On the outskirts of Sorško polje, in Reteče near Škofja Loka, we can find the former old village inn Pri Danilu. It was first mentioned in 1870, it got a new look in 1961, and it still represents a link with the rich heritage of cuisine and gastronomy, for which the inn was known already in...
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Bishop Loka
On the outskirts of Sorško polje, in Reteče near Škofja Loka, we can find the former old village inn Pri Danilu. It was first mentioned in 1870, it got a new look in 1961, and it still represents a link with the rich heritage of cuisine and gastronomy, for which the inn was known in the past. Dušan and Vesna Čarman take care of this today; the latter has, among other things, the title of the second companion of Del's chef in 2007. Dušan and Vesna manage to preserve the old culinary tradition of Loša in a modern form of seasonal eating and with experience gained abroad. Above all, this is about the legality of slow food, which coincides with expert advice on choosing suitable wines. The culinary offer at Pri Danilo is based on the principle of four seasons, and the preparation for daily cooking is a morning visit to the market, because excellent food also requires excellent ingredients, so it will be best to allow ourselves to be spoiled by the slow sequence of fresh flavors that the foundation is held up by a design or recipe that was already known to our grandmothers. Of course, slow food does not mean that we have to sit at the table for five or six hours. The philosophy is based above all on the quality of the food and ingredients, regardless of whether we get six dishes or just treat ourselves to a plate of Loka mesta with truffles and a glass of white wine.
