About

The family-owned restaurant also goes by the name Osteria Debeluh. Generally speaking, we can say that osteria is just another word for a restaurant with a twist. You can expect local and seasonal and some Italian charm is guaranteed. More than two decades ago, Chef Jure Tomic stepped on the culinary quest. Surely, his passion started much earlier, after all, he excels in a variety of fields. With that being said, he knows that there is no future without the past. Therefore, respecting tradition is one way Chef Tomic gets inspiration for his seasonal dishes.

Restaurant Debeluh Ambiance

The interior of the Debeluh Restaurant is inspired by the French countryside. Luckily, tables are in decent sizes so you’ll feel nice and cosy. We can say that romance is the connecting force holding together the old and the new. Recently added sun room eternalised the spring through the stunning blossoms displayed on the wallpaper.

Drinks

The focus on the drinks menu at the Debeluh Restaurant is on the wine. Given the Chef’s sommelier background, it is safe to say that the collection is substantial. The growing collection counts almost 500 samples and includes both natural and conventional produce. Fortunately, the focus is on exquisite Slovenian produce in all colours. Needless to say, you’ll also find some spirits and aperitifs on offer with soft drinks as well.

Wine Pairing

Debeluh Restaurant boasts one of the best wine cards in Slovenia. Thanks to its proximity to some of the country’s wine regions, you’ll be able to try some hidden gems. There’s nothing better than enjoying a wine you love, especially when you can visit the place where it was made.

Sparkling Keltis

It turned out that the idea of starting the meal with a fruity bouquet of Keltis Sparkling wine is a great idea. No doubt, it was love at first sight, with the golden sparkle. How wouldn’t it be if it felt like starting with a dessert? Surely, every sip was worth savouring. It is a wonder how such a low sugar content tastes so refreshingly sweet. Grapes grown in the same region as the Debeluh restaurant sure add an extra cherry. Especially, because Keltis winery is located about 30 30-minute drive to the edge of the Kozjansko park. Important to mention is also the nature-friendly way of the Keltis boutique winery.

Albiana Green Silvanec 23′

Tropically fruity bloom presents banana notes, but it also carries much more, even herbs and apples. Pleasant taste hides the Brut Nature essence and reveals an outburst of flavour. Besides that, we liked the refreshed mouthfeel in the end. Responsible for the boutique Albiana wine is the third generation of the Zaren family. Their vineyards are located about a 30-minute drive from Debeluh Restaurant.

Chardonnay Herga 21’

Late season harvest of the Chardonnay grapes matured in wooden barrels for 14 months. During the process, wine got hints of vanilla and a mature fruity array of peach, apple, and pineapple. Medium body reveals full flavour with somewhat oily texture and zingy surprise in the aftertaste.

Blue Frankinia Ajster

Blue Frankish wine matured in barrique barrels for 18 months. On the nose, we got black fruits, especially the candied cherry. It tasted even sweeter because it was grown in a natural way, following the strict Demeter certificate rules. The headquarters of the Ajster wine is less than a 10-minute drive from Debeluh Restaurant.

Debeluh Restaurant Food Review

A meticulously prepared meal is a guarantee for great pleasure, especially when the food is made from fresh, locally sourced ingredients. All of this and more is true for Chef Jure Tomic, who is the creative force at the Osteria Debeluh. In case you have some dietary restrictions, we warmly urge you to share specifics with the Restaurant Debeluh at the time of your reservation. Now let’s focus on our food review for the Debeluh Restaurant review.

Amuse Bouche

Cherry Tomato

Freeze-dried cherry tomato melted in the mouth and gave space to the sweet and sour notes behind. Quickly, we were seduced by the young cheese. Perfect partners also embraced the glue holding them together in a form of local balsamic vinegar by Istenic.

Roast Sausage

A bite that felt like a warm hug. It was inspired by a Slovenian classic that is still very popular – pecenica. The star of the plate was deconstructed roasted sausage, which was finely seasoned. It was a proud companion to the espuma made from sautéed potatoes with onion.

Cold Appetizer

Seabass

Pure beauty satisfied both the eye and the taste. Of course, the mouth got much more pleasure out of it. Seabass is a delicate fish, and sashimi style is on the note. First, it was the textural joy coming from bouncy pickled porcini mushrooms. Then the soft seabass soaked the fluffy hollandaise sauce. For a nice companion, there were pickled porcini. Somehow, the sweet and sour combination pulled the rose notes out of nowhere. Amazing dish!

Pate

One could say that veal pate was the knight in a shining armour, made of beef carpaccio. Thin slices emphasized the fine taste of it and showed the character of the plate. We can say this is every meat-eater’s dream. Not just because of the moorish pate, but also because of the crisp pork rinds.

Warm Appetizer

Pasta has a special place in Chef’s heart, and not just because he was the Barilla Pasta World Champion.

Asparagus Pasta

Perfection to the details was hiding in an exquisite cook of both pasta and asparagus. We can say just the same was true for the flavor combination. All variations of green and white asparagus were just perfect with or without cottage cheese.

Winning pasta

Orekete way with pumpkins is a special course that is part of the Debeluh menu, no matter the season. For a start, it looked like a painting, and surely, we can call it a piece of art. Plenty of textures ranging from soft and creamy to full and crunchy. The biggest surprise happened by powdered pumpkin oil, which created a heat sensation before disappearing. Surely, the taste was satisfyingly rich and well worth the hype.

Main Dish

Umami bomb on a plate showed every ingredient in the best possible light. Smooth celeriac puree supported the soft lamb and crisp broccoli. Although the luscious lamb demi-glace sauce was the one we couldn’t get enough of. After all, it was refreshed with lemon and sweetened with caramel.

Dessert

Strudel & Vanilla

Blueberry strudel rolled in a rose was a treat on its own, but we loved it most when we combined it with vanilla cream. It was about hot and cold shifts that blended in a delightfully gentle tasting whole.

Cheesecake & Asparagus

Perfectly looking asparagus ice cream quenelle tasted just like it looked. It was a vitalizing addition to the deconstructed cheesecake. We loved the balance between the rich cheesecake and the light asparagus. Extra crunchy bits of asparagus offered extra pleasures, and so did the hazelnut crumble. If you add some saltines on top of this, you get a delicious dessert. Well done, chef!

Chocolate tower

The final treat was a selection of house-made pralines. Each bite delighted us. Every praline was unique and of the highest quality. Despite being full, we couldn’t resist savoring every last morsel.

Final Thought

Osteria Debeluh is more than just a stop on the way from Ljubljana to Zagreb, it’s a destination in its own right. With Chef Jure Tomic at the helm, this family-run gem combines deep respect for tradition with playful innovation. Each course feels personal, carefully crafted, and designed to surprise and delight, from the amuse-bouche to the last bite of chocolate.

What truly sets Debeluh apart is the harmony between the food, wine, and ambiance. The thoughtful wine pairings elevate every dish, while the cozy, romantic setting invites you to slow down and savor the experience. Whether you’re a curious traveler or a dedicated foodie, this is the kind of place that lingers in your memory long after the plates are cleared.

Restaurant Debeluh Review Card

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

The post Restaurant Debeluh Review appeared first on Wild 'n' Free Diary.

Wellness & SPA Center Atlantida

Atlantida SPA center has plenty to offer with a wide range of activities. Some, like sauna oasis, pool and gym are complimentary to all hotel guests. For the rest you need to make an appointment and consider what is it that you want to focus on. Personalized spa treatments ensure the wellness and beauty rituals best suited to your needs.

Massage Therapy

We started our relaxation and rejuvenation holidays with a classic whole-body massage. The massage therapist greeted us at the SPA reception table and took us straight to the massage room. There he gave us all the necessary details on how to get ready and waited for the signal before coming back in. We quickly got ready and wrapped ourselves from head to toe in a large waffle weave towel that could easily pass as a blanket. All cosied up we felt serene even before the massage started.

A tranquil atmosphere was a reality throughout the hour-long massage. Gentle music and pleasantly warm massage oil helped us to relax deeply. With our muscles relaxed, the massage therapist easily found the troubled spots, and we were happy he spent a few moments focusing on them. Slow and gentle movement amplified relaxation and time flew by.

To be honest the offer of different massages and techniques at the Atlantida Boutique Hotel is quite overwhelming. That is why it is best to go through your wishes and possible issues with a specialist. Only like that your health and beauty treatments will leave you feeling satisfied and fulfilled.

Beauty Treatments  

If you want body and facial treatments designed for lasting beauty, Atlantida SPA is the perfect choice. Needless to say, the list of the therapies is long and detailed so you’ll certainly find the best match for you. In a healthcare mecca such as Rogaska Slatina, you can expect state-of-the-art appliances and beauty products of the highest standards. Reasonably, they are using the number one Slovenia beauty brand – Afrodita Cosmetics.

