Hotel
The Plesnik family has lived in the Logar Valley since 1426. The first family hotel was opened by Franc Plesnik in 1932. The current hotel was renovated for the first time in 1995, the second time in 2016. At that time, it also received the prestigious Luxury Travel Guide award for the best boutique hotel in the world.
Logarska dolina
Peel off your eyes. Pull back the curtains. Open the windows. Breathe with full lungs. And look around to the end of the world… Because this is just the beginning of the experiences of today’s wonderful day.
Amuse-bouche
With amuse-bouche, the chef introduces himself, how he thinks, what he knows, and how he will proceed.
Zander, charred leeks and herbs.
Deer tartar on rice chips is enhanced by ‘forest’ jam, which reminds us where we are – in the middle of still natural nature.
A cube of tlačenka topped with baked apple cream and a fried parsley leaf.
Trout
Cold-smoked trout on wild garlic biscuit, horseradish cream and herbal oil in the middle, pickled wild garlic buds.
Tartare
Beef tartare and pickled chanterelles, a sprig of yarrow.
Štrukelj
Lovage dumpling on foam of baked potatoes, on top cabbage salad and pickled lovage flowers.
Ravioli
Ravioli stuffed with smoked trout, apple gel, horseradish sauce, chive oil, trout caviar.
Lamb
Lamb, buckwheat, baked onion in dark beer, sour milk gel, buckwheat popcorn. Less is more, or rather a few elements on the plate, which is why there is so much more flavor in the mouth.
Sweet
The honey cake with cinnamon cream is filled with apples, and the cheese sponge cake is filled with blueberries. But the favorite is still, for decades, an apple strudel with sweet curd and and fried breadcrumbs in butter.
Cheese
Spicy Solčava cheese made from fermented curd, accompanied by apple slices baked in butter and honey.
