Restaurant Milka

An experience of pleasure

For curious guests Milka is an experience, which, after a few pleasant hours, will leave a permanent impression when nibbling on hazelnut biscuits that are freshly baked using the lard of an indigenous Slovenian pig. It begins with slices of morning cheese stuffed with salted kiwi and pea shells in the Alpine-style amuse bouche of the Nordic-trained chef David Žefran. It’s no wonder that Milka won a star as soon as it opened!

But it would be a big mistake to judge Milka on the basis that its commitment to excellence is provocative. No, its menu features the best seasonal, local, Alpine and, due to its location near the triple border with Austria and Italy, the ingredients aren’t just Slovenian but rather a real delicacy. It demonstrates perfectly ‘Nordic’ modesty, through saving by not throwing anything away, as well as gathering, storing, creating and an infectious profusion of flavours.

Beetroot topped with minced bear lard and lamb with pumpkin seeds. The ingredients are used over and over, but only because they have such a short season. The white leek leaves are pickled with rose petals and the green with pig’s head, the Bohinj trout is used in its entirety – the best parts are used in a spicy Asian style sauce, while the other parts are covered with Siberian sturgeon caviar.