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

When you step on the terrace under an old mulberry tree, you are embraced by peace. Here, they don't bring you a long menu, instead they prepare two menus. They change depending on what's growing at that time of year, and they also offer a nice selection of individual plates that give guests the freedom to choose. Meats ripen under the home roof, so prosciutto, pancetta and salami are indispensable. There are also excellent cheeses, a glass of their wine is obligatory next to it, and the pleasure is complete. From here, a stunning view opens up, especially magical at sunset. The day's minstrel warms up, the steak tartare has a rich, full-bodied flavor that spreads through your mouth with every bite. Veal steak is lightly cooked enough to melt in your mouth, and venison roast beef is the right choice for those who enjoy more rich flavors. Fiorentina enchants all those who love top-notch, aged meat, while seasonal side dishes and salads refresh the dish without overshadowing the meat. Cottage cheese dumplings on veal ragout or polenta with chanterelles and prosciutto are a hit. There are no inflated promises with Belica. There is no quick-to-prepare food, but one that takes time, both in the kitchen and in the field. What counts is what grows close, ripens at the right time, and says the most on the plate – even desserts.