Restaurant on the Pr’ Končovc farm
Restaurant
KRANJ
Key information
Grandmother's recipes, updated
A tradition since 1907 and ingredients from the family's organic farm.
The beginnings of Pr' Končovc go back to 1907, and its cooking is built on old recipes. They are updated just enough to suit today's guests, while the essence stays the same: simple, honest flavours from fresh, local produce.
Some ingredients are grown on the family's own organic farm, and as much of the rest as possible comes from local farmers. Instead of buying packaged food, they visit the farmer with a crate. The menu follows the vegetables most of all: lighter dishes lead in summer, while in winter, when the fields have little to offer, heartier dishes such as koline, the traditional pork feast, take over.
Photo: Arhiv Pr' Končovc
Photo: Arhiv Pr' Končovc
Photo: Arhiv Pr' Končovc
01/03
Groats, semolina and pearl barley
Staples that once carried every kitchen.
They keep local heritage alive through old dishes, giving the ones that need it a slightly more modern touch. Groats, semolina and pearl barley, once the main ingredients in every kitchen, appear on the menu more and more. The tasting menu tells the fullest story of their work.
Very little food goes to waste. Portions are sized so that little is left over, and vegetable peels and trimmings are composted or cooked into stock. Sustainability carries on into the restaurant and rooms, with self-closing taps, solar lights and motion-sensor lighting.
Images
Photo: Arhiv Pr' Končovc
Photo: Arhiv Pr' Končovc
Photo: Arhiv Pr' Končovc
Photo: Arhiv Pr' Končovc
01/04
Who cooks
Who cooks
Aleš Kristan
His mother Fani's know-how, nature's inspiration
Aleš Kristan learned much of what he knows from his mother Fani, who in 1992, after a few years' break, opened the farm to guests as an open-door farm.
He built on that knowledge working alongside various chefs, and today draws his inspiration from nature and tradition.
Restaurant location
Javornik 10, Kranj
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