At home in Bovec, available in Ljubljana. Bovški čompe with cottage cheese are a Slovenian dish consisting of boiled potatoes and cottage cheese. The cooked chompe (potatoes in their peel) are halved and stuffed with with fresh cottage cheese, which can be a mixture of sheep's, goat's or cow's cottage cheese (we use cow's curd) enriched with sour cream and fresh herbs. If you like chompas, we have them

Sirovi štruklji z domačim čemaževim pestom. Sirovi štruklji so narejeni iz vlečenega testa in so slana različica skutnih štrukljev, zato jih nekateri poimenujejo sirovi. Uporabljajo se kot priloga jedem ali kot samostojna jed, največkrat jih srečamo zabeljene z drobtinami.

We cook our beef soup according to my mother's recipe.

Mignonette is a rich vegetable soup. In principle, there are no rules when it comes to ingredients, as every house has its own recipe

There are many goulashes, but only one is bograč - the king of goulashes and the richest of them all of them all! In Prekmurje, no celebration is complete without bograj, which must be contains at least three types of meat, in our case deer, pork and beef, the onions must be fried in lard.

Kranjska sausage is a semi-dry sausage made from the best cuts of meat and bacon. It's seasoned with garlic water, salt, and pepper, then smoked. Fun fact: this heavenly sausage is also space-famous — it traveled to the stars in 2006 with American astronaut of Slovenian descent, Sunita Williams.

Veal liver sautéed in pork fat with onions and red wine.

Beef brisket cooked in soup, served with mashed potatoes, creamy spinach, and freshly grated horseradish. creamed spinach and freshly grated horseradish.

Slow-cooked beef cheeks with sautéed potatoes, carrots, and onion with plums. and onions with plums.

Beef ribeye with seasonal vegetables and crispy fried onions.

Dry-aged beef tenderloin (250g), aged for 4–6 weeks.

We deconstructed the classic Ljubljana schnitzel and added what suits it best — breaded pork tenderloin with cheese sauce and Prekmurje ham. Ljubljan'c, served in parts! We added cheese sauce and Prekmurje ham to the lean pork rib-eye. Ljubljan'c on rations!

Fried chicken drumsticks and wings — humorously named “flying žganci” — were the favorite snack of port workers along the Ljubljanica River in the 17th century. We serve tender chicken drumsticks. were, according to 17th-century sources, the favourite snack of the harbour of the port workers along the Ljubljanica River. Here, we serve chicken thighs.

Breaded in golden breadcrumbs.

Breaded in golden breadcrumbs.

Traditional Istrian fuži pasta in truffle sauce with Bovec sheep cheese.

A colorful roll of layered phyllo dough filled with leek, red cabbage, carrots, and cottage cheese. red cabbage, carrots and cheese curd

Idrija Dumplings Figovec Style in veal sauce with tuber vegetables

Idrija Dumplings Figovec Style

Ljubljana ice, pear slices, tuberous vegetables, goat's cheese from Žerjal Farm, walnuts, beetroot dressing and carrot puree.

Vodnik's motovilč's or "repunclova" salad. Famous salad recipe was published in the first cookbook in the Slovenian language by Valentin Vodnik in "Kuharske bukvah", published in Ljubljana in 1799. The salad consists of butternut squash, boiled cauliflower and beetroot, and a hard-boiled egg. The salad is dressed with pumpkin oil and apple cider vinegar.

Red radicchio with potatoes, lard and greaves, pumpkin oil and apple cider vinegar.

Mixed salad with a selection of seasonal ingredients of Slovenian origin.

Mixed salad with a selection of seasonal ingredients of Slovenian origin.

Roast potatoes are the king of potatoes, and there are as many recipes for them as there are there are Slovenians. The roast potato also has its own supporting association, which is working for the recognition of roast potatoes as a dish in their own right. It also has its own anthem, and every year the association organises the World Roasted Potato Festival, where you can taste countless variations of roasted, tenstaned or rolled potatoes. One love - roast potatoes.

Vegetables roasted in butter

Cheese strudels are strudels made from pulled dough and are a savoury version of the of cheese rolls, which is why some people call them cheese rolls. They are used as a side dish or as a stand-alone dish, most commonly found rolled with breadcrumbs.

Homemade corn semolina cooked in cream and milk

With cheesecake, because it's not all the same schmorn

Prekmurska gibanica is a speciality among desserts. It is a speciality of the Slovenian national culinary delicacies. It enjoys European protection Guaranteed Traditional Speciality. This rich Prekmurje festive and ritual dish takes its name from the word güba and was developed in the Mura region in the Mura region as far back as very ancient times. Prekmurska gibanica consists of consists of 9 layers of dough and fillings of apple, curd and poppy seed, walnut and cream, and a fat topping.

A delicacy and confectionery from the home of Bled, displayed and served here in a teglec. Vanilla custard, with whipped cream and crispy puff pastry crown.