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Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info
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Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info
The philosophy of the house's cuisine is based on the intertwining of flavours, global gastronomic influences and Slovenian tradition.
In the immediate vicinity of famous Lake Bled is the Bled Rose Hotel, which offers its hotel guests as well as outside visitors an excellent culinary experience. Local ingredients and freshness are at the forefront of their offer. The gastronomic creations are prepared exclusively from natural ingredients, without artificial additives or flavour enhancers.
Chef Grega Rozman prepares a variety of dishes, from which he likes to highlight two that you will be hard pressed to find anywhere else. Buckwheat “masovnek” is made of buckwheat flour cooked in hot cream, and it’s a real traditional delicacy. Also special and unique is the chef’s favourite dish, the veal sweetbreads. They always attempt to make the dishes both enticing and traditional at the same time, different and familiar, welcoming and surprising.
The carefully selected culinary offer is rounded off by a thoughtfully composed and rich wine list with more than a hundred different types of wine from Slovenia and the best wine countries from around the world. From the local wine makers, they like to highlight Marjan Simčič from Goriška brda, with his excellent Merlot opoka, Sauvignon Blanc opoka, Leonardo, and the “Veliko rdeče” red wine cuvee from the Movia wine cellar.
Chef Grega Rozman is the winner of many cooking medals, and a member of the Slovenian national cooking team.
He values authenticity in all aspects of life, and the food he serves to his guests is no exception. He enthusiastically researches traditional Slovenian food and respects the ingredients and methods of preparation.
Urša Sonnenwald wonderfully complements their offer with her “sweet corner”. She is a creative confectioner who developed her skills working at several Michelin star restaurants, including Alain Ducasse with the coveted three Michelin stars.
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