Galerija Okusov: Exhibition of Slovenian Flavors

Our Galerija okusov review begins in the park at Novo Celje, near Petrovče, and continues inside a former stable with a long wine list and a menu built around Slovenian ingredients. We came for lunch and found plenty to remember: a veal course with potato focaccia, trout in sourdough tempura, and a strawberry dessert that gave asparagus a supporting role. Michelin awarded the restaurant a Green Star in 2024 and one culinary star in 2026. Both came after this meal, so the review is a record of what we actually ate, not a claim about today’s menu.

The Setting: Novo Celje Park and the Former Stable

The approach to Galerija okusov took us along an avenue toward the Baroque mansion at Novo Celje. I briefly imagined it as a grand hotel with our lunch in the main dining room. The restaurant itself occupies a converted stable nearby, which gave the meal a different and more relaxed setting.

The room had warm wooden furniture, white arched ceilings, fresh flowers and a painting by Vasja Grabner. We had enjoyed another meal in a former stable at Vila Podvin, where Uroš Štefelin cooked at the time of that review. At Galerija okusov, I liked the ease of the space, though I would have given the curtains a bolder color and brought in a few details to bridge the old building and the modern kitchen.

Drinks and Wine at Galerija okusov

The drinks program was one of the strengths of our lunch. The bar held local and international spirits, and the restaurant also offered homemade fruit and herbal juices. Its wine list ran to almost 100 pages when we visited. Ian worked through the list while I walked along the substantial wine storage; there was plenty of Slovenian wine as well as bottles from farther afield.

The Summer Cocktail

Our gin cocktail brought macerated asparagus and strawberries together with elderflower. The syrup and apple juice supplied sweetness, while lemon juice, apple vinegar and red wine gave the drink some needed tension. Mineral water made it refreshing enough for a summer lunch.

Galerija okusov Food Review: Our Lunch Menu

Our meal drew on seasonal vegetables, local produce and familiar Slovenian ingredients used in less familiar ways. These are the dishes from our earlier visit, so expect the menu to have changed. We chose a wine pairing and began with Slovenian sparkling wine.

Profiterole and Ricotta

The opening bites played with texture from the start. A round spoonful of goat milk ricotta sat in apple reduction, with honey providing a sweetness that surprised us. Alongside it came a light profiterole rolled in charred daikon and filled with smooth liver pâté and crunchy radish. The plate by Slovenian artist Bojana Križanec was a thoughtful part of the presentation.

Veal and Rocket

Veal tartare arrived with potato sourdough focaccia. I could have eaten the focaccia on its own: the crust had a good crunch, while the dough stayed moist and springy. With the veal came celery, quick-pickled radish and rocket. Their sharper notes kept the course lively.

Chicken Ragù and Spaetzle

The smell of cooked cucumber suggested summer comfort food before we took a bite. Young vegetables and soft spaetzle gave the chicken ragù a gentler character, with aged cream cheese adding a cool accent when we wanted it. Wild garlic appeared in both the ragù and the dough. This was one of those modest-looking plates that rewarded another spoonful.

Trout and Pea

While Ian tried to catch the pour in a photograph, I watched seasoned buttermilk and dill oil spread across the plate. Pea purée, raw young peas and mushroom carpaccio gave the trout its green and earthy company. The fish itself was juicy beneath a crisp sourdough tempura coating, with a lightly smoky mushroom purée nearby.

Pig and Tubers

Pickled elderflowers and baked pork announced this course by scent. The meat came from Slovenian Black Belted pig and included a generous piece of fat with gently smoked meat beneath it. Caramelized potato pavé absorbed the gravy and spinach purée, while pickled young onion brought crunch. Mustard seeds in sour cream tied the richer elements together.

Strawberries and Asparagus

Dessert revolved around strawberries in several forms: smooth ice cream, a reduction and chopped fresh fruit. Broken meringue added crispness, with cream beneath it. The asparagus cream had only a gentle bitterness, enough to make the combination interesting without taking the dessert away from the fruit.

Conclusion: Would I Return?

Yes. The wine selection, the easy service and dishes such as the chicken ragù and trout made this a rewarding introduction to Galerija okusov. I still wanted more imagination in some of the plating and a few stronger touches in the room, which is reflected in the original presentation score. Since our visit, chef Marko Magajne’s kitchen has earned a Michelin star in the 2026 selection. That recognition is a reason to be curious about a return, though it would be a new meal with a new menu, not a replay of the one reviewed here.

Galerija okusov Review Card

• 9.4/10
  ATMOSPHERE – 9.4/10
• 9.5/10
  SERVICE – 9.5/10
• 8.9/10
  PRESENTATION – 8.9/10
• 9.5/10
  FOOD – 9.5/10
• 9.8/10
  DRINKS – 9.8/10
• 9.2/10
  VALUE – 9.2/10

Practical Details

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