Restaurant Milka is one of a kind, merging Nordic & Alpine, modern & classic, in a way like a rebellious kid striving for perfection on their own terms.

Our vision is founded on providing regional seasonal ingredients, inspired by the Alpine surroundings and traditions. The Alpine seasons are inherently short and intense, therefore we wanted to portray these aspects throughout our menu, while never compromising on the quality of our ingredients.

Given the geographical location we are in, we seek to transcend the man-made borders by building on ingredients from our neighbouring countries of Austria and Italy, because we believe supporting local producers is one of the key factors in creating a future for responsible and unforgettable culinary experiences.

Acting responsibly toward society and the environment does not only come via the selection of producers, but we perceive it as an idea that permeates every aspect of our fine dining experience. It is for these reasons that we went ahead and worked with Slovene craftsmen in creating our own ceramics from the minerals found in the immediate vicinity of Lake Jasna, as well as wooden plates & utensils which have all been made from our own timber.

As a team we all agreed on bringing two things to our table:

  • We put the guest experience in the centre of everything we do. We believe that an approachable yet professional kind of service is the glue that makes our guests feel like they are among friends. Being taken care of while surrounded by fun people. This is our goal at Milka.
  • Too often fine dining is a synonym for good food but stringent dining room etiquette. We believe good food is shared among the people we love in an environment that should feel curated, but also fun and relaxed. We have therefore decided to foster the feeling of casual dining while eating great food. It is a quintessentially Slovenian trait. Fun with a knack for good, delectable food.

 

Wine, cocktails and juice pairing

Our unique beverage concept

Slovenia is a winegrowing country with more than 28.000 winegrowers. That is why our main focus is on presenting Slovenian wine culture as a whole and thus giving the platform also to less known, small winegrowers from all regions. Being located in the tri-state area, wines from neighbouring regions of Friuli-Venezia Giulia (Italy), Carinthia and Styria (Austria) are also presented, together with classical French wine regions, focusing on great representatives of their respective regions.

For cocktail enthusiasts we provide a selection of bespoke house-made cocktails, that are inspired by regional ingredients and alpine nature. These carefully crafted cocktails come served on an ice made from natural spring water from Slovenia, just for your pleasure.

Not into alcohol? Our chef and barman work tirelessly to provide you with the same experience through our juice pairing that connects food and beverage on a whole new level that won’t leave you second guessing your choice.

To conclude with the same passion, our coffee and tea program is something special too. Coffee, responsibly sourced from the world and roasted in Slovenia, is given the attention that you would only expect from a hipsterish coffee place in New York or Paris. Our teas, some hand picked from nature and dried in the restaurant, others sourced from organic producers come brewed in an artisanal clay pot hand made just for us in Slovenia.

Nature & culture around us

Our inspiration

We are inspired by minimalistic aesthetics, highest quality ingredients, and by the short and harsh seasons that define life in the Alps.

The milka team

Dedicated & professional

Our staff has undergone stringent hiring criteria and thus chosen to be a member of a team with a strong ethic to serve, to be kind and caring and to put the guest experience in the centre of what we do. We realise every team member is our greatest asset. Our team is like an extended family away from home, welcoming you to be a part of what we stand for.

head chef

DAVID ŽEFRAN

Head Chef David Žefran, had worked in several fine dining restaurants, most recently in a 3* Michelin restaurant in Stockholm, Sweden, when the pandemic brought him home. His mind is teeming with electrifying food ideas and his attention to detail and scenographic potential was put to use in redesigning the kitchen and the dining room.

We can say with confidence that he is a chef with artistic values and Nordic experience, while also being super conscious about the environment and how we can push the needle further on sustainability within the food and beverage industry. He leads by example.

HEAD Sommelier

Lenart Plavčak

Lenart, our Head Sommelier, whose nose and palate is … well, so nuanced and developed he could easily get a job at any world class restaurant, winery or hotel. When pandemic left him stranded in neighbouring Austria, we initiated our courting process across the border. Wine has never been so passionately explained until you have a chance to discuss it with Lenart. Furthermore, he has taken an effort to go the extra mile by making our wine cellar an exemplary one representing all Slovenia’s regions equally and to always be able to find a local grape variety that will match what your palate is used to, no matter where you are from. We dare you to dare him.

In 2017 Lenart finished both WSET Level 2 and WSET Level 3 courses in London and in 2018 enlisted in WSET Diploma course in Weinakademie Österreich, with a goal of gaining the titles Weinakademiker (WA) and diplWSET.

Menu

FOUR
TOMATO
clotted cream, white fir
CABBAGE
black lemon, Tolminc cheese
TROUT
juniper branches, trout garum
or
PORK
nectarine, fig leaf
PEACH
hay, meadowsweet
69€
SEVEN
TOMATO
clotted cream, white fir
CARROT
fermented apricot, chamomile
CABBAGE
black lemon, Tolminc cheese
CHANTERELLE
nettle, dill
TROUT
juniper branches, trout garum
PORK
nectarine, fig leaf
PEACH
hay, meadowsweet
121€
TEN
TOMATO
clotted cream, white fir
CARROT
fermented apricot, chamomile
BEETROOT
bear, Oscietra caviar
CABBAGE
black lemon, Tolminc cheese
CHANTERELLE
nettle, dill
LANGOUSTINE
buckwheat, fermented tomato
TROUT
juniper branches, trout garum
PORK
nectarine, fig leaf
CANTALOUPE
muscat wine, apricot pits
PEACH
hay, meadowsweet
159€
milka restaurant

opening hours

Please plan enough time for lunch or dinner at Restaurant Milka: approximately 1.5 hours for 4-course meal, 2.5 hours for 7-course meal and 3.5 hours for 10-course meal.

LUNCH

Thursday – Sunday from 12am until 4pm

  • 4 or 7 courses
  • Last sitting at 1.30pm

DINNER

Thursday – Sunday from 6pm until 10.30pm

  • 7 or 10 courses
  • Last sitting at 7.30pm

From our journal