Slovenian cuisine with a sense for ingredients and time
Tradition and originality behind a castle
At Francl you are on a countryside, if you are still able to remember how it was once lovely to be there. The benches are too hard for ties, and the floors are not even enough for heels, but national dress hasn’t become a thing of the past since it can still be found on the plates, even if the waiters are now dressed in refined aprons. While elsewhere Slovenian kitchens often only produce food so that there is something on the table at home every day, Francl’s kitchen maintains both tradition and originality.
Although one needs to cross the Savinja river to reach Zagrad, it’s worthwhile to try the house specialities such as frogs’ legs with house sauce, flatbread with crackling, liver struklji with chicken soup to start, while Francl’s zlikrofi dumplings first come with trout and are then fried with panko breadcrumbs, and even though Pohorje is far, at Francl’s the Pohorje omelette is the best sweet choice.
Francl preserve old dishes, customs and flavours, has a sense for local and quality ingredients and adds to them a measure of originality. Therefore, despite being a century-old, Francl is still a young and fresh, youthful and seasonal, simple Celje and Slovenian restaurant.
sommelier Sebastjan Grobelšek, 40 wine labels
A fountain, chestnut tree, linden tree, old bar and a homely dining room
tradition since 1895