Discover Gault&Millau's restaurant selection

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Selected by Gault&Millau Selection
17.5 / 20

Hiša Franko

Staro Selo 1, 5222 Kobarid

Tradizionale

In a year when the whole world closed and when travel isn’t something we take for granted anymore, we nostalgically remembered our past culinary experiences and started to wonder when will it be possi - ble to add new ones. Sometimes though, you don’t have to go far to get to know the world because our door into the culinary world were opened by the international team of Hiša Franko with chef Ana Roš in the vanguard. Their rich menu took us to Greek beaches, into a Mexi - can pub, among Japanese temples and to a market in southeastern Asia. We didn’t just walk around the world; Hiša Franko stays deeply connected to everything local. A walk around the surrounding forest brought autumn leaves and pine cones onto the menu, the meadows provided plantago, nettles and meadowsweet and the farms from the nearby hills made sure we got some nice yoghurt, sour milk and Tolmin cheese. And only Ana Roš knows how to combine all of these seemingly unconnected ingredients into a harmonious whole that tells a story of her travels and experiences, of her team’s childhood memories, of the pristine environment in which they create. We travelled to Posočje, went around the world and came back home, richer for another unforgettable culinary experience.

Selected by Gault&Millau Selection
17.5 / 20

Pri Lojzetu

Pri Lojzetu Dvorec Zemono, 5271 Vipava

There is no good dish in which simple, yet quality local ingredients are hidden without a good story. Chef Tomaž Kavčič is proud of his roots and the area from which he gets the inspiration, so visiting this restaurant is quite an experience. Under the stone arches, he convinces his guests with hearty hospitality that moves your soul. The chef and his professional team are experienced caterers and hosts and therefore devoted to each and every guest. He swears by only the best ingredients and flawless presentation of the flavours. What at first glance seems a simple recipe, is technically perfected, and on his plate both the simplest and the most precious ingredients shine like stars. Everything is pure perfection and the master chef keeps us excited with clean, primal, and innovative flavours that he presents as works of art. The plates are like walking in the garden, a field, pasture, or forest. The gentle gnocchi, exquisite meat from lamb to game meat, flavours from the natural river pools, and those from the depths of the sea, all are given a whole new dimension by the unique salt grill. They, of course, have a menu, but we recommend you let yourself be guided by the chef’s inspiration. They offer several tasting menus, from four (65 euros) to six courses (85 euros) and all of them are supported by an amazing wine list.

Selected by Gault&Millau Selection
17 / 20

Restavracija Mak

Osojnikova ulica 20, 2000 Maribor

Tradizionale

When you decide to have lunch or dinner at Mak, you indulge in their offer and patiently wait for the curtains to rise and the show for your taste buds with infinite surprises and masterfully prepared combinations to begin. The many fresh bread sorts are truly enchanting and the intro - duction consists of several courses of small bites, each one creating an even stronger wish for more. Will it be a savoury macaron with pâté, a crispy roll filled with mousse, homemade grissini with lard, ham? A little ball made with pieces of toasted bread, filled with veal and covered with a slice of juicy beef and Asian mayonnaise is magnificent. We could eat this refined creation, full of softness, succulence and crunchiness every day. But the culinary show goes on, this time the star is guineafowl, which is rarely found in restaurants. A leg for two bites or a bigger piece, surrounded with vegetables, a velvety cream and aromatic foam. Soup lovers will be amazed at the delicious apple soup with a strong taste of smoked eel. Pink veal, beef, tasty lamb, fish or squid – everything is an amazing adventure in this wonderful land. You will lose track of time, especially if you visit their cellar with great music coming from the gramophone and a glass of wine in your hand. The chef does not offer a menu, because he prepares new adventures every day, the only thing you have to do is choose the number of dishes on the tasting menu (ranging from 46 to 81 euros) – depending on how much time you have.

