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.
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.
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.