Halotherapy

Halotherapy must be the easiest way to boost your health. This is basically about spending time in a dry salt room where you are surrounded by salt. Even air includes tiny salt particles, which helps with countless lung problems. The science behind the salt rooms dates back to the 12th century when people visited salt caves for relief from respiratory conditions and skin problems. Salt is recognized for clearing mucus from the airways and easing respiratory allergies, among many other benefits. The drying effect of the salt also does wonders for the skin, especially for eczema, acne, and skin allergies. We experienced positive effects on the skin in less than one hour. We kid you not, but the stubborn rash Vivi was fighting for quite a while shrunk and was almost gone by the next day.

PEGAZ Mg

A pioneering program named PEGAZ Mg is based on magnesium-rich mineral water, which comes to the surface about a 5-minute walk from the Atlantida Hotel. It has been proven that there is 1040 mg of Magnesium in a liter of Donat. Yes, Donat is the name of the most magnesium-rich water in the world. And this mineral-rich water is the base of all 4 different PEGAZ programs. Each program is tailored to the specific needs of the individual.

If you are after an exclusive spa experience, you can’t go wrong by choosing PEGAZ Mg. The first step is about discovering the details your heart is set on. That is done with the help of specialists using different modern approaches. In general, programs are divided by gender, for couples, and health. Or as PEGAZ Mg Afrodita, Apolon, Medical and Couple.

Brief History of Donat Mineral Water

Donat water has many minerals, but magnesium stands out. As we said before, the 1040 mg of magnesium per liter is the world record. It is pumped up to the surface from between 280m and 600m where it has been for 8000 years. The use of this mineral-rich water was first recorded in the year 1141. That year archbishop Konrad wrote to Count Wolfrad about the beneficial effects the water had on people. A deeper look into the healing water also happened quite early, 1572 is the year of the first official analysis. About a century later, in 1680 the book Praxis Medicale was published and Donat Water had a special mention in it. Just 5 years later in 1685 the Donat mineral water got its first book written in Latin.

Traveling Donat Water

In 1721 Austrian emperor Karl V. allowed the utilization of the spring for Vienna’s pharmacy. With royal approval, bottled Donat Water started traveling around the Empire, but officially the water was headed straight to Vienna. Only 9 years after the official recognition of the extraordinary powers of the spring water the second spring appeared. It wasn’t till 1803 when the Empire of Austria approved the Styrian country government to organize all the natural springs in Rogaska Slatina. At that time mineral water kept showing up in many spots, but in fear of the main spring running dry, the officials plugged small springs with wooden sticks. It was the same year when Rogaska Slatina became a healthcare destination.

Naming of the Mineral Water

Magnesium-rich water got a name after the nearby Donacka mountain, which is full of surprises. So much so that a few books were dedicated to the three-peaked mountain. Surely, the best way to meet the mountain is in person and check out the unparalleled old-growth beech forest on your adventure. We also can’t stay silent about the prehistoric pottery and the powerful energy of the mountain.

The Donat Legend

A long, long time ago, the mythological horse Pegaz traveled through what we now know as Slovenian land and got excited about its beauty. That is why he wanted to take a closer look and because of the low flight, he hit the mountain near Rogaska Slatina with a hoof. The hit was so severe that Earth’s crust moved. Exactly these changes to Earth’s crust made it possible for the mineral water to reach the surface.

Donat Healthcare Therapy

Different thermal spa treatments for the Rogaska Slatina spa experience are based on the Donat water. High magnesium content makes it the perfect stress relief agent that boosts overall health as a bonus. The Donat water has many benefits, not just on digestion but also on the liver, cardiovascular health, and stomach. Above all, it is a wonderful detox agent. To get the most out of the detox and wellness programs it is best to consume Donat mineral water as well. The drinking therapy should last up to 14 days with drinking intervals before every meal. However, it is important not to overdo it and Atlantida Hotel Rogaska Slatina and Medical Center Rogaska provided us with all the necessary information.

For example, a generally healthy person should drink 3 dl of warm Donat water half an hour before breakfast. Second intake is advised before lunch with 1,5 dl of warm and 1,5 dl of cold Donat water. The last glass of the day should be just cold Donat water again half an hour before dinner. However, it is best to see a specialist before starting the therapy so you truly get what your body needs.

You Might Also Like

Atlantida Hotel Review

Where is Donat?

The Pivnica drinking hall where you can get Donat water is inside the Medical Center Rogaska. Right under the Pivnica drinking hall is the spring, making it directly connected to the healing mineral spring water known as Donat mineral water. When you buy a drinking ticket you’ll also get your drinking glass as well. Of course, once you are inside the hall you can have more than the recommended dose. But you must own that decision and if you plan on going nuts with Donat, please know the location of the toilet. This healing water is well known to boost digestion and you wouldn’t be the first one to underestimate its powers.

Medical Center Rogaska

It is safe to say that the Medical Center Rogaska is the biggest, oldest, and only healthcare center that houses magnesium-rich mineral water. In addition to that they are focused on preventing, healing, and rehabilitating gastroenterological diseases and metabolic issues. For sure the Medical Center isn’t focused just on that, after all, they have 50 doctors specialized in 15 different areas. No wonder the list of their services is very long and completed with cutting-edge medical devices. Surely, those who want to have a holistic comprehensive treatment must visit Rogaska Slatina.

Final Thought

Nature is full of surprises and offers many solutions to those willing to reconnect to Mother Earth. Indeed, Rogaska Slatina feels like a fairytale or a dream place, because it is almost unbelievable that such a magical place exists. Without a doubt, it is quite rare that people keep an open mind and at the same time use science to improve health. Even if your health isn’t on the last legs, we are sure that holidays for the body and the soul are a way to move forward. And where else to start than at the Atlantida Boutique Hotel, just a few minutes walk from the Medical Center Rogaska? I hope you liked our Atlantida Hotel Spa review.

Atlantida Hotel Spa Review Card

• 8.5/10
  ATMOSPHERE – 8.5/10
• 9.8/10
  OFFER – 9.8/10
• 9.0/10
  MASSAGE – 9.0/10
• 8.7/10
  RELAXATION ROOM – 8.7/10
• 9.5/10
  VALUE – 9.5/10

The post Atlantida Hotel Spa Review appeared first on Wild 'n' Free Diary.

Ambiance

Grandeur, in Art Deco style, follows guests at every step of the way around the Esplanade Hotel. The old charm of the 1920s is equally tantalizing and fascinating. However, we felt a sense of safety and tranquillity during our high tea time in the Esplanade 1925 Lounge and Cocktail Bar. Shiny chandeliers and spotless surfaces do that to us. We particularly loved how natural light put the dark wooden furnishings in the spotlight.

Lounge Bar 1925 Drinks Menu

The stocked bar can be seen from far away, but the menu names even more. Even though we were fixed on Ronnfeldt tea we noticed the signature cocktails. We love that cocktails are designed by the prominent mixed drink of the decade since the hotel opened its doors in 1925. Naturally, you’ll also find famous cocktails in the Esplanade bar as well. Along with a handful of LABV cocktails, mocktails, and spritz distinctions. For those looking for something stronger, rest assured you’ll get your needs met in the world of strong spirits. Then it is also a good idea to taste some local craft. A big portion of the menu belongs to the wine, coming from all over Europe.

Our Tea Selection

Pai Mu Tan

The invigorating fruity and floral aroma of the organic white tea enchanted us immediately. Large leaves were able to give their best due to the loose manner. The natural sweetness was clear with every sip and spoke to us about candied fruit and maracuja. We were also glad of the gentle astringent finish coming from the tannins. Pai Mu Tan tea kept on the gripping charm even for the second brew, so we suggest you enjoy it to the max as well.

Fancy Sencha

Fancy Sencha has a smooth body with gentle bitter-sweet notes. The aroma of the freshly cut grass comes as an introduction into the Japanese realm of tea making. Indeed, steaming the picked leaves improves the final product. Although the vegetal notes come from the tea leaves themselves, the process just intensifies it. Taste on the other hand is quite tart but it comes with a rounded sweetness.

Esplanade Afternoon Tea Bites

Savories

The one with the mildest flavors was the first to go, that goes for the grilled cheese on toast. Roasted full-grain toast bonded with grilled cheese nicely. The pair were accompanied by the avocado mousse in the middle and zingy Asian microgreens on top.

Next one was the smoked salmon on focaccia bread. We loved the generous portion of the herbal curd cheese underneath the salmon and rocket for more textural flavor.

We are always happy when prosciutto is so soft it melts in the mouth. That was the case in our last canape and we loved every bite of it.

Sweets

It is always hard to choose where to start first when you have a bunch of sweet delicacies in front of you. However, we try to start with more neutral and lighter delights, continue with fruity ones and finish with chocolate ones. Every bite is accompanied by tea and our palate is clean for the next bite.

