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Gostišče in penzion Resje
L'avis de Gault&Millau
On the rim of Triglav National Park, a smiling and friendly team will invite you into the world of Bohinj flavours. Chef Jože Godec never beats around the bush when it comes to his dishes: using inventive creations and combinations of ingredients from Bohinj and all around the world, he prepares dishes that will not leave anyone indifferent (we paid 35 euros for three plates). For all who love pristine, local flavours, this is seventh heaven: lard spread, homemade sausage, trout, autochthonous trdinka corn and of course, mohant cheese. The culinary stars of Bohinj shine brightest in the chef’s tasting menu. A cold marinated trout from the Zupan fish farm with trout caviar, beetroot and marinated red onions on a corn blin pancake is just one of the cold starters that stirs your imagination with its wonderful flavours. A dish that always convinces is warm pot barley with smoked trout, ginger, tarragon and horseradish or the grilled trout with a delicious, crispy corn crust, served with juicy vegetables, an extraordinary ravioli filled with cottage cheese and a wonderful parsley and horseradish sauce. Their tartar made with aged beef is enriched with egg yolk, mustard seeds and a spicy marmalade. For the more cosmopolitan guests, they also make slightly toasted goose liver and serve them with buckwheat krapec, filled with pear, caramelised pear and forest fruits. Resje is a true gem of Bohinj cuisine with its traditional but at the same time inventive and creative dishes. A visit worthy of driving the slightly curvy road!