The Best 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.
David Žefran and his team demonstrate great skill. Their source of inspiration is nature, which is impressive all around them with imposing mountains and a clear lake. Local products are refined with great sensitivity into artistic miniatures. The wine list is also impressive.
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.
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.
Marko Pavčnik is one of the most important representatives of Slovenian nouvelle cuisine. The ingredients of his surroundings play the leading role - he gives them a new guise with the latest cooking techniques, but remains clear and focussed in his creations. Very good wine service.
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.
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.
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.
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.
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.
The popular restaurant got off to a flying start again with Mojmir Šiftar. The young chef reinterprets Slovenian tradition and develops an innovative style from it. However, the well-known Pen Club classics are also upheld, such as the flambéed duck liver.
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 speciality restaurant is divided into two areas: Downstairs in the bar there are around 15 hot and cold fish and meat courses, while on the first floor Jakob Pintar serves a blind tasting menu with a focus on vegetables from his garden. Excellent organic and biodynamic wines.
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 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.