Hannah

Slavko Adamlje is a true legend of Slovenian cuisine. Countless awards at various cooking competitions, meetings and, last but not least, the Cooking Olympiad are excellent credentials for his restaurant Hana in Vič. Gostilna Hana is actually the practical embodiment of his book Kuhinja Slovenije, which was published in 2000. Adamljet's kitchen represents a kind of transformation of traditional Slovenian cuisine. The emphasis is on the lightness of the dishes, which in the original can be very tiring for our stomachs, but above all, the choice of ingredients is important, because without good ingredients, even such a good concept of a dish can be completely spoiled. Given these assumptions, we will certainly accept a selection of dishes made to order or from the menu offer. We got to try some interesting flavors like squid stuffed with cod or smoked trout with apples for starters. Perhaps we prefer to start with a warm risotto with yellow pumpkin and herb cheese, but for soups, we cannot go wrong with the cream of corn soup with king crab. The meat offer is varied, from pheasant with Brussels sprouts and truffles, through goose liver with almonds in orange sauce, to various beef and foal meat plates. Even seafood lovers will be satisfied with fresh fish, tuna steaks and crabs prepared in different ways. Be sure to ask for dishes from the seasonal menu.