Restavracija Gradu Otočec


Grajska cesta 2
8222 Otočec ob Krki


+386 7 384 89 01


  • Nejc Ban, Chef

L'avis de Gault&Millau

The Otočec castle is without a doubt one of the most romantic places in Slovenia: Krka river runs sleepily next to the caste, wooden bridges, old trees, swans, peace. The castle restaurant is part of the hotel and in it, you will feel like royalty. For our own castle culinary fairytale, we chose the five course tasting menu and added another dish to it. Freshwater crab with which they made their buttery risotto is far too rare an item on the menus across Slovenia to be missed. Castle cuisine is based on classic French cuisine but gets the inspiration from the local ingredients. The chef proved his inventiveness with amuse-bouche – he incorporated snails into his venison pâté. It was a perfect introduction followed by plum chutney, foamed butter with herbs and gentle rosemary breadsticks. The French cuisine was represented by properly baked foie gras with spicy apricot chutney, and the local forests were represented by the fantastic leg of venison. The meat was first cooked sous vide for several hours, then quickly seared on the flames which gave it a delicious crust and lightly smoky flavour. The meat was accompanied by cheese štruklji to which the chef added fresh porcini mushrooms and turned a classic Slovenian side dish into an imaginative culinary delicacy. Slovene restaurants usually run out of ideas and energy by the time they get to the dessert, but this is not the case at the Otočec castle. The dessert here was exquisite. The blackberry parfait looked simple enough, but was elevated to a whole new level with a touch of lavender and side of walnut crumble. This dessert that proudly rounded the whole meal proved that the saying »less is more« really is true.