The dining room in the castle’s Archers’ Tower.
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.
Is Restaurant Strelec worth booking?
Best for: A special dinner for travelers who enjoy creative tasting menus and a historic Ljubljana setting.
Contents
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
| Detail | Information checked in September 2026 |
|---|---|
| Restaurant | Restaurant Strelec |
| Address | Grajska planota 1, 1000 Ljubljana, Slovenia |
| Category | Modern tasting-menu restaurant inside Ljubljana Castle |
| Price guide | Current five-course menu €105. Our historical five-course price was approximately US$63.50. |
| Hours | Monday–Friday 17:00–22:00; Saturday 12:00–22:00; Sunday and public holidays closed. Last reservations 20:30. |
| Dress code | Check with the restaurant when booking. |
| Phone | +386 31 687 648 |
| Website | Official Restaurant Strelec website |
It is in the Archers’ Tower at Ljubljana Castle, Grajska planota 1, Ljubljana.
Its current Michelin Guide listing does not display a star. Strelec earned one in 2022 and held it in 2023 and 2024; Ljubljana Castle describes it as Michelin recommended in 2025.
The restaurant listed its five-course menu at €105 when checked in September 2026. Prices and dishes may change, so confirm the current menu before booking.
Yes. The restaurant accepts reservations through its official website; tell the team about dietary requirements when booking.
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