Selected by Gault&Millau Selection
17 / 20

Strelec

Grajska planota 1, 1000 Ljubljana

Tradizionale

When you reach Ljubljana Castle by car or funicular, you enter a special kind of world; castles are known for fairytale-like stories anyway. The story told by Igor Jagodic and his team inside the Castle Tower is a different, culinary one. Order one of the tasting menus and you will soon find it difficult to decide, which is more beautiful: the evening view of Ljubljana or the culinary creations they bring in front of you. Throughout history, Ljubljana has been a junction of cultures and different culinary styles and all of them are seen and felt in the menu of Strelec restaurant. Central Slovenia was represented by the smoked trout, which, together with roe, celery and beef tongue was one of the very complex greetings from the kitchen. Our main course was deer: the meat was perfect and served with beetroot of all shapes and sizes, which showed some serious techniques mastered by Strelec. The Adriatic Sea was represented by the delicious turbot fillet and we even went across the border towards Balkan countries with some filled peppers – not the ones we make in Slovenia, but roasted, filled with goat curd cheese, seasoned with citrus fruits and served with pepper and tomato sauce and homemade pindjur. Strelec is truly modern, fashionable and international. Together with the turbot, we got excellent jiaozi filled with Adriatic shrimp, the creamy pumpkin ice cream was enriched with yuzu and the whole meal was completed with a special interpretation of the famous Lisbon pastry, Pastéis de Belém. This is how our dinner went through history to modern times, through the world towards home and the well trained team made sure that everything came together perfectly.

Selected by Gault&Millau Selection
17 / 20

Hiša Denk

Zgornja Kungota 11A, 2201 Zgornja kungota

Tradizionale

Who is chef Gregor Vračko? The best way to discover this is to try his dishes – they are a reflection of his inspiration and character. They are colourful, creative, sometimes daring and witty, but always with great character and a lot of attention towards local ingredients and zero waste cooking principles. The modern building with impressive wine cabinets has light flowing through the windows and the professional, friendly staff will make your day by offering rich dishes. The plates are juicy, the flavours are harmonious and they make even the most demanding guests genuinely happy. Pleasure with colourful presentation, served on carefully chosen plates continues in your mouth: the chef accentuates the basic ingredients by adding tiny sides of different textures. At first sight, these are incompatible elements but they flow into your mouth in waves, creating amazing sensations on your taste buds. Vračko is a true master of challenging comfort zones. He respects the traditions of Štajerska, uses homegrown products and upgrades his plates in a daring but perfect way, inspired by faraway, exotic places. Even though Hiša Denk offers menus with several courses, they will gladly prepare single dishes if you have a gentle stomach that cannot take too many plates. A great advantage is also that you can spend the night in their modern and comfortable rooms after your culinary adventure.

Selected by Gault&Millau Selection
17 / 20

Ošterija Debeluh

Trg izgnancev 7, 8250 Brežice

The first association we get when we hear Ošterija Debeluh is warmth and comfort. Not only because of chef Jure Tomič and his wide smile, but because of the whole Tomič family that creates an unforgettable gourmet experience. At Debeluh, every single detail is well thought-out, which makes the whole experience perfect. The aesthetically pleasing and seasonally coloured dishes will make you want more: another expe¬rience, another new, unusual combination, another extraordinary dish. Apart from innovative plates, they offer Debeluh’s classics: from the winning pasta with zucchini blossoms and pumpkin seed oil, smoked trout with roasted pear and roe to Debeluh’s cake made from beef tarta¬re and goose liver. The tasting menu always includes something old and inspiring as well as something new, challenging. Caesar’s mushroom with olive oil mayonnaise is pure pleasure. The chef upgrades gentle earthly flavours with excellent macerated white wine produced by wonderful local winemakers. Tomič is an experienced sommelier, which is why the wine list is rich. He is also a big supporter of local winema¬kers. The creamy and velvety baby corn soup is so delicious that you will want another portion. The ravioli filled with crawfish offer refined flavours while the juicy Krškopolje pig enchants in the company of Modra frankinja. Debeluh’s new Posavje cuisine offers clean, masterful flavours and keeps coming back to tradition and home soil.