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Na Pul` Restaurant

 

An enchanting estate for unforgettable (culinary) experiences.

Distinguished plates remind us that food is pure pleasure.

The elite rural estate Na Pul` is surrounded by pristine nature. It is a dream destination for a break, romantic moments, and celebrations. They are particularly known for their fairy-tale weddings.

The estate is located in Dolenjska. Exit the motorway from Ljubljana towards Novo mesto and Trebnje and continue towards Mokronog. Follow the direction signs that will lead you to the estate.

Na Pul` has everything you need for a genuine rural experience. The restaurant with the most beautiful terrace far and wide is elegant but cosy. It was set up in the former stables in the middle of the estate.

In addition to the restaurant, visitors may enjoy nine exclusive wooden cabins, and an impressive over 300-year-old wine cellar. The cellar contains an enviable collection of best Slovenian wines and numerous foreign labels. At the estate, you will find a drinking water source and a beehive, and their vegetable and herb garden is something many amateur cooks dream of.

Young chef Urh Kapelar, who has recently taken over the reins in the kitchen, is an extravagant, outstanding, and cosmopolitan chef. His plates are a feast for the eyes and a joy for the taste buds.

He seeks inspiration in his surroundings which is where his ingredients come from in line with the concept “from the field, nearby forest, meadow or home garden to the table”.

Cuisine
Photo: Jošt Gantar, Na Pul' Restaurant Archive

Seasonal, local, sustainable, and with the thought that food is a pleasure

You will be surprised by the simplicity and perfection of dishes, and numerous details you will notice on plates.

They captivate with tasting menus. Small and light, and larger bites take turns. Each and every one of them is full of perfect flavours.

Urh Kapelar
Urh Kapelar
Photo: Jošt Ganatr, Na Pul' Restaurant Archive

Meet the chef

In pursuit of the perfect flavour

Chef Urh Kapelar trained at home and abroad. He is most proud of his experience obtained at London restaurants, The Square and Marcus.

He believes in hard work and knowledge. The second is particularly evident from various cooking techniques he uses in his kitchen.