The word “restaurant” doesn’t quite capture this place. It’s a farm, guesthouse, and eatery all in one. In Slovenian, the term gostilna fits perfectly.

About Restaurant Repovz

The restaurant is just one part of the Repovz homestead, but the Repovz family has been holding it together for over 300 years. From one generation to the next, knowledge keeps on growing and evolving. Thankfully, respect for the tradition stood the test of time, and food on the Repovz menu reflects that. We must mention the farm-to-table way that never stopped but only lately got recognized and awarded the Michelin Green Star. All of their ingredients are sourced locally, even the working force is local and somehow they call it – family.

Ambiance

We really like the youthful touch of the neatly tied white tablecloths, which gives a homely feel. At the same time, the dark walls bring a calming hug, with green and grey perfectly matching the wooden tones. Everything connects beautifully with the natural world. You could even say the wall panels hint at the plateau view behind the church. One thing is certain: wherever you look, it’s clear that the details really matter.

Drinks

Repovz’s wine list is hand-picked by not one, but two sommeliers: Grega Repovz and his younger brother Anze. The selection is well curated and even hides a few gems. Their wine-by-the-glass offer also deserves a mention, because it’s impressively broad. Best of all, you can buy your favorite bottle in their store and enjoy it later. The same goes for the family cider, which starts life in their own orchard. Of course, you can also try their own wines, and that’s just the beginning. Not everything on the drinks side is about wine. Rest assured, you’ll find something stronger if needed, and there’s even something for the chauffeur of the day.

Our Drinks

Wine pairing is “Exceptionnel”. We started with Huba Marticic – Blanc De Blancs. This sparkling wine is a celebration in a glass. Made exclusively from Chardonnay grapes, it’s mineral, bright, crisp, and elegantly delicate. Notes of yellow apple, honey, and a hint of brioche dance on the palate, making it a perfect companion for light starters or simply to enjoy on its own.

Ian’s choice was Kozinc Sauvignon 2023. This Sauvignon Blanc is lively, fresh, and full of character. Bursting with citrus, elderflower, green paprika, and hints of green apple. It’s vibrant on the palate and perfectly balanced. Mine, on the other hand, was a bit more complex, from Korenika & Moskon, Sauvignon. Buttery, mineraly, quite spicy but still fruity in the mouth.

On the red side, we had Pinot Noir, Freser. It’s been a while since I tasted such a delightful Pinot. Light, elegant, and effortlessly charming, this wine immediately wins you over. Red cherries, sour cherries and a hint of smoke, make it both approachable and complex. On the palate, it’s silky with soft tannins and a refreshing finish that invites another sip.

Home-made Cider, Bunka. This cider is a true taste of the orchard, made with the pet-nat method and actually mixed with apple juice. Crisp, slightly tart, and naturally refreshing, it carries the bright, pure flavors of freshly picked apples. There’s a subtle sweetness that balances the tang, making it easy to sip on its own or pair with a dessert. You can really taste the care and tradition behind every bottle, a drink that feels both authentic and effortlessly enjoyable.

Service

Every restaurant has its own style, and with each style comes a service that complements it. In tight, high-end places, you expect perfectly cleared tables and neatly folded napkins when you leave. In cozy, homey spots like this one, you expect warmth, friendliness, and a touch of personality, while still keeping it professional.

At Repovz, we were warmly welcomed, and later served by a lady whose outfit literally matched the atmosphere. She was professional and homely at the same time. Even though there wasn’t a sommelier in the house, she handled everything brilliantly. When we wanted to try a different wine with our main course instead of the one suggested, she gently warned us that it might not be the perfect match and offered another option, which turned out to be wonderful.

Dear readers, remember this: hospitality is built on trust.

Food Review

Everything on the Repovz menu is local. If it doesn’t come directly from the family, it comes from just a short distance away. Their Green Michelin Star is proof they’re on the right path. Depending on the season, you can be sure you’ll get a taste of regional tradition. Yet the food isn’t stuck in the past, it’s elevated with touches that still matter. And keep in mind, they’re playful and not afraid to bring home inspiration from their travels.

Amuse Bouche

The brittle biscuit with melted sheep’s cheese tasted somewhat buttery. It was a gentle base to the seeds, which contributed both in texture and flavour. Besides biscuits, we were happy to indulge in the to-die-for butter in its most lusciously creamy form. Its long aftertaste lingered on the palate with delightful milky notes. Even though the butter was all the rage, the freshly baked bread didn’t disappoint either. It is something special when you get to tear apart the warm loaf. Especially when the crust is singing through its cracking sound. As if that wasn’t enough, we also got Holy Kancijan extra virgin olive oil from Slovenia’s coast.

Heartstrings

Esigfleisch Fritter

Fritters filled with a paste made of traditional beef salad looked like a great challenge. Surely, it is also demanding to prepare. According to tradition, the first step to the beef salad is a beef soup. Afterwards, once it is cooled, seasonings are added to the bite-sized pieces. Starting with some raw onion, hard-boiled egg, pumpkin oil, and vinegar to taste. Mix it well and call it Esigfleisch. Well, to be honest, the fried version of this delicacy is something one dreams of on a cold, windy day. We loved how balanced the flavours were and how the cooked onion showed its sweet side.

Breadsticks

Crisp breadsticks were slightly seasoned with rosemary and salt. Pure flavours expanded with the addition of infused butter. Buttery infusion expanded pine tops to the max, but following the “less is more” rule, it smoothed the breadstick all the way.

Corn Tuile Filled with Albumin Curd and Black Trumpet

Great crunch echoed while airy filling carried the albumin curd towards the shadows of a black trumpet. A bite was mild, placing the sheep’s milk in the center before the sweet sent off. All the while, the dusting of dried black trumpet powder added depth to the chilled mouthful.

Cold Appetizer

An array of time-tested specialties that are popular in colder months of the year.

Kohlrabi Spread

At first, the kohlrabi confidently takes the spotlight, but it is quickly brightened by the zesty lemon. Taste keeps on changing and evolves into a charming, barely noticeable tickle. Spread had a thicker but smooth texture, which beautifully paired with buttermilk sauce and roasted sesame seeds. Let’s face it, this often-overlooked yellow kohlrabi is being presented in a truly glorious way.

Trout Terrine

The trout tartare, nestled in sour cream and finished with beetroot, came together beautifully. Although little explosions of trout roe were spot on for the subtle-flavoured morsel.

Smoked Trout with Hollandaise Sauce

The comforting taste of thick hollandaise sauce balances the smoked trout nicely. Both were also wonderful with a few added beans. Humble beans bring more than just a texture to the plate. They are a powerhouse that extends the main stars as far as possible.

Pork Tongue

Pure flavours of the juicy salad were all about the tender Krskopolje pork meat. It is important to note that the Krskopolje breed is the only preserved Slovenian indigenous pig breed. Combining the cultural treasure with some fresh vegetables acted like a breath of fresh air, while pumpkin oil and seeds grounded every bite.

Brawn Meat

Jelly melted right away, and soft meat didn’t need much help either. Only pistachios made us work for it. Even though pressed meat in a jelly isn’t our favourite way of meat preservation, it was the most enjoyable example of it so far.

Beef Tartare

The beef tartare offers a gentle, delicate flavor from the very first bite. Paired with a toasted, wafer-thin waffle, it gains a subtle warmth and crunch. And the longer we were chewing, the more a chestnut-like note started to emerge.

Duck Pate in Macaron

The duck pâté was rich in both taste and texture, everything you could wish for. Sadly, the same can’t be said for the macaron. The dehydration process didn’t work well, or it was rehydrated back too much. Still, the chew allowed the flavors to meet and mingle with some delight.

Asian Salad

We loved the explosion of flavors in this Asian-inspired salad. It offered an intriguing break from the other cold bites and brought intensity to the table with its famous sweet and sour combination. Naturally, it leaned on the salty side, and the fish sauce tied everything together beautifully. Saffron and crushed walnuts were like the cherry on top.

Warm Appetizers

Poached Trout

The irresistible aroma of comforting seared shiitake, combined with herbal notes, made us want to dig in immediately. It took only a moment before we were already raving about the succulent, tender poached trout. That was before we discovered the toasted pour-in batter noodles. It was wonderful to see how the crunchy and soft parts came together. As if that wasn’t enough, all sorts of autumn vegetables influenced every bite and creamy béchamel tied it all together.

Duck Raviolo

One large, perfectly cooked raviolo filled with duck foam was lifted by an umami-rich jus. Jus worked wonders also with a crispy fried cauliflower coated in panko breadcrumbs. And when we added the Chinese cabbage into the mix, we enjoyed a sudden burst of freshness. We loved every bite.

Cocktail & Foie Gras

Just by looking at the cocktail, we knew that this was a real treat. Delightful dulcet aroma had some herbal notes to it, which exposed the complexity of this sparkle. Made with home-made verjuice, seasoned with in-house cooked vermouth, strengthened by some gin, and finished with sparkling wine and grape seed oil. It felt like the grape seed oil drops presented the foie gras, whereas the baked apple played on the sweet notes. Meanwhile, the depths were matched in luscious chestnut cream. Just like the cocktail, everything on the plate was just perfect.

Main Dish

Lamb Three Ways

Every piece of lamb had its own character, different in both texture and taste. The minced, well-seasoned meat prepared as cevapcici was the most intense, while the braised shoulder had a lovely bite and still tasted distinctly like lamb. Finally, the fillet was the most delicate, literally melting in our mouths. Alongside this succulent meat, we had plenty of sides. Stewed red cabbage and baked beetroot were perfect companions, and we also loved the layered sweet and genuine potatoes, which soaked up the flavor-packed gravy beautifully.

Dessert

Apple Love

Red Love apple variety is famous for its red flesh and bright, sweet freshness. All of its characters were masterfully reflected on a plate. The applesauce showcased it most clearly, but the real star was the apple-filled waffle roll resting on top of vanilla sauce. An oat crumble added a satisfying crunch and brought extra depth. It was fun to switch the flavours with the Repovz family’s sweet cider. A spot-on pairing showed the power of an apple in yet another way. Delicious.

