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Downtown Celje, the City of the Counts, is home to the unconventional Lalú Bistro. It was conceived by chef Marko Pavčnik. The urban establishment is noticeably different from restaurants such as Marko’s Pavus, a restaurant at the Tabor Castle in nearby Laško that was awarded a Michelin Star in 2024.
Lalú Bistro is a dream come true for Marko Pavčnik, who says that if he had to choose, he would always pick beauty over practicality. That is why the hardwood floor in Lalú bears the pattern of the victorious V, the wall finish is purposefully not smooth but masterfully textured, and the ceiling is from century-old boards from a traditional Slovenian hayrack. The bistro has 30 characteristic chairs, the tables come with built-in cutlery drawers and the toilet sinks are made of iron. Details, details, details!
With the chef’s keen eye for detail, the bistro is an opportunity to loosen up the perfectionism of great culinary creativity and adapt to the situation, the event, the guests. In top-rated restaurants, both the guest and the chef look for culinary marvels and surprises, while a foodie bistro is a place where you still go expecting to eat well but also to relax in good company. Eating well and having a good time!
Marko Pavčnik says that the menu of Lalú Bistro is no better or worse than in other establishments in the city, but it is certainly different.
The chef’s creations, which have to be taken down a notch in this setting, are accompanied by select wines poured by the glass, beers brewed by a local microbrewery especially for Lalú and non-alcoholic beverages that cannot be found on an ordinary menu. The homemade iced tea may come with tap water, enriched with magnesium.
People come here to spend time together while sharing the food on the table. Everyone is equal here. VIP guests are just guests who are regulars at the bistro and for whom the team tries to put a different spin on the current menu.
There are fewer cold starters, which nevertheless preserve their complexity, and more entrées, which are less complicated than in top restaurants. A popular choice, in addition to fish and meat entrées, are the vegetarian options, which are conceived according to the chef’s philosophy that the only good vegetarian dish is one in which omnivores do not miss meat. Truffle cauliflower is the chef’s signature dish. The menu also includes Marko’s staple bao buns, novelties with a spin on Asian cuisine and traditional dishes such as the homemade dumplings – štruklji with warm cream. In late afternoon hours, guests can easily enjoy both lunch and dinner.
Photo: Rok Deželak, Lalú Bistro archive
While the castle restaurant strives for perfection, the city bistro is a more laid-back place.
Marko Pavčnik constantly thinks about possible improvements and upgrades in his castle restaurant. At Lalú Bistro, on the other hand, he tries to show restraint to maintain a relaxed atmosphere both for his kitchen team and his guests.
He is a perfectionist, searching for the best that can be incorporated into his gastronomy, and at the same time fosters his playful spirit that draws him to the city market to talk to other local restaurateurs. The two establishments allow him to truly live this duality within him.
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