Gostilna pod Krvavcem

Rating: 13
Author: Gault&Millau

Grad 28, 4207 Cerklje na Gorenjskem, Slovenia

13/20
Chef's Restaurant

7 PHOTOS

Chef: Pavel Aleshin
Cooking: Local | Traditional

Gault&Millau's review 2026

In this inn, it does not take long to find the star of the menu. One glance is enough to see that trout holds a special place here. Not as an afterthought added to round out the menu, but as the house signature – it is prepared in more than 15 different ways. One particular specialty is the Gorenjska-style bakalar. The name sparks curiosity, but instead of a maritime story, a local interpretation arrives at the table, a trout spread. The flavour quickly shows why this dish deserves its place on the menu and proves that the kitchen is at its best when it stays true to its surroundings. Fans of classic dishes will appreciate the traditionally roasted trout, which impresses from head to tail. Crispy on the outside and juicy within, with flesh that separates easily from the bone while retaining a clean, full flavour. Roasted potatoes are the perfect accompaniment: simple, golden, and just rustic enough not to steal the spotlight from the main attraction. Trout is also prepared Trieste-style, Vienna-style, in mushroom sauce, or baked with almonds. If you prefer meat, you can choose pork tenderloin or beef steak with green pepper sauce, while venison steak is available for those who enjoy more robust flavours. For a sweet finish, there is chocolate sponge cake with plums, served with white chocolate mousse and cherry sauce.