"Sunday Opening" Restaurants in Slovenia
The whole world is Ana Roš' guest - after all, she has already been voted the best chef in the world. She is constantly working on perfecting and innovating her gastronomic creations. Local ingredients are usually the greatest treasures for profound creations. Top wine cellar!
Gregor Vračko has transformed a village inn into one of the most modern country restaurants in Slovenia. Straight lines, lots of elegant wood and glass are the setting for a refined cuisine that swears by regional ingredients and is presented with great skill. Courteous service!
Don't be fooled by the Renaissance-style façade, behind it lies an extremely modern team. Tomaž Kavcic is an innovative spirit who is constantly pushing his cuisine forward. The sommelier is just as passionate about his work. A total work of art.
Uroš Štefelin opened the restaurant in a former horse stable. He knows how to find ideas for future dishes in traditional dishes. He mainly uses organic ingredients from the region in his dishes, such as the Tepka pear, which he serves with goose liver.
Andrej Smogavc cooks in a former monastery, which is also home to Slovenia's oldest inn. The talented young chef celebrates contemporary Slovenian cuisine with modern ideas. The service is very attentive and charming, and the wine tips are just right.
Sabina Repovž combines the tradition of six generations with her creative approach to cooking. Many products come from the restaurant's own organic farm with the highest quality standards. Sabine's husband Gregor curates a high-quality wine list and promotes local winemakers.
The unspoilt Savinja Valley attracts anglers, hikers and cyclists in particular - but also connoisseurs who appreciate fine dining thanks to the pretty boutique hotel. The new chef Helena Bizjak Žerovni creates sophisticated regional specialities. The cellar offers 250 wines.
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.
A country inn with a difference. Karst pršut, jota (cabbage and potato soup), homemade pasta and, of course, roasts are a must - at Ksenija Mahorčičič they are prepared with a fine hand. Martin Mahorčič selects the best bottles from the impressive wine collection.
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.
Chef Jure Dretnik is only 27, but he has already gained a lot of experience. After working for Ana Roš (Hiša Franko), Janez Bratovž (JB) and Richard Rauch (Geschwister Rauch), he opened his own restaurant. His kitchen philosophy: local, seasonal and zero waste.
You don't have to travel to the coast if you want to enjoy fine seafood cuisine. North of Ljubljana you can also enjoy excellent cuisine. One speciality is dry-aged fish. The turbot, for example, takes on a delicate texture and, together with carrot puree and fish sauce, it is a speciality!
Tradition is upheld here, with the fifth generation already wielding the wooden spoon. Leon Pintarič honed his skills at the Steirereck in Vienna, now he dedicates himself to the traditional recipes of the region and brings them to the plate in a new way. The wine cellar is an extra plus.
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.
Fans have been coming to the remote village for many decades. Formerly under Ada Špacapan, now her son Ago is at work. He serves traditional Slovenian cuisine from the Karst, but interprets it with new cooking techniques and innovative ideas. Good wines from the Karst.
Exclusive boutique hotel for adults only that looks back on 130 years of history. In a modern glass extension of the renovated Austro-Hungarian villa with park and pool, chef Jože Godec serves refined, visually appealing cuisine made from local produce.
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.