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Izidor Kržišnik

Landerik Restaurant

Still water that moves the banks of the predictable in culinary art.

About chef

A fresh breeze that raises the delicacies from Slovenian farms to another level.

Izidor Kržišnik has a head full of brilliant ideas, devising dishes that will stay in guests’ memories for a long time. He presents the products of the local environment on plates in a modern, fresh way, but with great respect for tradition. He is a fan of the primal flavours of locally produced ingredients who enjoys reviving and modifying classics.

As one of his hits he cites beef cheeks on polenta and handmade ravioli with Tolminc cheese in three roles – in the ravioli filling, in the creamy sauce and in the crispy lace. The guests were so impressed that the restaurant used as many as two loaves of this cheese from the Gugala farm per week.

Favourite dish
Stews

They remind him of his childhood.

Favourite ingredient
Artichoke

Because it is interesting to process, and quite demanding, and many different things can be made from it.

He gained knowledge on the Côte d’Azur with chef Mauro Colagrec of the three Michelin starred Mirazur Restaurant and with the master chef who runs the kitchen of the Strelec Restaurant in Ljubljana Castle, Igor Jagodic. He was an assistant in the TV reality show Gostilna išče šefa (Inn Looking for a Chef) with Bine Volčič.

Chef Izidor Kržišnik
Photo: Landerik Restaurant archive
»There is no success without teamwork.«

The foundation for success is respect and teamwork. Through dialogue and with a positive attitude, the team overcomes complications and situations together, creates novelties and only together moves the banks of the predictable in culinary art.

a meat dish
Photo: Landerik Restaurant archive

Šmorn in a thousand ways

In Landerik, Izidor also specialised in šmorn (angel wings), the restaurant’s most important dish.

He says that he has already made a lot of different combinations and it is difficult to pick the one he liked the most. But it seems to him it was the one that was named malinovec in the restaurant. For šmorn, he uses very special bread flour, ground on a stone, and he has also developed a slightly special preparation process.

Photo: Landerik Restaurant archive

MICHELIN GUIDE 2023

Chef's Restaurant

Landerik Restaurant

Grandpa's šmorn and other home-made dishes prepared from almost exclusively home-made ingredients.

Read more