Restavracija Na pul


Drečji vrh 16
8231 Trebelno



  • Urh Kapelar, Chef

L'avis de Gault&Millau

Book your table as soon as possible! Take a trip and you will enter a whole new world once you arrive at this grand estate where you can also spend the night. If you order a five or seven course tasting menu, the amuse bouche you get will be a whole spread of playful bites and you will feel like you are having a tea party in wonderland – even more so when you will be served the salty cream puff with Jerusalem artichoke cream, smoked trout with cream, served in an egg shell, and other tiny bites which you will then wash down with a cup of mushroom tea. Chef swears by seasonal, mostly local, and sustainable ingredients, so he prepares dishes that reflect this part of Slovenia. They are also very proud that they produce some of the ingredients on their own farm. The chef is inspired by cuisine from all over the world and he uses modern cooking techniques with which he creates different flavours and textures. He has the right touch and a lot of knowledge he has gained abroad. All of this enables him to create wonderful combinations that complement each other. Only few restaurants serve catfish, but what they do with it here is inspiring: they roll cream mousse in the catfish filet, then steam the pouches. When they transfer them onto the plates, they pour butter sauce over them, add spinach cream and catfish fritter. Deer meat is also phenomenal: the backstrap is first smoked with hay, then slowly boiled and when they transfer it to the plate, they add a simple ingredient that elevates the flavour – beetroots prepared in several different ways.