentic inn with that certain something. The kitchen is known for the game dishes of wild boar and bear, but tripe, roast goose, duck and pork are also great. Doughnuts and potica (rolled, filled pastry) are also not to be missed.
This simple inn in the hills above the spa town of Rogaška Slatina is not easy to find, but the journey pays off. Grega Narat skilfully combines regional cuisine with a contemporary approach. The look of the plates is truly inviting.