Petit Four

We began our sweet goodbye with a delicate vanilla cookie. Its brittle texture was lovely, and most importantly, it wasn’t saturated with sugar. Then came a cream puff with its airy shell hiding a rich, silky filling. Afterwards, we bit into the chocolate peanut with peanut cream in the middle. A bite that can easily surpass any real peanut. The final praline revealed a molten center of salted caramel, a last little burst of joy to end the feast.

Final Thought

Repovz has been part of this place for around 300 years, but it has never been as lively and renowned as it is today. They don’t do anything differently than in the past. They grow, prepare, serve nicely, and offer a good drop of wine with the meal. Of course, they also evolve. They play with flavors known on the other side of the world, experiment with their own ingredients, and enrich the wine list with labels that were once rare even in the country, let alone in a remote village like this.

Dining at Repovz feels like the dish was made for the wine, not the other way around. When you see such purity, dedication, loyalty to tradition, and, above all, courage, you know it’s a true treat for any foodie. Something a city will never have and something money can’t buy. To experience it, all that’s left is to visit with a truly empty stomach.

Oh, and the details. The music in the restrooms is wild rock, Rammstein and Red Hot Chili Peppers blasting just for a moment of surprise. It’s a cheeky reminder that when you return to the dining room, you’re not just getting the traditional beef soup.

Restaurant Repovz Review Card

• 9.8/10
  ATMOSPHERE – 9.8/10
• 10/10
  SERVICE – 10/10
• 9.6/10
  PRESENTATION – 9.6/10
• 9.3/10
  FOOD – 9.3/10
• 10/10
  DRINKS – 10/10
• 10/10
  VALUE – 10/10

Price and Location

Extremly mild prices for sure, 10-course menu will cost you 130 USD, and accompanying wines only about 55 USD. Bargain. Here is a link to the location, so you can pay them a visit.

The post Restaurant Repovz Review – Farm to Table With Warm Family Touch appeared first on Wild 'n' Free Diary.

TaBar’s Chef

Young chef Jakob Pintar is the creative force in the kitchen, trained at renowned Michelin-starred restaurants across Europe. Honestly, he is quite a force to be reckoned with, especially when it comes to wild game, since he is also a hunter. His connection to nature runs deep and you can taste that in his dishes. They carry a kind of honesty and raw beauty that feels both rustic and refined, yet balanced with a sense of careful precision. Jakob never lacks creativity, can be bold, and has a unique way of putting ingredients on the plate. His years in top kitchens across Europe have shaped a style that is both daring and deeply respectful of each ingredient. Every dish he creates tells a story, whether it is of the forests he hunts in, the markets he explores, or the quiet moments in his kitchen when ideas take shape. With Jakob, cooking is never just about food, it is about experience, curiosity, and a constant desire to surprise the palate.

TaBar Ambiance

More shades of grey than we could count, meet the abundance of the natural green tones. While living plants are all that this place needs to exude beauty. Minimalistic furniture with an edge is quite a match to the historical industrial elements. Let’s not forget the river view and leisure foot traffic. It all results in a relaxed atmosphere where one can enjoy the finer things in life.

TaBar is Part of the Center Rog

Before we continue with the TaBar food review, it is only fair to say a few words about the building that has existed since 1871. Through the years, this place was a tannery, bicycle factory, and squatter’s paradise. Only recently, the building started operating as an Institute for science, technology, engineering, art, and development. Now the Rog Center is a place where old craft is kept alive and anyone can join workshop classes.

TaBar Wine List

It is great to see that TaBar restaurant raises a glass to the quiet craft of boutique vineyards. Especially honourable is the focus on vineyards that work with nature in every step of the processing way. Given how small Slovenia is, one can assume how tiny the Slovenian boutique winery can be. However, that is only one of the reasons to stop at the TaBar and treat yourself to some extremely rare natural drops.

Our Wine Highlights

We loved the biodynamic Slavček Sparkling Wine Victoria – Brut Natur. Honeyed notes in the background were most irresistible, especially since they came with the fruity tingle of apricot. Honestly, it was difficult to take our eyes away from the deep golden hue. Let’s not forget the mature aftertaste that spoke of the world we can’t see.

The house sommelier offered the unfiltered Cabernet Sauvignon from the family vineyard Blažič. Macerated and matured in a barrel for 2 years, it developed almost baked plum notes. We loved to focus on them in the aroma and the taste. Of course, there was more, especially in the long aftertaste. It was a great match to the main dish, but it shone as an exceptional drop on its own as well.

TaBar Restaurant Food Review

Anyone with a desire to try some bear salami or deer is welcome at the TaBar. So is anyone who isn’t looking for anything exotic, but just wants a taste of a sophisticated Mediterranean cuisine. Surely, you’ll find some crowd-pleasers in the TaBar menu, including the charcuterie board.

Amuse Bouche

Beloved Slovenian potato salad glowed with smoked trout and egg cream. Despite strong companions, the hearty potato salad took the lead. Even chilli didn’t kill the star, and we wouldn’t have it any other way.

Cold Appetizers

Brussels Sprouts with Autumn Truffles

Shaved autumn truffles seduced us with a gentle aroma. As promised, truffles didn’t overpower and didn’t steal the spotlight. Everything on the plate had a purpose, and at the same time, a lot was going on. Textural play between the Brussels Sprouts and coleslaw ended mouth-wateringly. Every bite was a juicy satisfaction of flavours and textures. This dish was well-balanced, nicely presented, and palate pleasing, for sure!

Lake Sardine

Lake sardine is a small freshwater fish found in Slovenia’s lakes and slow-flowing rivers. Despite its name, it isn’t a true sardine, but it has a delicate flavor and tender texture that makes it a favorite for simple, fresh preparations.

An incredible aroma hit our noses, a bouquet of herbal, sweet, smoky, and lightly fishy notes. It promised refined flavors with wide appeal. Everything was perfectly adjusted to the gentle lake sardine, which had a surprisingly creamy texture. Contrast came from charred cabbage and zesty seasonings, while a drizzle of herbal oil brought it all together. Every element worked in harmony and proved that this dish is best enjoyed as a whole.

Mussels, Young Peas, and Pistachio

The pasta roll had a toothsome texture, enhanced by pistachio chunks in the pesto filling. Even though the mussels were cooked just a touch too long, they still felt right at home. The fragrant foam tied everything together perfectly. This dish painted a picture of spring on the plate, and it wasn’t just the baby peas that gave it that feeling.

Main Dish

Beef Loin and King Oyster

We had been waiting for this dish from the moment we walked into TaBar. The aroma of grilled meat filled the air and teased us like a delicious foreplay. When it arrived, it felt like a generous autumn hug on a plate. The gravy was rich and comforting, the beef loin perfectly roasted over fire, and both paired beautifully with nutty topinambur puree and tender king oyster mushroom fritter. A touch of quick-pickled celeriac added just the right tang. Every bite was a little moment of joy.

Vege

There are days when Vivi feels like skipping meat, so we asked the waiter if there was anything they could substitute. The chef handled it masterfully and replaced the meat with seitan. The puffed-up seitan crust was something else, I’m telling you. It was actually the opposite of the structural inner part, yet it paired perfectly with the sunchoke puree. The brown buttered potatoes sent the gentle King Oyster straight to palatable heaven. For us, the highlight came in the form of a single Tagetes leaf. Its wild, tropical flavors seemed to change by the second. It almost felt like it needed the marinated celeriac to tie the perfect bow.

Dessert

Caramelized Quince, Shiso Ice Cream, and Chestnut

The rolled caramelized quince revealed a whole spectrum of flavors, gently sweet with a hint of warmth. It paired beautifully with delicate shiso ice cream, whose subtle herbal notes lifted the dish. Chestnut elements added depth, with the chestnut cream perfectly complementing the crisp fried shiso leaf. The chestnut crumble invited us to scoop it up with the airy egg foam, creating playful textures and flavors in every bite. Each element felt carefully composed, resulting in a dessert that was both comforting and unexpectedly delightful.

 Last Thought

TaBar delivers an experience that feels thoughtful, creative, and genuinely rooted in Slovenian ingredients. Everything we tasted was carefully composed with a focus on harmony and balance. From the ethnic amuse-bouche to the comforting main courses and the delicate dessert. If we had one tiny wish, it would have been a warm appetizer to give the menu a more autumnal feel, rather than the fresh, spring-like lightness. Still, that minor note didn’t take away from the overall impression.

The restaurant’s wine selection deserves special mention. TaBar champions small, often little-known producers, with a focus on organic and natural wines that showcase Slovenian terroir in all its subtlety. It’s refreshing to see such thoughtful curation, giving diners a chance to taste wines they might never encounter elsewhere.

We left satisfied, both with the food and the service, feeling that each element had been crafted with care. TaBar is a place where polished taste meets chill atmosphere and it’s easy to see why it’s become a highlight in Ljubljana’s culinary scene. Pay them a visit and get your taste buds ready to be pampered.

Restaurant TaBar Review Card

• 9.5/10
  ATMOSPHERE – 9.5/10
• 9.5/10
  SERVICE – 9.5/10
• 9.5/10
  PRESENTATION – 9.5/10
• 9.5/10
  FOOD – 9.5/10
• 9.7/10
  DRINKS – 9.7/10
• 9.7/10
  VALUE – 9.7/10

Price and Location

5 Course menu will cost you about 60 USD, and they also have very cheap daily lunch meals. starter+main+dessert will cost about 30 USD. Here is a link to the location if you choose to pay them a visit.

The post TaBar Restaurant Review appeared first on Wild 'n' Free Diary.

Bánh mì isn’t just a sandwich in Saigon. It’s a ritual. It’s that mid-morning reward, that post-coffee craving, that late-night bite after too many beers. It’s fast, cheap, packed with flavor, and endlessly customizable. It’s also absolutely everywhere, from street corners and alleyways to tiny storefronts and fluorescent-lit kiosks with handwritten signs. Some vendors make it feel like fast food, others treat it like an art form. After spending time chasing crumbs around Saigon, I can say with full confidence that I understand the obsession.

What Is Bánh Mì?

