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Much has changed since 1890, but the enticing scent of coffee, excellent service and food that makes you happy have remained.
In the shade of chestnuts in a garden in Bohinjska Bistrica, near the Cecconi Park by the Belca River is a restaurant that has been spoiling its guests since 1890. Then part of the elegant Markeš Hotel, it is now part of the fully renovated boutique Sunrose 7 Hotel, which offers its guests, who must be at least 18 years old, a digital detox experience. This means taking a break from worries and wild daily schedules, and enjoying every moment along with superlative cuisine.
A hundred-year old tradition with lots of love, mixed with modern components, is at the core of the restaurant’s culinary attractions. Like the hotel, the restaurant also only accepts guest over 18 years old. There is no permanent menu in the Sunrose 7’s restaurant, as they believe that the best food comes from the heart and inspiration, and from the boxes and baskets of local producers. They take care that their supply chains are short, and follow the zero waste principle. They cook with fresh, seasonal and organically produced ingredients.
With the development of tourism, word of the good food and friendly service spread fast and drew prominent Austro-Hungarians to the hotel and restaurant. The most famous was the ill-fated heir to the throne, Franz Ferdinand, who visited the place after the opening of the Bohinj railway in 1906.
At that time, coffee drinking already had a great symbolic value. The Sunrose 7 is still aware of it today and pays special attention to the selection of coffee. It offers arabica of the highest quality, which is available only in select cafés. The coffee is grown on the high-altitude slopes of North and South America and Africa, and only very carefully selected beans are used. The staff say that when it comes to coffee they “work first with their heart, then their knowledge, and last but not least, respect for the entire production process.”
Photo: Sunrose 7 archive
The passion for cooking and passion for farming are related.
Jože Godec is an outstanding master chef and has been devotedly creating culinary masterpieces for decades. He fell in love with cooking in his early childhood, when he kept his mother company in the kitchen and she taught him about the ingredients they planted and harvested together in their home garden. Her dishes were simple but always very tasty, which had a great influence on his culinary journey. He mostly uses local and seasonal ingredients, and particularly enjoys cooking with the Bohinj corn (maize) variety trdinka and buckwheat. Many of his creations are vegan.
He pursues his passion for cooking in his free time and professional life, and he also loves to farm. His favourite way to unwind is to ride a bike in the beautiful Bohinj mountains and to travel and explore the world.
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