Okusi Radol'ce / Taste Radol'ca by Radovljica Tourism

Okusi Radolâ&#x20AC;&#x2122;ce Taste Radol'ca

Okusi Radol’ce Taste Radol’ca

V Okuse Radol‘ce smo združena gostišča, ki ponujamo jedi, značilne za Radovljico in Gorenjsko, ter pri pripravi uporabljamo lokalno pridelane surovine. Prepoznate nas po napisu na vhodu, lokalne jedi pa imamo v jedilnih listih označene s stilizirano radolško čebelico. Navdih za jedi črpamo iz okolja, kjer smo zrasli in se oblikovali. Nekateri med nami ostajajo zavezani tradiciji, medtem ko vas drugi navdušujemo z novimi jedmi in posebnimi okusi. Gostinci Okusov Radol‘ce se zavedamo, da je le lokalno pridelana hrana dovolj dobra za naše goste. Zato sodelujemo z domačimi dobavitelji in skupaj z njimi ustvarjamo uspešne zgodbe.

Taste Radol‘ca unites restaurants and inns which offer dishes that are characteristic of Radovljica and the Gorenjska region, and are prepared using locally produced raw materials. Taste Radol‘ca restaurants can be recognised by a sign at the restaurant entrance, and local dishes are marked in menus with a Radovljica bee logo. The inspiration for these dishes comes from the environment where the restaurateurs grew up and took shape. Some among them are keen followers of tradition, whilst others inspire with new dishes and special flavours. The restaurateurs of Taste Radol‘ca strive to ensure that locally produced food is of the best quality for guests. Therefore, cooperation with local suppliers is key and, together, stories of success are created.

Okusite dobrote radolških gostišč, kjer se združijo pristna domača hrana, lokalne sestavine in vrhunska priprava!

Taste the delights of Radovljica‘s restaurants where real homemade food is prepared using local ingredients and with the finest quality preparation.

Kulinarična ponudba Radovljice in njene okolice od nekdaj velja za kakovostno in pristno. V Radovljici jo soustvarjajo gostišča z večstoletnimi tradicijami in sodobne restavracije. V zelenem okolju sončnih dobrav in dežele pa nastajajo zdravi proizvodi, ki jih spretni kuharji povežejo v izjemne jedi za vse okuse.

The range of cuisine on offer in Radovljica and the surroundings has long been known for its quality and authenticity. In Radovljica restaurants and inns with several hundred years of tradition go hand-in-hand with modern restaurants. Healthy products, which originate from the green surroundings of the sunny woodlands and countryside, are transformed into exceptional dishes for all tastes by talented chefs.

Legenda / Key

Delovni čas / Opening Hours

Kapacitete – pokrite / Capacity - inside

Kapacitete – zunaj / Capacity - outside

Kulinarične delavnice / Culinary Workshops

Dostopno za invalide / Wheelchair Accessible

Otroški kotiček / Children‘s Area

Psi dovoljeni / Dogs Permitted

Prenočitvene zmogljivosti / Accommodation Capacity

Gostisca in restavracije Restaurants and Inns

Jostov hram Slovijo po odlični srbski kuhinji. Poleg jedi z žara so zelo priljubljeni ocvrta nadevana paprika, vampi na žaru in sladica podnartovšk jabuk (podnartovsko jabolko). Po predhodnem dogovoru pripravijo Leskovački voz, to je meni z več hodi jedi z žara, ki ga gostje okušajo počasi in v količinah, ki si jih sami izberejo. Renowned for its excellent Serbian food. In addition to grilled dishes, other very popular dishes are fried stuffed peppers, grilled tripe, and the dessert ’Podnart Apple‘ (podnartovšk jabuk) – stuffed baked apple. Upon prior arrangement a Leskovački voz feast can also be prepared. This is a multi-course slow food menu.

Joštov hram Podnart 25a, Podnart +386 (0)4 533 10 61 jostovhram@gmail.com www.jostov-hram.si

To–Ne/Tu–Su: 9.00–22.00 Po/Mo: zaprto/closed

40 7

Ocvrta nadevana paprika Fried Stuffed Peppers

Sestavine za 4 osebe (kot predjed) 4 rdeče mesnate paprike (koničasta paprika) // 3 žlice skute // žlica belega drobljenega sira iz slanice // 2 žlici kajmaka // 2 rezini drobno sesekljanega pršuta // poper // 1 jajce in malo moke za paniranje Paprike spečemo na žaru, olupimo in očistimo semen. Pripravimo nadev iz skute, belega sira, kajmaka in pršuta. Nadev samo še popramo (slano je dovolj). Paprike zmerno nadevamo (ne pretiravamo z nadevom, da med cvrtjem ne počijo), pariško paniramo in ocvremo v vročem olju.

