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At House Raduha, you will experience exquisite gastronomy, architecture, nature and tradition. Take part in the story of sustainable and cultural tourism, that respects the past and builds the future.
The house, which welcomed its first guests back in 1875, stands in the old village of Luče on the northernmost edge of Slovenia. It is named after the Raduha mountain, whose ridge stretches all the way to the edge of the village where House Raduha is situated. The house is being managed by the fifth generation of the Breznik family, with Martina Breznik at the helm, who is leaving her mark with a loving and devoted approach to the house and its environment.
Tradition, knowledge, plenty of good food and family recipes are what define the kitchen at House Raduha. They aim to continue the respect for the stories of their mother, grandmother and great-grandmother, who inspired them with their excellent cooking.
They grow as many vegetables and herbs as they can in their home garden. They use their old family recipes to preserve the original local flavours, which are offered in accordance with the seasons and the local suppliers who provide the invaluable fresh ingredients. Each delicacy served bears the mark of their originality. They say the path from sowing to the harvest is long, arduous and full of emotion, so they like to recommend the guests to just let themselves indulge and enjoy.
Trout is a staple of the House Raduha menu. These fish are a local Luče delicacy that was famously enjoyed and highly valued by the seat of the diocese in Ljubljana already a century ago. They are poached in herbal milk, sometimes lightly smoked in fennel cream, baked, and topped with red onion, wine and rosemary sauce. The turkey that they get from a young supplier in the neighbouring valley is stuffed, roasted, and served with an orange and chocolate sauce, and in autumn, the dish is complemented with chestnut cream spiced with whiskey and coffee. They serve the famous Krškopolje pork with apples and the French drink Calvados. The harmony of flavours is complemented with select Slovenian wines.
Cooking is a way to slow down time and let nature speak.
Martina Breznik is a chef who seeks a dialogue with nature in every dish. Her cuisine is not merely the preparation of food, but a ritual where memories, the seasons, and the spirit of the Savinja Valley converge. Everything that comes to the table reflects her garden, the forest, the Savinja River, and the surrounding farms.
Guests are not merely diners, but participants in her slow, deliberate rhythm, where food transforms into emotion and reflection.
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