At first glance, it might just look like a sandwich. But bánh mì is Vietnam’s way of taking something familiar, flipping it on its head, and making it unforgettable.

It starts with the bread. The baguette is French in origin but totally different in execution. It’s lighter, crispier, and shatters at the first bite. The inside is soft and airy, almost cloud-like, while the crust offers that satisfying crunch that should be illegal in some countries. Then comes the filling. There’s usually a layer of pâté or mayonnaise to start things off, then a medley of meats, often pork in some form, maybe cold cuts or grilled slices, sometimes meatballs or patties. Add pickled carrots and daikon, cucumber spears, sprigs of fresh coriander, and a few slices of chili. If you’re lucky, they’ll splash in some soy or seasoning sauce that brings everything together.

The result is a sandwich with more texture and flavor in one bite than most meals manage in an entire plate. It’s hot and cold, spicy and refreshing, crunchy and soft, sweet and savory. And just when you think you’ve figured it out, a new version surprises you all over again. No wonder it was announced as one of the best sandwiches in the world!

My Favorite Bánh Mì Spots in Saigon

Let’s talk about the places that made me stop mid-bite and mumble something like “oh wow” with a mouth full of food. Some are chaotic carts, others are more polished storefronts. But each one earned its spot on this list through honest flavor and that hard-to-explain feeling that you’ve found something special.

Banh Mi 37 Nguyen Trai

This is hands down my favorite. There’s no shop, just a small cart tucked under some trees near an alley. If you’re lucky, the smoke from the grill will lead you there before you even see the stall. What they do here is simple but magical. They grill small, juicy pork patties over real charcoal. The smoky smell fills the air, and as you wait in line (because there is always a line), you can see the sandwiches coming together one by one. Fresh baguette, hot patties, cucumber, herbs, pickled vegetables, and a fiery chili sauce, if you ask for it. I ate mine standing on the sidewalk, juice dripping down my hand, and immediately considered getting another one. There’s nothing fancy about it. It’s just honest food made with care, and it tastes like the real Saigon.

My Banh Mi Saigon

This place is a bit more polished. It’s indoors, there are seats, and everything is clean and organized. On a hot day when I didn’t feel like squatting on the curb, it was a welcome break. The sandwiches here are neat, the flavors fresh, and the menu includes options for vegetarians and people who might not be up for spicy or funky flavors. It’s a great starting point if you’re new to the city or want to ease into the bánh mì world before going full-on street food. Just be ready to pay more.

Banh Mi Tuan Map

Tuan Map is one of those places that feels both old-school and familiar. You’ll see them in several locations around town, and each time I’ve gone, the sandwiches have been consistently good. The bread is always warm, the meats taste fresh, and the layering is generous but not overwhelming. What stands out here is the chả bò, which is a peppery beef sausage that pairs really well with their pickled veggies and a light splash of sauce. This is the kind of spot where you can grab a bánh mì with one hand and a coffee with the other, and it feels like your day just improved.

Banh Mi Pha Lau Ba Sau

This one’s for the adventurous. I’ll be honest, I wasn’t sure at first. They serve their bánh mì with phá lấu, which is stewed organ meat. It’s rich, intense, and not exactly beginner-friendly. But I gave it a shot and ended up finishing the whole thing. The meat is tender, the sauce is deep and spiced, and the bread holds up surprisingly well under the weight of it all. If you’re in the mood for something bold and very local, this one is worth the risk.

Banh Mi Huynh Hoa

This is probably the most famous bánh mì in Saigon. And yes, it lives up to the hype. When I first saw it, I thought there must have been a mistake. The thing was massive, stuffed with what looked like half the deli counter. Layers and layers of cold cuts, thick mayo, pâté, and pickled vegetables, all wedged into a huge baguette. It’s heavy, messy, and absolutely over-the-top, and somehow it works. It’s not something I’d eat every day, but it’s the kind of sandwich you try once and remember for a long time.

Banh Mi Hong Hoa

Hong Hoa feels like the more balanced cousin of Huynh Hoa. The portions are generous but manageable. The bread is fresh and warm, and the fillings are flavorful without tipping into overkill. I liked the way they built their sandwiches. There’s intention in every layer, and it all comes together in a really satisfying way. This is a bánh mì you could eat every day and never get tired of.

Banh Mi Kep Cha

This one was a happy accident. I stumbled upon it while walking back from a coffee run. It’s simple, focused, and all about the meat. Just slices of chả (Vietnamese sausage), a few pickled veggies, herbs, and maybe some chili if you ask for it. There’s something about the minimalism here that really appealed to me. Sometimes less is more, and this sandwich proved it.

Final Thoughts

If I could only eat one bánh mì in Saigon again, it would have to be the one from Banh Mi 37 Nguyen Trai. There’s something about the smoky pork patties, the heat of the chili, the freshness of the bread, and everything just clicks. It captures the essence of the street food scene here. It’s not trying too hard. It’s just really, really good.

But honestly, part of the fun is wandering the streets and letting your nose decide where to eat. Every neighborhood has its own take on bánh mì. Some are bold and spicy, some are comforting and familiar. Some are gone in three bites, others are a meal in themselves. Try them all if you can. It’s the best way to taste Saigon, one bite at a time.

Let the crumbs fall where they may.

The post Best Bánh Mì in Saigon appeared first on Wild 'n' Free Diary.

About

The family-owned restaurant also goes by the name Osteria Debeluh. Generally speaking, we can say that osteria is just another word for a restaurant with a twist. You can expect local and seasonal and some Italian charm is guaranteed. More than two decades ago, Chef Jure Tomic stepped on the culinary quest. Surely, his passion started much earlier, after all, he excels in a variety of fields. With that being said, he knows that there is no future without the past. Therefore, respecting tradition is one way Chef Tomic gets inspiration for his seasonal dishes.

Restaurant Debeluh Ambiance

The interior of the Debeluh Restaurant is inspired by the French countryside. Luckily, tables are in decent sizes so you’ll feel nice and cosy. We can say that romance is the connecting force holding together the old and the new. Recently added sun room eternalised the spring through the stunning blossoms displayed on the wallpaper.

Drinks

The focus on the drinks menu at the Debeluh Restaurant is on the wine. Given the Chef’s sommelier background, it is safe to say that the collection is substantial. The growing collection counts almost 500 samples and includes both natural and conventional produce. Fortunately, the focus is on exquisite Slovenian produce in all colours. Needless to say, you’ll also find some spirits and aperitifs on offer with soft drinks as well.

Wine Pairing

Debeluh Restaurant boasts one of the best wine cards in Slovenia. Thanks to its proximity to some of the country’s wine regions, you’ll be able to try some hidden gems. There’s nothing better than enjoying a wine you love, especially when you can visit the place where it was made.

Sparkling Keltis

It turned out that the idea of starting the meal with a fruity bouquet of Keltis Sparkling wine is a great idea. No doubt, it was love at first sight, with the golden sparkle. How wouldn’t it be if it felt like starting with a dessert? Surely, every sip was worth savouring. It is a wonder how such a low sugar content tastes so refreshingly sweet. Grapes grown in the same region as the Debeluh restaurant sure add an extra cherry. Especially, because Keltis winery is located about 30 30-minute drive to the edge of the Kozjansko park. Important to mention is also the nature-friendly way of the Keltis boutique winery.

Albiana Green Silvanec 23′

Tropically fruity bloom presents banana notes, but it also carries much more, even herbs and apples. Pleasant taste hides the Brut Nature essence and reveals an outburst of flavour. Besides that, we liked the refreshed mouthfeel in the end. Responsible for the boutique Albiana wine is the third generation of the Zaren family. Their vineyards are located about a 30-minute drive from Debeluh Restaurant.

Chardonnay Herga 21’

Late season harvest of the Chardonnay grapes matured in wooden barrels for 14 months. During the process, wine got hints of vanilla and a mature fruity array of peach, apple, and pineapple. Medium body reveals full flavour with somewhat oily texture and zingy surprise in the aftertaste.

Blue Frankinia Ajster

Blue Frankish wine matured in barrique barrels for 18 months. On the nose, we got black fruits, especially the candied cherry. It tasted even sweeter because it was grown in a natural way, following the strict Demeter certificate rules. The headquarters of the Ajster wine is less than a 10-minute drive from Debeluh Restaurant.

Debeluh Restaurant Food Review

A meticulously prepared meal is a guarantee for great pleasure, especially when the food is made from fresh, locally sourced ingredients. All of this and more is true for Chef Jure Tomic, who is the creative force at the Osteria Debeluh. In case you have some dietary restrictions, we warmly urge you to share specifics with the Restaurant Debeluh at the time of your reservation. Now let’s focus on our food review for the Debeluh Restaurant review.

Amuse Bouche

Cherry Tomato

Freeze-dried cherry tomato melted in the mouth and gave space to the sweet and sour notes behind. Quickly, we were seduced by the young cheese. Perfect partners also embraced the glue holding them together in a form of local balsamic vinegar by Istenic.

Roast Sausage

A bite that felt like a warm hug. It was inspired by a Slovenian classic that is still very popular – pecenica. The star of the plate was deconstructed roasted sausage, which was finely seasoned. It was a proud companion to the espuma made from sautéed potatoes with onion.

Cold Appetizer

Seabass

Pure beauty satisfied both the eye and the taste. Of course, the mouth got much more pleasure out of it. Seabass is a delicate fish, and sashimi style is on the note. First, it was the textural joy coming from bouncy pickled porcini mushrooms. Then the soft seabass soaked the fluffy hollandaise sauce. For a nice companion, there were pickled porcini. Somehow, the sweet and sour combination pulled the rose notes out of nowhere. Amazing dish!

Pate

One could say that veal pate was the knight in a shining armour, made of beef carpaccio. Thin slices emphasized the fine taste of it and showed the character of the plate. We can say this is every meat-eater’s dream. Not just because of the moorish pate, but also because of the crisp pork rinds.

Warm Appetizer

Pasta has a special place in Chef’s heart, and not just because he was the Barilla Pasta World Champion.

Asparagus Pasta

Perfection to the details was hiding in an exquisite cook of both pasta and asparagus. We can say just the same was true for the flavor combination. All variations of green and white asparagus were just perfect with or without cottage cheese.