Ingredients for 4 people, as a starter 4 long red peppers // 3 tablespoons of curd cheese // 1 tablespoon of crumbled white salty cheese // 2 tablespoons of kajmak (a savoury dairy product similar to clotted cream) // 2 slices of finely sliced cured (pršut) ham // pepper // 1 egg and a little flour for coating the peppers Roast the peppers on the grill then peel them and remove the seeds. Prepare the filling using the curd cheese, white cheese, kajmak and cured ham. Add a little pepper to taste (salt is not required as the mixture is already salty). Fill the peppers, taking care not to overfill them to ensure that they don‘t burst during frying. Coat the peppers in flour and egg and fry in hot oil. 9

Gostilna Kunstelj Tradicija, lokalne sestavine in izvirne recepture. Ob pogledu na Julijce si lahko privoščite tudi Radol'ški zajtrk ali izvrstne sladice, med katerimi so priljubljene grizike, tortice na palčki. V stoletni vinski kleti lahko okušate izbrana slovenska vina. Tradition, local ingredients and original recipes. With a view of the Julian Alps, one can also enjoy excellent Radol’ca breakfast or desserts, among them the very popular ’grizike’– cake pops, or try some of the selected wines available in the 100-year old wine cellar.

Gostilna Kunstelj Gorenjska cesta 9, Radovljica +386 (0)4 531 51 78 gostilna@kunstelj.net www.kunstelj.si

12.00–22.00; Po, Če/Mo,Th: zaprto/closed

300

100 11

Ajdova kaša z zelenjavo in prekajeno postrvjo Buckwheat with Vegetables and Smoked Trout

Sestavine za 4 osebe: 500 g ajdove kaše // 2 žlici sončničnega olja // 250 g sezonske zelenjave (por, korenje) // 0,5 dl zelenjavne osnove ali goveje juhe // 3 žlice sladke smetane // 3 žlice sira vrste Starana gavda // 200 g prekajene postrvi // sol, poper, sveža zelišča

Ingredients for 4 people 500g buckwheat // 2 tbsp of sunflower oil // 250g seasonal vegetables (leeks, carrots) // 50ml of vegetable stock or beef soup // 3 tbsp of single cream // 3 tbsp of grated aged gauda // 200g smoked trout // salt, pepper, fresh herbs

Ajdovo kašo skuhamo v slanem kropu. Narežemo por in na tanko naribamo korenje ter ju prepražimo na sončničnem olju. Zalijemo z zelenjavno osnovo in malo pokuhamo. Dodamo kuhano ajdovo kašo, sladko smetano in naribano starano gavdo. Jed serviramo na krožnike in dodamo koščke prekajene postrvi (pazimo, da odstranimo kosti). Po vrhu naribamo malo sira in okrasimo s svežimi zelišči.

Cook the buckwheat in salted boiling water. Slice the leeks, finely grate the carrot and fry them lightly in the sunflower oil. Pour over the vegetable stock or soup and allow to cook a little. Add the cooked buckwheat, cream and grated aged gauda. Transfer onto a serving plate and add pieces of smoked trout (ensuring the bones have been removed). Grate over a little cheese and garnish with fresh herbs. 13

Vila Podvin Chef Uroš Štefelin, eden vodilnih slovenskih kuharjev, tu po navdihu tradicije iz sezonskih in lokalnih sestavin ustvarja jedi nove slovenske kuhinje. V vilo vabijo tudi kuharska šola, Podvinska tržnica, lokalni proizvajalci, atelje keramike in čudovit vrt. Chef Uroš Štefelin, one of Slovenia‘s top chefs, uses tradition to inspire and create dishes of new Slovene cuisine from seasonal and local ingredients. Vila Podvin also hosts regular house events, a cookery school, a farmers market, ceramics studio, and a wonderful garden.

