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Near the Croatian border in inland Slovenia, this contemporary restaurant is built around the chef's network of suppliers drawn from across the country. The cooking is precise and modern without being showy, reworking traditional local recipes into something personal, plum extract with duck, a dessert deconstructed into something new. The wine list is extensive enough that finding a match is never a problem.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cake Debeluh
“The chef’s specialities include his Cake Debeluh, a beef tartare with meat macerated in a cold nutmeg broth, goose liver and quail egg spiced with coffee.”
Michelin Guide -
Beef tartare
“The chef’s specialities include his Cake Debeluh, a beef tartare with meat macerated in a cold nutmeg broth, goose liver and quail egg spiced with coffee.”
Michelin Guide -
Butter, honey and milk
“the sweet “butter, honey and milk” dish that takes the ingredients of a typical local dessert and creates something new and original.”
Michelin Guide
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