Winning pasta

Orekete way with pumpkins is a special course that is part of the Debeluh menu, no matter the season. For a start, it looked like a painting, and surely, we can call it a piece of art. Plenty of textures ranging from soft and creamy to full and crunchy. The biggest surprise happened by powdered pumpkin oil, which created a heat sensation before disappearing. Surely, the taste was satisfyingly rich and well worth the hype.

Main Dish

Umami bomb on a plate showed every ingredient in the best possible light. Smooth celeriac puree supported the soft lamb and crisp broccoli. Although the luscious lamb demi-glace sauce was the one we couldn’t get enough of. After all, it was refreshed with lemon and sweetened with caramel.

Dessert

Strudel & Vanilla

Blueberry strudel rolled in a rose was a treat on its own, but we loved it most when we combined it with vanilla cream. It was about hot and cold shifts that blended in a delightfully gentle tasting whole.

Cheesecake & Asparagus

Perfectly looking asparagus ice cream quenelle tasted just like it looked. It was a vitalizing addition to the deconstructed cheesecake. We loved the balance between the rich cheesecake and the light asparagus. Extra crunchy bits of asparagus offered extra pleasures, and so did the hazelnut crumble. If you add some saltines on top of this, you get a delicious dessert. Well done, chef!

Chocolate tower

The final treat was a selection of house-made pralines. Each bite delighted us. Every praline was unique and of the highest quality. Despite being full, we couldn’t resist savoring every last morsel.

Final Thought

Osteria Debeluh is more than just a stop on the way from Ljubljana to Zagreb, it’s a destination in its own right. With Chef Jure Tomic at the helm, this family-run gem combines deep respect for tradition with playful innovation. Each course feels personal, carefully crafted, and designed to surprise and delight, from the amuse-bouche to the last bite of chocolate.

What truly sets Debeluh apart is the harmony between the food, wine, and ambiance. The thoughtful wine pairings elevate every dish, while the cozy, romantic setting invites you to slow down and savor the experience. Whether you’re a curious traveler or a dedicated foodie, this is the kind of place that lingers in your memory long after the plates are cleared.

Restaurant Debeluh Review Card

• 9.6/10
  ATMOSPHERE – 9.6/10
• 9.6/10
  SERVICE – 9.6/10
• 9.5/10
  PRESENTATION – 9.5/10
• 9.6/10
  FOOD – 9.6/10
• 9.6/10
  DRINKS – 9.6/10
• 9.7/10
  VALUE – 9.7/10

The post Restaurant Debeluh Review appeared first on Wild 'n' Free Diary.

Cà Phê Sữa Đá or Iced Coffee with Condensed Milk

Before we go into the café shops in Ho Chi Minh City, we need to mention the ultimate star. For the ultimate experience of the coffee culture in Saigon, we are all about iced coffee with condensed milk. The best way to have a cup is from a street vendor that is loved by locals. Of course, it is a bonus if the lady has a stand on the side of the busy road or, even better, at the crossing. That way, you’ll enjoy the sweet delight and feel the buzz from the get-go.

What is special about Iced Coffee with Condensed Milk?

Everything starts with coffee beans, in the case of Vietnamese coffee, the Robusta coffee variety. Roast on the beans must range from medium to dark to get the desired intense and more bitter flavor. Afterward, the grinding must be done just right for the drip Phin filter. That means that the grind shouldn’t be too fine as it would clog the filter. However, the coffee should be well pressed into the filter for a slow drip process. Time enables coffee beans to fully develop a body that is rich in flavor. The taste can be described as chocolatey and nutty with vanilla-like properties. Combining it with condensed milk you get the addictive bitter-sweet combination that is just to die for. The brew is strong so don’t get too crazy, even though the second cup sounds very appealing.

Best Cafes in Saigon

It is safe to say that café culture in Ho Chi Minh City is changing rapidly. After all the focus is directed into artisanal passion for the high-quality product. We love the emphasis on the local produce and we hope this never changes.

The Workshop Coffee

The post-industrial look of the bright open space has some inspiring action going on in the middle. At the center, the brewing magic is happening and it is easy to see why it attracts all the looks. It is hard to look away from different brewing tools. Some look quite scientific and precision is easy to find in their coffee-making process. The Focus of The Workshop is on locally grown Arabica coffee in the Da Lat region, which they also roast and blend themselves. The workshop of this café with local coffee in Saigon is in a separate space from the Café. You’ll find both on top of the second floor of the building.

Our Coffee

When we saw the fizzy coffee, we couldn’t resist the temptation. Righteously so, because we loved it! As the name stated, it had tiny buttles that invigorated every sip and enhanced the refreshing fruity notes. We certainly didn’t expect to find such vivid plum and cherry notes in the iced coffee. As expected, our second coffee was also very tasty. It was a white coffee with a pleasing toffee body and hazelnut candy finish.

The Workshop Menu

The interactive menu explains how brewing methods affect the coffee. Then it lists all the coffee beans on offer with listed taste notes and details of each coffee variety. The menu covers food centered around Western influences on breakfast and brunch. Even though the Workshop is all about coffee, you’ll also find fresh juices, chocolate drinks, tea, and more. Can we say that the wall art is also on the menu? Although local artists aren’t directly listed, their artwork is on sale at the Workshop in the heart of Ho Chi Minh City.

The Fig

Already upon entering, we were in a much calmer state of mind. It is no secret that a natural environment filled with plants and water affects both the body and the soul. Before settling on the shaded outdoor terrace, we entered the Fig restaurant. We loved the natural color scheme with wooden furnishings. Without a doubt, this is one of the top coffee spots in Ho Chi Minh. A place to unwind and savor.

We took pleasure in ordering fresh Vietnamese spring rolls with intensely appetizing peanut sauce. Refreshing rolls were a good base for a fruity mocktail one could easily call compote. We say so because it is full of palmyra and jackfruit chunks and Cao Bang grass jelly cubes. What a refreshing treat! Yes, the coffee was also very good.

Mockingbird Coffee

Up on the 4th floor of an old building from the French era is quite a little spot for café hopping in Ho Chi Minh. At first, we had our doubts when we entered the dark stairways. Yet, we continued our journey toward the light and felt a sigh of relief after every floor. When we stepped on a balcony, we immediately felt like we were visiting an old friend. Perhaps, a little scruffy old friend but certainly hearty and charming. Maybe it was because of the tiny size or the guitar lady, but we felt we could stay there for a while. It could be that this makes Mockingbird Cafe one of the best cafés for digital nomads in Ho Chi Minh. If not that then the homely charm of the interior surely does. Honestly, we enjoyed our iced latte very much and we recommend it.

Cong Caphe

Admittedly, this is a coffee shop chain that you’ll find in about 66 different places. Everywhere you’ll recognize it by the signature military design inspired by the Viet Cong from the 1970 era. Usually, it is a lively space where you can enjoy something to eat and drink. Unquestionably, a must-have is their iced coconut milk coffee. Coconut milk coffee from Cong Caphe delights with a rich exchange of coconut milk and chocolate caramel coffee dimension. A combination that left us gasping for more.

FLY Cupcake Garden

FLY stands for Forever Love You, and we certainly love Cupcake Garden Forever. Both our cupcakes were as tasty as they looked, with pineapple winning the match. Simply because it was perfect in all ways. Starting with pineapple flavored cream flower and additional chunks that landed in the bouncy dough. Attention to the details carried through the interior is reminiscent of the walled garden. Indeed, it is a perfect spot for some fruity mocktails, but we went with coffee. Vietnamese iced coffee tasted fairly nutty and was rather sweet, just the way it ought to be.

38° Flower Market Tea House

As the name suggests, flowers are on sale and the focus is on tea, but that is not it. As it turned out we got a wonderfully tasting Vietnamese iced coffee that scored a balance between sweet and bitter. Since we love tea as well, we had to try their white bubble tea. The scent of jasmine flower went perfectly with milk bubbles that brought a playful texture.

The Interior of the 38° Flower Market Tea House is very chic and offers the perfect backdrop for photos. That is why we think it must be one of the Instagram-worthy cafés in Ho Chi Minh.

Ban Sonate Café

Hidden in a quiet corner of District 3, Ban Sonate Café is where calm and coffee come together in perfect harmony. With warm wooden interiors, classical music softly playing, and leafy views out the window, it feels more like a retreat than a café.

We kicked things off with the signature Vietnamese iced coffee, slow-dripped through a phin and poured over ice with condensed milk. It delivered exactly what we hoped for: bold, bittersweet, and dangerously easy to fall in love with. A pour-over followed, featuring beans from the Central Highlands. Earthy, rich, and just a little peppery, it was a cup worth slowing down for.

Final Thought

If you are asking where to find the best coffee in Saigon, rest assured that you don’t have to search far and wide. Rather, ask what kind of coffee you are after. Is it the famous Vietnamese coffee with ice and condensed milk, classic Italian espresso or are you after the trendy coconut coffee? In the case of something special and unique, we warmly recommend the Workshop, but we are sure that you’ll unexpectedly stumble upon a hidden gem café in Ho Chi Minh City.

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Ambiance

Grandeur, in Art Deco style, follows guests at every step of the way around the Esplanade Hotel. The old charm of the 1920s is equally tantalizing and fascinating. However, we felt a sense of safety and tranquillity during our high tea time in the Esplanade 1925 Lounge and Cocktail Bar. Shiny chandeliers and spotless surfaces do that to us. We particularly loved how natural light put the dark wooden furnishings in the spotlight.

Lounge Bar 1925 Drinks Menu

The stocked bar can be seen from far away, but the menu names even more. Even though we were fixed on Ronnfeldt tea we noticed the signature cocktails. We love that cocktails are designed by the prominent mixed drink of the decade since the hotel opened its doors in 1925. Naturally, you’ll also find famous cocktails in the Esplanade bar as well. Along with a handful of LABV cocktails, mocktails, and spritz distinctions. For those looking for something stronger, rest assured you’ll get your needs met in the world of strong spirits. Then it is also a good idea to taste some local craft. A big portion of the menu belongs to the wine, coming from all over Europe.

