The thing that always catches my attention is the use of seashells. They call it mother-of-pearl inlay, but that name does not really capture how poetic it feels. A piece of shell that once belonged to the sea ends up inside a block of wood, and the combination somehow works better than it has any right to. Vietnam does this in a way that is both humble and artistic.

Watching the process is mesmerising. First, the artisan sketches the design on the wood. Not with fancy tools, just a pencil and steady hands. Then they start carving out the spaces where the shell will sit. The cuts are tiny and clean. Not a millimetre more than necessary. The shells are gently shaped and tested again and again until they fit perfectly. No glue is visible. No gaps. Everything looks seamless.

When the inlaying is done, the polishing begins. This is the moment when the magic happens. The shells start catching light. Greens, blues, silver, warm gold, all hidden inside a plain-looking fragment moments before. It almost feels unfair that something so natural can be this beautiful. And it is not flashy beauty. It is soft and elegant, the kind that feels like it knows its worth without saying anything out loud.

What I love is how this technique is used. It appears in old cabinets that seem to belong in a quiet countryside home. Sometimes shines in tiny jewelry boxes tucked away in Hanoi night markets. It glimmers in lacquer paintings that tell stories from everyday life. You see it in lacquer paintings that tell scenes from everyday life. A fisherman. A lotus flower. A single tree on a hill. The shells are never the star of the show. They simply guide your eyes and give the story a glow.

There is also something very grounding about the patience behind it. This is not fast art. Nobody rushes to finish a piece. You can feel the hours, you can feel the silence and you can feel the small decisions the artisan made along the way. Imperfections are not mistakes. They are fingerprints of a person who sat there, carving, fitting, polishing, thinking about nothing except the next tiny detail.

Vietnamese woodworking with seashell inlay feels like a meeting of elements. Ocean and forest. Light and shadow. Human hands and natural shapes. It makes you slow down for a minute. It makes you appreciate the kind of beauty that takes time. And maybe that is why it stays with you long after you leave the workshop or the market stall. It is a reminder that some of the most striking things in life are crafted slowly, quietly, and with a great deal of heart.

The post Mother of Pearl Inlay: Vietnamese Craft Explained appeared first on Wild 'n' Free Diary.

This time the setting is a bit different. Instead of chasing soft light or hiding behind diffusers, I went straight into the brightest and most unforgiving source of all: the sun. Direct sunlight can be brutal for food, creating hard shadows and highlights that leave no room for mistakes. But if you lean into it and let the contrast tell its own story, something interesting happens. The plates start to look more alive, textures pop, colors gain confidence and every dish suddenly feels a bit more dramatic.

Below is a small collection of moments where I embraced the harsh light and let the sun draw the shapes, lines and shadows on its own terms. This gallery is all about the beauty of straightforward sunlight and how it can transform food into something bold and full of character.

All our food photos here were taken in the restaurants, where we had limitations when taking photos. Nevertheless, that’s not a reason we can’t take mouthwatering food photography. In case you need a food photographer, contact us, and let’s see what can be done. Please, enjoy our Food Photography Vol.9 Gallery.

Harsh sun is not the reason our photo of food would look bad

Embrace the sun!

Align path of the sun

I think it came out quite alright

Let ’em pop

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Food Photography Vol.5

Food Photography Vol.6

Food Photography Vol.7

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Hungry, anyone?

This is the end of our Food Photography Vol.9 Gallery. Thank you for your attention. If you need any food photography please contact us and let’s see what we can do.

The post Food Photography Vol.9: Harsh Sun appeared first on Wild 'n' Free Diary.

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.

I still remember the excitement when Michelin introduced the Green Star in 2020. A special mark for restaurants that take sustainability seriously. Places that think about where their ingredients come from and how their actions shape the world around them. Since then this small green symbol helped me choose many meals. More than once the scale tipped to the side of the Green Star when I was deciding where the two of us should go.

So you can imagine my disappointment when Michelin recently removed the option to filter restaurants by the Green Star on their website. They said it was because of a redesign of the portal. Online you will find every possible explanation. Aparently, their website is going under huge reconstruction. Howevber, some claim that the Green Star is not reliable enough because restaurants answer questions about sustainability themselves and Michelin has to trust their word. And yes, maybe that creates some grey areas.