Vila Podvin Mošnje 1, Radovljica +386 (0)8 384 34 70 info@vilapodvin.si www.vilapodvin.si

To–So/Tu–Sa: 12.00–22.00; Ne/Su: 12.00–17.00; Po/Mo: zaprto/closed 80

120 15

File muflona v ovoju zelišč in suhih brusnic Filet of Muflon wrapped in a Herb and Cranberry Crust

Sestavine za 4 osebe: 1 kg muflonovega fileja // timijan, majaron, sol, poper // peteršilj, smrekovi vršički // suhe brusnice

Ingredients for 4 people 1kg muflon fillet // thyme, majoram, salt, pepper // parsley, pine needles // dried cranberries

File muflona najprej očistimo vseh kit in kožic, nato ga solimo in popramo. Vse začimbe premešamo skupaj v manjši posodici, meso natremo z začimbami in ga zavijemo v folijo. Na štedilnik pristavimo vodo, v katero položimo v folijo zavito meso in kuhamo na 54 °C 3 ure. Peteršilj, smrekove vršičke in brusnice zmeljemo. Preden meso serviramo, ga odvijemo iz folije in povaljamo v peteršilju, smrekovih vršičkih in brusnicah.

First clean the fillet of muflon, removing all sinew and membrane, then season with salt and pepper. Mix all the herbs together in a small bowl then rub the herbs over the meat and wrap it in foil. Place a pan of water on the hob to boil and in it place the foil wrapped meat and cook at 54°C for 3 hours. Grind together the parsley, pine needles and dried cranberries. Prior to serving, remove the meat from the foil and roll it in the parsley, pine needles and dried canberry mixture.

Gostilna Lectar Očarljivo domače okolje pet stoletij stare hiše, kjer vam bo tradicionalne slovenske jedi postreglo osebje v posebnih nošah. Med sladicami ima dolgo tradicijo štrudelj, v zadnjih letih pa kot uspešno novost uvajajo Linhartov cukr. V kleti deluje lectarija, ki je hkrati muzej v živo. Encounter a charming homely ambience at this 500-year old house where traditional Slovene dishes are served by waiting staff in national costume. Among the desserts with a centuries-long tradition is apple strudel, and in recent years the newly added Linhartov cukr cake. In the cellar there is a Gingerbread Workshop Museum.

Gostilna Lectar Linhartov trg 2, Radovljica +386 (0)4 537 48 00 info@lectar.com www.lectar.com

12.00–22.00 Pozimi/In winter: To/Tu: zaprto/closed

220

50 19

Zajec v ložu Rabbit in a Box

Sestavine za 6 oseb: 1 zajec // 300 g rdečega korenja // 200 g rumenega korenja // 200 g gomolja zelene 1 por // 300 g čebule // 50 g moke // majaron, lovorjev list, sol, poper, mleta rdeča paprika Rdeče in rumeno korenje naribamo, gomolj zelene olupimo in narežemo na kockice, por narežemo na kolobarje. Zajca razrežemo na porcije, ga solimo in popramo ter spečemo v ponvici ali na žaru. V kozici prepražimo čebulo, dodamo moko in zlatorumeno prepražimo. Dodamo mleto rdečo papriko in malo prepražimo, zalijemo z vodo ter na hitro podušimo. Dodamo lovorjev list, por, zeleno ter korenje. Dodamo zajca, majaron in vse skupaj kuhamo do mehkega. Solimo in popramo po okusu.

Ingredients for 6 people 1 rabbit // 300g carrots // 200g yellow carrots // 200g celeriac // 1 leek // 300g onions // 50g flour // marjoram, bay leaf, salt, pepper, ground paprika Grate the red and yellow carrots, peel the celeriac and slice it into small cubes, slice the leek into rings. Joint the rabbit and add seasoning. Roast it in a pan or on a grill. Fry the onion, add the flour and cook until golden-yellow. Add the ground paprika and fry everything together. Cover with water and allow to steam a little. Then add the bay leaf, leek, celeriac and carrots. Add the roasted rabbit, marjoram and leave to cook until soft. Season to taste.

Gostisce Tulipan Leška restavracija z dolgo tradicijo slovi po jedeh iz divjačine, ki še posebej teknejo v lovski sobi gospodarja, kjer obiskovalcem družbo dela tudi majhen medved. Ponujajo še solatni bar ter bogat izbor sezonskih in vegetarijanskih jedi ter domače sladice. This restaurant in Lesce is renowned for its game dishes which can be especially enjoyed in the Master Hunter‘s Room where a small (stuffed!) bear is also present. A salad bar is available as well as a wide choice of seasonal and vegetarian dishes and homemade desserts.

