"Sunday Opening" Restaurants in Ljubljana
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.
In the "Golden Boat", which has been beautifully renovated, the day begins with an extensive breakfast. For chef Erik Florjanc, cooking is a vocation, and he spoils the palate with great respect for organic produce and plenty of imagination. Good selection of wine and beer.
A lovely atmosphere in a cobbled street, inside you sit under an exemplary renovated vault with designer light bulbs. The Mediterranean cuisine delights with traditional fish dishes from the Istrian coast, but black pudding and suckling pig are also delicious.
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.
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.
Nice location in a romantic alley below the Schlossberg, the small rooms are reminiscent of a real trattoria. You start with creatively garnished beef tartare and homemade ravioli with ricotta. Whether meat or fish - everything tastes hearty and good.
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 casual restaurant with an urban menu. The black pizza is a speciality: the dough is dyed with squid ink and topped with sea bass as an original topping. Other specialities include rabbit liver, lamb shoulder with purple potatoes and octopus goulash.
Mediterranean cuisine is served in the cosy old town restaurant. The wide selection ranges from beef carpaccio with truffles and scallops with lemon gel to risotto, gnocchi and various types of pasta to fillet of beef with porcini mushrooms and rump steak. Panna cotta comes at the end.
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.
The elegant interior, the romantic garden and the aroma of fresh croissants, accompanied by the sounds of chanson, exude an authentic French atmosphere. The restaurant serves classics such as onion soup, quiche and snails or tuna fillet and ossobuco.