Still, I cannot help imagining a strange little scene. A kind of green star gestapo knocking on the back door of the kitchen, surprising the dishwasher who has just stepped out for a quick cigarette during his first break. A serious voice saying, “Good day, show me where the scraps go” and “I will also need a sample of this carrot, it looks suspiciously perfect.” We probably do not need a green police force, but we do need honesty. And we definitely need to highlight the places that really work hard in this direction.

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Michelin stars aren’t for everyone

Farm to table is, for me, one of the most beautiful things that can happen in this world of food. Nothing compares to a vegetable that comes from a garden only a few minutes away. When that vegetable is grown organically, with permaculture principles, by people who understand their soil as something alive and meaningful, it becomes more than just an ingredient. It becomes poetry on a plate.

This is why I truly hope Michelin finds a clear and fair way to keep awarding Green Stars and to present them properly. They matter. They guide us toward restaurants that respect the land, the farmers and the future. And they remind us that good food is not only about taste, but also about the story behind each ingredient. Respecting your ingredient!

The post Michelin, We Want Green Stars Back! 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.

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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

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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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Wellness & SPA Center Atlantida

Atlantida SPA center has plenty to offer with a wide range of activities. Some, like sauna oasis, pool and gym are complimentary to all hotel guests. For the rest you need to make an appointment and consider what is it that you want to focus on. Personalized spa treatments ensure the wellness and beauty rituals best suited to your needs.

Massage Therapy

We started our relaxation and rejuvenation holidays with a classic whole-body massage. The massage therapist greeted us at the SPA reception table and took us straight to the massage room. There he gave us all the necessary details on how to get ready and waited for the signal before coming back in. We quickly got ready and wrapped ourselves from head to toe in a large waffle weave towel that could easily pass as a blanket. All cosied up we felt serene even before the massage started.

A tranquil atmosphere was a reality throughout the hour-long massage. Gentle music and pleasantly warm massage oil helped us to relax deeply. With our muscles relaxed, the massage therapist easily found the troubled spots, and we were happy he spent a few moments focusing on them. Slow and gentle movement amplified relaxation and time flew by.

To be honest the offer of different massages and techniques at the Atlantida Boutique Hotel is quite overwhelming. That is why it is best to go through your wishes and possible issues with a specialist. Only like that your health and beauty treatments will leave you feeling satisfied and fulfilled.

Beauty Treatments  

If you want body and facial treatments designed for lasting beauty, Atlantida SPA is the perfect choice. Needless to say, the list of the therapies is long and detailed so you’ll certainly find the best match for you. In a healthcare mecca such as Rogaska Slatina, you can expect state-of-the-art appliances and beauty products of the highest standards. Reasonably, they are using the number one Slovenia beauty brand – Afrodita Cosmetics.

Halotherapy

Halotherapy must be the easiest way to boost your health. This is basically about spending time in a dry salt room where you are surrounded by salt. Even air includes tiny salt particles, which helps with countless lung problems. The science behind the salt rooms dates back to the 12th century when people visited salt caves for relief from respiratory conditions and skin problems. Salt is recognized for clearing mucus from the airways and easing respiratory allergies, among many other benefits. The drying effect of the salt also does wonders for the skin, especially for eczema, acne, and skin allergies. We experienced positive effects on the skin in less than one hour. We kid you not, but the stubborn rash Vivi was fighting for quite a while shrunk and was almost gone by the next day.

PEGAZ Mg

A pioneering program named PEGAZ Mg is based on magnesium-rich mineral water, which comes to the surface about a 5-minute walk from the Atlantida Hotel. It has been proven that there is 1040 mg of Magnesium in a liter of Donat. Yes, Donat is the name of the most magnesium-rich water in the world. And this mineral-rich water is the base of all 4 different PEGAZ programs. Each program is tailored to the specific needs of the individual.

If you are after an exclusive spa experience, you can’t go wrong by choosing PEGAZ Mg. The first step is about discovering the details your heart is set on. That is done with the help of specialists using different modern approaches. In general, programs are divided by gender, for couples, and health. Or as PEGAZ Mg Afrodita, Apolon, Medical and Couple.

Brief History of Donat Mineral Water

Donat water has many minerals, but magnesium stands out. As we said before, the 1040 mg of magnesium per liter is the world record. It is pumped up to the surface from between 280m and 600m where it has been for 8000 years. The use of this mineral-rich water was first recorded in the year 1141. That year archbishop Konrad wrote to Count Wolfrad about the beneficial effects the water had on people. A deeper look into the healing water also happened quite early, 1572 is the year of the first official analysis. About a century later, in 1680 the book Praxis Medicale was published and Donat Water had a special mention in it. Just 5 years later in 1685 the Donat mineral water got its first book written in Latin.

