Slovenia - Eastern Europe - page 658

ingredients. They might include those he'll use in his famous pesce tartuffalo, angler or
monkfish filet with tartufi sauce. Although not on the menu, ask to start with mari-
nated shrimp tails. Then order the excellent tagliata, made from two different cuts of
individually flambéed beef medallions. If you're after fish, opt for the house-blended
herb and spice-crusted sea bass; there's also a divine homemade calamari and squid
pasta with mushrooms, red pepper, and zucchini.
Copova 5a, Knafljev prehod. & 01/425-8822. www.gostilnaas.si. Reservations essential. Main courses 16 € -26 €
($20-$33). AE, DC, MC, V. Daily noon-11pm.

MODERATE
A great bet for Slovene cuisine with a contemporary edge is Pri Sv. Florijanu
(Gornji trg 20; & 01/251-2214 ), where some of the standout options include veal
medallions with roasted garlic (accompanied by noodles with truffle oil), and filleted
red scorpionfish, served with fresh vegetables and polenta. If you're craving your
weekly intake of raw fish, stop off at Sushimama (Wolfova ulica 12; & 01/426-
9125 ), a modern place in the heart of Ljubljana; it's one of the top sushi restaurants
in central Europe, with a loyal local crowd. Go classic with miso soup, followed by
nigri sushi and kinako with a pancake; the sashimi is fresh from the Adriatic. Another
interesting option, this time for Balkan dishes, is Aska in Volk (Gorni trg 4;
& 01/251-1070 ), situated right next to Cerkev sv. Jakoba. Expect an energetic crowd
scattered about the gorgeous little rooms decorated with framed pictures and painted
in bright, dramatic colors.
Gostilna Sokol SLOVENE This superb upstairs gostilna is squarely
aimed at tourists, yet it's managed to retain an authentic atmosphere. Wooden tables
and stone floors, chunky wood paneling, wine barrels, hunting trophies, and an eclec-
tic collection of paintings contribute to a real country-tavern vibe, underscored by the
accompanying funky accordion music. Also, Sokol is a microbrewery where you can
order beer made on-site. Dishes are prepared from the recipes of someone's grand-
mother and include such down-to-earth favorites as game goulash (served with bread
dumplings), fried sausage with cabbage, and the very excellent medallions of deer with
Mahaleb cherry sauce. Beyond the wide range of grilled steaks, there's also seafood,
including a kilogram of grilled trout, and squid stuffed with cheese and ham. Hard as
it may be, save room for a taste of Slovenia's traditional dessert, Prekmurska gibanica,
a rich mix of cottage cheese, apples, poppy seeds, and walnuts.
Ciril Metodov trg 18. &

Value

01/439-6855. www.gostilna-sokol.com. Reservations recommended. Main courses

6 € -35 € ($7.50-$44); most dishes are under 20 € ($25). AE, DC, MC, V. Mon-Sat 7am-11pm; Sun and holidays

10am-11pm.
Pri Vitezu SLOVENE This riverside eatery is owned by Slovenia's very own
“Naked Chef ” contender: Luka Lesar has marketed himself extensively under the
brand name “Luke Gourmet,” and a number of restaurants are buying into his culi-
nary flair. Specials are chalked up outside the beautiful multithemed restaurant, and
are usually based on whatever's freshest at the market (usually straight from the Adri-
atic coast). Start with a mixed seafood platter or fragrant ginger soup, then order the
unforgettable beef filet a la Calabrese, prepared with olives, dried tomatoes, and
capers. There's a selection of homemade cakes, but don't miss Luka's tiramisu.
Breg 18-20. & 01/426-6058. Reservations essential. Main courses 7.50 € -20 € ($9.40-$25). AE, DC, MC, V.

Mon-Sat noon-11pm.