Our Tea Selection

Pai Mu Tan

The invigorating fruity and floral aroma of the organic white tea enchanted us immediately. Large leaves were able to give their best due to the loose manner. The natural sweetness was clear with every sip and spoke to us about candied fruit and maracuja. We were also glad of the gentle astringent finish coming from the tannins. Pai Mu Tan tea kept on the gripping charm even for the second brew, so we suggest you enjoy it to the max as well.

Fancy Sencha

Fancy Sencha has a smooth body with gentle bitter-sweet notes. The aroma of the freshly cut grass comes as an introduction into the Japanese realm of tea making. Indeed, steaming the picked leaves improves the final product. Although the vegetal notes come from the tea leaves themselves, the process just intensifies it. Taste on the other hand is quite tart but it comes with a rounded sweetness.

Esplanade Afternoon Tea Bites

Savories

The one with the mildest flavors was the first to go, that goes for the grilled cheese on toast. Roasted full-grain toast bonded with grilled cheese nicely. The pair were accompanied by the avocado mousse in the middle and zingy Asian microgreens on top.

Next one was the smoked salmon on focaccia bread. We loved the generous portion of the herbal curd cheese underneath the salmon and rocket for more textural flavor.

We are always happy when prosciutto is so soft it melts in the mouth. That was the case in our last canape and we loved every bite of it.

Sweets

It is always hard to choose where to start first when you have a bunch of sweet delicacies in front of you. However, we try to start with more neutral and lighter delights, continue with fruity ones and finish with chocolate ones. Every bite is accompanied by tea and our palate is clean for the next bite.

Firstly, we grabbed a nice-looking Choux au craquelin. Perfect choux pastry should have a light, airy, and crisp texture. The exterior should be delicately crisp, while the inside should be hollow with just a slight chew. Here the pastry itself was splendid. To elevate this, the creamy raspberry filling was spot on in the craquelin cream puff. It was also a great match to the pistachio cream that was on the top.

Our taste buds were still rioting from the last bite, but here comes a new – raspberry mousse cup. As expected, the blossom-shaped delicacy tasted floral and fruity at the same time, mostly reminiscent of raspberry and rose.

Both macaron cookies tasted as great as they looked. One was hiding the taste of the blueberry behind the sweet veil, while the other wasn’t straightforward. It only gave off a hint of marzipan. However, the technicalities of the great macaroon were all there.

One could say that cake pops were different just in terms of the chocolate. However, we found toothsome nuts in the one coated with ruby chocolate. The other cake pop was plain red velvet with milk chocolate around it.

The last sweet bite we took at the Esplanade Hotel in Zagreb was a chocolate praline filled with nougat and hazelnuts. Crunchy and yet brittle chocolate filled with lavish nougat cream is all you need for great praline. Simply delicious.

Fruit

What can one say about the fruit for our afternoon tea in Zagreb? Well, given the fact that wintertime is no season for basically anything, we must compliment the chef on making strawberries as tasty as they were. Marinated strawberries were brought to life with no signs of struggle.

Final Thought

We can’t say we didn’t miss scones, because we did. They are an item that connects the past with the future and they taste wonderful doing it. Especially, when they are topped with clotted cream and old-fashioned jam. But we don’t hold missing scones against Esplanade Hotel. We know this is just the beginning of something new they brought to town. Afternoon tea isn’t exactly a big trend in this part of Europe, and keeping scones fresh at all times would be a challenge. However, every bite, the service, and the ambiance were spot on. They can proudly serve their afternoon tea and maybe even help make it a trend in Zagreb!

Esplanade Afternoon Tea Review Card

• 9.5/10
  ATMOSPHERE – 9.5/10
• 9.5/10
  SERVICE – 9.5/10
• 9.3/10
  TEA SELECTION – 9.3/10
• 9.2/10
  PRESENTATION – 9.2/10
• 9/10
  BITES – 9/10
• 9.6/10
  VALUE – 9.6/10

Price and Location

Afternoon tea at Esplanade will cost you about 47 USD. Here is a link to the location so you can pay them a visit.

The post Esplanade Afternoon Tea Review appeared first on Wild 'n' Free Diary.

About the Gric Restaurant

Most elements ending on Michelin star Gric restaurant’s table come from their organic farm. Vegetables are a no-brainer, but the Kosir family also cares for ducks and grows mushrooms, edible flowers, and herbs, including wasabi. All the rest comes from the village or as near as possible. Chef’s sustainable practice with zero waste policy was also awarded a Michelin Green Star.

Dairy Products

Right across the Gric restaurant is the organic goat farm where the Oresnik family makes various dairy products. Home to traditional practices where goats graze steep pastures and cheese enthusiasts from all over the world show up for a learning experience. Diverse terrain that has never been touched by chemical fertilizers, naturally affects the goat’s milk in increased quality. This can be felt most intensely in cheese, especially aged one. Some Oresnik items are prepared exclusively for the Gric restaurant.

Duck Farm

Hidden in the forest, near the mushroom garden is a flock of ducks. Approximately a hundred feathered birds on pest duty count about 8 different sorts. Happy ducks are on the menu once a year – that’s when the right conditions for the best quality meat happen. Lately, with long warm autumns becoming normal, the processing of ducks doesn’t occur before the wintertime. A nice fat layer that comes with cool temperatures is well worth the wait and patience is awarded with fresh eggs.

The Cellar

A showstopping cellar is a place of magic. Not so much because it is divided into individual stations for fish, cheese, cold cuts, dry age chamber, wine cellar, and fermentation station. But because chef Luka Kosir experiments with different techniques and ingredients. The most wild area must be the fermentation, where a collection of 24 different miso sauces grew over time. Fermentation fascination started with sriracha when Chef Luka made an irresistible batch. Later on, he perfected lacto fermentation, kimchi, fish sauce, and much more. Mercifully, some of the ferments are possible to buy, and if you want to learn new skills you can get a masterclass as well.

Drinks on the Menu

Wine

Growing wine collection is based on eco-friendly practices at every step of the wine-making journey. Regenerative practices that respect time-tested methods surely deserve a special place in any wine cellar. So do wine bottles of vineyards awarded with strict biodynamic Demeter certificate. Attention to detail is shown also through the search for smaller families that have a passion for viticulture.

June

In general, we can say that june is a probiotic drink made with water kefir grains steeped in chilled tea and sugar. At the Gric Restaurant flavor gets pushed in all directions with the use of herbs, fruit, honey, and salt. Sky is the limit and with a chef that doesn’t like to repeat himself you never know what will swipe you off your feet.

Herbal Tea

If you want to enjoy an herbal beverage rest assured that you’ll get a mix of herbs handpicked picked in a pristine environment.

Atmosphere at the Gric Restaurant

The old part of the property shines brightly in traditional white and black hues. Given the fact that Slovenia is a catholic country, you’ll be greeted by the Virgin Mary before you enter the dining room. Authenticity can be seen also in wooden ceilings and textured plastered walls. Furthermore, the sheepskin can be understood as yet another nod to Slovenian history. However, if you don’t care about the past, you might enjoy how it softens the look of the restaurant while ensuring a cozy seat for all the guests. Many items in the restaurant are made locally including the lights and wall décor, which is all about honouring the food.

Restaurant Gric Review

Amuse Bouche

The insanely crispy crust of a Focaccia took all the attention for a brief moment. It was difficult to let go of the pure crunch, but the flamboyant hues of the pumpkin dip proved to be irresistible. The colors of the sun delighted us with harmoniously tuned flavors that put pumpkin in the spotlight while the texture was as light as a cloud.

Wine Pairing

Sparkling wine Reya Brut Nature is the perfect fit with its fine bubbles and sophisticated tones. It was maturing for four years on yeasts before four different vintages were mixed together. The end product expresses a fruity aroma and refreshing body with a mineral aftertaste.

Chefs Compliments

Bisque in Kadayif

The compact bisque cream inside the brittle wheat kadyif hides its umami. The seafood used in bisque is the only ingredient that comes further than 5 kilometers or 3 miles. As one can expect the catch is wild and comes from the Adriatic Sea.

Sedum Sturgeon

Vibrant flavors presented to us on a Sedum leaf were rounded with marinated sturgeon. A bite full of different textures delivered slight acidity coming from tomato reduction boosted with a touch of garlic.

Leafy Sandwich

Fine spinach biscuit filled with smoothened and masterfully leveled hard goat cheese was all about the fine-tuned balance. Both parts of the bite had the opportunity to shine and support each other in a mouthwatering way.

Broccoli in a Shell

Delicate shell full of chopped baby broccoli had a boost in the form of an herbal broccoli cream. A healthy snack left us with an intricate aftertaste and smooth mouthfeel.

Humming Cracker

Cracker consisting of sunflower and camelina seeds filled with hummus, truly was one extraordinary “tasty pasty”. Here we must mention the secret of this ancient seed – camelina is a stone-age superfood. Talking about food that is pure gold for the body and soul, the hummus was made with fermented vegetables and elegantly seasoned with miso paste, also made downstairs.

Cold Appetizer

Power of the Goat

It happened for the first time that our mouth was salivating in between the bites. Knowing what to expect next, just filled us with a desire for more. What was so exciting, you might ask? Simply put, it is about pure flavours dancing together in adoration. In this case, it was about goat’s cream cheese and cucumbers. Together they created a gentle, light, and refreshing abundance of flavors, we couldn’t get enough of. Scrumptious cheese wrapped with ribbons of fresh cucumbers topped with grated goat cheese aged with blue mold, made in granite. Let’s not forget the cucumber water binding everything together.

Fragrant Fish

A carpet of sweet-smelling phlox blossoms stole the show. For a moment we didn’t care that red bream covered in citrus cream was waiting for us. On such a hot and sunny day, we bet that Phlox pushed as hard as it could! The scent was flamboyantly there, even when we smothered it with orange peel-infused olive oil. On top of that these sweet petals bestowed a textural fix to the succulent sashimi and refreshing cream.

