"Sunday Opening" 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.
Gostilna (meaning inn) is an understatement, here hides one of the best and most creative restaurants in Slovenia. Host Tomaž Kavcic is bubbling over with ideas. He presents his plates as a modern contrast to the historic castle atmosphere.
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.
Marko Pavčnik is considered one of the best young ambassadors of modern Slovenian cuisine. He skilfully enhances traditional dishes, such as rabbit fillet with mushroom tartare and sabayon; truly delicious. The wine service is very good and friendly.
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.
Only produce from their own farm and from the neighbours are allowed in the kitchen. The whole family helps together: Metka provides modernised tradition, her husband takes care of the wine cellar, their son takes care of the guests, daughter and daughter-in-law take care of the desserts.
For generations, the house has been the best restaurant in Prekmurje. And even with the fifth generation in the kitchen, this has not changed. Leon Pintarič still upholds the tradition, but interprets it in a contemporary way - the new Prekmurje cuisine, so to speak.
All is not what it seems in this restaurant resembling a log cabin. In fact, the atmosphere is one of fine dining. And although not by the sea, fish is the star ingredient. The fresh plates are even prepared at the table in front of the guests.
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.
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.
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.
Patrizia and Tomaž Bevčič have moved to the promenade by the sea. Fish and seafood are still the focus - and in an unaffected way and often with surprising combinations. Truffle fans also get their money's worth. In the autumn, menus are served around the great tuber.
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.
The metre-high white columns and the dark wooden coffers on the ceiling look glamorous. The restaurant is the flagship of the exclusive Kempinski hotels. Refined cuisine with a melange of regional and Mediterranean accents, large wine selection.
You sit quietly next to the source of the Vipava. Denis Ibrišimović uses high quality, fresh and locally grown ingredients. He gives the delicious dishes, typical of the Vipava Valley, a modern touch in preparation and presentation.
Tolc is not only a rural beauty as a place, the inn with its own organic farm is also a discovery. Slovenian cuisine is interpreted here in a modern way. It's best to try the reasonably priced tasting menu with up to seven courses right away.
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.
The pride of the kitchen is the traditional clay oven. Goran Pevec knows how to use it to prepare contemporary dishes: Octopus with chard, squid with potatoes and tomatoes, risotto, roast turkey, rump steak or eggplant au gratin - all very good.
Grandmother's old recipes, herbs from the kitchen garden and the ingredients of the cuisine show an interest in innovation. Robert Gregorčič also knows how to make successful desserts: chocolate with cinnamon or lemon sorbet with ginger are classically delightful.
The view of Lake Bled belongs on the must-see list for romantics. In the renovated boutique hotel, traditional delicacies are reinterpreted with fresh produce. The wine cellar is run with great dedication, and many are available by the glass.