Milka
Kranjska Gora, Slovenia
⭐2 Stars
The Experience
From Michelin Guide
Situated near the Austrian and Italian borders, Milka boasts a superb location overlooking a crystal-clear lake surrounded by mountains. The restaurant offers a fine gastronomic synthesis of its region, skilfully interpreted and prepared by chef David Žefran, who makes full use of local ingredients. The surprise menu flows naturally and features ingredients that follow the seasons. The chefs themselves bring their dishes to the dining room, providing detailed and enthusiastic descriptions of each course. Although dishes are prepared with a modern touch, the character of the region shines through, especially in the choice of ingredients. Dishes include delicious salmon from the Danube accompanied by black radish and elderflower, a glazed brioche with fermented butter, and venison served with the perfect accompaniment of a dark beer sauce – every detail is carefully thought out. The wine list will delight connoisseurs: many of the wineries featured have a close relationship with the restaurant. Stylish guestrooms complete the picture.
Unique Things
From Visitor Experiences
- Unique Location and Architecture: Milka is situated in a boutique hotel near the Austrian and Italian borders, overlooking a lake surrounded by mountains. The dining room features warm, local wood and contrasting dove-grey seating, with wildflowers picked from the surrounding meadows.
- Innovative Use of Ingredients: The restaurant emphasizes sustainable, foraged, and fermented ingredients, including trout, crayfish, venison, mountain vegetables, and edible flowers. A notable dish is the "Beetroot," steamed and pickled with spruce branches and served with a luxurious sauce made from bear fat spread, fig leaf oil, and Oscietra caviar.
- Interactive Service Style: The chefs personally bring dishes to the dining room, providing detailed and enthusiastic descriptions of each course, creating a youthful and dynamic service environment.
Ingredient Stars
From Visitor Experiences
- Trout: Featured in the tasting menu, highlighting the emphasis on local and sustainable ingredients.
- Venison: Served with a dark beer sauce, showcasing the restaurant's use of game meats and traditional Alpine flavors.
- Beetroot: Steamed and pickled with spruce branches, then served with bear fat spread, fig leaf oil, and Oscietra caviar, demonstrating creative use of local ingredients.
- Salmon from the Danube: Accompanied by black radish and elderflower, highlighting the restaurant's focus on seasonal produce and regional connections.