The story
In the heart of Radovljica’s old town, within a carefully restored 16th-century building, Hiša Linhart offers a dining experience rooted in local tradition and contemporary creativity. Chef Uroš Štefelin leads the kitchen with a clear mission: to revive forgotten Slovenian recipes and ingredients, presenting them as dishes of the “new Slovenian cuisine.” His work has earned the restaurant a Michelin star, a recognition of the high-quality cooking that draws on the bounty of the surrounding region.
Chef Štefelin’s approach is deeply personal. He looks to his childhood for inspiration—the smells of homemade sausages and dried pears—and transforms those memories into refined plates. He sources seasonal vegetables from the hotel’s own garden and works closely with local farmers and producers. This commitment to local supply chains is central to his philosophy, connecting the restaurant directly with the Radolca market and its purveyors.
The menu is a study in contrasts: traditional ingredients like tepke (dried pears) appear in risottos, pastas, and even pralines. A dish of Zupan’s rainbow trout, smoked in apple bark, is served with trout roe, horseradish granita, and a kefir sauce. Other creations, like krapci dumplings filled with smoked curd cheese, mushrooms, and chestnuts, show a deep respect for local technique. The chef’s degustation menu, available in five, seven, or nine courses, is the best way to experience his evolving, contemporary style.
Hiša Linhart is more than a restaurant. It is a place where the chef shares his knowledge, running a cooking school for children and adults and actively working to elevate the reputation of the culinary profession in Slovenia. The dining room itself is adorned with Slovenian souvenirs, adding a layer of cultural storytelling to the meal. Whether enjoying a leisurely brunch on the square or an evening tasting menu, guests experience a kitchen that is both proudly local and confidently modern.
Recognition
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High quality cooking
What truly makes a dinner exceptional? Not just a beautiful plate. Not just a famous name behind the stove. It takes flavour, story, people, a clear vision, and courage. At Hiša Linhart, all of this comes together in an experience rooted in tradition, yet never trapped by the past. Hiša Linhart is a restaurant, a hotel, and a culinary school - but above all, it is the heart of the local community. Behind every plate stands a network of people: local farmers, artisans, artists, educational institutions, and a team capable of transforming the familiar into something extraordinary. At the center of the experience is the tasting menu. One masterful course follows another, beginning with Zupan rainbow trout smoked in apple bark. Then comes celery with apples, hazelnuts, and a celery sorbet - a dish that surprises with its playfulness and freshness. This is followed by krapci filled with smoked cottage cheese, mushrooms, and chestnuts, accompanied by a creamy Jerusalem artichoke sauce with sage. It is the moment in the evening when the guest feels they recognize the flavour, yet somehow taste it for the very first time. It quickly becomes clear that nothing on the plate is accidental. Seasonal is not just a fashionable label, local is not merely a pleasing word, and tradition is not an excuse for repeating the past. The dishes are refined, creative, and yet still approachable. And that is precisely the strength of Hiša Linhart: it achieves excellence without ever losing its warmth.
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