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Milka Restaurant

 

  • MICHELIN GUIDE 2023

Excellent gastronomy with an exceptional view

A restaurant by the lake, which got a Michelin star as early as in its first year of operation.

Milka is a restaurant with one of the most beautiful views in the country. The view of the emerald green Lake Jasna and the impressive mountain backdrop will certainly leave no one indifferent. They like to note in the restaurant that they focus on the guest experience in every sense of the word. They want their guests to feel accepted and welcome. In addition to excellent gastronomy and ambience, the auditory aspect is also highlighted. The chef himself is in charge of the thoughtful selection of music, as he was a musician before he devoted himself to cooking.

Food in the Milka Restaurant is technically perfected and reflects the surroundings – the Alpine world and regional ingredients. At the same time, the culinary journey also takes you to Scandinavia. Special attention is paid to the selection of drinks. Emphasis is placed on natural and organic wines and local and native varieties. The selection includes various home-made liqueurs, such as chanterelle or chestnut liqueur, and even pour-over coffee, prepared at the table.

a dish at Milka
Photo: Lana Špiler, Milka Restaurant archive

Dishes with a story

Chef David Žefran advocates the nose to tail philosophy. Thus, you can find on the menu a dish such as fried pork head terrine with mussels, celery aspic, leek leftover emulsion and monks cress. He created it with the desire to fully use the pig’s head, which is usually a forgotten, discarded cut.

A special place is reserved for dessert, which revives the flavours from David’s childhood, more precisely the dish that his grandmother prepared for him: bread spread with butter and blackcurrant jam, served with white coffee. David presents this memory to guests in the form of ice cream made from leftover bread with chicory root cream, blackcurrant, sunflower seeds and foam made from brown butter and milky oolong tea.

The winter menu includes a dessert that illustrates the Alpine winter: goat yoghurt mousse with goat milk caramel, sauvignon blanc granita and juniper oil. They get yoghurt and milk from the Kozji Raj farm, which is only five minutes away from the restaurant.

Chef David Žefran
Photo: Lana Špiler, Milka Restaurant archive

Meet the chef

Bachelor of sociology with a kitchen

Bold exploration and play is what fascinates chef David Žefran.

David is a bachelor of sociology who, after finishing his studies, ventured into cooking and got trained in the EK, Luda and Atelje restaurants in Ljubljana, as well as in Stockholm’s Frantzn, a restaurant with three Michelin stars.

He draws inspiration for new plates from memories, childhood, surroundings, seasonal ingredients and leftovers in the kitchen. He was also influenced by cookbooks. He finds it important that the guest enjoys in their restaurant and that his plates don’t lose their substance and flavour despite all the technical perfection.

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