"Barrier-free" 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 restaurant Jaz by Ana Roš is also impressive in every way. The restaurant is young and modern, with dishes that follow the seasons. Everything can be shared - whether traditional dishes or new interpretations. Delicious!
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!
Ljubljana Castle is worth the climb thanks to its fine cuisine. Hearty classics such as Krainerwurst or fried chicken are still honoured, but the kitchen team has a lot more in store. Chef Sebastjan Elbl infuses tradition with modern ideas.
Traditional Mediterranean dishes with exclusively fresh ingredients are on the programme. The pasta is handmade, raw scampi tastes great as a starter, followed by a fine risotto. Meat dishes are also always worth ordering, especially the tender rib-eye steak.
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.
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.
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.
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.
A cosy stone house with a wooden ceiling, the millstone of the former mill and a large, peaceful garden. Seafood and fish are the speciality, with sea bass in a salt crust being particularly popular. The meat for the tender steaks is matured in the restaurant's own dry ager.
A cosy restaurant in the old town. Mediterranean classics such as risotto with seafood or fuži with black truffles are just as much a favourite as the lamb shank or sea bass from the oven. The sweet finale is a chocolate and banana tart.
In the 200-year-old house, much is still almost as it always was - and that's a good thing. The barley soup and beef tongue in wine sauce are examples of delicious tradition. The kitchen is also famous for its fried chicken. Veal shank and pork ribs are part of the inventory.