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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
MICHELIN GUIDE 2022
Plates are works of art. As they should be in a gallery.
Halfway between Ljubljana and Maribor, where the hops plantations spread, exit the motorway towards Petrovče. An 18th-century mansion surrounded by 100-year-old trees and a meadow is home to Galerija okusov.
The exquisitely furnished dining room is situated in the mansion’s former laundry. Large windows, tables without tablecloths, a carefully picked flower on the shelf, herbs on window sills contribute to the pleasant atmosphere. In warmer months, you may also be served in the large garden. Who could resist dining in a shady garden where the tables are set on the lawn under mighty treetops?
Galerija okusov dares you with its ambience, concept, and cuisine.
They prefer local ingredients, although their view of modern cuisine extends far beyond borders. The young chef captivates with his creativity. His motto is the future relying on the tradition of the past. He frequently ferments and carries out endless experiments. And the result?
The plates are photogenic, and dishes are true works of art. Wild, youthfully funky, just as sophisticated as they should be.
They say at Galerija that the guests are the most important, which is why they strive to create incredible flavours to give them a truly unforgettable experience
The selection of meat(less), fish and sweet bites is equally represented and simply excellent. The wine list with over 230 labels does not lag behind either.
They like to offer cocktails with food, which are definitely worth tasting. They are mixed by the best Slovenian barman, Anže Šmid, who has been named bartender of the year by the Slovenian Bartenders Association several times.
Instead of on canvas, at Galerija okusov, Marko Magajne creates his masterpieces on plates.
Marko Magajne’s love of cuisine has its roots in his childhood.
He takes a modern approach to food, with a focus on local ingredients, but takes it one step further in his interpretation of contemporary cuisine. He likes to make use of wild plants, which he often picks himself.
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