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L'avis de Gault&Millau
Everything is homemade – from their own or the neighbour’s field, from the orchard, forest and the nearby meadow. They also make their own cereal so the delicious bread is made with homemade flour. Where do they find the time to make all of this? They have been known forever as an excellent country restaurant but since chef Mojca Trnovec took over as the 4th generation of the Mihovec family, their plates have become more sophisticated in the best of ways. Although their cuisine is more contemporary, adjusted to the modern times, they still make traditional Sunday roasts, lamb, veal and serve them with homemade štruklji and roasted potatoes. They still fry chicken and prepare great fish. Their menu changes according to seasons and holidays, so you can always count on roasted duck and mlinci for St Martin’s day. The chef uses very interesting, modern procedures so the plates are far from those simple ones you would expect in a country restaurant. Her talent is shown in the combinations of flavours where she combines bleki from wholegrain flour with cabbage patches, porcini mushrooms and tuber – fantastic. The restaurant is also famous for roasted liver, which are, depending on the season, served with different ingredients: during a good mushroom season usually with chanterelles. The service is always friendly and amusing. They also make excellent desserts – we were won over by cherry strudel