Gostilna Vernik

Stuffed rabbit from a good home cook

Chef:Manica Grbić
Manica Grbić
Chef

Pork and rabbits

Next door there is a chapel, with magnificent linden trees next to it; behind the house is a courtyard and a garden, and through the door the bar is first, because this is a village, after all. That’s why we came here because we’re hungry, and the local rabbit has been a speciality for 40 years, because the pork is local, the stewed venison is tender, and we are welcome guests, because Vernik on the right bank of the Drava River is a restaurant on which you can always rely.

Homemade liver pâté on homemade white bread with pumpkin seeds is not a fashionable whim, but rather a hospitable welcome. Black radish with pumpkin seed oil and Pohorje salami with sauerkraut aren’t just regular cold cuts, but rather Vernik’s seasonal speciality. Beef soup made from local beef has not only depth, but also a homely Sunday taste that cures all modern ailments. The beef in the beef salad is organic, juicy and comes with dandelion. Vernik is not just a simple, homely, family-run, traditional, village restaurant, but one bearing the Gostilna Slovenija brand.

The experience of the last visit

Recommendation

Quote

The tradition dates back to 1967. Rabbit stuffed with the secrets of a good home cook is only a few years younger. It is a long tradition, in which so many ‘business partners’ have accumulated (three farms, two agricultural cooperatives, two hunting societies, beekeeping, fish farming, an oil mill and gardening) that Vernik’s ingredients are always fresh and local, and there are enough homemade products for an entire store.

Wine list

The wine list features 30+ labels from Styrian winemakers, and the pail in the middle of the dining room is full of bottles of wine that can be tasted by the glass.

Ambience

When a homely and traditional restaurant is equipped with such fine napkins, its message is clear as day. A good meal begins at a beautifully set table!

Specialities

Gostilna Slovenija