Chamomile gel and chickpea hummus opened our meal.
Editor’s Note: This review describes our spring meal, first published in May 2023, when Chef Luka Peternel led the kitchen. Planinka’s chef in September 2026 is Chef Helena Bizjak Žerovnik.
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.
Is Restaurant Planinka worth booking?
Best for: Travelers planning a destination dinner in the Upper Savinja Valley, especially those who enjoy tasting menus and Slovenian wine.
Contents
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.
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.
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.
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.
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’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.
Our spring menu moved from an unusual chamomile opening to trout, vegetables, prawn ravioli, beef, freshwater fish and a chocolate dessert.
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.
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.
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.
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.
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.
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.
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.
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.
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.
| Detail | Information checked in September 2026 |
|---|---|
| Restaurant | Restaurant Planinka, Hotel Planinka |
| Address | Plac 7, 3333 Ljubno ob Savinji, Slovenia |
| Category | Seasonal Slovenian tasting-menu restaurant |
| Price guide | About US$79–US$123 for four to seven courses, based on the published menu; drinks extra |
| Opening hours | Dinner 6:00–9:00 p.m.; book at least 24 hours ahead and check the restaurant’s temporary closure notices |
| Dress code | No dress code stated on the restaurant website; ask when booking if needed |
| Phone | +386 31 327 597 |
| Website | Official restaurant page |
Yes. The restaurant invites outside guests to book a table. Reserve at least 24 hours in advance through Hotel Planinka.
The restaurant’s published August 2026 tasting menu names Chef Helena Bizjak Žerovnik. Our May 2023 review describes a meal from Chef Luka Peternel’s earlier period.
The menu published in August 2026 lists four to seven courses for US$79–US$123, before drinks. Confirm the current price when reserving because the menu changes.
The restaurant lists dinner hours of 6:00–9:00 p.m. and requests reservations at least 24 hours ahead. Check its official page for temporary closures before traveling.
Yes. The restaurant is part of the four-star family-run Hotel Planinka in Ljubno ob Savinji.
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