Gostišče Tulipan Alpska cesta 8, Lesce +386 (0)4 537 88 00 info@tulipan-azman.si www.tulipan-azman.si

Po–Če/Mo–Thu: 12.00–22.00; Pe–So/Fr–Sa: 11.00–23.00; Ne/Su: 11.00–22.00. 95

45 23

Divjačinski golaž Game Goulash

25 dag divje svinje, pleče // 25 dag jelena, pleče // 25 dag medveda, pleče // 50 dag čebule // 0,50 dl rdečega vina // 2 stroka česna // majaron, lovorjev list, brinove jagode, rdeča paprika, maščoba, sol, poper

250g shoulder of wild boar // 250g shoulder of deer // 250g shoulder of bear // 500g onions // 50ml red wine // 2 cloves garlic // marjoram, bay leaf, juniper berries, paprika, salt, pepper, fat, flour

Na maščobi prepražimo drobno sesekljano čebulo. Ko se ta delno razpusti, dodamo na kocke narezano meso ter začimbe. Dušimo do mehkega in po potrebi prilivamo vodo. Zmehčanemu mesu dodamo moko, nato ga prepražimo in zalijemo z vodo ter vinom. Na koncu golaž še solimo.

Prepare the meat by cutting it into cubes. Finely slice the onion and fry in the oil. When the onion begins to soften add the meat and the herbs. Cook it slowly until soft and add water as necessary. Add a little flour to the meat, fry and then cover with water and wine. Finally add a little salt to taste.

Gostisce Draga V objemu zelene doline Draga tik ob potoku postrežejo raznolike jedi, med njimi divjačinske jedi in ribe iz domačega ribnika. K njim se podajo domače priloge, ob odhodu pa si lahko zagotovite kozarec domače ozimnice. In the embrace of the green Draga valley, situated next to a stream, Draga Inn offers a range of dishes. It is particularly known for its game dishes and fish from the inn‘s own pond, side dishes comprised of local ingredients and wholesome Slovene food. Pickled vegetables from the winter stores are also available to purchase.

Gostišče Draga Begunje na Gorenjskem 142, +386 (0)4 530 73 10 info@gostisce-draga.si www.gostisce-draga.si

Po–Pe/Mo–Fr: 10.00–22.00; So/Sa 9.00–22.00; Ne/Su od 9.00–20.00 To/Tu: 15.9–15.4 zaprto/closed 60+20

60 27

Kvašeni brusnični cmoki Yeasted Cranberry Dumplings

Sestavine za 4 osebe: 1,5 kg krompirja // 500 g moke // 1 jajce // 30 g kvasa // 50 g masla // sol, poper // 15 g sladkorja // 0,2 dl mleka // brusnični džem

Ingredients for 4 people 1.5kg potatoes // 500g flour // 1 egg // 30g yeast // 50g melted butter // salt, pepper // 15g sugar // 200ml milk // cranberry jam

Krompir olupimo, skuhamo in stisnemo ter malo ohladimo. V skodelo damo kvas, sladkor in mleko ter postavimo na toplo mesto, da vzhaja. Rahlo toplemu krompirju dodamo jajce, stopljeno maslo, malo soli in popra ter vzhajan kvas. Pregnetemo in postopno dodajamo moko. Končamo ko se testo ne lepi več. Postavimo ga na toplo in pustimo vzhajati 20 minut. Testo še enkrat pregnetemo in razvaljamo na 1 cm debelo. Razrežemo ga na kvadratke v velikosti 6 x 6 cm – na vsak kvadratek damo žličko brusničnega džema (lahko uporabimo tudi kak drug nadev). Cvremo jih pri temperaturi 140 °C 8 minut.

Peel the potatoes, cook in boiling water then mash and allow to cool slightly. Place the yeast, sugar and milk in a bowl and put in a warm place to rise. Add the egg, melted butter, a pinch of salt and pepper and the yeast mixture to the still slightly warm potatoes. Mix everything together thoroughly and gradually add the flour. Knead until the dough is no longer sticky. Place the dough in a warm place and leave to rise for 20 minutes. Knead the dough once again and roll it out to a 1cm thickness. Cut the dough into 6x6cm squares and in the centre of each square put a teaspoon of cranberry jam (or other simlar filling) and shape into a dumpling. Fry at 140°C for 8 minutes.

