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Guesthouse Draga is an excellent starting point for discovering local flavours, as well as conquering mountain peaks.
From Begunje, past Kamen castle, the green Draga valley winds all the way to the foothills of the Karavanke mountain range. There, hidden behind the once mighty castle, you will find a pleasant guesthouse, furnished in a traditional style, with a wide selection of Slovenian and international dishes.
Guesthouse Draga is run by Aleš Tavčar and Tina Likozar. On their very own farm, they grow most of the vegetables they use and offer to their guests on beautifully arranged plates as well as preserved in jars. Since they also source most of their other ingredients locally, Guesthouse Draga’s menu places great emphasis on seasonality.
Each dish has its own local supplier, who is named on the menu. They take pride in their excellent game meat from the surrounding forests, whether it is deer in goulash or wild boar in paprikash, and trout from the nearby stream. They are famous both for their traditional Slovenian beef tongue as well as fried frog legs.
They make spelt “štruklji” (traditional Slovenian rolled dumplings) with homemade cottage cheese, as well as Daal-Palak, an Indian lentil and spinach soup, in their own way. They serve cracklings on buckwheat krapi, which are traditional Slovenian stuffed dumplings, Likozar salad, Tina’s homemade ajvar, which is a traditional Balkan relish made from bell peppers, shredded pancakes with cranberries and many more dishes.
The guesthouse’s speciality is their dishes in jars “for the weekdays”: Istrian stew, barley and bean stew, segedin goulash, bograč meat stew, beef tripe, venison or beef goulash… You can take these with you and they come in handy when you do not have time or are not in the mood to cook yourself.
Chef Aleš Tavčar says that his inspiration is the traditional Slovenian dishes, which he prepares in a modern and simple way.
His favourites include spelt “štruklji” rolled dumplings and local venison in a variety of ways. He swears by seasonal local ingredients, drawing inspiration from the old cookbooks of his two great-grandmothers, who were both cooks. One was a cook at the Jesenice hospital, while the other owned the Škrlatica guesthouse in Kranjska Gora.
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