Gostilna Čubr

Rating: 14
Author: Gault&Millau

Križ 53, 1218 Komenda, Slovenia

14/20
Chef's Restaurant

8 PHOTOS

Chef: Luka Potočnik
Cooking: Local | Traditional
Style: With family

Gault&Millau's review 2026

The family-run Čubr Inn, with its long-standing tradition, is one of the most highly regarded culinary destinations. Although it remains faithful to traditional cuisine, its approach is contemporary, relaxed, and creative. The basket of fragrant, freshly baked homemade bread is impressive from the very start – enriched with cracklings, roasted onion, or a combination of tomato and cheese, it is a true winner. Light, creamy local curd cheese with herbs and pumpkin seed oil, served with crispy breadsticks, provides an excellent introduction to what follows. Their now almost legendary dish, harmoniously combining seasonal chanterelles, potatoes, and eggs, is a standout. The flavours are brought together by a homemade mayonnaise enriched with pumpkin seed oil. The barley risotto with porcini mushrooms, truffles, and smoked cheese practically calls for another bite. Čubr also delights with its daily specials, ranging from rich beef soup and excellent veal shank to fried chicken. Sautéed veal liver holds a special place among the offerings. The entire experience is rounded off by an extensive wine selection – here, a glass of wine is not merely an accompaniment to the dish, but an important part of the visit, chosen with careful consideration for the flavours emerging from the kitchen. The sweet course continues the story of thoughtful, seasonal combinations. Creamy cheesecake with figs and rosemary foam beautifully demonstrates that Čubr remains faithful, even in its desserts, to what makes it so convincing.