Firstly, we grabbed a nice-looking Choux au craquelin. Perfect choux pastry should have a light, airy, and crisp texture. The exterior should be delicately crisp, while the inside should be hollow with just a slight chew. Here the pastry itself was splendid. To elevate this, the creamy raspberry filling was spot on in the craquelin cream puff. It was also a great match to the pistachio cream that was on the top.

Our taste buds were still rioting from the last bite, but here comes a new – raspberry mousse cup. As expected, the blossom-shaped delicacy tasted floral and fruity at the same time, mostly reminiscent of raspberry and rose.

Both macaron cookies tasted as great as they looked. One was hiding the taste of the blueberry behind the sweet veil, while the other wasn’t straightforward. It only gave off a hint of marzipan. However, the technicalities of the great macaroon were all there.

One could say that cake pops were different just in terms of the chocolate. However, we found toothsome nuts in the one coated with ruby chocolate. The other cake pop was plain red velvet with milk chocolate around it.

The last sweet bite we took at the Esplanade Hotel in Zagreb was a chocolate praline filled with nougat and hazelnuts. Crunchy and yet brittle chocolate filled with lavish nougat cream is all you need for great praline. Simply delicious.

Fruit

What can one say about the fruit for our afternoon tea in Zagreb? Well, given the fact that wintertime is no season for basically anything, we must compliment the chef on making strawberries as tasty as they were. Marinated strawberries were brought to life with no signs of struggle.

Final Thought

We can’t say we didn’t miss scones, because we did. They are an item that connects the past with the future and they taste wonderful doing it. Especially, when they are topped with clotted cream and old-fashioned jam. But we don’t hold missing scones against Esplanade Hotel. We know this is just the beginning of something new they brought to town. Afternoon tea isn’t exactly a big trend in this part of Europe, and keeping scones fresh at all times would be a challenge. However, every bite, the service, and the ambiance were spot on. They can proudly serve their afternoon tea and maybe even help make it a trend in Zagreb!

Esplanade Afternoon Tea Review Card

• 9.5/10
  ATMOSPHERE – 9.5/10
• 9.5/10
  SERVICE – 9.5/10
• 9.3/10
  TEA SELECTION – 9.3/10
• 9.2/10
  PRESENTATION – 9.2/10
• 9/10
  BITES – 9/10
• 9.6/10
  VALUE – 9.6/10

Price and Location

Afternoon tea at Esplanade will cost you about 47 USD. Here is a link to the location so you can pay them a visit.

The post Esplanade Afternoon Tea Review appeared first on Wild 'n' Free Diary.

About Atlantida Boutique Hotel

Five-star Atlantida hotel is all about feeling good in your skin. This luxury hotel in Rogaska Slatina connects indulgence and healthcare. We loved the open design that connects the stylish indoors with the natural world on the other side of the glass wall. Attention to the pristine environment can also be found in the Atlantida SPA center, which practices the PEGAZ-Mg method. The PEGAZ-Mg method is based on local mineral-rich water, so it is only fair to say you can’t get it anywhere else in the world.

Atlantida Boutique Hotel Wellness & SPA Center

Doors to the pool and sauna, Turkish and Finnish sauna, are open to all guests of the Atlantida Boutique hotel. However, those who are after something special and unique can get that as well. On offer are four different PEGAZ-Mg programs that are tailor-made for every individual. The personalization process for the desired program is made with the help of medical experts and is based on modern methods. In addition to that, you can enjoy body massage or face care with high-quality cosmetic products by Afrodita Professional. By the way, Afrodita Cosmetics is a local company, established in 1970 and proud owner of the ISO 22716 certificate. Let’s not forget to mention the Salt Room, which is the perfect contribution to overall health. Here is our Atlantida Hotel Spa Review if you are interested more in wellness.

Salt Room

We must start with the personal testimony of the positive effect the salt room had on Vivi’s skin. It is quite unbelievable how only 40 minutes in the salt room improved the stubborn rash by up to 70%. No wonder it is so good for the skin because the salt aerosol strongly influences the lymphatic system which helps to remove toxins and other impurities from the body. That is not all, salt therapy strengthens the immune system, and works wonders on the respiratory system, to say the least.

Beauty Treatments

If you want to pay extra attention to your looks, you can explore treatments that include advanced cosmetic devices. The list of treatments is long so it is best to get in touch with your needs and talk to the kind staff at the SPA center to find the best match for you. Besides the overall body care, you can also choose facial care, Mani/Pedi, or depilation.

PEGAZ-Mg Programs

All four different Pegaz-Mg Programs are based on the mineral-rich healing spring water that is local to the Rogaska Slatina. A holistic approach to every program ensures maximum exposure to the world’s richest magnesium water called Donat. The luxury SPA Hotel Slovenia considered the most sought-after opportunity for guests and ended with programs for a woman, a man, a couple, and a detox-oriented treatment. Each program includes doctors’ consultations for personalized treatments. Programs are advised to last at least a week or 10 nights for the maximum effect.

A Few Words About Donat Mineral Water

Donat mineral spring water is pumped from a depth of 260 m to 600 m below the surface. Every single liter contains 1040 mg of magnesium in it, plus other elements that also matter. A whole lot of other minerals, if we are honest. As already stated Donat mineral-rich water has a long history of health miracles and was analyzed for the first time in 1572. However, the local voices praised the miracle water much earlier and the first mention dates back to 1141. Recently, scientists measured the average age of spring water to be about 8000 years old.

Medical Center Rogaska

Just a 3-minute walk from the Atlantida hotel is the Medical Center Rogaska. We can say that over 400 years of tradition make the Medical Center Rogaska the heart of the Slovenian wellness hub. Rogaska Slatina wellness vacation gets only better when you know that under one roof, about 50 doctors specialize in 15 different medical areas. In addition to the unique healing resources, they also use modern medical equipment to ensure the optimal treatment best suited to the individual. Medical Center Rogaska is also home to the mineral-rich Donat where you get a recommended daily dose straight from the source.

Atlantida Boutique Hotel Facilities and Amenities

Atlantida Boutique Hotel review situated in Rogaska Slatina, wouldn’t be complete without the mention of the comforts you can enjoy during your stay. Let’s start with Atlantida’s spacious lobby hall that is a café, reception area, and sitting room all in one. From the lobby, it is easy to access the dining room where you’ll get delicious and healthy breakfast or dinner. Above it, is a Atlantida Bar that extends into the ala cart restaurant. In case you want to use the calories feel free to enjoy well-equipped fitness or have fun at the billiard table.

You Might Also Like

Atlantida Hotel Spa Review

Our Room

The modern interior design feels comfortable and draws a sense of buoyancy to the spacious design. For extra light exposure, one can always use the balcony that comes with every room. It was a joy to watch birds in their natural environment from the roofed-up balcony. An unspoiled view of the forest is another bonus of the hotel room. We also loved the bathroom with all the advantages of a five-star hotel luxury.

Food and Beverage

Buffet breakfast in the dining room presented everything our hungry bellies were after. First, we passed the well-stocked healthy corner with different cereals and ready-to-eat fresh fruit. At the end of the healthy corner, we found an array of freshly baked bread, croissants, and other sweet treats, including baked fruit.

Opposite the health station, we were happy to find an array of cold cuts with numerous condiments and pickles. Next, we focused on the cheese section, which consisted of some smoked, soft, and young cheese. Most of all we were happy to see the buckwheat with milk and buckwheat “struklji” or dumpling rolls. All the kudos go for the organic offer and free flow of sparkling wine.

Final Thought

With so much to do in Rogaska Slatina, it is important to get a good night’s sleep and stay hydrated. Luckily in Slovenia, all tap water is safe to drink so spare the plastic water. We can say we certainly had a good time at the Atlantida Hotel. Feeling good started with a warm welcome and this continued throughout our stay. No matter what our questions were, we always got a helpful response. All we can say now is, that we warmly recommend you to choose the Atlantida Boutique Hotel whenever you plan to visit Rogaska Slatina.

Atlantida Boutique Hotel Review Card

• 9/10
  ATMOSPHERE – 9/10
• 9.2/10
  CLEANLINESS – 9.2/10
• 8.7/10
  ROOM – 8.7/10
• 8.5/10
  FACILITIES AND AMENITIES – 8.5/10
• 8.3/10
  FOOD AND BEVERAGE – 8.3/10
• 9.7/10
  SERVICE – 9.7/10
• 9/10
  VALUE – 9/10

Price and Location

Room with breakfast, dinner and unlimited use of the indoor pool and sauna will set you up for about 380 USD. Here is a link to the location for easier navigation.

The post Atlantida Boutique Hotel Review appeared first on Wild 'n' Free Diary.

About the Gric Restaurant

Most elements ending on Michelin star Gric restaurant’s table come from their organic farm. Vegetables are a no-brainer, but the Kosir family also cares for ducks and grows mushrooms, edible flowers, and herbs, including wasabi. All the rest comes from the village or as near as possible. Chef’s sustainable practice with zero waste policy was also awarded a Michelin Green Star.