Drops for Pairing

Boutique Vitovska

An old autochthonous white wine variety known as Vitovska Grganja is full of elegance with a long almondy aftertaste. To the tongue, it is quite mineral and invigorating with notes of ripe citrus fruit. We had the pleasure to taste the 2017 vintage from a tiny vinery from the Kras region. Grapes went through less than a week of maceration time before the second step in wooden barrels. After six months in a wooden barrel wine finally matures in modern inox cisterns.

June

A fermented drink sweetened with honey, Tepka pear, and peppermint. Certainly, a thirst-quenching drink that was more salty than sweet, but very clearly nectariferous. By the way, the pears used for this drink come from an old heirloom variety known as the Tepka pear. Austrian Empress Maria Theresa ordered to plant Tepka pear trees on every farm. Those farmers who didn’t plant enough pear trees were punished. Maybe the act of beating up the disobedient serfs named this unique pear Tepka(“beatings”), or maybe it was a way of harvesting that happens in the same manner, by beating up the tree.

Warm Appetizer

Duck Liver

It feels good to eat the liver of a well-fed animal, that had a happy and active life. Good feed is especially important when we have liver on the plate. Surely that is a reason for the liver to taste sweet, but at Michelin Star Gric restaurant we got plenty more. Another cause is the beetroot glazed with birch syrup and aronia berries. Bea balm blossoms also don’t hurt. They played on the strings of spruce needles ash and pine oil. A plate of intense flavors and different textures befitting to daring carnivores.

Herbal Yolk

Lusciously rich duck’s egg yolk surrounded by freshly harvested aromatic herbs of all sorts, made every bite an adventure. No matter what herb landed on the spoon it was creamy and crunchy. Whenever we added the burned rapeseeds and potato nest we were met by a more familiar ground. All the while, the light parsley foam felt like a light cloud on a hot sunny day.

Drops for Pairing

June

More refreshing due to the gentle acidity, but still very chill. We loved the amplified harmony between herbal notes from the Birch leaves and the floral aroma of the honey.

Aged Tuna

Delightfully smelling tuna fish deepened the depth of flavor over the two months of the aging process. It didn’t just look good among the invigorating berries but also tasted great as well. Admittingly, the greengage isn’t really a berry but we loved its acidity with the divine complexity of the grilled tuna. However, when we snatched the peppery nasturtiums, we were in heaven. That was especially true when we included the nikiri sauce with cistus-infused soy sauce.

Cuttlefish on Strips

Cuttlefish in three forms brought the celebration of the sea to the plate. We loved the masterfully tuned cuttlefish paste on strips of tender cuttlefish, dense algae, and toothsome zucchini. The textural play has a silver lining with lemon invigorated ink.

Drops for Pairing

Muscat by Zorjan

The consuming practice of caring for the vineyard is done by the biodynamic principles and Zorjan vinery even got a seal of approval by the strict Demeter standard. Once the Muscat grape is ready to be harvested, they handpick individual berries and gently pop them before they are exposed to the old Georgian method. That is done through the six-month fermentation in buried clay amphoras. After half a year in the ground, the wine gets decanted into a cleaned amphora for another year. After that, it is time for the wine to mature for one more year in the cellar before the last stop in wooden barrels for another two years. Minimal interventions allow the wine to be its own master without any fine-tuning and manipulation. The end result shines in amber color with a complex fragrance, buttery mouthfeel, and mineral aftertaste along with a long-lasting fruitiness.

June

Gooseberry is the main star, but with the addition of beet stalks, walnuts, and shiso herb it reaches new dimensions. On the nose, it is intensely fruity while the taste is full and rounded. Salt addition stopped the fermentation process that would deliver acidity making it more herbal and graceful.

Pallet Cleanser

A refreshing frozen treat made of elderberries combined with fragrant peony espuma gave us relief before another savory meal of the day. We loved the mild astringency with a touch of ginger in the aftertaste. All in all, it was a well-balanced combination that aroused our appetite for more.

Main Course

Alpine Caviar Soaking Iceberg

The heart of a really fresh iceberg dressed in a creamy coat of savory symphony was an absolute hit. What else could it be?  After all, it was topped with the Siberian Sturgeon roe by Alpine Caviar. Crispy crunch in a mixture of hazelnut vinegar, cream fresh, with soy sauce, and fig leaf oil. Best of all was the change when iceberg salad flushed the delicate popped roe with its juice.

Caviar

Caviar comes from the nearest organic farm possible, which is located in the Austrian Alps (let’s say they are about a 3-hour drive away). Alpine Caviar’s champion, besides members of a small family farm, is a sturgeon. Due to its less salted roe letting the unique nutty taste shine through, it is one of a kind. The biggest influence on the flavor is pristine water and a rare honor for the sturgeon to live its adolescent life in the wild, swimming and eating away wild prey. Such a precious ingredient is an exciting find that is permanently on Gric Restaurant’s 11-course degustation menu.

 Drops for Pairing

Furmint Brut Nature by Gross

Furmint Brut Nature sparkling wine couldn’t be more perfect with caviar. We loved how the fine bubbles energized the sophisticated extra dry nature of the floral body. Furthermore, the microclimate of the Gross vineyard has a beneficial effect on the wine.

Because of the steep terrain in the Slovenian Stayer region, the machinery is out of the question. Luckily so, otherwise the family vineyard wouldn’t be the same. The history of a furmint vine dates to Napoleon’s times and can be used in extremes. Besides that, this sparkling gem grew on pristine slopes, that are unharmed by chemicals. All of that is met with devotion and care for the natural practices that reward hard work.  

Iron Beef

Beef aged for seven months was a clear star of the iron plate, even though it had strong companions. However, black koji was another strong player that demanded attention, besides the plate fit for an open flame. A koji fungus is special and certified as the “National Mold of Japan”, so no pressure. Umami pack with a touch of bitterness and saltiness bonded well also with swiss chard rolls. But for the best bite, we had to unite all components including the light sauce made of stalks.

Blacksmith

The iron plate made by the neighbor clearly showed how important is the physical plate. A vessel uniquely affects the food, it hoes from the cooking process to the final act of the meal. In our case, the warm brushed plate echoed elegant insurance.

Drops for Pairing

Truska Wine

Dry Truska wine is a cuve of 40% refosc, 30% merlot and 30% cabarnet sauvignon. On the nose, it is full of ripe fruit with a spiced wooden back. Sipping on it coats the mouth with a velvet-like feel and rich taste. Truska organic red wine has a long maceration process before being left to mature for 36 months in old barrique barrels.

June

Elderflower berries seasoned with walnut leaves, fermented green strawberry, and wild cherry. Its fruity aroma smelled of ripe candied fruit and sweets. Surprise revealed itself upon tasting the savory drink. Still and smooth essence was very tasty and befitting to such a powerful plate of food.

Dessert

Pumpkin Rose

The queen of flowers sent us lip-smacking way with melt-in-your-mouth pumpkin semifreddo. Passion for the original flavors prevented excessive use of salt and sugar, leading to a balanced treat. Due to exquisite seasonings, we got the best part of the buttery pumpkin and fragrant rose meeting each other. Compact pumpkin shined in warm tones while rose variations invigorated and perfumed the way for the gentle perilla oil.

Drops for Pairing

Semi-Dry Rhine Riesling by Stolfa

Semi-dry Rhine Riesling by the Stofla family from the Slovenian Dolenjska region tasted great next to the mildly sweet first dessert. Its sweet aftertaste lifted the following bite while supplying a gentle aroma of peaches and sweet spices.

Goat’s Yogurt with Juzu

A dessert where sugar has a place only between toasted sesame seeds might not be enough for our intense sweet tooth. At least, that was our first thought. As it turned out, the light confection with airy juzu cream was spot on for a hot summer day. Fragrant green shiso-infused luscious goat’s yogurt with a combination of fruit and sweet-smelling flowers. It tasted especially wonderful when we combined it all in one bite.

Drops for Pairing

June

Wild forest strawberries stand proudly with juzu infusion sweetened with honey. Sweet-smelling citrusy aroma painted a mirage of sweetness that materialized with honey.

Chef’s Sweet Goodbye

The First Milk

Goat’s colostrum was all about nourishing flavors. This wholesome bite was effortlessly uplifted by the vanilla-clove-like phlox aroma.

Pick Me Up

Fruity seaberry mousse with intense medlar filling was divine with sweet and sour drives.

Tonka You

Innocent-looking cookie made of burned dough was gentle tasting with a crunch on the outside. The not-too-sweet base for the tonka cream was an utter joy that let the tonka’s famous complex nutty vanilla flavours shine through.

Cocoa Blues

Shiny-looking quenelle made of cocoa with thyme cream tasted sophisticated and mature.

After Eight

Chocolate ducks represented the house version of After Eight, which was intense and left our mouth feeling refreshed.

Final Thought

Here, we came to the end of this extended Restaurant Gric Review, and I hope you are as ecstatic as we are. Whole food is becoming increasingly challenging to get and when it is enriched and prepared with such devotion it is an honor to enjoy it. You can see that, the chef understands the whole circle of ingredients and has the skills how to bring it to the next level. One element here is critical, and they respect it – time. Some ingredients are much better with the help of time. So why not take some time and enjoy being on cloud nine? We truly loved the view over the garden silently stating that this is as fresh as it gets. Warmly recommended!

Restaurant Gric Review Card

• 9.6/10
  ATMOSPHERE – 9.6/10
• 9.9/10
  SERVICE – 9.9/10
• 10/10
  PRESENTATION – 10/10
• 9.9/10
  FOOD – 9.9/10
• 9.9/10
  DRINKS – 9.9/10
• 9.8/10
  VALUE – 9.8/10

Price and Location

7-course degustation menu will cost you around 130 USD, while 11-course degustation menu will settle you for about 175 USD. Here is a link to the location for easier navigation.

The post Restaurant Gric Review appeared first on Wild 'n' Free Diary.

About Raduha House

This estate has served as a restaurant and sleeping facility since 1875. Right now there is a fifth generation running this place, which means tradition is alive here. No matter whether you want to stay at the hotel or just eat dinner, make sure to make a reservation. Breznik family will certainly host you well and show these corner of Slovenia.

