Grandma’s food cooked in grandson’s way
An old restaurant with a young chef
Even before entering Gostilna Mencinger, run by the Štefanec family, you are greeted by plenty of flowers and plants, while in the homely dining room, black and white photos are testament to the restaurant’s long tradition. The old owners have returned to the restaurant, however, with a young chef. Although grandma taught him plenty, he likes guests who want something new and different (read: small roulades rather than giant platters!).
Sour soup is a tradition and the fried schnitzels are typically Styrian. The rest, however, differs from ‘the norm’ – the pork stomach is so thin and evenly sliced, the souffle is made with nettles, the venison fillet with Isabella grapes is succulent, dandelion leaves are used in desserts, and the seasonal menu is the main feature of this village restaurant, whose interior and exterior beckons you to take a trip to the Radgonsko-Kapelske Gorice wine-growing area.
If you make a day trip to Gostilna Mencinger, because you haven’t yet been, you will be rewarded with the youthful difference of this Slovenian chef, who modernises old Pannonian and Styrian dishes in a praiseworthy way.
Wooden benches beside the house and flower garden; two rooms with old pictures and furniture; orderly and homely; enough room for neighbours at the bar, too