Čad inn

Čad is an inn under Rožnik hill with a long tradition. For the first time, an inn was opened here in 1889, then in the suburbs of Ljubljana. In more than 130 years, it has undergone many changes. The inn operated well until the end of World War II, when it was nationalized (1948). Under the administration of the state, the inn slowly faded until 1964, when Rubin and Elempija Marković – Leka were the first to bring Serbian cuisine to Ljubljana and Čad (ćevapi, pleskavice, prebranac, etc). The inn comes to life and in the 70s the new manager keeps the menu. After the denationalization in 1996 the same manager remains. Since 2011, the owners (Jože and Aleš) have once again taken over the management of the inn with the same cuisine by which they have been recognizable for the last 60 years.

The inn in the old buildings has its own charm. However, it is an even greater pleasure to sit in the garden under the chestnut trees and enjoy the cuisine. There is also a huge parking lot and a riding school. Here they can also cater larger groups of up to 120 people. If you are a fan of Balkan barbecue, this is the city in Ljubljana that will be able to satisfy even the most demanding gourmet.

Among the more well-known representatives on the menu are pleskavica with kajmak, čevapčiči, foal medallions, smoked vešalica, bread from a home bakery, urnebes, šobska salad or roasted paprika and, of course, prebranec. Of course, the offer is much wider with various soups, steaks, pies, skewers and desserts.

For May 1, we spontaneously decide to go eat something there, after the first COVID wave. Without a reservation, it was necessary to wait about 15 minutes to get a table for two. The waiters were under pressure. Because May 1st, of course, was a logical choice to order grilled lamb from spit with baked potatoes, onion and tomato. I get one last serving of this dish. She orders a pleskavica with kajmak. We also take a šobska salad, ajvar (homemade), and something to drink. The food is more than delicious and after a good hour and a half, it’s time to say goodbye. This time they charge us € 50 with a tip (lamb is not cheap, you get a whole glass of homemade ajvar for home, …).