Dairy Products

Right across the Gric restaurant is the organic goat farm where the Oresnik family makes various dairy products. Home to traditional practices where goats graze steep pastures and cheese enthusiasts from all over the world show up for a learning experience. Diverse terrain that has never been touched by chemical fertilizers, naturally affects the goat’s milk in increased quality. This can be felt most intensely in cheese, especially aged one. Some Oresnik items are prepared exclusively for the Gric restaurant.

Duck Farm

Hidden in the forest, near the mushroom garden is a flock of ducks. Approximately a hundred feathered birds on pest duty count about 8 different sorts. Happy ducks are on the menu once a year – that’s when the right conditions for the best quality meat happen. Lately, with long warm autumns becoming normal, the processing of ducks doesn’t occur before the wintertime. A nice fat layer that comes with cool temperatures is well worth the wait and patience is awarded with fresh eggs.

The Cellar

A showstopping cellar is a place of magic. Not so much because it is divided into individual stations for fish, cheese, cold cuts, dry age chamber, wine cellar, and fermentation station. But because chef Luka Kosir experiments with different techniques and ingredients. The most wild area must be the fermentation, where a collection of 24 different miso sauces grew over time. Fermentation fascination started with sriracha when Chef Luka made an irresistible batch. Later on, he perfected lacto fermentation, kimchi, fish sauce, and much more. Mercifully, some of the ferments are possible to buy, and if you want to learn new skills you can get a masterclass as well.

Drinks on the Menu

Wine

Growing wine collection is based on eco-friendly practices at every step of the wine-making journey. Regenerative practices that respect time-tested methods surely deserve a special place in any wine cellar. So do wine bottles of vineyards awarded with strict biodynamic Demeter certificate. Attention to detail is shown also through the search for smaller families that have a passion for viticulture.

June

In general, we can say that june is a probiotic drink made with water kefir grains steeped in chilled tea and sugar. At the Gric Restaurant flavor gets pushed in all directions with the use of herbs, fruit, honey, and salt. Sky is the limit and with a chef that doesn’t like to repeat himself you never know what will swipe you off your feet.

Herbal Tea

If you want to enjoy an herbal beverage rest assured that you’ll get a mix of herbs handpicked picked in a pristine environment.

Atmosphere at the Gric Restaurant

The old part of the property shines brightly in traditional white and black hues. Given the fact that Slovenia is a catholic country, you’ll be greeted by the Virgin Mary before you enter the dining room. Authenticity can be seen also in wooden ceilings and textured plastered walls. Furthermore, the sheepskin can be understood as yet another nod to Slovenian history. However, if you don’t care about the past, you might enjoy how it softens the look of the restaurant while ensuring a cozy seat for all the guests. Many items in the restaurant are made locally including the lights and wall décor, which is all about honouring the food.

Restaurant Gric Review

Amuse Bouche

The insanely crispy crust of a Focaccia took all the attention for a brief moment. It was difficult to let go of the pure crunch, but the flamboyant hues of the pumpkin dip proved to be irresistible. The colors of the sun delighted us with harmoniously tuned flavors that put pumpkin in the spotlight while the texture was as light as a cloud.

Wine Pairing

Sparkling wine Reya Brut Nature is the perfect fit with its fine bubbles and sophisticated tones. It was maturing for four years on yeasts before four different vintages were mixed together. The end product expresses a fruity aroma and refreshing body with a mineral aftertaste.

Chefs Compliments

Bisque in Kadayif

The compact bisque cream inside the brittle wheat kadyif hides its umami. The seafood used in bisque is the only ingredient that comes further than 5 kilometers or 3 miles. As one can expect the catch is wild and comes from the Adriatic Sea.

Sedum Sturgeon

Vibrant flavors presented to us on a Sedum leaf were rounded with marinated sturgeon. A bite full of different textures delivered slight acidity coming from tomato reduction boosted with a touch of garlic.

Leafy Sandwich

Fine spinach biscuit filled with smoothened and masterfully leveled hard goat cheese was all about the fine-tuned balance. Both parts of the bite had the opportunity to shine and support each other in a mouthwatering way.

Broccoli in a Shell

Delicate shell full of chopped baby broccoli had a boost in the form of an herbal broccoli cream. A healthy snack left us with an intricate aftertaste and smooth mouthfeel.

Humming Cracker

Cracker consisting of sunflower and camelina seeds filled with hummus, truly was one extraordinary “tasty pasty”. Here we must mention the secret of this ancient seed – camelina is a stone-age superfood. Talking about food that is pure gold for the body and soul, the hummus was made with fermented vegetables and elegantly seasoned with miso paste, also made downstairs.

Cold Appetizer

Power of the Goat

It happened for the first time that our mouth was salivating in between the bites. Knowing what to expect next, just filled us with a desire for more. What was so exciting, you might ask? Simply put, it is about pure flavours dancing together in adoration. In this case, it was about goat’s cream cheese and cucumbers. Together they created a gentle, light, and refreshing abundance of flavors, we couldn’t get enough of. Scrumptious cheese wrapped with ribbons of fresh cucumbers topped with grated goat cheese aged with blue mold, made in granite. Let’s not forget the cucumber water binding everything together.

Fragrant Fish

A carpet of sweet-smelling phlox blossoms stole the show. For a moment we didn’t care that red bream covered in citrus cream was waiting for us. On such a hot and sunny day, we bet that Phlox pushed as hard as it could! The scent was flamboyantly there, even when we smothered it with orange peel-infused olive oil. On top of that these sweet petals bestowed a textural fix to the succulent sashimi and refreshing cream.

Drops for Pairing

Boutique Vitovska

An old autochthonous white wine variety known as Vitovska Grganja is full of elegance with a long almondy aftertaste. To the tongue, it is quite mineral and invigorating with notes of ripe citrus fruit. We had the pleasure to taste the 2017 vintage from a tiny vinery from the Kras region. Grapes went through less than a week of maceration time before the second step in wooden barrels. After six months in a wooden barrel wine finally matures in modern inox cisterns.

June

A fermented drink sweetened with honey, Tepka pear, and peppermint. Certainly, a thirst-quenching drink that was more salty than sweet, but very clearly nectariferous. By the way, the pears used for this drink come from an old heirloom variety known as the Tepka pear. Austrian Empress Maria Theresa ordered to plant Tepka pear trees on every farm. Those farmers who didn’t plant enough pear trees were punished. Maybe the act of beating up the disobedient serfs named this unique pear Tepka(“beatings”), or maybe it was a way of harvesting that happens in the same manner, by beating up the tree.

Warm Appetizer

Duck Liver

It feels good to eat the liver of a well-fed animal, that had a happy and active life. Good feed is especially important when we have liver on the plate. Surely that is a reason for the liver to taste sweet, but at Michelin Star Gric restaurant we got plenty more. Another cause is the beetroot glazed with birch syrup and aronia berries. Bea balm blossoms also don’t hurt. They played on the strings of spruce needles ash and pine oil. A plate of intense flavors and different textures befitting to daring carnivores.

Herbal Yolk

Lusciously rich duck’s egg yolk surrounded by freshly harvested aromatic herbs of all sorts, made every bite an adventure. No matter what herb landed on the spoon it was creamy and crunchy. Whenever we added the burned rapeseeds and potato nest we were met by a more familiar ground. All the while, the light parsley foam felt like a light cloud on a hot sunny day.

Drops for Pairing

June

More refreshing due to the gentle acidity, but still very chill. We loved the amplified harmony between herbal notes from the Birch leaves and the floral aroma of the honey.

Aged Tuna

Delightfully smelling tuna fish deepened the depth of flavor over the two months of the aging process. It didn’t just look good among the invigorating berries but also tasted great as well. Admittingly, the greengage isn’t really a berry but we loved its acidity with the divine complexity of the grilled tuna. However, when we snatched the peppery nasturtiums, we were in heaven. That was especially true when we included the nikiri sauce with cistus-infused soy sauce.

Cuttlefish on Strips

Cuttlefish in three forms brought the celebration of the sea to the plate. We loved the masterfully tuned cuttlefish paste on strips of tender cuttlefish, dense algae, and toothsome zucchini. The textural play has a silver lining with lemon invigorated ink.

Drops for Pairing

Muscat by Zorjan

The consuming practice of caring for the vineyard is done by the biodynamic principles and Zorjan vinery even got a seal of approval by the strict Demeter standard. Once the Muscat grape is ready to be harvested, they handpick individual berries and gently pop them before they are exposed to the old Georgian method. That is done through the six-month fermentation in buried clay amphoras. After half a year in the ground, the wine gets decanted into a cleaned amphora for another year. After that, it is time for the wine to mature for one more year in the cellar before the last stop in wooden barrels for another two years. Minimal interventions allow the wine to be its own master without any fine-tuning and manipulation. The end result shines in amber color with a complex fragrance, buttery mouthfeel, and mineral aftertaste along with a long-lasting fruitiness.