Grajska gostilnica V mogočni stavbi s pogledom na nekdanji grajski park v Radovljici se nahaja restavracija, kjer tipičnim gorenjskim jedem dodajo kanček domišljije. Med drugim v krušni peči nastajajo gratinirane dobrote vseh vrst, zaključenim družbam in dogodkom pa je na voljo vinska klet. In a magnificient building with a view over the former Castle Park in Radovljica, Grajska gostilnica is a restaurant where typical Gorenjska dishes are given an additional touch of imagination. Specialities include gratinated dishes prepared in the wood-burning oven. A wine cellar is also available for pre-arranged groups and special events.

Grajska gostilnica Kranjska cesta 2, Radovljica +386 (0)4 531 44 45 info@grajska-gostilnica.si www.grajska-gostilnica.si

Po-Če/Mo-Thu: 10.00–22.00 Pe,So, Prazniki/Fr, Sa, Holidays: 12.00–23.00 Ne/Su: 12.00–18.00 80+60

90 31

Gratinirani njoki s filejem rdeče postrvi Gratinated Gnocchi with Red Trout Fillet

Sestavine za 4 osebe: 1 kg krompirja // 50 g masla // 2 jajci // 200 g ostre moke // 100 g mehke moke // 1 dcl mleka // 2 dcl smetane // 2 rdeči postrvi // zorjen sir, sol, limonin sok, koper, timijan

Ingredients for 4 people: 1kg potatoes // 50g butter // 2 eggs // 200g all-purpose flour // 100g finely-milled flour // 1 dcl milk // 2 dcl cream // 2 red trout // mature cheese, salt, lemon juice, dill, thyme

Krompir skuhamo, olupimo in pretlačimo. Vanj vmešamo jajca in stopljeno maslo in ko se nekoliko ohladi, dodamo moko, premešamo in pustimo počivati 20 minut. Iz mase naredimo svaljke ter jih skuhamo v slanem kropu. Postrv očistimo, začinimo s soljo, limoninim sokom in timijanom ter popečemo na olju. Koščke postrvi, skupaj z njoki, naložimo v ponev ter dodamo zmes smetane, mleka, soli in kopra. Premešamo in dodamo naribani sir. Jed pečemo v pečici pri 260°C približno 7 min, do zlatorjave barve.

Cook then peel and mash the potatoes. Add the egg and melted butter and when the mixture has cooled a little add the flour, mix well and leave to rest for 20 minutes. Shape into gnocchi and cook in salted water. Clean the trout, season with salt, lemon juice and thyme and fry in oil. Put pieces of the trout, together with the gnocchi, into a pan and add the mixture of cream, milk, salt and dill. Mix well and add the grated cheese. Bake in the oven at 260°C for approximately 7 minutes until golden-brown. 33

Restavracija Krek V prostorni in svetli restavraciji na obrobju Lesc ponujajo zajtrke, malice, sladice, kosila in večerje. Domače in mednarodne jedi pripravljajo v odprti kuhinji, specialitete pa so odojek, jagnjetina in krače iz ražnja. Poznani so tudi po štrukljih, krapih, testeninah, obarah in tatarskem biftku. This spacious and bright restaurant on the outskirts of Lesce offers breakfasts, snacks, desserts, lunches and dinners. Local and international dishes are prepared in the open kitchen as well as specialities including suckling pig, grilled lamb and pork joints. The restaurant is also known for its štruklji, krapi, pasta, stews and steak tartare.

Hotel Krek Hraška cesta 15, Lesce +386 (0)4 530 23 45 hotel@krek.si www.hotel.krek.si

06.00–23.00 (kuhinja/ kitchen: 10.00–15.00, 18.00–22.00)

140 35

Domač jabolčni šmoren s cimetovim sladoledom Homemade Apple Šmoren (shredded pancakes) with Cinnamon Ice-cream Sestavine za šmoren: 3 jajca // 500 ml mleka // 2 žlici sladkorja // ščepec soli // 1 pest rozin // 5 cl ruma // 0,3 dl radenske // 2 jabolki // ½ žličke cimeta Iz beljakov in soli stepemo zelo trd sneg. Moko, mleko in rumenjake zmešamo, da dobimo gladko maso. Vanjo nežno umešamo sneg, naribana jabolka in cimet ter spečemo v ponvi.

