Domačija Belica

Rating: 14
Author: Gault&Millau

Medana 32, 5212 Brda, Slovenia

14/20
Chef's Restaurant

6 PHOTOS

Chef: Erik Marinič
Cooking: Home cooking | Local | Traditional

Gault&Millau's review 2026

The moment you step onto the terrace beneath the old mulberry tree, a sense of calm embraces you. Here, they do not hand you a long menu. Instead, they prepare two set menus, changing with whatever the season has to offer, alongside a thoughtful selection of individual dishes that allow guests the freedom to choose. Their cured meats age under the roof of the homestead itself, making the prosciutto, pancetta, and salami indispensable parts of the experience. The excellent cheeses are equally irresistible, and with a glass of their own wine beside them, the pleasure feels complete. The views from here are breathtaking; especially magical at sunset. The daily mineštra soup warms both body and spirit, while the steak tartare delivers a rich, full flavour. The veal steak is cooked just lightly enough to melt in the mouth, while the venison roast beef is the perfect choice for those who appreciate deeper, more intense flavours. The Fiorentina enchants lovers of exceptional aged meat, while the seasonal side dishes and salads refresh the plate without overshadowing the meat itself. Cottage cheese štruklji served on veal ragout or polenta with chanterelles and prosciutto are absolute triumphs. At Belica, there are no inflated promises. There is no rushed food - only food that requires time, both in the kitchen and in the field. What matters is what grows nearby, ripens at the right moment, and tells the most on the plate - desserts included.