Restaurant Strelec Review: Right In The Center

Restaurant Strelec at Ljubljana Castle gave us an unusually memorable dinner: smoked butter and goose pâté to start, a scallop with chestnut, and oxtail lifted by black garlic. Chef Igor Jagodic’s cooking was inventive without losing the ingredients under technique. We also remember the setting in the Archers’ Tower and one red trout fillet that was slightly overcooked. This Restaurant Strelec review follows the whole meal, including the wines, desserts and our original score.

Restaurant Strelec at Ljubljana Castle: The Dining Room

Strelec occupies the Archers’ Tower at Ljubljana Castle. Rough stone and painted walls give the room its character, while the furniture and lighting are more contemporary. The contrast worked for us: the castle remained present throughout dinner without turning the meal into a medieval performance. The city views belong to the castle setting, though the dining room itself has its own appeal.

The Opening Bites: Smoked Butter and Goose Pâté

Warm bread and smoked butter made an immediate impression. I kept returning to the butter, and the freshly made goose pâté alongside it gave us another reason to linger before the first course. It was a generous, simple opening to a meal that would become much more elaborate.

Smoked Mackerel with Apple and Dashi

The marinated, smoked mackerel came on celery cream with horseradish mayonnaise, apple, a crisp salad heart and dashi algae sauce. Apple was the part I least expected to enjoy with mackerel, yet its freshness cut through the richer elements. The dish showed early on that Jagodic was interested in how contrasting ingredients could support one another.

Handmade Ravioli with Porcini and Egg Yolk

Handmade ravioli filled with aged cheese arrived with grilled porcini mushrooms, poached egg yolk and pork foam. The aroma of the mushrooms reached us first, and their softness worked well with the cheese-filled pasta. This was a richer course, with the egg yolk drawing the components together.

Scallop, Chestnut and Quince

The scallop was one of my favorite courses. Its golden surface and tender center met chestnut purée, sweet quince, celery foam, baked chestnuts, crumble and young green chicory. There was a lot on the plate, though the scallop still held its place; the chestnut gave it warmth while the chicory brought a needed edge.

Slovenian Wine Pairings

Ian chose a Marof Chardonnay for the fish and scallop. We found it fresh and subtle enough for those courses. He also tried Zelen, which came across a little too forcefully for the delicate dishes, even though we enjoyed its long finish. With the oxtail, Duet by Edi Simčič was a better match for the weight of the food, bringing dark fruit and spice to the table.

Red Trout with Potato Purée

The first main course was red trout with creamy potato purée, young carrot, fennel, dried apple and a sauce with trout roe. The accompaniments were well considered, particularly the sauce. The fillet itself was slightly overcooked, a small but real disappointment in an otherwise strong progression.

Slow-Cooked Oxtail and Black Garlic

For the second main course, the oxtail had been cooked slowly, then finished in a pan. It came with sprouts, crisp pork skin and black garlic paste. The garlic’s sweet, savory depth connected the different parts of the plate, making this a satisfying turn after the lighter fish courses.

Two Desserts: Pear, Then Carrot and Mandarin

The first dessert paired cooked pear with chocolate mousse and salted caramel. It was rich and stayed in my memory. I thought I had reached my limit when the next plate arrived, but the carrot pastry, sour cream ice cream, mandarin and white chocolate mousse changed the pace completely. The mandarin in particular kept me reaching for another spoonful.

Petits Fours and the Last Bite

The meal ended with bite-size sweets, including beetroot foam coated in chocolate, buckwheat popcorn and potato chips dipped in chocolate. It was a playful last course after a dinner that had moved from smoked fish and mushrooms to fruit, cream and chocolate.

Conclusion: Is Restaurant Strelec Worth It?

Our meal at Strelec justified the anticipation. The castle tower gave the evening a memorable setting, but it was the cooking that stayed with us: the scallop and chestnut, the black garlic with oxtail, and a second dessert that found room when I was sure there was none. The slightly overcooked trout deserves mention, especially in a review with such a high score. For a special dinner in Ljubljana, this remains a useful account of what Jagodic’s kitchen was doing when we visited. The menu has changed since then, so check today’s selection before booking.

Restaurant Strelec Review Card

• 9.6/10
  ATMOSPHERE – 9.6/10
• 9.5/10
  SERVICE – 9.5/10
• 9.5/10
  PRESENTATION – 9.5/10
• 9.6/10
  FOOD – 9.6/10
• 9.2/10
  DRINKS – 9.2/10
• 9.7/10
  VALUE – 9.7/10

Practical Details

Restaurant Strelec FAQ

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