Pancake Ingredients Sestavine za šmorn: 3 eggs // 500ml milk // 2 tbsp sugar // pinch of salt // a handful of raisins // 5cl rum // 30ml sparkling water // 2 apples // ½ tsp cinnamon Whisk the egg whites and salt together until stiff. Mix together the flour, milk and egg yolk until smooth. Gently fold in the egg whiltes, grated apples and cinnamon and fry in a pan in a little oil.

Sestavine za cimetov sladoled: 250 ml mleka // 250 ml sladke smetane // 1 vaniljev strok // 1 cimetova palčka // 1 žlica mletega cimeta // 3 rumenjaki // 100 g sladkorja Mleko, vaniljo in cimet kuhamo na šibkem ognju 20 minut. Posebej vmešamo sladkor in rumenjake. Iz mleka odstranimo vaniljo in cimet. Rumenjakom dodamo ohlajeno mleko, cimet in semena vanilije. Zamrznemo.

Ingredients for cinnamon ice-cream: 250ml milk // 250ml single cream // 1 vanilla pod // 1 stick of cinnamon // 1 tbsp ground cinnamon // 3 egg yolks // 100g sugar Cook the milk, vanilla pod and cinnamon stick over a low heat for 20 minutes without boiling. Remove the vanilla pod and cinnamon stick. Mix together the egg yolks and sugar , add cooled milk, ground cinnamon and seeds from the vanilla pod. Put into freezer.

Restavracija Lambergh Kulinarično razvajanje v sodobni restavraciji ob renesančnem dvorcu, v katerem lahko zaključenim družbam tudi postrežejo z različnimi jedmi. Obisk lahko združite s sprostitvijo v velnesu ali sprehodom v okoliško naravo. K jedem ponudijo vrhunsko hišno vino Edija Simčiča. Experience culinary indulgence in this modern restaurant in the Renaissance manor which also caters for groups gatherings. A visit can be combined with relaxation in the wellness centre or a stroll in the pleasant green surroundings of the hotel. The finest quality Edi Simčič house wines are also available to complement meals.

Hotel Lambergh Dvorska vas 37a, Begunje na Gorenjskem +386 (0)8 200 50 00 info@hotel-lambergh.com www.hotel-lambergh.com

10.00–22.00

85+30

100 39

Lamberghov štrudl Lambergh Strudel

Cimetov mousse: 4 jajca // 200 ml smetane // 4 g želatine v listih // 50 g sladkorja // mleti cimet Želatino namočimo v hladni vodi. Jajca s sladkorjem stepemo nad soparo, segrevamo do 68 stopinj. Dodamo dobro ožeto želatino, pomešamo in počasi ohlajamo. Dobimo rahlo spenjeno kremo. Počasi vmešamo mleti cimet. Ko je zmes ohlajena na 30 stopinj, primešamo stepeno smetano. Kremo nadevamo v dresirno vrečko. Ohladimo.

Cinnamon Mousse: 4 eggs // 200ml cream // 4g leaf gelatine // 50g sugar // ground cinnamon Soak the gelatine in cold water. Beat the eggs and sugar together in a bowl placed over hot water and heat to 68°C. Add the well-squeezed gelatine, mix and allow to cool. Whip the cream lightly and slowly mix in the ground cinnamon. When the mixture has cooled to 30°C mix in the whipped cream. Place the cream mixture into a piping bag and leave to cool.

Jabolčni ragu: 100 g jabolk // 50 ml jabolčnega soka // 50 g sladkorja // cimet // 10 g medu Iz sladkorja v kozici pripravimo svetel karamel, prilijemo jabolčni sok in med. Z vretjem reduciramo na pol. Dodamo očiščena in narezana jabolka, pomešamo in odstavimo. Ohladimo.

Apple Sauce: 100g apples // 50ml apple juice // 50g sugar // cinnamon // 10g honey In a pan make a light caramel from the sugar then pour over the apple juice and honey. Bring to the boil and simmer until the mixture has reduced by a half. Add the sliced apples, mix well and remove from the heat. Allow to cool.

