Castle inn Ljubljana-restaurant week

It was a slow morning. I walked to the castle for the last meal of restaurant week, avoiding the marathon. The walk uphill got me. I was early enough. I got a seat by a big window looking into the castle garden. The interior was nice, and the Slovene old music was playing. First, I drank some water to catch my breath.

Castle inn Ljubljana-restaurant week 1

We opened with Movia Exto Gredič (Tokaj), full body

Amuse-bouche pork sausage, Parmigiano cracker with chicken pate, salty

Castle inn Ljubljana-restaurant week 2

Shrimp carpaccio, green apple and celery cream, pickled celery, crab shell powder

Castle inn Ljubljana-restaurant week 3

Steyer Chardonnay-Štajerska was next, fresh

Leek soup and buckwheat popcorn, sour milk foam. This was great, as I am not a fan of leek but paired with sour, it gave a great combination

Castle inn Ljubljana-restaurant week 4

We switched to red, Frešer pinot noir-Štajerska

Slow-roasted veal, sour beet cream, pomegranate, red pepper gel, chimichurri, demi-glace sauce

Castle inn Ljubljana-restaurant week 5

Order an extra glass for dessert, Steyer Dišeči Traminec-Štajerska

Dessert: Pumpkin in yuzu syrup, chestnut mousse with salted caramel, pumpkin biscuit, crumble with pumpkin seeds, ice cream with pumpkin oil, good combination

Castle inn Ljubljana-restaurant week 6

Local suppliers
Dairy products: Pustotnik Farm, Gorenja village
Potatoes and grain: Koželj Farm, Vodice
Pumpkin oil: Toplak Farm, Jurovski dol

I paid 55 € with a tip (26 € menu, 17 € wine, dessert 7 €, extra wine, service). I liked the experience most out of the 3 I had during this edition of Restaurant Week, great soup (other meals were good, not too creative), location, service, and fair price.

Slow descent to the old town, view of runners, and back home. On my way home I stopped in the Botanical Garden (Primula bar) for a drink.

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