The Best Restaurants with 1 Falstaff-Gabel(n) in Ljubljana
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.
A restaurant with good fish cuisine in the capital? Yes, it is possible. In the small traditional house on the river Ljubljanica, the food is cooked in the classic way with very fresh produce. Scampi buzara, tender octopus or fish from the oven - everything tastes good. The strudels are a must.
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.
After work, you feel at home in the beautiful garden with a large tree in the centre. Cocktails, wine and Champagne sweeten the after-work drink. They are accompanied by San Daniele prosciutto, canapés, olives and crisps. The hungry order pasta or burgers.
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.
The Gale family's restaurant has been in operation since 1922, but has now moved from the cellar to the garden, the bistro and the roof terrace. And everything sparkles and shines anew. The fish cuisine also skilfully combines tradition and contemporary lightness.
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.
A picture-book inn with wood-panelled walls and a tiled stove. The homemade salami and goose liver paté are classics, as is the roasted liver. Beef soup, trout, various steaks and the turkey with mushrooms are a firm favourite. Sweets come from the house patisserie.
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.
A very familiar and cosy restaurant. Tatjana Železnik's great love is fish and seafood. The octopus salad is a delicate speciality, and the scallops in buzara sauce are also delicious. The highlight is an oven-baked sea bass - simply perfect!
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.