Though, if you leave them to work in peace, you’ll be able to enjoy local and authentic experiences, both, at the table and in the garden. Meaning, that locally grown ingredients are treated with traditional knowledge respectfully. Be it food or wood.

The Ambiance of the Raduha House

Wood is in the center of the Raduha House where attention to the details is clear on every step. One could say the style is contemporary rustic zen. Although, naming the style is only one half of a picture. If you consider the surroundings, you’ll notice that forest is all around this small mountain village with a Savinja River running through. In the midst of it, we felt safe and secure in a serene place where everything has meaning.

Drinks

Slovenian wine is the focus point of the Raduha drink menu. Even so, you’ll find something stronger if there is a need or rather something that will quench your thirst.

Food

Food at the Raduha House changes with seasons that affect their garden, so expect a menu anchored in the present. Changing seasons bring to light also different holidays. In our case, we enjoyed the Easter-inspired Raduha menu. No matter what changes are around the corner the Raduha house is respectful of the past with the future in mind. That is why they work together with local farmers and are focused on breakfast and dinner for anyone with a reservation.

Amuse Bouche

A big bite is a must if you don’t want to lose any of the moist stuffing. We went all-in and appreciated the succulent freshness of the apple and horseradish chutney, inside the deep-fried doughnut, made of full grain. Above all, we loved the spruce butter that held Primrose in place and delighted us with reinforced freshness. 

Cold Appetizer

Creaminess of the buckwheat salad could also be seen as a risotto with a twist. At any rate, it was a wonderful base for the ham, especially due to the modest measure of the mustard in the mix. We enjoyed the stimulating zing both with the crunchy buckwheat crisp and dulcet jelly. Pomegranate jelly on the side allowed us to incorporate some sweetness into the desired bite. That came especially intriguing when we munched through the crunchy parts of roasted radicchio. 

Warm Appetizer

Buckwheat porridge has a significant historical importance that still matters. Although it is not a porridge, but possibly more of a dry scattered gnocchi sort of mass. Certainly not the eye candy, but a wholesome base for numerous sides. That is why we applaud the chef’s idea of hiding dense porridge underneath the dandelion chips. Not only because of the aesthetics but also for catching the thick confit egg yolk and light yogurt foam. Once buckwheat porridge got coated in creamy goodness, we understood why it stood the test of time. It is a no-brainer, especially once we tasted it with crunchy cracklings. 

Wine Pairing

We highly recommend combining this wholesome-tasting dish with some wine, for maximum enjoyment. We loved cleaning our pallet with the organic orange wine Alter by Sumenjak. Here we must admit that Vivi got her first orange crush and couldn’t stop sniffing the glass while repeating how unexpected the aroma is. Although white wine Triton Lex by Simcic did the trick just as well. 

Alter Orange Wine

Chardonnay, Rhine Riesling, and Pinot Gris mixture shine in deep amber color and complex notes. On the nose, we cough some dry pears, nuts, wood, and wet metal. Once we tasted it, we appreciated its mineral body with gentle acidity and long-lasting aftertaste of peppery dried fruit. Grapes grow near Maribor on a family farm with the help of nature-friendly practices. 

Triton Lex White Wine

Equal parts of Rebula, Chardonnay, and Sauvignon came together in a golden drop. It took 10 months to mature in barrique barrels to develop a sweet aroma that is well-rounded and perfectly balanced. Refreshing harmony continues after a sip with gentle mineral notes that leave a buttery mouthfeel behind. 

Main Dish

Underneath the succulent chicken, we found sleek leek cream, spiced with tasty colorful drops. The most important and the biggest was the bright-looking Khorasan wheat mush. Khorasan wheat is mildly tasting ancient grain full of nutrition. It was the perfect vessel for every component, including the buttery carrot drop. A mixture ending in a purple drop embodied red specimens of beets, cabbage, and onions. We loved the thoughtfully seasoned individual components that sang together in hearty range.

Dessert

We were able to choose between different fillings of the traditional festive pastry roll known as “potica”. Sure thing, the must-have on a Slovenian festive table was juicer than expected, due to the baking time in a closed glass. That way moisture couldn’t escape and the result was the soft pillowy and generously filled roll. On the side of the apple and poppy sourdough roll, we got the light vanilla cream and walnut ice cream. Naturally, we loved the luscious creamy walnut ice cream with a few toothsome walnut chunks the most.

Final Thought

As always, our quest for exceptional destinations led us to Hisa Raduha, a gem among gems. Here, tradition meets innovation seamlessly, offering a dining experience steeped in culinary heritage yet delightfully contemporary. Each dish at Hisa Raduha is a harmonious symphony of flavors, evoking a sense of cozy familiarity while embracing the promise of tomorrow. It’s no small feat to honor the past while embracing the future, but Hisa Raduha strikes that delicate balance effortlessly.

Suffice it to say, leaving this exquisite establishment was a task we were reluctant to undertake—a sentiment echoed, perhaps, by the fifth generation of hosts who pour their heart and soul into this charming boutique hotel. We should explore more of this corner of Slovenia and stay here longer.

Restaurant Hisa Raduha Review Card

• 9.8/10
  ATMOSPHERE – 9.8/10
• 9.2/10
  SERVICE – 9.2/10
• 9.8/10
  PRESENTATION – 9.8/10
• 9.5/10
  FOOD – 9.5/10
• 9.0/10
  DRINKS – 9.0/10
• 9.4/10
  VALUE – 9.4/10

Price and Location

Dinner here will cost you about 70 USD and we hope you will stay with them as well. Here is a link to the location for easier navigation.

The post Restaurant Hisa Raduha Review appeared first on Wild 'n' Free Diary.

About Spargus Restaurant

In 2021 the young couple stepped into the historic shoes of the oldest restaurant in Slovenia and opened the doors of their Spargus Restaurant. Chef Andrej Smogavc developed a passion for desserts at a young age and expanded the repertoire through education and experiments. Now he is focused on the future and is not restrained by the past. What matters is that ingredients are locally grown, ethically sourced, and bring joy to every hungry soul. For sure you’ll be pulled into this special place by attention to the details. While a modest interior in complementary colors will keep you in a state of secure peace. When weather permits, you can also enjoy an al fresco meal on an outside terrace.

About the Historical Premises

A legend started in 1160 when monks came to build a monastery in a remote spot about an hour’s drive from Ljubljana. Although the plans for the monastery were set in motion when a count had a vivid dream. In that dream, he saw St. John the Baptist, who instructed him to make a monastery. The monastery grew following the French example in architecture. Right at the entrance a special house materialized in the 15th century. This was a guesthouse for passers-by in need of a meal and a bed. The Gastuz building still feeds people on the upper floor where Spargus Restaurant is located. While on the ground floor, you can get a tour of a museum and other information. 

Spargus Menu

Food on the Spargus Restaurant menu is anchored in the present through the use of modern culinary practices. Focus on local produce is on everything that can be put on dining tables but you’ll also find some of the world’s finest ingredients on the menu.

Food Menu at Spargus Restaurant

Of course, we recommend the degustation menu and if possible, pick the one with 8 courses. As a consequence, you can experience the complete story exchanging the past and the present. If you happen to be in a hurry and just in need of a meal, you can choose a ’la carte menu. Although, weekend lunch at Spargus Restaurant is special and a must-try as well. Those who stick to the vegan menu have two options, a 6 or 5-course menu, and you need to notify them in advance. For the rest of us it is good to be expected, so make a reservation but you can finalize your order on site.

Wine Menu

The Wine Menu is focused on established Slovenian wineries but also includes international gems. For an appetizer, you can have all sorts of spirits from all over the world. Naturally, you can start the feast with a glass of bubbles like Cuvee Breg White Magnum 2018 from Marof Vinery as we did. We had to refresh our memory and rediscover how refreshing it is. We particularly love the sweet aroma followed by slight sweetness that finishes with rounded bitterness. Of course, there are more options and you’ll surely find something for your taste. Whatever you choose we advise you to finish with the Carthusian bitters, made with 23 different herbs by the old monk’s recipe.

Spargus Restaurant 5 Curse Menu 

We were honored to try some delicacies from their autumn-inspired menu.

Amous Bouche

The chef greeted us with three morsels and outstanding hazelnut butter with sourdough bread. We couldn’t help but ruin the perfect buttery quenelle for a start and needed a strong self-disciple to leave some butter for later. It is a mystery how the chef whipped the silky-smooth consistency within the pleasingly fermented hazelnut butter.

Smooth leek paste in a crispy shell also got us excited for more. Yes, we also bonded with the rich pork pate that coated our mouth in a smooth finish. Most of all we loved the contrast between mild taste and intense texture supported by the crispy pillow. It was a great forerunner for the cod fritter with a drop of lemon mayonnaise to refresh a slightly sweet bite.

Cold Starter

Beef tartare with kimchi sounded harsh but it was all but that. Soft meat coated in egg yolk was perfectly fit for refreshing-tasting kimchi. Forget about the spicy zing and imagine something like quickly fermented seasoned cucumbers, shallots, and more. All in one mouthful were spot on with the buckwheat cookie. A complex symphony changing with every bite. Not too salty not too sweet, even the egg yolk tasted better. Speak about the quality of ingredients!

Hot starter

Soup

Sweet-smelling onion soup tasted in an intriguingly opposing way. Who doesn’t love the sweet and sour blend of flavors? We certainly do and in this case, we loved the caramelized onions with salmon and bread roulade. The soup came with the crunchy for more texture and a spin on flavors. And when we were halfway through the plate we remembered to include the strong sourdough, for even stronger sweet & sour fun. In between sips we also included a few mouthfuls of that splendid hazelnut butter on a crust with intense snap. 

Warm Starter

Pumpkin puree under the gnocchi and prawns in the company of an orange and walnuts were spot on. Perfectly succulent prawns were the star of the plate, but they got a brief smack when put side by side with the fresh pea shoot. Gorgeous greens brought a breath of freshness to the plate. However, the moreish sweetness was cleverly spread through each element of the dish including roasted walnuts. 

