Restaurant Mangrt

Your next holiday

What does one do when you find yourself in this old restaurant, which was once known for its grilled turkey steaks in cream sauce, when you are served the new chef’s amuse bouche of chamois brains served on courgette flowers, followed by soup from three local cheeses – cow, sheep and goat – with freshly picked chanterelle mushrooms? And how about when the female chef, who is Japanese and who Tomaž Sovdat met while working in the kitchen of Slovenia’s best restaurant – Hiša Franko – creates dessert in the form of milk jam with white chocolate and caramelised honey?

Of course, you will ring the bell of the neighbouring door, where it says Gorska roža (Mountain flower) and ask if they have a room free for the night, so the next evening you can try the buckwheat chamois dumplings, which are first cooked then fried, the apple served alongside them, which are cooked in apple vinegar with tarragon, and which make such a sweet and juicy accompaniment, that there’s no doubt that you will remember this as your best ever holiday.