The story
Gostilna Jež in Radeče delivers a refined take on Slovenian cuisine, guided by Chef Rok Martinčič and his family's legacy. This Gault&Millau-rated establishment balances over a century of tradition with author-driven dishes that showcase local ingredients and global influences. Chef Rok Martinčič leads the fourth generation of the Martinčič family, weaving inherited recipes with modern technique to create a menu that honors heritage while introducing precision. The kitchen operates as a dialogue between grandmother's cabbage pasta and contemporary innovations, ensuring every plate tells a story of warmth and creativity.
House-made pâtés serve as a signature element, with versions like Krškopolje pork accompanied by cranberries and pheasant paired with roasted corn. Main courses feature crisp veal Wiener schnitzel fried in pork fat, served with potato salad and plum jam scented with red pepper, alongside octopus cooked for five hours on black fregola with edamame. Even traditional staples receive inventive treatments, as blood sausage adopts a French method and sausages appear in a Primorska style.
Situated in Jagnjenica, the inn maintains a peaceful location where neighbors frequently share tables, reinforcing its identity as the community's gathering point. The menu unfolds in a procession of courses, allowing diners to explore Slovenian flavors like confit pork knuckle in plum sauce with bean štruklji before encountering bold experiments such as huchen tartare with saffron sauce. Desserts round out the evening with comforting nostalgia, offering apple strudel enriched with cider sabayon and a crème brûlée paired with ice cream.
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