June

Gooseberry is the main star, but with the addition of beet stalks, walnuts, and shiso herb it reaches new dimensions. On the nose, it is intensely fruity while the taste is full and rounded. Salt addition stopped the fermentation process that would deliver acidity making it more herbal and graceful.

Pallet Cleanser

A refreshing frozen treat made of elderberries combined with fragrant peony espuma gave us relief before another savory meal of the day. We loved the mild astringency with a touch of ginger in the aftertaste. All in all, it was a well-balanced combination that aroused our appetite for more.

Main Course

Alpine Caviar Soaking Iceberg

The heart of a really fresh iceberg dressed in a creamy coat of savory symphony was an absolute hit. What else could it be?  After all, it was topped with the Siberian Sturgeon roe by Alpine Caviar. Crispy crunch in a mixture of hazelnut vinegar, cream fresh, with soy sauce, and fig leaf oil. Best of all was the change when iceberg salad flushed the delicate popped roe with its juice.

Caviar

Caviar comes from the nearest organic farm possible, which is located in the Austrian Alps (let’s say they are about a 3-hour drive away). Alpine Caviar’s champion, besides members of a small family farm, is a sturgeon. Due to its less salted roe letting the unique nutty taste shine through, it is one of a kind. The biggest influence on the flavor is pristine water and a rare honor for the sturgeon to live its adolescent life in the wild, swimming and eating away wild prey. Such a precious ingredient is an exciting find that is permanently on Gric Restaurant’s 11-course degustation menu.

 Drops for Pairing

Furmint Brut Nature by Gross

Furmint Brut Nature sparkling wine couldn’t be more perfect with caviar. We loved how the fine bubbles energized the sophisticated extra dry nature of the floral body. Furthermore, the microclimate of the Gross vineyard has a beneficial effect on the wine.

Because of the steep terrain in the Slovenian Stayer region, the machinery is out of the question. Luckily so, otherwise the family vineyard wouldn’t be the same. The history of a furmint vine dates to Napoleon’s times and can be used in extremes. Besides that, this sparkling gem grew on pristine slopes, that are unharmed by chemicals. All of that is met with devotion and care for the natural practices that reward hard work.  

Iron Beef

Beef aged for seven months was a clear star of the iron plate, even though it had strong companions. However, black koji was another strong player that demanded attention, besides the plate fit for an open flame. A koji fungus is special and certified as the “National Mold of Japan”, so no pressure. Umami pack with a touch of bitterness and saltiness bonded well also with swiss chard rolls. But for the best bite, we had to unite all components including the light sauce made of stalks.

Blacksmith

The iron plate made by the neighbor clearly showed how important is the physical plate. A vessel uniquely affects the food, it hoes from the cooking process to the final act of the meal. In our case, the warm brushed plate echoed elegant insurance.

Drops for Pairing

Truska Wine

Dry Truska wine is a cuve of 40% refosc, 30% merlot and 30% cabarnet sauvignon. On the nose, it is full of ripe fruit with a spiced wooden back. Sipping on it coats the mouth with a velvet-like feel and rich taste. Truska organic red wine has a long maceration process before being left to mature for 36 months in old barrique barrels.

June

Elderflower berries seasoned with walnut leaves, fermented green strawberry, and wild cherry. Its fruity aroma smelled of ripe candied fruit and sweets. Surprise revealed itself upon tasting the savory drink. Still and smooth essence was very tasty and befitting to such a powerful plate of food.

Dessert

Pumpkin Rose

The queen of flowers sent us lip-smacking way with melt-in-your-mouth pumpkin semifreddo. Passion for the original flavors prevented excessive use of salt and sugar, leading to a balanced treat. Due to exquisite seasonings, we got the best part of the buttery pumpkin and fragrant rose meeting each other. Compact pumpkin shined in warm tones while rose variations invigorated and perfumed the way for the gentle perilla oil.

Drops for Pairing

Semi-Dry Rhine Riesling by Stolfa

Semi-dry Rhine Riesling by the Stofla family from the Slovenian Dolenjska region tasted great next to the mildly sweet first dessert. Its sweet aftertaste lifted the following bite while supplying a gentle aroma of peaches and sweet spices.

Goat’s Yogurt with Juzu

A dessert where sugar has a place only between toasted sesame seeds might not be enough for our intense sweet tooth. At least, that was our first thought. As it turned out, the light confection with airy juzu cream was spot on for a hot summer day. Fragrant green shiso-infused luscious goat’s yogurt with a combination of fruit and sweet-smelling flowers. It tasted especially wonderful when we combined it all in one bite.

Drops for Pairing

June

Wild forest strawberries stand proudly with juzu infusion sweetened with honey. Sweet-smelling citrusy aroma painted a mirage of sweetness that materialized with honey.

Chef’s Sweet Goodbye

The First Milk

Goat’s colostrum was all about nourishing flavors. This wholesome bite was effortlessly uplifted by the vanilla-clove-like phlox aroma.

Pick Me Up

Fruity seaberry mousse with intense medlar filling was divine with sweet and sour drives.

Tonka You

Innocent-looking cookie made of burned dough was gentle tasting with a crunch on the outside. The not-too-sweet base for the tonka cream was an utter joy that let the tonka’s famous complex nutty vanilla flavours shine through.

Cocoa Blues

Shiny-looking quenelle made of cocoa with thyme cream tasted sophisticated and mature.

After Eight

Chocolate ducks represented the house version of After Eight, which was intense and left our mouth feeling refreshed.

Final Thought

Here, we came to the end of this extended Restaurant Gric Review, and I hope you are as ecstatic as we are. Whole food is becoming increasingly challenging to get and when it is enriched and prepared with such devotion it is an honor to enjoy it. You can see that, the chef understands the whole circle of ingredients and has the skills how to bring it to the next level. One element here is critical, and they respect it – time. Some ingredients are much better with the help of time. So why not take some time and enjoy being on cloud nine? We truly loved the view over the garden silently stating that this is as fresh as it gets. Warmly recommended!

Restaurant Gric Review Card

• 9.6/10
  ATMOSPHERE – 9.6/10
• 9.9/10
  SERVICE – 9.9/10
• 10/10
  PRESENTATION – 10/10
• 9.9/10
  FOOD – 9.9/10
• 9.9/10
  DRINKS – 9.9/10
• 9.8/10
  VALUE – 9.8/10

The post Restaurant Gric Review appeared first on Wild 'n' Free Diary.

About Raduha House

This estate has served as a restaurant and sleeping facility since 1875. Right now there is a fifth generation running this place, which means tradition is alive here. No matter whether you want to stay at the hotel or just eat dinner, make sure to make a reservation. Breznik family will certainly host you well and show these corner of Slovenia.

Though, if you leave them to work in peace, you’ll be able to enjoy local and authentic experiences, both, at the table and in the garden. Meaning, that locally grown ingredients are treated with traditional knowledge respectfully. Be it food or wood.

The Ambiance of the Raduha House

Wood is in the center of the Raduha House where attention to the details is clear on every step. One could say the style is contemporary rustic zen. Although, naming the style is only one half of a picture. If you consider the surroundings, you’ll notice that forest is all around this small mountain village with a Savinja River running through. In the midst of it, we felt safe and secure in a serene place where everything has meaning.

Drinks

Slovenian wine is the focus point of the Raduha drink menu. Even so, you’ll find something stronger if there is a need or rather something that will quench your thirst.

Food

Food at the Raduha House changes with seasons that affect their garden, so expect a menu anchored in the present. Changing seasons bring to light also different holidays. In our case, we enjoyed the Easter-inspired Raduha menu. No matter what changes are around the corner the Raduha house is respectful of the past with the future in mind. That is why they work together with local farmers and are focused on breakfast and dinner for anyone with a reservation.

Amuse Bouche

A big bite is a must if you don’t want to lose any of the moist stuffing. We went all-in and appreciated the succulent freshness of the apple and horseradish chutney, inside the deep-fried doughnut, made of full grain. Above all, we loved the spruce butter that held Primrose in place and delighted us with reinforced freshness. 

Cold Appetizer

Creaminess of the buckwheat salad could also be seen as a risotto with a twist. At any rate, it was a wonderful base for the ham, especially due to the modest measure of the mustard in the mix. We enjoyed the stimulating zing both with the crunchy buckwheat crisp and dulcet jelly. Pomegranate jelly on the side allowed us to incorporate some sweetness into the desired bite. That came especially intriguing when we munched through the crunchy parts of roasted radicchio. 

Warm Appetizer

Buckwheat porridge has a significant historical importance that still matters. Although it is not a porridge, but possibly more of a dry scattered gnocchi sort of mass. Certainly not the eye candy, but a wholesome base for numerous sides. That is why we applaud the chef’s idea of hiding dense porridge underneath the dandelion chips. Not only because of the aesthetics but also for catching the thick confit egg yolk and light yogurt foam. Once buckwheat porridge got coated in creamy goodness, we understood why it stood the test of time. It is a no-brainer, especially once we tasted it with crunchy cracklings. 

