Slovenia Dinner
Bled, February 15, 2019
In Restaurant 1906 at Hotel Triglav

Overlooking crystal-clear lake waters and Bled Island, Restaurant 1906 presents a hidden treasure of the family-run Triglav Hotel where the Chaîne member is Maître Hôtelier Zdravko Rus.

The restaurant’s name comes from historical facts: 1906 was the year the hotel was built and the train connection between Bled and Trieste was constructed. Today, the hotel and its restaurant present a leading force in the town’s culinary experiences; reviving traditional dishes with a modern twist, offering wine tastings in the private wine cellar, organising cooking classes, theme evenings, etc. These are just some of the activities that share one common thread - tasting traditional Slovene dishes and bringing visitors closer to the local ways of life; connecting the past with the future.

It is not surprising therefore that members and their guests gathered in significant number at the Bailliage’s February dinner.

At the reception we were served a refreshing cocktail of spiced gin with orange juice, balsamic vinegar, tonic and dried mango. From the kitchen they brought two different miniature pastries. In both, there was cottage cheese but one had pumpkin with it and the other had orange and curry.

We then took our places in the restaurant and dinner commenced.


Slices of goose and goose liver terrine
dehydrated pineapple, sour cream, hazelnut oil
Sivi Special Pinot 2017

Jerusalem artichoke soup
buckwheat spoonbread (a Slovene national dish)
with mushroom

Canelloni with shrimp
scallop, squid sauce, capers, greaves, fried wakame algae
Sutor White (Malvasia and Rebula) 2015

Herb-crusted loin of veal
veal glaze, strukelj root wrap
roast cauliflower, parsnip cream
Marjan Simcic Blue Pinot 2015

Peach and raspberry mousse
enriched with highly-visual accompaniments

Of particular note was the veal. The course was a very imaginative, technologically well-prepared and assembled plate. The structure of the meat was perfectly correct and really melted in the mouth!

At the end of the dinner, Bailli Délégué Tomaz Ravnikar and Conseiller Gastronomique Prof Dr Janez Bogataj presented certificates of appreciation to the Hotel Triglav/Restaurant 1906 management and staff.

Photos courtesy of Chevalier Ales Knoll