Gostilna Ravbar
Cannelloni from a mayor’s inn, dated 1888
- Thursday - Friday 11.00 - 16.00
- Saturday - Sunday 11.00 - 16.00 / 18.00 - 22.00
- Monday - Wednesday closed
- T: +386 5 734 6180
- E: info@gostilnaravbar.com
- www.gostilnaravbar.com
Janko Ravbar
Aljoša Ravbar
Proscuitto, cannelloni, roast meat and more
Guests speaking Italian and Slovene, of the latter Karst and Ljubljana dialects, speaking over each other, all the tables are so big it’s as if everyone is having a birthday party, food is beginning to run short in the kitchen, yet all three of Ravbar’s dining rooms, as well as the garden, are still full and noisy. As dusk falls, they are still arriving – on foot or by car – as if they don’t have a television at home, don’t have a phone in their pockets, and don’t have to go to work tomorrow.
In the kitchen, Natasa and Ivan cook according to old recipes, while their son Aljosa creates new ones. And that’s been the family way at Gostilna Ravbar since 1888! The ‘Today’s Specials’ list is so long that sister Alica needs to sit at the table to take a rest in between. The gnocchi are served with mushrooms, the tagliatelle with truffles, the ravioli with peas and goat’s cheese, but Ravbar’s speciality remains cannelloni. There are no others like it in Slovenia! The dishes are all simple Karst-style and traditional Slovene, from prosciutto to plum dumplings, from roast meat to tagliata, from kifli rolls to peperonata, from jota stew with sausage to Ljubljana schnitzel. But at Gostilna Ravbar, these simple dishes are simply better than elsewhere!
Recommendation
No one looks at the menu at Gostilna Ravbar, because everyone prefers to listen, and no one just drops by, even though this old mayor’s inn is conveniently situated close to the motorway and the Italian border. After starting with prosciutto, next comes pasta, which Ravbar excels in, then roast meat, as the weekend begins on Thursday at Gostilna Ravbar, and then dessert too, which no one has yet managed to resist. Gostilna Ravbar doesn’t cook any differently than other such restaurants and inns, which are full at weekends and less busy during the week. But Gostilna Ravbar cooks what we all know and like, so it’s … better. And cannelloni too!
Wine list
The best accompaniment to this food is teran wine, which Gostilna Ravbar itself produces, while white wine comes from the Vipava Valley. For wine connoisseurs, the wine cabinet is full of wines from the Primorska region.
Ambience
The car park is bustling like a bus stop, the terrace is bustling with locals at their regular table like a promenade, people are milling around at the tables at the bar like on a beach, the dining rooms are set like at a wedding, and the special room is like home.
Specialities
gostilna že od 1888.leta
Gostilna Slovenija