Wine Pairing

We highly recommend combining this wholesome-tasting dish with some wine, for maximum enjoyment. We loved cleaning our pallet with the organic orange wine Alter by Sumenjak. Here we must admit that Vivi got her first orange crush and couldn’t stop sniffing the glass while repeating how unexpected the aroma is. Although white wine Triton Lex by Simcic did the trick just as well. 

Alter Orange Wine

Chardonnay, Rhine Riesling, and Pinot Gris mixture shine in deep amber color and complex notes. On the nose, we cough some dry pears, nuts, wood, and wet metal. Once we tasted it, we appreciated its mineral body with gentle acidity and long-lasting aftertaste of peppery dried fruit. Grapes grow near Maribor on a family farm with the help of nature-friendly practices. 

Triton Lex White Wine

Equal parts of Rebula, Chardonnay, and Sauvignon came together in a golden drop. It took 10 months to mature in barrique barrels to develop a sweet aroma that is well-rounded and perfectly balanced. Refreshing harmony continues after a sip with gentle mineral notes that leave a buttery mouthfeel behind. 

Main Dish

Underneath the succulent chicken, we found sleek leek cream, spiced with tasty colorful drops. The most important and the biggest was the bright-looking Khorasan wheat mush. Khorasan wheat is mildly tasting ancient grain full of nutrition. It was the perfect vessel for every component, including the buttery carrot drop. A mixture ending in a purple drop embodied red specimens of beets, cabbage, and onions. We loved the thoughtfully seasoned individual components that sang together in hearty range.

Dessert

We were able to choose between different fillings of the traditional festive pastry roll known as “potica”. Sure thing, the must-have on a Slovenian festive table was juicer than expected, due to the baking time in a closed glass. That way moisture couldn’t escape and the result was the soft pillowy and generously filled roll. On the side of the apple and poppy sourdough roll, we got the light vanilla cream and walnut ice cream. Naturally, we loved the luscious creamy walnut ice cream with a few toothsome walnut chunks the most.

Final Thought

As always, our quest for exceptional destinations led us to Hisa Raduha, a gem among gems. Here, tradition meets innovation seamlessly, offering a dining experience steeped in culinary heritage yet delightfully contemporary. Each dish at Hisa Raduha is a harmonious symphony of flavors, evoking a sense of cozy familiarity while embracing the promise of tomorrow. It’s no small feat to honor the past while embracing the future, but Hisa Raduha strikes that delicate balance effortlessly.

Suffice it to say, leaving this exquisite establishment was a task we were reluctant to undertake—a sentiment echoed, perhaps, by the fifth generation of hosts who pour their heart and soul into this charming boutique hotel. We should explore more of this corner of Slovenia and stay here longer.

Restaurant Hisa Raduha Review Card

• 9.8/10
  ATMOSPHERE – 9.8/10
• 9.2/10
  SERVICE – 9.2/10
• 9.8/10
  PRESENTATION – 9.8/10
• 9.5/10
  FOOD – 9.5/10
• 9.0/10
  DRINKS – 9.0/10
• 9.4/10
  VALUE – 9.4/10

Price and Location

Dinner here will cost you about 70 USD and we hope you will stay with them as well. Here is a link to the location for easier navigation.

The post Restaurant Hisa Raduha Review appeared first on Wild 'n' Free Diary.

About Spargus Restaurant

In 2021 the young couple stepped into the historic shoes of the oldest restaurant in Slovenia and opened the doors of their Spargus Restaurant. Chef Andrej Smogavc developed a passion for desserts at a young age and expanded the repertoire through education and experiments. Now he is focused on the future and is not restrained by the past. What matters is that ingredients are locally grown, ethically sourced, and bring joy to every hungry soul. For sure you’ll be pulled into this special place by attention to the details. While a modest interior in complementary colors will keep you in a state of secure peace. When weather permits, you can also enjoy an al fresco meal on an outside terrace.

About the Historical Premises

A legend started in 1160 when monks came to build a monastery in a remote spot about an hour’s drive from Ljubljana. Although the plans for the monastery were set in motion when a count had a vivid dream. In that dream, he saw St. John the Baptist, who instructed him to make a monastery. The monastery grew following the French example in architecture. Right at the entrance a special house materialized in the 15th century. This was a guesthouse for passers-by in need of a meal and a bed. The Gastuz building still feeds people on the upper floor where Spargus Restaurant is located. While on the ground floor, you can get a tour of a museum and other information. 

Spargus Menu

Food on the Spargus Restaurant menu is anchored in the present through the use of modern culinary practices. Focus on local produce is on everything that can be put on dining tables but you’ll also find some of the world’s finest ingredients on the menu.

Food Menu at Spargus Restaurant

Of course, we recommend the degustation menu and if possible, pick the one with 8 courses. As a consequence, you can experience the complete story exchanging the past and the present. If you happen to be in a hurry and just in need of a meal, you can choose a ’la carte menu. Although, weekend lunch at Spargus Restaurant is special and a must-try as well. Those who stick to the vegan menu have two options, a 6 or 5-course menu, and you need to notify them in advance. For the rest of us it is good to be expected, so make a reservation but you can finalize your order on site.

Wine Menu

The Wine Menu is focused on established Slovenian wineries but also includes international gems. For an appetizer, you can have all sorts of spirits from all over the world. Naturally, you can start the feast with a glass of bubbles like Cuvee Breg White Magnum 2018 from Marof Vinery as we did. We had to refresh our memory and rediscover how refreshing it is. We particularly love the sweet aroma followed by slight sweetness that finishes with rounded bitterness. Of course, there are more options and you’ll surely find something for your taste. Whatever you choose we advise you to finish with the Carthusian bitters, made with 23 different herbs by the old monk’s recipe.

Spargus Restaurant 5 Curse Menu 

We were honored to try some delicacies from their autumn-inspired menu.

Amous Bouche

The chef greeted us with three morsels and outstanding hazelnut butter with sourdough bread. We couldn’t help but ruin the perfect buttery quenelle for a start and needed a strong self-disciple to leave some butter for later. It is a mystery how the chef whipped the silky-smooth consistency within the pleasingly fermented hazelnut butter.

Smooth leek paste in a crispy shell also got us excited for more. Yes, we also bonded with the rich pork pate that coated our mouth in a smooth finish. Most of all we loved the contrast between mild taste and intense texture supported by the crispy pillow. It was a great forerunner for the cod fritter with a drop of lemon mayonnaise to refresh a slightly sweet bite.

Cold Starter

Beef tartare with kimchi sounded harsh but it was all but that. Soft meat coated in egg yolk was perfectly fit for refreshing-tasting kimchi. Forget about the spicy zing and imagine something like quickly fermented seasoned cucumbers, shallots, and more. All in one mouthful were spot on with the buckwheat cookie. A complex symphony changing with every bite. Not too salty not too sweet, even the egg yolk tasted better. Speak about the quality of ingredients!

Hot starter

Soup

Sweet-smelling onion soup tasted in an intriguingly opposing way. Who doesn’t love the sweet and sour blend of flavors? We certainly do and in this case, we loved the caramelized onions with salmon and bread roulade. The soup came with the crunchy for more texture and a spin on flavors. And when we were halfway through the plate we remembered to include the strong sourdough, for even stronger sweet & sour fun. In between sips we also included a few mouthfuls of that splendid hazelnut butter on a crust with intense snap. 

Warm Starter

Pumpkin puree under the gnocchi and prawns in the company of an orange and walnuts were spot on. Perfectly succulent prawns were the star of the plate, but they got a brief smack when put side by side with the fresh pea shoot. Gorgeous greens brought a breath of freshness to the plate. However, the moreish sweetness was cleverly spread through each element of the dish including roasted walnuts. 

Main Course

Meat

The main dish was a hit for every lover of a pleasant savory taste known as umami. Gravy reduction was pushed in the direction of intense play between sweet and savory, leaving with a secret bitter smack on the excited pallet. As if nothing happened our pallets opened with straightforward celery and celeriac puree. Of course, they were bang on with the gravy! Later we discovered the pulled pork in the fried croquet and had to try it directly with a pork roll. Succulent pieces rolled in charcoal for another higher gear.

Fish

Steamed seabass wrapped in savoy cabbage presented itself in a soft light. Although a spark came from the caviar and continued with a slightly sweet fritter we fell in love with the sauce. The creamy sauce was just perfect with every element and brought all of them together.

Dessert

Out of nowhere, we couldn’t stop thinking about that coconut ice cream from Melaka. Strangely so, because there was no coconut in the dessert. Instead, ice cream made with tonka beans shined in the most delightful ways. On the side, we got chestnut foam standing proud when enjoyed by itself or with a salty chestnut sponge. When we combined it with the coffee crumble it was completely different. Intense coffee could easily dominate the whole plate if it wouldn’t be so thoughtfully measured. As it happened as a whole it worked together in a sensational creamy way. The only thing we were missing was some yellow flower garnish. just to make this dish even more beautiful.

