The Best 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.
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 fastest way to Provence ... is to Brežice, southeast of Ljubljana. The country house has something Francophile about it. There used to be a typical barbecue restaurant here, but today Jure Tomić serves Slovenian nouvelle cuisine. Good wine recommendations.
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.
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.
Uroš Štefelin has found his own mix of nouvelle cuisine and Slovenian tradition. Ingredients from the best local producers go into the kitchen, but also produce from the meadows such as wild hops or dandelions.
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.
An exclusive boutique hotel on a lake surrounded by impressive mountain peaks. The fine-dining kitchen combines Nordic and alpine flavours, with modern and classic cooking coming together to create a total work of art. The non-alcoholic beverage accompaniment is exciting.
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.
The dreamlike valley attracts hikers and nature lovers - and of course foodies. Because the cuisine has it all. Organic ingredients are the basis for the gourmet cuisine. A sample of the menu? Sea bass, tomato water and raspberry or lamb with cauliflower purée and mint sauce.
Mojmir Šiftar manages to breathe young life into traditional dishes. However, the typical Pen Klub dishes are also still upheld. In this way, the young chef preserves the former flair and tradition, but at the same time has helped the place gain new popularity.
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.
What a place! In summer, you sit under tall trees in a secluded park next to a baroque castle. The cuisine attracts with smart, creative regional cuisine. Relaxed atmosphere, wooden tables decorated without tablecloths, great wine selection.
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.
We are in the countryside, but the interior and cuisine are cutting edge. The many small courses build on ingredients that come from the best sources in the area. Boštjan Rakar always finds the right wine, the menu lists 550 different bottles.
Ago Špacapan has taken over the management of the Karst kitchen from his mother. Aromatic herbs grow in their own boxes, pršut and cheese ripen in the house. Each plate is prepared with great dedication and care. The wine cellar holds many treasures from the Karst.