Gostilna Jež

Rating: 15
Author: Gault&Millau

Jagnjenica 12, 1433 Radeče, Slovenia

15/20
Remarkable Restaurant

7 PHOTOS

Chef: Rok Martinčič
Cooking: Creative | Local | Modern

Gault&Millau's review 2026

At Pri Ježu, guests are welcomed with genuine hospitality and a contemporary author-driven cuisine built on local ingredients, sustainability, and thought-fully crafted flavours enriched by global influences. The restaurant has long been renowned for its house-made pâtés, which have become something of a signature. Whether it is Krškopolje pork with cranberries, pheasant with roasted corn, duck with cognac, or game pâté, each version demonstrates both craftsmanship and respect for the ingredient. The procession of cold starters is equally impressive. Modern interpretations of esihflajš, beetroot with kohlrabi, a bao bun filled with red trout, scallops paired with pickled fennel, and beef carpaccio made from smoked tongue with horseradish mayonnaise create a colourful and inventive opening chapter. Among the main courses, the confit pork knuckle in plum sauce with bean štruklji and carrots stands out as a memorable tribute to Slovenian flavours. Equally compelling is the crisp veal Wiener schnitzel, fried in pork fat and served with potato salad, horsera-dish, and plum jam scented with red pepper. The restaurant’s cosmopolitan side emerges in dishes such as octopus cooked for five hours and served on black fregola with edamame. A carefully curated wine pairing complements the menu throughout, while guests can choose between a lunch offering and a more elaborate evening tasting menu. Desserts remain faithful to Pri Je-žu’s playful dialogue with nostalgia. Crème brûlée served with ice cream and apple strudel accompanied by a rich cider sabayon are comforting enough to soothe the soul, yet distinctive enough to leave a lasting impression. It is the kind of place that effortlessly combines familiarity with creativity - and one that invites a return visit long before the evening is over.