The Best Restaurants with 3 Falstaff Fork(s) in Slovenia
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.
A country inn with a difference. Karst pršut, jota (cabbage and potato soup), homemade pasta and, of course, roasts are a must - at Ksenija Mahorčičič they are prepared with a fine hand. Martin Mahorčič selects the best bottles from the impressive wine collection.
A bistro with a casual flair. The menu offers far more than just trendy dishes. Head chef Gregor Jelnikar gives guests the choice: bistro lunches, gourmet snacks or tasting menus with up to nine courses - everything is possible. The wine list with a focus on natural wines is a perfect match.
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.
Filip and Kristina Breznik honour the family's cooking tradition, while at the same time highlighting the flavours of the nature around them. The ingredients from the forest and their own garden play the leading role. Depending on what the season has to offer, the refined cuisine changes daily.
Chef Jure Dretnik is only 27, but he has already gained a lot of experience. After working for Ana Roš (Hiša Franko), Janez Bratovž (JB) and Richard Rauch (Geschwister Rauch), he opened his own restaurant. His kitchen philosophy: local, seasonal and zero waste.
You don't have to travel to the coast if you want to enjoy fine seafood cuisine. North of Ljubljana you can also enjoy excellent cuisine. One speciality is dry-aged fish. The turbot, for example, takes on a delicate texture and, together with carrot puree and fish sauce, it is a speciality!
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.
Fantastic location in a fertile hilly area. Uroš Klinec is a friendly host who serves his finely sliced, seven-year-old Pršut with passion. Risotto is beautifully creamy, the chef masterfully grills steaks on a barbecue over vine wood.