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David Žefran

Milka Restaurant

He also draws inspiration for new dishes from leftovers in the kitchen.

About chef

A careful selection of ingredients, respect for nature and support of the regional community, and reflection of the seasons on the plate.

David draws inspiration for new dishes from memories, surroundings, seasonal ingredients and leftovers in the kitchen. It is the leftovers that awaken in him the dance of imagination, which gives birth to interesting dishes, while making sure that there is almost no waste. He was also influenced by cookbooks such as French Laundry by Thomas Keller, Relæ by Christian F. Puglisi and Frantzén by Björn Frantzén. He finds it important that the guest enjoys their restaurant experience and that dishes don’t lose their substance and flavour despite the technical perfection.

Favourite dish
There is none

It depends on the day and energy. Sometimes it is obara (stew), and sometimes a Mexican taco.

Favourite ingredient
Acid

Be it citric, malic or lactic acid. It brings food to life, gives it freshness and vitality.

While he showed interest in cooking towards the end of primary school, his family encouraged him to enrol in general high school. Cooking remained in the background until he started working at the Kavarna Tiskarna restaurant while studying sociology. There he developed his first burger recipes and rekindled his passion for cooking. His path took him to EK Bistro in Ljubljana, where he started as a pastry chef and then advanced to the position of head chef. This was followed by work in the Luda Restaurant, then in Atelje, the first restaurant in Ljubljana to receive a Michelin star. He also perfected his cooking skills and knowledge at the Frantzén Restaurant in Stockholm, which boasts three Michelin stars. It was there that David learned that it is crucial to focus on the guest experience and hospitality.

Chef David Žefran
Photo: Lana Špiler, Milka Restaurant archive
»The experience must reflect time and space.«

Good food and service are the basics. The transfer of ideas and feelings is that intangible thing that makes the guest’s experience special, unforgettable. A careful selection of ingredients, respect for nature and support of the regional community, and a reflection of the seasons on the plate and in the glasses – all this adds up to a whole. Going one step further to make the experience even better is what pushes us every day.

A dish at Milka Restaurant
Photo: Lana Špiler, Milka Restaurant archive

First Michelin star after only three months

In 2022, he started a new story, which became a hit after only three months. He built the renovated Milka Restaurant anew. He and his team earned their first Michelin star less than three months after the opening.

David’s main virtues are hard work, precision, directness and loyalty. He wants to do well in the kitchen and be someone his employees can rely on. He wants to provide them with a space to express their opinions and encourage creativity and enable them to realise their potential.

Photo: Lana Špiler, Milka Restaurant archive

MICHELIN GUIDE 2023

Chef's Restaurant

Milka Restaurant

A restaurant by the lake, which got a Michelin star as early as in its first year of operation.

Read more