Dežman Apartments & Rooms

In one of the oldest buildings in the country, in the fully pedestrianised centre, chef Uroš Štefelin and his team welcome guests with genuine spontaneity. The gastronomic proposal is structured around three tasting menus – of five, seven, or nine courses – selectable at the time of booking. Regardless of the number of dishes, the journey celebrates local produce and recipes reinterpreted with contemporary sensitivity. Preparations such as krapci, ravioli filled with chestnuts and porcini, or sweetbreads, deftly served with finely cut vegetables, are but a few expressions of local tradition. I

In the quiet, idyllic village of Cerklje na Gorenjskem, in the heart of the Kamnik-Savinja Alps, the Jezeršek family has converted several historic buildings featuring traditional architecture into a spacious hotel and gourmet restaurant. The outdoor tables offer a particularly pleasant dining experience, while small windows inside allow guests to watch the kitchen staff at work. A four-course or longer tasting menu is offered in the evening, and can be tailored to suit guests' preferences, with the option of choosing individual dishes from a short list. The cuisine focuses on local produce, w

Vila Podvin is a country hotel and restaurant set amid the countryside surrounding Radovljica. Its greatest asset is the magnificent garden, an ideal setting for a cuisine that is fresh and intense, conceived to celebrate the local and seasonal produce of Upper Carniola, a region poised between Italian, Slavic and Germanic influences. The interior dining room is presented in a classic style, but for a more intimate and romantic experience the secluded tables in the alcove are particularly recommended. Among the most accomplished dishes, the agnolotti with morels and walnut sour milk stand out,

The fine alpine house that is home to the restaurant stands at the end of the Jezersko valley, just steps from the Austrian border. Here one breathes fully the Central European atmosphere that draws visitors to places of such character: imposing mountains and limpid streams frame a landscape of great appeal. In the kitchen, a young chef offers a straightforward cuisine deeply rooted in the territory. Trout and venison are constant presences, alongside excellent local beef, at times served with a delicate sweet-and-sour beetroot rose. Whether one chooses from the à la carte menu or entrusts the

Café

Café

Restaurant