Kendov Dvorec Restaurant Review

It is rare to come across a heritage hotel that maintains the authentic charm from head to toe. We talked about heartfelt hospitality in our Hotel Kendov Dvorec review (Kenda’s Mansion review) in our last article. Now we will focus on the regional specialties that anyone can taste for lunch or dinner. Naturally, we advise you to include local wines. As you know, Slovenia is rich when it comes to wine. Now enjoy our Kendov Dvorec Restaurant review and get to know Kendov Dvorec Cuisine.

Ambiance at the Kendov Dvorec Restaurant

Elegantly equipped Kendov Dvorec Restaurant has antique furniture on every step. Most influential is the old-fashioned bar that stretches across the back wall. Despite dark furniture, the space is bright due to large windows and glass doors.

Particularly charming is the green view over the large terrace that is part of the Kendov Dvorec garden. Dining al fresco is possible on warm days, and we bet you’ll get the stunning Idria lace as a part of your table setting.

Kendov Dvorec Drinks Menu

The local wine has a special place on the Kendov Dvorec menu, and it is certainly deserving. After all, this area has many champions, some awarded by the Decanter World Wine Awards. Others are unique for its procedure, like teran sparkling wine we enjoyed at the beginning of our dinner. This black sparkling wine will leave you speechless with its fresh fruity aroma and most gentle fizz. Then there is almost extinct native wine that made a spectacular comeback known as Klarnica. We had a chance to taste a glass of Makovec Mancus Klarnica macerated wine and were amazed by its aroma and flavor.

As you can expect, the wine list doesn’t stop there, and the same goes for the spirit list. Like with wines, we went local and tried delightful cherry liquor and milder version of miner’s must-haves. Let’s back up a bit to understand the story behind drinking on the job. Miner’s work at the former Idrija mine (UNESCO World Heritage site) was exhausting and challenging in many different ways. Therefore miners kept a bottle of wormwood spirit at hand, known as Geruš schnapps. As you can imagine, the taste is bitter, and it brings into question all the wormwood benefits.

Kendov Dvorec Cuisine

Now let’s focus on the bites we had next to the top-notch wine, selected by Sommelier Gregor Kosmač. Chefs Franci Pivk and Klavdij Pirih prepared a fall-inspired tasting menu that also included signature regional dumplings. We must applaud them for sustainable practice in marine life and the use of local organic produce. In addition to that, we loved the straightforward flavor of used ingredients and presentation in simplicity with rich taste.

Amuse Bouche

The moment we tasted the game pate, we knew that we were in for a refined treat. We loved the refreshing celery and baked pear’s caramel touch. Snacking on it every day would be a pleasure. However, the baked fish spread was quite exceptional as well. It was terrific with firm croustade cups that reminded us of crispy Italian breadsticks, the grissini. The last mouthful presented to us regional potato “zganci” some call them spoonbread, but that is a poor expression. Anyway, on top of this thick mash was a piece of firm trout. A charming, healthy dish that is probably still on the menu here and there.

Trout & Cottage Cheese

Trout from the nearby river Trebuscica was the center of this balanced plate. The creamy cottage cheese embraced its buttery side, thought sweetness got a boost from the onion and orange infused olive oil.

Roasted Vegetables with Horseradish

Horseradish is such a healthy root that should be more appreciated. Besides the health benefits, it is very satisfying when it is toned down and well-matched. Chef fine-tuned the horseradish with the roasted beetroot and pumpkin puree. Finally, he added baby spinach for more color and gloss from the dark pumpkin oil. Pumpkin oil presented some depth to the pumpkin puree.

Bean Soup and Savory Potica

Incredibly smooth bean soup was strikingly fresh tasting. Both are exceptions when it comes to the good old bean soup. Combining it with the savory version of traditional Potica, a roll filled with onion and walnut, was particularly satisfying. To keep things interesting, we were advised to add a drop or two of the organic apple vinegar. Believe it or not, the vinegar appeared to sweeten the soup!

Rabbit with Homemade Pasta “Bleki”

A combination of pasta and sage is a well-established match. That is especially true when the pasta is homemade and, therefore, much more flavorful. The “Bleki” (local pasta) are made of the leftover dough from the traditional stuffed dumplings known as “zlikrofi”. Chef intensified the evergreen combo with rosemary, juicy rabbit, and parmesan.

Homemade Gnocchi with Smoked Trout

We agreed that neither of us wouldn’t mind a big salad bowl filled with this gnocchi. Mostly because of its delicate taste, but also due to gnocchi’s silky-smooth texture. At Kendov Dvorec, we got them drowned in the luscious cream sauce, a generous drizzle of olive oil, and the perfect amount of lightly smoked trout.

 Hot Plate with Beef and “Zlikrofi”

The most obvious advantage of having young beef baked on the very a soaring plate is the otherwise lost juice. Luckily for us, the local specialty “zlikrofi” soaked some of it mostly when we exposed the stuffing. Chef honored tradition and filled them with potato paste seasoned with chives. They were delicious on their own but best with tender slices of beef.

Oven-Baked Trout with Vegetables

Perfectly baked trout remained succulent and tasted absolutely delicious with the soft eggplant and red peppers. The fact that fresh vegetables were baked together with fish only benefited every single item. As tradition goes, potatoes shouldn’t be missing, and we were happy to enjoy their butter enriched palate.

Kenda’s Apple with Dried Fruit

We were excited to try an apple from the old apple tree straight from the Kendov Dvorec garden, and righteously so. Rest assured that it tastes nothing like the average store-bought apple, but it also takes temperature treatment very well.

This succulent apple remained gently bouncy and splashed addictive sweet and sour juice all over the tastebuds. For extra sweetness, it was dusted with powdered sugar and apple juice reduction. Then again, dried fruit paste suited the apple as well.

Semolina Dumpling with Plums

Dumplings with the plum are traditional food here in Slovenia. Every region has some changes in the recipe. However, at Kendov Dvorec they add semolina flour and make them a bit more creamy. Zesty touch in dumpling’s seasoning invigorated the light texture and flattered the cooked fresh plums.

Final Thought

Slovenia might be small but when it comes to Slovenian cuisine we can talk in great contrasts. Kendov Dvorec cuisine will present to you the local food from start to finish. Some dishes have older roots than others, but all have a few things in common. Everything on the plate is made from scratch from local ingredients and with a thought of Idrija’s culinary legacy.

Kendov Dvorec is s member of Relais & Châteaux association who is standing for the unforgettable food experience. We can only confirm this is true. Our experience was amazing and we can guarantee, the hotel will get under your skin through their locally inspired food. However, after you try these local flavors we encourage you to visit 2 Michelin-starred restaurant – Hisa Franko, which is not far from here.

I hope you liked our Kendov Dvorec Restaurant Review. See you next time!

Kendov Dvorec Restaurant Review Card

• 9.8/10
  ATMOSPHERE – 9.8/10
• 9.7/10
  SERVICE – 9.7/10
• 9.4/10
  PRESENTATION – 9.4/10
• 9.7/10
  FOOD – 9.7/10
• 9.3/10
  DRINKS – 9.4/10
• 9.7/10
  VALUE – 9.7/10

Price and Location

A 5-course menu like ours will cost you about 70 USD. In a case, you don’t know where Kendov Dvorec Hotel is, here is a link to the location for easier navigation.