Gostišče in penzion Resje

The window panes are decorated with lovely smelling carnations and in the dining room, there is a special place for trdinka, an indigenous corn sort. The red corn grains aren’t just there for decoration – chef Jože Godec often uses it in his dishes and it has even found its place in the rich chocolate cake with hazelnut mousse. Chef uses local, simple ingredients but knows how to connect them into such a sophisticated harmony that everybody’s mouth will start to water. Greetings from the kitchen come in the form of Bohinj cottage cheese with pumpkin seeds and homemade bread.