The Best Restaurants with 2 Falstaff Fork(s) in Kidričevo
Zofka Kanovnik is a chef with a great passion. The dishes she conjures up in a business hotel in the countryside are quite remarkable. Seafood, but also Slovenian country cuisine - both come easily to her. And every plate is prepared with a sense of photographic precision.
The place is a beauty from the countryside. The inn with its organic farm has a modern look, and Slovenian cuisine is interpreted with a creative touch. One course is better than the next, so it's best to try your way through the menu. The wine selection is also surprisingly high quality.
In the dreamy Logar Valley, you will be spoilt with a refined seven-course tasting menu. The dishes are deeply rooted in the region. The produce from the forests, meadows, neighbouring farms and the hotel's own garden are the aromatic sources of inspiration.
A noble historic manor house surrounded by greenery conveys a luxurious atmosphere. You feel warmly welcomed and the cuisine contributes to this. Dishes such as Schlickkrapfen, braised lamb, beef stew and Štruklji reflect the craftsmanship of the grandmothers.
The place of enjoyment is an exemplary renovated farm. Cooking is done the way we know it from our grandmothers. In summer, all guests eat stuffed veal breast, roasts and other favourite dishes at a long table. Boris Novak serves top natural wines to go with it.
The young chef Erik Batagelj brings a breath of fresh air to Bovec. He presents his dishes in a bistro style: uncomplicated and without frippery, but exciting and with the best craftsmanship. The selection of wines by the glass is well put together, including some lesser-known vintners.
Modern and cosy, this is how the winery presents itself on a hill. Former professional footballer Gregor Leber-Vračko celebrates light bistro cuisine with a regional focus. They serve their own wines: sparkling and natural wines, some of which are matured in Georgian amphorae.
Even non-golfers feel welcome on the Bled golf course. Thanks to Mirko Stojić, excellent modern bistro cuisine is served. The quality of the atmosphere keeps pace with the courses, while the floor-to-ceiling windows offer views of the manicured lawns and mountain peaks.
Kranjska Gora is a centre of attraction for skiers, but you shouldn't expect the typical cuisine of such places in this restaurant. That's a good thing. Jon Zupan conjures up committed regional cuisine, and it's best to opt for a tasting menu. The extra is the terrace with fantastic mountain views.
Urh and Barbara have transformed a former patisserie into a cosy little bistro. You can still feel the sweet life. The food is simple, but all the better for it: the fluffy gnocchi, for example, are served with just a light sauce. Pure and delicious.
This pretty country estate stands on a hill surrounded by vineyards, forests and meadows. Three generations work together: the grandmother is in the kitchen, the mother with the wines, the daughter makes the pasta and is with the guests. Tradition and modernity come together on the plates.
This location sets the mood, and from the terrace you have a good view of the boats in the marina - an ideal setting for fish cuisine. The plates are a feast for the eyes, and the fish from the oven is a particular favourite. If you fancy a change, you'll be delighted with the well-matured steaks.
The location looks back on 400 years of history. The interior is very contemporary in terms of styling and cuisine. Beef tataki with olive oil and horseradish, lasagne with hare ragout, parmigiana or black risotto are served. The wines are off the beaten track.
A modernised restaurant, the kitchen always has cool ideas. Virtually everything is freshly prepared. The trout goes brilliantly with asparagus mousse and elderberry mayonnaise, pasta with sugo and carbonara espuma. Tiramisu with strawberries is served at the end.
Ana Kapušin is the third generation to run the inn. Much of the food is home-grown: the vegetables are grown in the garden, the bread is baked daily and the pasta is also homemade. Smoked beef tongue with pumpkin seed oil is delicious, and the lamb and suckling pig are also top class.
The restaurant at the Hotel Maestoso on the Lipizzaner stud Lipica reflects the Karst environment on the plate. The typical spices can be found in dishes such as jota (stew), Karst ham and frtalja (egg omelette), which are accompanied by a glass of Terrano wine.
Everything revolves around the regional, fresh products from Krško. Krškopolje pork and capon dishes are signature dishes, as are the dessert strudels. The wine cellar is a must-see: modern, stylish ambience and 200 labels to choose from.
The restaurant can look back on 30 years. On the terrace, the view of the vineyards is a delight, as are the fine fish dishes. The ingredients are delivered twice a week from the Adriatic coast. The wines from the restaurant's own vineyards are the perfect accompaniment.
Idyllic farmhouse with a pleasantly shady garden and a view of the slowly flowing Krka. The offer is centred around a few things, which are all the better for it. Game paté and, above all, trout are the specialities. The fried trout in a polenta crust tastes delicious.
Modern and with lots of wood, the winery blends perfectly into the natural surroundings. You would normally expect a winegrower to serve a cold platter for wine tasting, but not so with Dijana Valdhuber: she combines traditional recipes with modern cooking methods. Visually very successful.