Opening of the new fine dining Plesnik Restaurant in March

Last year, Hotel Plesnik, in collaboration with chefs Janez Bratovž and Tom Čopar, successfully created a new culinary story, bringing top-tier gastronomy to the Logar Valley. In the jubilee year of 2025, as the hotel celebrates the 30th anniversary of its reopening, they are taking a step further by enhancing their culinary offering with a fine dining experience. At the opening of the new Plesnik Restaurant, local suppliers were also introduced, whom chefs Janez Bratovž and Tom Čopar consider key contributors to the restaurant’s menu.

Loyal guests of Hotel Plesnik, partners, suppliers, and representatives of culinary media were among the first to taste the dishes on March 14. With their creations, the house chefs will take guests of Plesnik Restaurant on an elegant culinary journey through the traditions and flavors of the Upper Savinja Valley and Solčavsko. This experience is enriched by a carefully selected wine pairing and top-notch service.

The concept of the new fine dining restaurant remains true to the approach of the hotel restaurant opened last year but has been further refined. The new culinary story, co-created by legendary chef Janez Bratovž, a pioneer of modern Slovenian cuisine, and talented young chef Tom Čopar, continues to inspire with a fusion of tradition, sustainability, and premium local ingredients. Special emphasis is placed on micro-location, close collaboration with local suppliers, and thoughtful adaptation to nature.

Tasting Menu as a Reflection of Nature

Plesnik Restaurant is not a classic à la carte restaurant but rather a place where guests fully surrender to the chef’s expertise. The tasting menu, composed of seven courses and a few amuse-bouches, takes diners on an authentic journey through the flavors of the Upper Savinja Valley and Solčavsko. Dishes include sirnek with wild herbs, morel mushrooms growing just behind the hotel, traditional Upper Savinja žlinkrofi in “dry soup,” venison fillet with confit root vegetables, buckwheat cake with forest mushrooms, and spruce tip syrup. Each dish reflects the surrounding forest, the untamed meadow, the hotel garden, and farms that endure the region’s natural challenges. It doesn’t get more authentic than this.

The wine list, curated by house sommelier Simon Voler, focuses on the finest Slovenian wines, complemented by premium selections from France, Italy, and Spain, as well as a carefully chosen selection of spirits.

Plesnik Restaurant is open in the evening, and visits are only possible with prior reservation, in line with the hotel’s sustainable philosophy. The restaurant will also be featured in the spring edition of Restaurant Week.