Fun Fact About Tonka Beans

In the past people thought that tonka beans had magical powers. Maybe people prescribed them as a cure for the soul because they helped with poor mental health and tummy ache among other things. Tonka beans are still controversial and prohibited in some countries due to their toxic component called coumarin. Once we tasted the “to die for” beans we understood how one could eat too much of the delicious tonka bean and perish. Some describe tonka beans as having the taste of vanilla, caramel, almonds, cloves, and freshly cut grass.

Final Thought

It is impossible not to be marked by the energy of the historical site in the middle of a forest. Nothing in this place is pretentious, everything serves a purpose. This is true for both, the old monastery and the restaurant. In our restaurant review process, we like to consider the connection to the space and here we can only praise it. We love the idea of the garden outside the monastery, but it looks like it is in the museum’s hands. Nevertheless, as much as possible of local ingredients in the Spargus restaurant come from the local farms. Our Restaurant Spargus Review is almost at the end, just let’s take a look at our review scorecard and see why we are so excited about this amazing new restaurant.

Restaurant Spargus Review Card

• 9.6/10
  ATMOSPHERE – 9.6/10
• 8.9/10
  SERVICE – 8.9/10
• 9.1/10
  PRESENTATION – 9.1/10
• 9.5/10
  FOOD – 9.5/10
• 9.2/10
  DRINKS – 9.2/10
• 9.6/10
  VALUE – 9.6/10

Price and Location

A meal like that comes at a cost of about 60,00 USD, while an 8-course menu is under 100 USD. Here is a link to the location for easier navigation.

The post Restaurant Spargus Review appeared first on Wild 'n' Free Diary.

About Restaurant Planinka

Restaurant Planinka is part of a boutique four-star family Planinka hotel on the edge of Upper Sanvinja Valley. Their restaurant focuses on regional delicacies and is run by Chef Luka Peternel, who finds inspiration in nature for his seasonal menus. Not only does he like to use wild local ingredients, but he strives to present them in an honorable and delicious way as well. Planinka Restaurant is open to everyone who loves good food and appreciates kind service.

The Ambiance at Restaurant Planinka

The first thought that comes to mind is squeaky clean, simply because everything was just spotless and shiny. Our eyes wandered around the place to admire radiant chandeliers and paintings on the walls. As it turns out, most of the art pieces are made by local artists. And we aren’t talking just about the paintings, but also about wooden carvings as well. Some items can be bought while others are part of a precious family collection. Artistic touch can also be felt through the changing interior where wood is a constant. However, regal French influence is quite intense in the dining rooms. For our taste, the alpine wood style would suit us much better, but there is one extra bonus. A terrace, which is open during warm months of the year.

Drinks

Planinka wine card holds a hefty collection of thoughtfully chosen labels. Most of them are stacked in the Planinka wine cellar, where wine degustation is also possible. On the one side of the wine cellar, you’ll find the authentic Slovenian space. It is dominated by dark wooden furnishings topped with a wall full of wine coming from all parts of Slovenia. On the other side is the bright modern cellar with wines from all around the world, with an emphasis on the European jewels.

If you aren’t a huge lover of wine, rest assured, you’ll find some refined spirits and aperitifs as well. In addition to that, it is possible to relax with a beer in your hand or go an alcohol-free route. In this case, sparkling grape juice and herbal lemonade are a must-try in Planinka Restaurant.

Our Choice

Medot Sparkling wine from Goriska Brda

Harmonically balanced sparkling wine is a combination of 70% Chardonnay and 30% Ribolla. Through fine bubbles, we caught the aroma of citruses and ripe fruit with hints of baked pastry. This white sparkling wine comes from the Slovenian coastal region Goriska Brda and quenched our thirst before we emptied our glasses. Its light acidity refreshed us from the inside out and left a mineral aftertaste.

Sauvignon Blanc 2020 by Simcic from Goriska Brda

Who knew that Romans first encountered white wine in what we now know as the Slovenian coastal wine-growing region? Quite impressive, right? Indeed, Sauvignon Blanc we had, surely got our spirits high with its long aftertaste and sensational mouthfeel. We were happily sniffing the ripe pear, green peppers, leather, grapefruit, and herbaceous notes to say the least. 

Magnolija 2015 by Constantini from Goriska Brda

A red drop we can’t forget comes from the inner part of Slovenia’s coastal wine region, Goriska Brda. But more specifically we can say Magnolia – cabernet sauvignon has strong fruity and floral scents with woody undertones. It comes intense on the tongue as well with ripe blackcurrants, blueberries, dry plums, and woody notes. Given the perplexity of its essence, we were surprised to discover alcohol content at only 12,5%. Extraordinary cabernet sauvignon!

Food at Restaurant Planinka

The gourmet menu changes with the seasons and the availability of local ingredients. Guests can choose between 4, 6, and 9-course menu variations, with all focused on Slovenian cuisine. Here we must emphasize that meat was and still is an important part of Slovenian cuisine, therefore expect it on the menu. On the other side, there are local fish and imported goodies as well.

Amuse Bouche

We began our feast with a spoon full of strong camomile tea in the form of a fluid gel. We loved the pop and how it filled our mouths with floral herbaceous notes ranging from sweet to bitter. It was the perfect warm-up to the earthy chickpea hummus in a crunchy shell topped with sweet parsnip chips. 

Cold Appetizers

Trout Terrine

Trout terrine kept shining through the celery and radish despite its well-known tender characteristics. Drops of guacamole made already succulent terrine even juicier while yogurt delivered some refreshment. We particularly loved the fine almond crumble for its sweet and crunchy contributions. In between the bites, we were happy to embrace the gently pickled red onion for more flavor and texture.

Kohlrabi Carpaccio

Fine-tuned carpaccio presented the toothsome symphony in every bite. We can say that the beetroot and horseradish pesto was the connecting link between mildly salty kohlrabi and its companions. While orange and dill played on the sweet strings the fresh pine nuts provided the buttery pine base. Moreover, the honey-like sweetness was also part of the lovely aromatic pickled radish and dried flower petals. 

Warm Appetizers 

Spring Soup

Nourishing soup made of young stinging nettles, ramps, and spinach shined in vibrant green colors of spring with a mouth-watering aroma. By the way, we could taste every element in it and particularly loved how thick sunchoke cream reinforced the sweetness coming from the ramps. Delicate wild ramps were the main ingredient in the sponge as well. We left the sponge to soak up the silky-smooth soup for a pleasurable wrap-up. 

Zero-Waste Ravioli

Perfectly cooked ravioli had a generous filling of creamy sweet potato with succulent royal prawn in its center. Sauce made of prawn shells cut straight through the black lentils with very pleasing richness. Although, black lentils played a vital contrast to sweet and creamy prawn variations they contributed to the grounding effect. In addition to that black lentils served yet another textural element and were a great match to crunchy zucchini stripes as well.

Mains

Roast Beef

Umami-packed glossy beef jus was a flavourful addition to every item on the plate. It is possible that our favorite pairing was with herbal souffle made with fresh curd cheese, which granted some moist acidity. Of course, it was wonderful with vegetables and mushrooms as well. Although the roast beef was a bit chewy, we enjoyed the play of two sauces with it. indeed we were happy when we combined steak with the ramps sauce, beef jus, roasted hazelnuts, and quinoa popcorn.

 Northern Pike

There was more to the parsnip cream than renowned sweetness. Complexity was extended by the chives oil and it was a great match to the northern pike file. For a stronger balance, the tender file was covered with a cuttlefish crust and topped with thick parsnips cream drops. Without a doubt, it was a wonderful match to the sauteed baby spinach and handmade saffron gnocchi.

Dessert

A combination of strawberries and fruity ruby chocolate is a sure triumph, but when a light white chocolate mousse is the star, everything dances around it. That was true also for the brittle almond crumble and lemon basil sorbet. Our taste buds were surely dancing to the rhythm of the popping candy while we were enjoying this sweet dainty.

Final Thought

The more we stay in Slovenia the more we are amazed. Not only by nature, but by its cuisine, ingredients, and after all, people. From time to time we forget we are still in Slovenia. It is so small but yet so big. Every region differs from another and everywhere you can find outstanding chefs and restaurants. This time we discovered, a family-run hotel with a great restaurant from where you won’t go disappointed, and neither did we. Amazing food, warm and hospital service, and most important – passion. Chef Luka has a bright culinary future and hotels like this will always make traveling pleasant. By the way, this location can be your start towards Logarska dolina.

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

Price and Location

A 4-course menu will cost you 54 USD, a 6-course menu 76 USD and a 9-course 105 USD. Here is a link to the location for easier navigation, and don’t forget they have rooms, so you can extend your visit and see all the beauties of this part of Slovenia.

