I allow the Slovenian Tourist Board to record and store the displays of my received messages and clicks to links in the received messages with the purpose of providing me with advertising contents in which I have previously expressed interest (re-marketing). I also confirm that I have been acquainted with my rights related to the provided personal data. Because the Slovenian Tourist Board is trying to show advertising contents that are as high-quality as possible and as interesting to recipients as possible, it would like to use advertisements to once again notify you concerning topics in which you have previously expressed interest. These settings apply to advertisements that are shown through the services of the company Facebook, including Facebook and Instagram, and also through online applications. If you do not agree with the recording and storing of received messages and clicks on links in the received messages with the purpose of displaying advertising contents on topics in which you have previously expressed interest (re-marketing), the same number of advertisements will still be shown, but you might not find them as interesting.

Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info

MICHELIN GUIDE 2023

Kolodvorska 33, 4260 Bled (open map)

Excellent traditional breakfast, lunch or dinner in a modern way

Restaurant 1906 can be found in the Hotel Triglav Bled, which has a prestigious boutique location with a rich tradition and a fantastic view of Lake Bled.

The name of the restaurant reveals the year in which this marvellous villa was built in the Alpine Secessionist style. It is situated next to the railway station that was built in the same year and style. Since the very beginning, the restaurant has been synonymous with haute cuisine and tradition.

There is no buffet here, as they serve daily tasting and vegan menus. Their offer is characterised by tradition, Slovenian and Gorenjska dishes and sustainable cooking. At lunchtime, they serve a special Railwayman’s three-course menu. Restaurant 1906 has raised the three-course menu to another level as the dishes are prepared exclusively from the ingredients provided by local farmers. They found inspiration in the so-called cookbook, i.e. a notebook full of recipes from Mrs Nežka Zrimec, who was once a cook in the surrounding area and left her notes to the next generations. These are now in the hands of her great-grandson, the hotel owner, Zdravko Rus.

The results of the elaborate vision of the catering team and modern techniques include cold-smoked trout aspic with trout caviar and horseradish, dried porcini mushroom soup with royal chantarelles and Kranjska sausage, tepka pear dumpling with bone marrow sauce and hazelnuts, beef braciole with Refošk wine and blueberry sauce, and walnut ravioli with chocolate and sour cream and honey ice cream.

The vegan menu is equally impressive and includes almond ricotta, beetroot tartar with strawberry sofrito and vegan feta cheese and witloof (radicchio) with tofu, shallots and truffles. There is young potatoes with artichokes, horsebean, wild garlic, corn tagliatelle and sweet tepka pear to top it all off.

Photo: Lipar Design Photography, Hotel Triglav Bled archive

Traditional and inventive breakfasts

Enjoy the award-winning local breakfast in the morning and taste gins in the evening.

Their breakfast selection has been upgraded recently. The most popular breakfasts are Triglav (buckwheat dumplings with pear and honey), Railroader (Kranjska sausage with potato salad), Rikli (scrambled tofu with vegetables) and Sava (poached eggs with Hollandaise sauce and smoked trout). In addition to the evening traditional menu, the breakfast also received the Bled Local Selection certificate.

The restaurant prides itself on its wine selection in their own wine cellar, while also seeking ways to combine dishes in other ways. Guided by Danijel Galjot, they are the pioneers in combing food with gin. GINinal evenings with different Slovenian gin producers, such as Santei, Limbay, Karakter and Petriot, are organised, while a gin twist can also be ordered with a daily menu.

Photo: Lipar Design Photography, Hotel Triglav Bled archive

Photo: Hotel Triglav Bled archive

Meet the chef

Cooking fires him up

Aleš Fende enjoys the challenges of haute cuisine.

Since his early childhood and especially after he was given his first (children’s) cookbook, he enjoyed watching his mother in the kitchen and was excited about cooking. He finished secondary school in Radovljica and found a job immediately afterwards. He wanted to enjoy the challenge of working exclusively in haute cuisine restaurants. He cooked at the Brdo Estate in Brdo pri Kranju, Brioni Restaurant in Kranj, Garden Village Bled and Radisson Blu Plaza Hotel in Ljubljana.

After years of training, he accepted the position of chef at the Hotel Triglav Bled. His personal slogan says, “Good is not good enough, it must be excellent.” He also encourages his team to do the same. He says that his creativity comes to life in the most in unpredictable circumstances and unusual combinations.