Traveling Donat Water

In 1721 Austrian emperor Karl V. allowed the utilization of the spring for Vienna’s pharmacy. With royal approval, bottled Donat Water started traveling around the Empire, but officially the water was headed straight to Vienna. Only 9 years after the official recognition of the extraordinary powers of the spring water the second spring appeared. It wasn’t till 1803 when the Empire of Austria approved the Styrian country government to organize all the natural springs in Rogaska Slatina. At that time mineral water kept showing up in many spots, but in fear of the main spring running dry, the officials plugged small springs with wooden sticks. It was the same year when Rogaska Slatina became a healthcare destination.

Naming of the Mineral Water

Magnesium-rich water got a name after the nearby Donacka mountain, which is full of surprises. So much so that a few books were dedicated to the three-peaked mountain. Surely, the best way to meet the mountain is in person and check out the unparalleled old-growth beech forest on your adventure. We also can’t stay silent about the prehistoric pottery and the powerful energy of the mountain.

The Donat Legend

A long, long time ago, the mythological horse Pegaz traveled through what we now know as Slovenian land and got excited about its beauty. That is why he wanted to take a closer look and because of the low flight, he hit the mountain near Rogaska Slatina with a hoof. The hit was so severe that Earth’s crust moved. Exactly these changes to Earth’s crust made it possible for the mineral water to reach the surface.

Donat Healthcare Therapy

Different thermal spa treatments for the Rogaska Slatina spa experience are based on the Donat water. High magnesium content makes it the perfect stress relief agent that boosts overall health as a bonus. The Donat water has many benefits, not just on digestion but also on the liver, cardiovascular health, and stomach. Above all, it is a wonderful detox agent. To get the most out of the detox and wellness programs it is best to consume Donat mineral water as well. The drinking therapy should last up to 14 days with drinking intervals before every meal. However, it is important not to overdo it and Atlantida Hotel Rogaska Slatina and Medical Center Rogaska provided us with all the necessary information.

For example, a generally healthy person should drink 3 dl of warm Donat water half an hour before breakfast. Second intake is advised before lunch with 1,5 dl of warm and 1,5 dl of cold Donat water. The last glass of the day should be just cold Donat water again half an hour before dinner. However, it is best to see a specialist before starting the therapy so you truly get what your body needs.

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Atlantida Hotel Review

Where is Donat?

The Pivnica drinking hall where you can get Donat water is inside the Medical Center Rogaska. Right under the Pivnica drinking hall is the spring, making it directly connected to the healing mineral spring water known as Donat mineral water. When you buy a drinking ticket you’ll also get your drinking glass as well. Of course, once you are inside the hall you can have more than the recommended dose. But you must own that decision and if you plan on going nuts with Donat, please know the location of the toilet. This healing water is well known to boost digestion and you wouldn’t be the first one to underestimate its powers.

Medical Center Rogaska

It is safe to say that the Medical Center Rogaska is the biggest, oldest, and only healthcare center that houses magnesium-rich mineral water. In addition to that they are focused on preventing, healing, and rehabilitating gastroenterological diseases and metabolic issues. For sure the Medical Center isn’t focused just on that, after all, they have 50 doctors specialized in 15 different areas. No wonder the list of their services is very long and completed with cutting-edge medical devices. Surely, those who want to have a holistic comprehensive treatment must visit Rogaska Slatina.

Final Thought

Nature is full of surprises and offers many solutions to those willing to reconnect to Mother Earth. Indeed, Rogaska Slatina feels like a fairytale or a dream place, because it is almost unbelievable that such a magical place exists. Without a doubt, it is quite rare that people keep an open mind and at the same time use science to improve health. Even if your health isn’t on the last legs, we are sure that holidays for the body and the soul are a way to move forward. And where else to start than at the Atlantida Boutique Hotel, just a few minutes walk from the Medical Center Rogaska? I hope you liked our Atlantida Hotel Spa review.

Atlantida Hotel Spa Review Card

• 8.5/10
  ATMOSPHERE – 8.5/10
• 9.8/10
  OFFER – 9.8/10
• 9.0/10
  MASSAGE – 9.0/10
• 8.7/10
  RELAXATION ROOM – 8.7/10
• 9.5/10
  VALUE – 9.5/10

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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.

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