Gostilna pri Hrvatu

Rating: 13
Author: Gault&Millau

Srednja vas v Bohinju 76, 4267 Bohinj, Slovenia

13/20
Chef's Restaurant

4 PHOTOS

Chef: Denis Slamar
Cooking: Balkan | Home cooking | Traditional
Style: Altitude

Gault&Millau's review 2026

In Bohinj, you quickly sense whether a house has truly grown out of its surroundings or was simply placed there. Gostilna Pri Hrvatu belongs firmly to the former. It does not rely on grand promises or dazzling appearances. Its strength lies elsewhere: in the feeling that, while sitting at the table, you are in a house that knows exactly where it comes from. At Pri Hrvatu, the cuisine does not try to be modern at any cost. Bohinj itself is powerful enough - if you know how to translate it onto a plate. And that is precisely the essence of this inn. The landscape is present in the dishes: trout, buckwheat, porcini mushrooms, homemade cured meats, soups, štruklji - flavours that need no translation. Yet this is not a place living off nostalgia alone. It becomes most interesting where its homemade foundation meets a more thoughtful, contemporary approach. The cold starters were direct and confident: cold-smoked trout with leek and roe practically called for another bite, while beef tongue with pumpkin seed oil mayonnaise served on potato salad with apples revealed itself as a beautifully considered combination. For the main course, we chose the juicy red trout fillet with risotto: elegant and perfectly balanced. Lovers of stronger flavours will appreciate the venison loin with buckwheat krapi. These traditional dumplings also appear as dessert, served with pear, ice cream, and honey.