On the Pula estate, a renovated Slovenian homestead from the 17th century, hides the superb restaurant Pod skednjim. The head chef is Boštjan Kokalj, who masterfully combines traditional Dolenje dishes with modern culinary guidelines. He gained experience in Steirereck, which is considered one of the best restaurants in ...
Drečji Vrh 16
Treble
On the Pula estate, a renovated Slovenian homestead from the 17th century, hides the superb restaurant Pod skednjim. The head chef is Boštjan Kokalj, who masterfully combines traditional Dolenje dishes with modern culinary guidelines. He gained experience at Steirereck, which is considered one of the best restaurants in Vienna and in the world, at Gordon Ramsey in London and in Miami, at the restaurant of chef Daniel Boulud. From his hands, we can try Alpine trout fillet on Čemaž risotto, Jerusalem artichoke crostata and saffron sauce, chicken roulade stuffed with oysters on Čemaž tentacles and glazed carrots, excellent homemade ice creams and more. Specialties that we simply have to try are the Tafelspitz menu and the wet-neck donuts. The ingredients for the gourmet treats are organically grown on the estate, the rest of the ingredients are bought from local suppliers. They also produce their own wheat and rye flour and honey. A good drink goes with a good eater. The wine cellar has about one hundred and sixty different wines from the best wine-growing regions of the world. Slovenian wines occupy a special place. Pula is a feast for the eyes and a place to pamper the tummy. We recommend it.
