L'avis de Gault&Millau
Is is not easy to find those places that offer homemade dishes that produce their own ingredients or get them from neighbouring farms, have low prices but at the same time incorporate new cooking techniques, know how to upgrade traditional into modern and have a wine list instead of just a house red and white. Gostilna Repnik is just like that: we started with a liver pâté, one of the house dishes that is so popular that some guests stop by simply for a slice of home - made delicious bread with this pâté covered with crispy pumpkin seeds. Together with fig mostarda, the pâté is lifted into a restaurant plate with raspberry sauce. After this, we got a dish that is a perfect representation of using innovative local ingredients: homemade ravioli were filled with homemade cottage cheese and wild garlic, which is a very popular ingredient in Slovenia. The sauce was made with another local ingredient – trnič cheese from Velika planina. When they grated some more of it onto our pasta at the table and told us everything about its production process and history, our pleasure was more than just culinary. The meat part of our lunch was classic – veal roast. But since it was slowly cooked for more than 12 hours, the hefty sauce was all it needed. Excellent cottage cheese štruklji were served as a side dish although we would have loved them even as a dessert (if we could resist the house dessert – the cream cake).