"Barrier-free" 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!
A lot of new things have been done. The interior and the open-plan kitchen have been stylishly and elegantly designed. Many products come from the restaurant's own farm - the best basis for Luka Košir's fabulous cuisine with depth and great lightness. The non-alcoholic beverage accompaniment is exciting.
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.
Jure Tomić is a very friendly host. His cuisine is characterised by Francophile-Slovenian nouvelle cuisine. It's a good thing that Jure also brings his extensive wine knowledge to the table: he has the perfect bottle for every course. Another plus is the cosy French country house style.
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.
Janez Bratovž has been a guarantor of fine cuisine for decades. He attaches particular importance to the ingredients, which is why he visits the Ljubljana market every morning. He is already assisted by his son Tomaž. Each presents his own menu. Good wine service.
Uroš Fakuč has mastered the art of letting a few selected top products speak for themselves on the plate without exaggerated staging. The cellar is probably home to one of the largest collections of Slovenian wines and Uroš always finds the right one for every course.
A former stable building is home to one of the most interesting kitchens in the country - thanks to a young team that is constantly evolving. The imaginative regional cuisine is impressive. The wine list matches this: it is rare to find such a rich and interesting selection.
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.
A modern winery in the countryside. The young chef Rok Smonkar combines regional ingredients with fresh ideas. As an alternative to the excellent house wines, a non-alcoholic accompaniment is served, such as an in-house composition of kombucha with lavender and celery juice.
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 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.
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!
In a private house with just four tables, Jure Brložnik cooks sophisticated regional cuisine with constantly changing ideas, focussing on vegetables. His wife Maya provides charming service and finds the right - usually local - wine to accompany every dish.
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.
David Vračko has more the charisma of a rock star, which he also is in his own way in the gastronomic genre. The avant-garde cuisine never ceases to surprise. However, creativity is not an end in itself, as perfectionism and precision are of the utmost importance.
A cosy inn that has been carefully given a contemporary touch. Local products such as Krškopolje pork, Krainer sausage and trout are the stars of the regional cuisine, which is cleverly combined with modern elements. The wine list offers many local wines by the glass.
Wooden beams, beautiful round arches and a brick wood-fired oven exude nostalgic charm; the number 1905 is written above the door frame. The fourth and fifth - young - generations of the Martinčičič family have taken up this tradition and imaginatively transferred the recipes of yesterday into today.
You definitely imagine a school restaurant to be different. The interior is chic and modern and the waiters work quickly and with great commitment. Students also work in the kitchen. And the result? Just as professional. The good regional dishes are fun.
In an idyllic rural setting, the beautiful guest garden and the reduced, modern restaurant are enticing. The cuisine surprises with new creations that are rooted in tradition. Sommelier Boštjan Rakar has a deep understanding of wine and always has rarities in stock.