The story
Restaurant Julijana, housed in the Grand Hotel Toplice on the shores of Lake Bled, brings an international perspective to Slovenian products. The kitchen works with local vegetables, dairy, and trout while also featuring goose liver, duck liver, and prime beef cuts. This balance of local sourcing and global technique has earned the restaurant a Michelin Plate and the Recommended by Michelin recognition.
The restaurant holds the Bled Local Selection certificate for a four-course menu that judges praised for quality, authenticity, and innovative connection with the local environment. Guests can choose from the award-winning Bled Local Selection menu, Rikli’s vegetarian menu, or a seasonal four-course tasting menu. The team creates each menu collaboratively, drawing inspiration from training abroad and adapting ideas to the local setting.
Chef Simon Bertoncelj oversees the culinary direction at Sava Hotels Bled, including Restaurant Julijana. His background includes stages with Gordon Ramsay, two-Michelin-starred chef Marc Meurin in Lille, and at Esszimmer BMW Welt in Munich. At Julijana, he and his team focus on refined international cuisine that remains rooted in the seasons and the region.
No meal at Julijana would be complete without the traditional Bled cream cake, made to the original recipe that has been served for over seventy years. It is a fitting end to a meal that highlights both the sophistication of international cooking and the purity of local ingredients.
Outdoor seating is available during warmer months, and the restaurant is wheelchair accessible with parking nearby.
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