Main Course

Meat

The main dish was a hit for every lover of a pleasant savory taste known as umami. Gravy reduction was pushed in the direction of intense play between sweet and savory, leaving with a secret bitter smack on the excited pallet. As if nothing happened our pallets opened with straightforward celery and celeriac puree. Of course, they were bang on with the gravy! Later we discovered the pulled pork in the fried croquet and had to try it directly with a pork roll. Succulent pieces rolled in charcoal for another higher gear.

Fish

Steamed seabass wrapped in savoy cabbage presented itself in a soft light. Although a spark came from the caviar and continued with a slightly sweet fritter we fell in love with the sauce. The creamy sauce was just perfect with every element and brought all of them together.

Dessert

Out of nowhere, we couldn’t stop thinking about that coconut ice cream from Melaka. Strangely so, because there was no coconut in the dessert. Instead, ice cream made with tonka beans shined in the most delightful ways. On the side, we got chestnut foam standing proud when enjoyed by itself or with a salty chestnut sponge. When we combined it with the coffee crumble it was completely different. Intense coffee could easily dominate the whole plate if it wouldn’t be so thoughtfully measured. As it happened as a whole it worked together in a sensational creamy way. The only thing we were missing was some yellow flower garnish. just to make this dish even more beautiful.

Fun Fact About Tonka Beans

In the past people thought that tonka beans had magical powers. Maybe people prescribed them as a cure for the soul because they helped with poor mental health and tummy ache among other things. Tonka beans are still controversial and prohibited in some countries due to their toxic component called coumarin. Once we tasted the “to die for” beans we understood how one could eat too much of the delicious tonka bean and perish. Some describe tonka beans as having the taste of vanilla, caramel, almonds, cloves, and freshly cut grass.

Final Thought

It is impossible not to be marked by the energy of the historical site in the middle of a forest. Nothing in this place is pretentious, everything serves a purpose. This is true for both, the old monastery and the restaurant. In our restaurant review process, we like to consider the connection to the space and here we can only praise it. We love the idea of the garden outside the monastery, but it looks like it is in the museum’s hands. Nevertheless, as much as possible of local ingredients in the Spargus restaurant come from the local farms. Our Restaurant Spargus Review is almost at the end, just let’s take a look at our review scorecard and see why we are so excited about this amazing new restaurant.

Restaurant Spargus Review Card

• 9.6/10
  ATMOSPHERE – 9.6/10
• 8.9/10
  SERVICE – 8.9/10
• 9.1/10
  PRESENTATION – 9.1/10
• 9.5/10
  FOOD – 9.5/10
• 9.2/10
  DRINKS – 9.2/10
• 9.6/10
  VALUE – 9.6/10

Price and Location

A meal like that comes at a cost of about 60,00 USD, while an 8-course menu is under 100 USD. Here is a link to the location for easier navigation.

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About Restaurant Planinka

Restaurant Planinka is part of a boutique four-star family Planinka hotel on the edge of Upper Sanvinja Valley. Their restaurant focuses on regional delicacies and is run by Chef Luka Peternel, who finds inspiration in nature for his seasonal menus. Not only does he like to use wild local ingredients, but he strives to present them in an honorable and delicious way as well. Planinka Restaurant is open to everyone who loves good food and appreciates kind service.

The Ambiance at Restaurant Planinka

The first thought that comes to mind is squeaky clean, simply because everything was just spotless and shiny. Our eyes wandered around the place to admire radiant chandeliers and paintings on the walls. As it turns out, most of the art pieces are made by local artists. And we aren’t talking just about the paintings, but also about wooden carvings as well. Some items can be bought while others are part of a precious family collection. Artistic touch can also be felt through the changing interior where wood is a constant. However, regal French influence is quite intense in the dining rooms. For our taste, the alpine wood style would suit us much better, but there is one extra bonus. A terrace, which is open during warm months of the year.

Drinks

Planinka wine card holds a hefty collection of thoughtfully chosen labels. Most of them are stacked in the Planinka wine cellar, where wine degustation is also possible. On the one side of the wine cellar, you’ll find the authentic Slovenian space. It is dominated by dark wooden furnishings topped with a wall full of wine coming from all parts of Slovenia. On the other side is the bright modern cellar with wines from all around the world, with an emphasis on the European jewels.

If you aren’t a huge lover of wine, rest assured, you’ll find some refined spirits and aperitifs as well. In addition to that, it is possible to relax with a beer in your hand or go an alcohol-free route. In this case, sparkling grape juice and herbal lemonade are a must-try in Planinka Restaurant.

Our Choice

Medot Sparkling wine from Goriska Brda

Harmonically balanced sparkling wine is a combination of 70% Chardonnay and 30% Ribolla. Through fine bubbles, we caught the aroma of citruses and ripe fruit with hints of baked pastry. This white sparkling wine comes from the Slovenian coastal region Goriska Brda and quenched our thirst before we emptied our glasses. Its light acidity refreshed us from the inside out and left a mineral aftertaste.

Sauvignon Blanc 2020 by Simcic from Goriska Brda

Who knew that Romans first encountered white wine in what we now know as the Slovenian coastal wine-growing region? Quite impressive, right? Indeed, Sauvignon Blanc we had, surely got our spirits high with its long aftertaste and sensational mouthfeel. We were happily sniffing the ripe pear, green peppers, leather, grapefruit, and herbaceous notes to say the least. 

Magnolija 2015 by Constantini from Goriska Brda

A red drop we can’t forget comes from the inner part of Slovenia’s coastal wine region, Goriska Brda. But more specifically we can say Magnolia – cabernet sauvignon has strong fruity and floral scents with woody undertones. It comes intense on the tongue as well with ripe blackcurrants, blueberries, dry plums, and woody notes. Given the perplexity of its essence, we were surprised to discover alcohol content at only 12,5%. Extraordinary cabernet sauvignon!

Food at Restaurant Planinka

The gourmet menu changes with the seasons and the availability of local ingredients. Guests can choose between 4, 6, and 9-course menu variations, with all focused on Slovenian cuisine. Here we must emphasize that meat was and still is an important part of Slovenian cuisine, therefore expect it on the menu. On the other side, there are local fish and imported goodies as well.

Amuse Bouche

We began our feast with a spoon full of strong camomile tea in the form of a fluid gel. We loved the pop and how it filled our mouths with floral herbaceous notes ranging from sweet to bitter. It was the perfect warm-up to the earthy chickpea hummus in a crunchy shell topped with sweet parsnip chips. 

Cold Appetizers

Trout Terrine

Trout terrine kept shining through the celery and radish despite its well-known tender characteristics. Drops of guacamole made already succulent terrine even juicier while yogurt delivered some refreshment. We particularly loved the fine almond crumble for its sweet and crunchy contributions. In between the bites, we were happy to embrace the gently pickled red onion for more flavor and texture.

Kohlrabi Carpaccio

Fine-tuned carpaccio presented the toothsome symphony in every bite. We can say that the beetroot and horseradish pesto was the connecting link between mildly salty kohlrabi and its companions. While orange and dill played on the sweet strings the fresh pine nuts provided the buttery pine base. Moreover, the honey-like sweetness was also part of the lovely aromatic pickled radish and dried flower petals. 

Warm Appetizers 

Spring Soup

Nourishing soup made of young stinging nettles, ramps, and spinach shined in vibrant green colors of spring with a mouth-watering aroma. By the way, we could taste every element in it and particularly loved how thick sunchoke cream reinforced the sweetness coming from the ramps. Delicate wild ramps were the main ingredient in the sponge as well. We left the sponge to soak up the silky-smooth soup for a pleasurable wrap-up. 

Zero-Waste Ravioli

Perfectly cooked ravioli had a generous filling of creamy sweet potato with succulent royal prawn in its center. Sauce made of prawn shells cut straight through the black lentils with very pleasing richness. Although, black lentils played a vital contrast to sweet and creamy prawn variations they contributed to the grounding effect. In addition to that black lentils served yet another textural element and were a great match to crunchy zucchini stripes as well.

Mains

Roast Beef

Umami-packed glossy beef jus was a flavourful addition to every item on the plate. It is possible that our favorite pairing was with herbal souffle made with fresh curd cheese, which granted some moist acidity. Of course, it was wonderful with vegetables and mushrooms as well. Although the roast beef was a bit chewy, we enjoyed the play of two sauces with it. indeed we were happy when we combined steak with the ramps sauce, beef jus, roasted hazelnuts, and quinoa popcorn.

 Northern Pike

There was more to the parsnip cream than renowned sweetness. Complexity was extended by the chives oil and it was a great match to the northern pike file. For a stronger balance, the tender file was covered with a cuttlefish crust and topped with thick parsnips cream drops. Without a doubt, it was a wonderful match to the sauteed baby spinach and handmade saffron gnocchi.

Dessert

A combination of strawberries and fruity ruby chocolate is a sure triumph, but when a light white chocolate mousse is the star, everything dances around it. That was true also for the brittle almond crumble and lemon basil sorbet. Our taste buds were surely dancing to the rhythm of the popping candy while we were enjoying this sweet dainty.

Final Thought

The more we stay in Slovenia the more we are amazed. Not only by nature, but by its cuisine, ingredients, and after all, people. From time to time we forget we are still in Slovenia. It is so small but yet so big. Every region differs from another and everywhere you can find outstanding chefs and restaurants. This time we discovered, a family-run hotel with a great restaurant from where you won’t go disappointed, and neither did we. Amazing food, warm and hospital service, and most important – passion. Chef Luka has a bright culinary future and hotels like this will always make traveling pleasant. By the way, this location can be your start towards Logarska dolina.

Restaurant Planinka Review Card

• 8.4/10
  ATMOSPHERE – 8.4/10
• 9.7/10
  SERVICE – 9.7/10
• 9.8/10
  PRESENTATION – 9.8/10
• 9.2/10
  FOOD – 9.2/10
• 9.5/10
  DRINKS – 9.5/10
• 9.5/10
  VALUE – 9.5/10

Price and Location

A 4-course menu will cost you 54 USD, a 6-course menu 76 USD and a 9-course 105 USD. Here is a link to the location for easier navigation, and don’t forget they have rooms, so you can extend your visit and see all the beauties of this part of Slovenia.

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