When they hear the surname Čarman, gastronomy fans from Slovenia think of wine. Wine is also where the story begins at Danilo restaurant, led by Gašper Čarman and his sister Nina as the third generation already. The wine list is long and very carefully chosen. When it comes to food, the new generation has taken over from their mother and kept many recipes that are part of the family tradition. This is how their cuisine still includes Slovene classics but adds elements that make it more modern and more interesting. Excellent beef soup was full of homemade noodles and we also tried the summer pea soup, which was amazing with a refined combination of gentle, sweet pea flavours and a hint of mint. Minestrone, a dish with grits and potatoes is a tribute to the culinary tradition of Škofja Loka and Vesna Čarmen, who lifted this dish with truffles – it namely used to be known as the “poor people’s dish”. It has been on their menu for a long time now and when we tried it, we instantly knew why. The main dishes also follow the same philosophy: to take the traditional and perfect it. They did this with the veal Wienerschnitzel, fried in butter which gives the meat such an incredible taste. The Iberian pork tagilatta was served with grilled pepper sauce and roasted Spanish Padron peppers. To finish our meal, we returned to the roots: nectarine cake was one of the classics, which guests have been enjoying for decades and after the first bite, we understood why they love it so much. Because it is, just like everything at Danilo’s, excellent.