"Classic & Traditional Cuisine" 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.
With Uroš Fakuč, the produce speaks for itself. He leaves fish as pure as possible, refined only with a few ingredients. In the wine cellar rests probably one of the most complete collections of Slovenian wines with bottles from the Vipava Valley, the Karst and Brda.
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.
Simo Komel has settled in well in the renovated castle. It is atmospheric here. The cuisine is ingeniously local; of course, there is also the self-matured ham. As always, emphasis is placed on wine advice, many exciting Karst winemakers are there.
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.
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.
This youthful estate, teeming with artwork, is located in the middle of wine country. The cuisine melds down-to-earth food with a touch of modernity. The wine list focuses on the Brda, Collio and Karst regions, with an emphasis on orange wines.
With Alenka Grabar and Stanko Ramšak there are two chefs at the stove. Traditional cuisine is perfectly combined with creativity. The fried chicken is a speciality: it is marinated for two days, and it even comes to the table in two courses.
A friendly restaurant with a garden next to a small river. The seafood cuisine is also excellent in the capital, such as the king prawns with strawberries and cucumber mousse. Other pluses: the excellent wine selection and the friendly staff.
Martina Breznik combines upscale Slovenian cuisine with down-to-earth flavours, but breathes creative ideas into the dishes. The stinging nettle is honoured just as much as raw regional fish. The wine list also reflects the soft spot for the region.
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.
Peter Patajac has created an institution in the Karst with his small, hidden restaurant. Everything is cooked honestly and creatively upgraded. Traditional dishes such as pork cheeks or oxtail become a delicacy. Good natural wines.
The total offer with in-house wine, accommodation including pool and restaurant with a view of the vineyards inspires. Fish cuisine at its best. But the lamb crowns in herb crust on celery purée also have potential for addiction.
With a cuisine deeply rooted in hearty Slovenian cooking, the menu includes roasted veal liver, beef tongue in garlic and olive oil, as well as goat's milk and sheep's milk cheeses that are to die for. The wine list is well stocked and highlights host Slavko Žagar's penchant for natural wines.
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.
This simple inn in the hills above the spa town of Rogaška Slatina is not easy to find, but the journey pays off. Grega Narat skilfully combines regional cuisine with a contemporary approach. The look of the plates is truly inviting.
The refined country cuisine attracts many guests. A specialty is the pork tenderloin wrapped with bacon. Chicken with cream of cauliflower and melanzani with buckwheat or veal with stewed apricots also taste good. The well-stocked cellar offers aged bottles.
Such a place! With a view from the castle wall to the blue lake and the island with the church, it would rather suggest a tourist trap. Here the case is different; chef Blaž Demšar combines tradition with creativity for fine sea cuisine. And he does so quite ambitiously.
Romantic inn with vintage look in the old town of Izola. Alen Pušpan strives for old recipes, such as branzino eggs with parmesan and wine. Buttery goulash with crispy polenta is also a feast. The cellar offers interesting natural wines.