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Guest House and Restaurant Tulipan

 

Surrounded by tulip beds

A restaurant focused on local and traditional Slovenian cuisine with a modern twist.

The delicate tulip, which represents the core identity of Restaurant Tulipan, is a symbol of love and passion. The Guest House and Restaurant is located in Lesce, right between Bled and Radovljica. It was opened in 1971 by mother Mici and father Franc. Their children followed in their footsteps, and today the family tradition is continued by granddaughter Mojca and her daughter, who represents the fourth generation of the Ažman family.

A few years ago, the inn was completely renovated, while maintaining the homeliness of its cuisine and friendliness and respect for its guests. Their main goal is for the guests to feel like they are at home by a warm fireplace. Their founding principles are family and tradition. That is why they see and treat their guests as part of their family.

zikrofi dish
Photo: Guest House and Restaurant Tulipan archive

Dishes from the brick oven and tripe with truffles

In the brick oven, which is traditionally called a rural oven, they cook pork sausages, blood sausages, veal and pork legs, home raised chicken with bread stuffing, as well as homemade bread. Just like mother Mici used to make it. To honour her memory, they still serve tripe, which she was known for far and wide. The only alteration they made was to spice things up by adding some truffles.

They also prepare homemade tarragon or cottage cheese štruklji, which are traditional Slovenian rolled dumplings, buckwheat krapi, which are traditional Slovenian stuffed dumplings, and many popular Slovenian dishes eaten with a spoon. Every month, they upgrade their menu with a dish, ingredient, farm, and custom of the month. They highlight seasonal dishes, ingredients, and old Slovenian customs, as well as surrounding farms, from where many of the delicacies and excellent produce that is used in the kitchen of the Tulipan Inn are sourced.

Chef Milan Milanović
Foto: arhiv Gostišče Tulipan

Meet the chef

A tarragon lover

Chef Milan Milanović comes from Serbia, but for the last few years he has been living on the sunny side of the Alps, and became fascinated by tarragon and other traditional Slovenian ingredients.

After many years of experience in Serbia and various educational workshops, he moved to Slovenia. He got his first job in Begunje, at the home of folk music, the Gostilna Avsenik Restaurant, and later came to Lesce. He admits that Slovenian cuisine is quite different from Serbian. At Restaurant Tulipan, he tries to preserve the tradition of Slovenian dishes with a slightly more modern approach and preparation.