"Accommodation" Restaurants in Slovenia
Ana Roš is considered one of the best chefs in the world. And rightly so, as she is a master of flavours. She prepares courses full of depth, beauty and creativity. Of course, the wine pairing is also of the highest level. Delicious home-aged cheeses.
Nothing is reminiscent of the original building, the guest is amazed at the modern architecture in a small village. The kitchen combines down-to-earthness, sea aromas and creative – sometimes offbeat – ideas. Beautifully composed plates. One of the best in Slovenia.
An exclusive boutique hotel on a lake surrounded by impressive mountain peaks. The fine-dining kitchen combines Nordic and alpine flavours, with modern and classic cooking coming together to create a total work of art. The non-alcoholic beverage accompaniment is exciting.
The dreamlike valley attracts hikers and nature lovers - and of course foodies. Because the cuisine has it all. Organic ingredients are the basis for the gourmet cuisine. A sample of the menu? Sea bass, tomato water and raspberry or lamb with cauliflower purée and mint sauce.
Filip Matjaž worked for Heston Blumenthal in London, but now he's at his own stove. Every dish tells a story, every plate moves away from the usual. Eating with a knife and fork is usually not enough. Cooking is also done at the table.
Ago Špacapan has taken over the management of the Karst kitchen from his mother. Aromatic herbs grow in their own boxes, pršut and cheese ripen in the house. Each plate is prepared with great dedication and care. The wine cellar holds many treasures from the Karst.
The restaurant is a welcome exception from the tourism mainstream in Bled. Chef Grega Rozman works consistently on further enhancements. The result is courses like pan-fried duck liver with soaked plums on duck skin crumble.
Thoughthe restaurant is housed in the poshest hotel on Lake Bled, the flair is still quite casual thanks to Gordon Ramsay disciple Simon Bertoncelj, who draws inspiration from French cuisine. Seafood and upscale Slovenian tradition also flow in.
In a beautiful, country style stone house, Matej Tomažič is dedicated to simple, traditional cuisine with a touch of the vivid. Goose pâté with roasted figs and summer herbs or local ravioli stuffed with suckling pig are on the table.
Foodies come not only because of the almost enrapturingly beautiful landscape in the Savinja Valle; the cuisine is also convincing. Luka Peternel combines down-to-earth dishes with international flavours, and every plate is a visual highlight. The cellar has 200 wines.
The property amongst the greenery looks like a fairy tale castle. This is matched by antique furniture, hand carvings, bed linen with handmade lace and chandeliers. Classic, refined cuisine is shown in trout, lamb stew and zelševka with chives.
Excellent fish restaurant thanks to Ivica Evačić-Ivek, who has been serving upscale Mediterranean cuisine since 2003. The "Pasta mare" has become a perennial hit: homemade bavette with tender scampi, shrimp, clams and scallops. Very good wine list.
The cuisine in the former farm is as fine as your grandmother's, especially the roasts delight. The large pieces are so tender. For accompaniment Boris Novak has the right natural wine, he keeps probably the most complete collection in Slovenia.
Wonderful location in the middle of vineyards. In the evening, a menu is served with down-to-earth flavours; homegrown vegetables, but also staples like beef steak. The speciality is the jota. This is accompanied by multi-layered amphora wines from the estate's own vineyard.
A golf course doesn't sound particularly fascinating, here things are different. The bistro cuisine of Mirko Stojić is excitingly presented, who harmoniously combines ingenuity, Mediterranean vacation feeling and Slovenian flavours. Also ideally suited for non-golfers.
Zofka Kanovnik shines in a business hotel in the country with her excellent fish cuisine. She knows exactly what the current trends are, which she harmoniously combines with regional Slovenian cuisine. Those with a sweet tooth will be delighted with the classic pavlova.
The modern, cosy atmosphere and friendly service are a good start. Whether it be Krškopolje pork chop, veal fillet or well-matured rump steak, everything is impeccable. Delicious alternative to the meat is the crispy Neapolitan pizza.
In a winter sports resort you would not expect seafood cooking, but here it is good quality: octopus salad, lemon risotto with shrimp or flounder with parsnip purée and porcini mushrooms. Sommelier Bojan Railič makes recommendations from over 250 wines.
Much revolves around seafood cuisine. The raw appetizers alone are an experience: oysters, scampi, shrimp and tuna carpaccio gather on the plate. Risotto with crab and Štruklji, made according to grandmother Pepca's recipe, are also delicious.
The historic house has been carefully restored to its former glory, and the vaulted ceiling of the restaurant is particularly atmospheric. Erik Florjanc uses mainly organic products, local flavours combining with the spirit of classic Mediterranean cuisine.