Restaurant Planinka Review: A Spring Tasting Menu in Ljubno

Restaurant Planinka in Ljubno ob Savinji made a good case for exploring Slovenia one valley at a time. We came for a spring tasting menu and found a meal shaped by local trout, wild greens and careful wine choices, served at a family-run hotel in the Upper Savinja Valley. This Restaurant Planinka review follows the dishes we actually ate, including a roast beef course that did not quite match the rest of the evening.

About Restaurant Planinka

Restaurant Planinka belongs to the four-star Hotel Planinka in the center of Ljubno ob Savinji. During our visit, Chef Luka Peternel built his menu around seasonal ingredients and the landscape around the village. The hotel and restaurant are still family run, although the current restaurant information and published menu describe a later chapter of its kitchen.

The Dining Room and Atmosphere

Our first impression was how carefully everything was kept: polished chandeliers, spotless surfaces and artwork throughout the rooms. We noticed paintings and wood carvings by local artists, alongside pieces from the family collection. Wood connected the space to the region, while the more ornate, French-influenced details made the dining room formal in a way we did not entirely favor. In warmer months, a terrace offers another place to eat.

Wine and Drinks at Restaurant Planinka

The cellar was a pleasure to explore. One room had dark wood and Slovenian bottles lining the wall; a brighter section held international wines, particularly from Europe. The selection gave us plenty to consider alongside the tasting menu, and the restaurant also offered spirits, beer, sparkling grape juice and herbal lemonade.

The Wines We Drank

Medot Sparkling Wine from Goriška Brda

Our Medot sparkling wine brought fine bubbles, citrus and ripe-fruit aromas, with a light pastry note. Its acidity kept the opening of dinner fresh, and a mineral finish lingered after each sip. The blend listed during our visit was 70% Chardonnay and 30% Rebula.

Simčič Sauvignon Blanc 2020

The Sauvignon Blanc from Goriška Brda had notes of ripe pear, grapefruit, green pepper and herbs, followed by a long finish. We also picked up a leathery note. It was an expressive bottle and one of the most memorable white wines of our dinner.

Constantini Magnolija 2015

Constantini’s Cabernet Sauvignon brought blackcurrant, blueberry, dried plum and a floral edge, with wood adding depth. Its concentration surprised us given the 12.5% alcohol stated on the bottle we drank. The wine had enough presence to stay with us after the meal.

What We Ate at Restaurant Planinka

Our spring menu moved from an unusual chamomile opening to trout, vegetables, prawn ravioli, beef, freshwater fish and a chocolate dessert.

Amuse-Bouche

We started with chamomile tea made into a fluid gel, its floral bitterness opening the palate. A crisp shell filled with chickpea hummus followed, finished with sweet parsnip chips. The textures made this small first course memorable without asking it to carry too much weight.

Cold Appetizers

Trout Terrine

The trout remained clear in the terrine despite the number of accompaniments. Celery and radish added freshness, while guacamole and yogurt softened the edges. Almond crumble gave a welcome sweet crunch, and lightly pickled red onion kept the next bite lively.

Kohlrabi Carpaccio

Thinly sliced kohlrabi carried a beetroot and horseradish pesto, with orange and dill adding brightness. Pine nuts brought a buttery bite, while pickled radish and dried flower petals completed a plate that made a strong argument for giving vegetables their own course.

Warm Appetizers

Spring Soup

Nettles, wild garlic and spinach gave the soup its vivid green color. We could still pick out the individual greens, and the sunchoke cream added sweetness and body. A wild-garlic sponge soaked up the broth as we worked through the bowl.

Prawn and Sweet Potato Ravioli

The ravioli held creamy sweet potato and a prawn at its center. A sauce made from prawn shells gave the dish its depth; black lentils balanced that richness and added texture beside strips of zucchini. The original menu called this its “zero-waste” ravioli, a reference to the use of the shells in the sauce.

Main Courses

Roast Beef

Glossy beef jus, wild-garlic sauce, roasted hazelnuts and quinoa popcorn made a lively plate, and a herb soufflé with fresh curd cheese offered a gentle tang. The beef itself was a little chewy. That limitation stood out because the sauces and supporting elements were so carefully handled.

Northern Pike

The pike came with a cuttlefish crust, parsnip cream, chive oil, sautéed baby spinach and handmade saffron gnocchi. The fish stayed tender, while the crust and herbs gave the sweet parsnip a firmer counterpoint. It was one of our favorite courses of the evening.

Dessert

White chocolate mousse sat at the center of the final plate, joined by strawberries, ruby chocolate, almond crumble and lemon-basil sorbet. Popping candy added a playful last note. The strawberry cream inside its ruby chocolate shell was the detail we remembered afterward.

Our Verdict

Planinka gave us the kind of dinner that makes a detour through the Upper Savinja Valley worthwhile. We remember the trout, green spring soup, pike and the cellar as clearly as the generous service. The tougher beef and the dining room’s more ornate touches kept the evening from being quite seamless for us. With a different chef now leading the kitchen, use this review as a record of our meal and consult the current menu before booking.

Ljubno can also be a starting point for exploring the region. Our Logarska dolina story offers another reason to spend time in this part of Slovenia.

Restaurant Planinka Review Card

• 8.4/10
  ATMOSPHERE – 8.4/10
• 9.7/10
  SERVICE – 9.7/10
• 9.8/10
  PRESENTATION – 9.8/10
• 9.2/10
  FOOD – 9.2/10
• 9.5/10
  DRINKS – 9.5/10
• 9.5/10
  VALUE – 9.5/10

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