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Breakfast of champions in the morning, gastronomic pampering at noon, or evening socialising in the traditional ambience of the wine cellar, which combines a wide range of beers, top wines and quality whiskeys, with gourmet cuisine.
The now family-run boutique hotel Pri Poku, with its restaurant and wine bar Kevder, was once an inn, where carters often rested on their long journeys between Vienna and Trieste. The history of the estate near Brezovica pri Ljubljani dates back to the 17th century.
The hotel is owned by the Trobec family. Along with Robert and Mateja, son Maks and daughter Manja are also involved in the gastronomy and tourism business.
When designing their gastronomic offer, they put a lot of importance and attention on local supply chains and seasonal produce. They carefully select food and produce suppliers that are focused on green and organic production, and operate on a zero waste principle. Most of the vegetables and herbs are grown in their own garden, some are gathered in the surrounding forests, with the rest coming from the nearest local gardens.
They use only environmentally friendly cleaning products, and place great emphasis on water management. All of their “to-go” packaging is made of recycled and composted materials.
The Trobec family start their day with a healthy, hearty breakfast, as they believe that "the morning makes the day", as we like to say in Slovenia.
A breakfast full of fresh local ingredients, called the Breakfast of Champions, is served to hotel guests. Every morning in the dining room you can smell fresh home-baked bread, the tables are set with various jams from the family pantry, seasonal vegetables from the home garden, cottage cheese and eggs from a neighbouring farm, fresh seasonal fruit, some local meats, as well as honey from the village beekeeper.
Later in the day, you are invited to enjoy potato dumplings with glazed beets and toasted bacon, served with young cheese and walnuts. Or treat yourself to a slow-cooked ox shank in its own juices and an emulsion of Isabella, a native grape variety, with butternut squash purée. Or maybe you’d rather enjoy a mini octopus with black lentils, garden vegetables and a spinach emulsion.
In the Pok Hotel Restaurant, you will find sophisticated gastronomical concepts as well as a bistro offer of seasonal and local food and drinks with a great deal of creativity.
Photo: Hotel Pok archive
Mateja Trobec combines thirty years of experience with modern trends, bringing both into her daily cooking.
She has been the head chef of the restaurant for several years, with the help of sous chef Marko Vasič. With their combined talents, they create dishes and flavours that convince every gourmet.
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