The post Restaurant Planinka Review appeared first on Wild 'n' Free Diary.

About Hotel Majestic Saigon

About 100 years ago, Mr. Hui Bon Hoa, the richest Chinese businessman initiated the start of Hotel Majestic. Uncle Hoa picked the location very wisely, right at the Saigon River. Mr. Hoa was in charge of Majestic Hotel Saigon only for 23 years. After that, the Hotel Majestic Saigon fell into French hands and stayed under their management for over 45 years. The hotel changed hands in its long history only a few times and closed its doors merely for renovations in august of 1994.

Handover

 Once the Vietnam war finished in 1973, the hotel was handed from the French to Saigon Authority. Soon after the transition the new name Hoan-My or “Perfection” came to life and with it a new purpose – the hotel became a government guest house. A few decades later the Hotel Majestic Saigon is the first 5-star hotel in Saigon managed by state-owned Saigon Tourist.

Big Restoration

In 1994 it was time for the long-awaited improvements and restorations that cost approximately 5.5 million USD. Part of the efforts was to keep the French Colonial and classical French Riviera styles. Once the hotel reopened a year later it got a brand new swimming pool, gym, sauna, and business center. The next big extension happened in 2003 with the 8-story Saigon Wing adding a SPA venue, restaurant, and bar, plus adding 54 guestrooms to the total of 175 rooms.

Ambiance

Majestic Saigon surely has its colonial charm but there are some failures. Some ornaments don’t truly fit into the scene and from time to time the design is sloppy. For instance, there is a hallway with blue lights and I am not convinced it is proper for a historical hotel like Majestic. The exterior is in need of some repairs and messy corners should be tidied. Notably, there are also huge billboards on one side of the hotel, which can’t be expressed as 5-stars property.

Check-In

One would expect impeccable check-in from a hotel with that long tradition, but that wasn’t the case. To be honest, this is the first 5-star hotel where no one helped us with our luggage. We did check in at the counter and continued to our room on our own. However, once we entered our Hotel Majestic Saigon hotel room, we were happy to see a plate of fresh tropical fruit as a welcome gift.

Our Room

We stayed in the Colonial Suite which impressed us with its space and adequate layout. Classical Colonial French style makes this spaciousness warm and beguiling. A dark shiny wooden floor is a must in a setting like this, and the extra bonus is its herringbone formation. This kind of flooring makes spaces bigger which might add to this spaciousness feel. However, the furnishing is nice and only the downvote might go for the bathroom. Somehow the design doesn’t work luxurious and even a huge bath can’t save it.

Facilities and Amenities

If you follow the “work hard play hard” rules, you’ll find some privacy and secretarial services in the Business Center, located in the Lobby Hall. Later you can go up to the first floor of the Hotel Majestic Saigon to the courtyard swimming pool with Merry Pool Bar in its proximity. Not far from it are the Spa and well-equipped Fitness. Our least favorite part of the Hotel Majestic Saigon is the casino, M Club. However, if you feel golden, try your luck, why not.

When it comes to amenities, I haven’t missed anything. They can provide you with all you need. There are even organized tours for the adventurous ones.

Food and Beverage

Dining a breakfast at the Breeze Sky Bar exceeded our high expectations. Admittingly, we love al fresco dining, especially when the day presents a sunny breeze and lovely views. There is a special feeling when you are enjoying your first meal and the city is already crazy. And believe me, Saigon gets crazy! With everything spot on, we expected nothing less from the food and indeed it was very delicious and versatile.

The breakfast option is vast. One can enjoy from all the classics to Pho Ga aka chicken soup. Usually, hotels can go wrong with legendary meals like Pho, but this one was quite good. The fruit selection can be complimented as well. Especially when the fruit is in a season like it was when we visited Saigon.

Besides breakfast, one can enjoy all-day alfresco dining at the Breeze Sky Bar, or you can have some western inspired food at the Serenade restaurant. However, the menu didn’t convince us and luckily Saigon got us covered.

For those looking for a peaceful tea time with a book, we recommend the Catinat Lounge. It is easy to find, as it is part of the lobby. This location makes it perfect for a get together from early morning to late evening. If you are after a more lively experience, we encourage you to head up to the passable rooftop M.Bar. Besides evening drinks and music, one can enjoy the sunset at the edge of a large terrace. Don’t expect artisanal cocktails but the vibe is there.

Final Thought

Majestic Saigon Hotel Review is like a Deja Vu from Dalat Palace Heritage Hotel. A great location, amazing background, lovely historical buildings, tradition, and a lack of sophistication. A 5-star hotel shouldn’t have shortcomings as we found. Back in the early days when the hotel was born, I bet there were better hospitality practices than there are today. However, this is nothing that it couldn’t be restored. Vietnam will learn about high-end tourism and hotels like this will hopefully flourish again.

The room is nice though, and you will be a part of history just by staying there. If you add quite a low room price to that, you get a decent stay. I hope one day this hotel will be on the level of Majestic Kuala Lumpur and leave memorable impressions.

Majestic Saigon Hotel Review Card

• 7/10
  ATMOSPHERE – 7/10
• 9.3/10
  CLEANLINESS – 9.3/10
• 8.2/10
  ROOM – 8.2/10
• 7/10
  FACILITIES AND AMENITIES – 7/10
• 8.3/10
  FOOD AND BEVERAGE – 8.3/10
• 7.5/10
  SERVICE – 7.5/10
• 8.3/10
  VALUE – 8.3/10

Price and Location

Colonial Suite like the one we stayed in will cost you about 150 USD with the breakfast which isn’t a lot for a 5-star hotel. Here is a link to the location for all who would like to stay there.

The post Majestic Saigon Hotel Review appeared first on Wild 'n' Free Diary.

What About MAM? 

Let’s start with the name of the restaurant MAM, or MÂM to be exact, which means a serving tray. Throughout Vietnamese history food trays brought families together for a shared meal. In many homes, food is still enjoyed in the same manner and MAM restaurant is celebrating this tradition refinedly. The previously mentioned simple three-letter word has a few extra meanings. One is a playful way of saying eat and the other is fermented fish.

MAM Restaurant Review

Ambiance

It is not only food that is refined here at MAM restaurant. The ambiance itself can be described that way as well. Wooden large format, Mahagonny parquet and yellow walls are a perfect match. If you add shiny black furniture and lighting in the right spot, you get a lovely ambiance. Perfect for every romantic dinner or simple meal.

Appetizers

Food came out as it is in the name – on the mam (tray). We started our Saigon feast with vegetarian spring rolls made of sweet pumpkins and aromatic herbs. In sync with tradition, we got a lip-smacking peanut dipping sauce on the side. Next on the appetizer list was the nutritious Malabar spinach and shrimp soup. Its wholesome taste was based on the rich stock, later spiced with freshly ground black pepper.

Mains

The kind waitress delivered us the mam with all four dishes that formed our main meal. As the tradition instructs, we shared all four with great pleasure. Stir-fried pumpkin blossoms with crisp fried garlic were particularly desirable with their snappy texture. One can say that they rivaled the succulent BBQ Mekong shrimps. However, the garlic-seasoned rice vermicelli with shrimp, mushrooms, and vegetables were gone all too soon. However, the crispy rice noodles with steamed Panga fillet were a true delight. Both were spot on with the intense spicy sauce and refreshing salad.

Desserts

We went bananas to satisfy our sweet tooth. First, we focused on the frozen whole banana slices with coconut ice cream. No wonder this simple treat is people’s favorite! So creamy and sweet and good for you, especially on a steaming hot day. As it turned out the frozen bananas go perfectly with caramelized ones. We put the combination to the test with our second dessert – the banana cake. On one hand, we had a lovely sticky mouthful of banana bits and a firm refreshing banana on the other. Simply delicious. 

MAM Restaurant Saigon Review Card

• 8.5/10
  ATMOSPHERE – 8.5/10
• 9/10
  SERVICE – 9/10
• 9/10
  PRESENTATION – 9/10
• 9.3/10
  FOOD – 9.3/10
• 9.1/10
  DRINKS – 9.1/10
• 8.8/10
  VALUE – 8.8/10

Final Thought

From the beginning to the end, we were in good hands. Capable hands that respect tradition and present it in a very tasty manner. Of course, it is easy to enjoy simplicity when core ingredients are at their prime state and treated with great care. Something so common in the past is slowly getting out of reach in the present. Hopefully, not all is lost and people share our enthusiasm for real food with a lengthy record. That is why we warmly advise you to embrace simplicity and enjoy every mouthful. 

Price and Location

Find yourself a Mam full of flavors at 193 Hai Ba Trung, Ward 6, District 3. Our bill came to about 60 USD, which is not expensive for all the tasty fun we had.

The post MAM Restaurant Saigon Review appeared first on Wild 'n' Free Diary.