Bled Castle Restaurant
Bled €€€
Serves Upper Carniolan dishes in a castle above the lake, with a terrace seating about 100; lunch of three or more courses and the dinner tasting menu include the castle entrance fee.
Restavracije · Slovenija
Mize, ki jih je vredno rezervirati vnaprej: od grajskih jedilnic do teras ob jezeru.
Kraji
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Culinary Centre Jamski Dvorec
Postojna · Postojna & Karst €€
The restaurant occupies the Jamski Dvorec mansion beside the cave entrance, built in early-20th-century Italian style by Pietro Palumbo, serving traditional dishes with local specialities.
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Gostilna Pri Planincu
Bled €€
Run by one family since 1929, with more than 200 motorcycle-rally plaques in the pub room and a menu of cheese štruklji and Refošk tagliatelle with sage sauce.
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Gostilna Rupa
Srednja vas v Bohinju · Bohinj €€
Fresh trout is a stated speciality, and the large terrace looks toward the Spodnje Bohinjske gore, with a children's play area close by and free parking.
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Gostilna Sokol
Ljubljana €€
Opens at 07:00 every day and serves until 23:00; the menu is split into traditional Slovenian dishes, house specialities, grill, fish and vegetarian dishes, with a separate group menu.
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Gostilnica Štrud'l
Bohinjska Bistrica · Bohinj €
Serves Bohinj žganci from the local maize variety with sour milk, and potatoes in their skins with fresh cheese, in a room styled like a mountain hut.
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Gostišče Martinov hram
Bovec · Soča Valley €€
The restaurant has been run for over forty years and put local dishes on its very first menu, Bovec sheep cheese, čompe with sheep's curd and krafi, which are still served today.
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Modrijan Homestead
Postojna · Postojna & Karst €€
A mill on the Pivka where the water wheels have turned for five centuries, with 1593 carved in the door frame; the restaurant serves Slovenian dishes and grilled food in a shaded garden.
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Restavracija Strelec
Ljubljana €€€€
Chef Igor Jagodic cooks in the round Archers' Tower of Ljubljana Castle, mixing Alpine, Adriatic and Pannonian cooking with medieval and traditional Slovenian touches; the Michelin Guide lists it.
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Restavracija Ukanc
Ukanc · Bohinj €€
Venison specialities, Lintvern craft beer brewed in Bohinj and Karakter gin distilled with Bohinj herbs, on a former Alpine pasture on the western shore of the lake.
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Restavracija Vitranc
Podkoren · Kranjska Gora €€
Game salami, sausages and cured meats are made and aged in the inn's own ageing chambers, served on a terrace facing the mountains and the village square of Podkoren.
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Slovenska Hiša
Ljubljana €€
Breakfast eggs are named for Slovenian regions, such as Karst and Prekmurje eggs, and the boards list cured meats and cheeses from named small farms, served with a view of the Ljubljanica.
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Druga violina
Ljubljana €
The gostilna employs several people with special needs and lists slow-food dishes and varietal Slovenian wines alongside beef soup, kranjska klobasa, veal stew and štruklji.
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Old Cellar Bled
Bled €€
A short seasonal menu built on Slovenian ingredients and a wine list of Slovenian and international labels, a few steps from the lake promenade with a view of the island and castle.
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Restaurant Pr' Železn'k
Mojstrana · Kranjska Gora €
Home-cooked meals from tried recipes in Mojstrana, open from 10:00 until 22:00 at weekends, with space for private parties and a wide drinks list.
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Restavracija Majerca
Stara Fužina · Bohinj €€
Chef Timi Rožič, back in his native Bohinj, builds a short seasonal menu from local produce, and guests can assemble their own 3-, 4- or 5-course tasting menu.
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Restavracija Mangrt
Bovec · Soča Valley €€€
Chef Tomaž Sovdat and his team cook from local seasonal produce in Log pod Mangartom; both chefs trained at Hiša Franko and Dobra Vila Bovec, and the Slovenian wine list leans towards natural wines.
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Restavracija Sedem
Maribor €€
Students of the Maribor hospitality and tourism college do the professional work under mentors, in what the school calls the first school restaurant in Slovenia run on this model; lunch tasting menus are served 11:00-15:00.
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Škerlj Tourist Farm
Tomaj · Postojna & Karst €€
The Škerlj family has farmed on Tabor Hill since a 1630 record; the kitchen cooks from the farm's own produce, meat and wine, and teran ripens in the red terra rossa soil.