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High above Kranj is an organic farm that has been home to the Kristan family for eight generations.
The inn was first opened in 1907, and in 1992, Fani’s mother was the first in the Kranj municipality to start an open-door farm. Now, her son and chef Aleš runs the catering side, and the guests are mostly looked after by local people.
Whether you’re sitting in the kitchen next to the wood-burning stove or in the shade under a hayrack with a beautiful view of the valley, you’ll feel at home with the Kristan family. Dedicated to tradition and ancestral heritage, the Kristan family revive old and familiar farmhouse flavours. They do not use industrial concentrates or other pre-prepared foods. They use quality ingredients and processes to create great flavours. They pick, grow or process many of the ingredients themselves, while others are bought mainly from local farmers and suppliers.
Their specialities include venison, beef, venison or tomato carpaccio, home-made charcuterie, spiced ham and prosciutto, marinated tongue, venison roast beef, stuffed pork rolls and brawn. They also love to bring courgettes, tomatoes, asparagus and other vegetables from their garden or larder, and can prepare a feast for vegetarians and vegans.
The family is known for its dumplings and hearty dishes made from all types of stuffed and rolled dough, prepared in various ways.
Dumplings can be served as a side dish: beef and cottage cheese dumplings, with nettle stuffing and made from potato dough, with cabbage, etc. They can also be sweet: cottage cheese dumplings, with dried pears, nuts and honey …
Their potica cakes are excellent. Besides tarragon, nut and mint potica, the family also bakes potica with crackling. You can also enjoy other delicious traditional and homemade desserts: baked apple, nuts and honey, pancakes and “flancati” …
Photo: Vida Dimovska, Pr'Končovc archive
Chef Aleš Kristan has loved cuisine since he was a child.
He drew on his mother’s knowledge, skills and experience, and attended workshops presented by top chefs Andrej Goliat and Uroš Štefelin. He also enjoys working with Uroš Gorjanec from the Krištof Inn, the Gault&Millau’s Tradition 2022 Chef.
In his cooking, Aleš preserves the traditions and flavours of his grandmothers, while adding a more modern touch to his dishes.
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