Izletniska kmetija Globocnik V stari kmečki hiši vam gorenjske jedi postrežejo v črni kuhinji, izbi ali kleti, v toplejših mesecih pa v leseni lopi. Hrana, ki jo pripravljajo na kmetiji, je domača – pozimi koline in poleti sveža zelenjava z domačega vrta. V krušni peči pečejo domači kruh.

Typical Gorenjska dishes are served in this old farmhouse - in the black kitchen, chamber or cellar – in warmer months in the openfronted wooden cabin. The food prepared is home-grown and produced – in winter pork and sausages from the slaughter and in the summer fresh vegetables from the garden. Bread is baked in the wood oven year-round.

Izletniška kmetija Globočnik Globoko 9, Radovljica +386 (0)40 736 930 globocnik.turizem@gmail.com www.globocnik.si

Pe–Ne/Fr–Su: po dogovoru / by arrangement: 12.00–22.00. Obvezne so rezervacije. / Reservations are required. 60

60 + 60 43

Kmečki kruh Rustic Bread

1 kg krušne moke tip 850 // 0,5 l kefirja // 0,5 l tople vode // 20 g kvasa // sol, sladkor, sesekljana bučna in sezamova semena // črna kava, eno jajce. Zmešamo kefir, vodo, pol žlice sladkorja, dve žlici moke in kvas. Pustimo 15 minut na toplem, da vzhaja, dodamo moko, sol, bučna in sezamova semena ter vse dobro pregnetemo in po potrebi dodamo toliko tople vode, da dobimo primerno gosto testo. Damo v posodo in pustimo, da na toplem vzhaja. Vzamemo iz posode, posujemo z moko in še enkrat pregnetemo. Damo v pehar, pogrnjen s krpo, ki jo posujemo z moko. Pokrit naj vzhaja na toplem, da še enkrat naraste. Nato ga zvrnemo na pomokan lopar, premažemo z mešanico kuhane kave in jajca ter posujemo s preostalimi semeni. Pečemo v segreti zaprti krušni peči 30 do 40 minut.

1kg bread flour- type 850 // 0,5 l kefir milk // 0,5 l warm water // 20 g yeast // salt, sugar, chopped pumpkin and sesame seeds // black coffee, one egg Mix the milk, water, 1/2 tbsp of sugar, 2 tbsp of flour, and the yeast. Leave to prove for 15 minutes in a warm place then add the flour, salt, pumpkin and sesame seeds and knead well. Add a little warm water to achieve a suitably thick dough. Place it a bowl and leave it in a warm place to prove. Remove from the bowl, sprinkle with four and knead the dough once again. Place it into a straw basket covered with a cloth which is sprinkled with four. Leave the covered dough in a warm area to prove for the second time.Turn it out onto a foured baker’s peel, brush with a mixture of cofee and a beaten egg and sprinkle over the remaining seeds. Bake in a pre-heated clay oven for 30-40 minutes.

Vinoteka Sodcek Na vhodu v staro jedro Radovljice vam postrežejo z vini vseh treh slovenskih vinorodnih območjih. Izbirate lahko med vini večjih proizvajalcev in manjših pridelovalcev, ki nudijo tudi ekskluzivna vina v majhnih serijah. Gostom pripravijo degustacije vin ob slovenskem pršutu in oljčnem olju ter lokalnih sirih. Sodček Wine Shop in Radovljica old town offers wine from all of Slovenia's three wine growing regions. There is a choice of wines from large and smaller producers, who also offer exclusive wines in limited editions. Guests can enjoy a wine tasting session with Slovene pršut, olive oil, and local cheese.

Vinoteka Sodček Linhartov trg 8, Radovljica +386 (0)41 678 408 sodcek.vinoteka@gmail.com www.vinoteka-sodcek.si

Po–So/Mo–Sat: 9.00–22.00 Nedelja in prazniki / Sunday and holidays: zaprto /closed

Lokalni ponudniki Local Suppliers

Čokoladnica Molinet

KGZ Sava, Lesce

Molinet d.o.o., Lipnica 10, Kropa, +386 (0)41 466 676, molinet@siol.net

KGZ Sava z.o.o., Rožna dolina 50, Lesce, +386 (0)4 53 53 610, info@kgz-sava.si, www.kgz-sava.si

ponudba / products available: • pralineji / truffles • presne čokolade / raw chocolate • darilne čokolade po naročilu / chocolate gifts available to order • čokoladni namazi / chocolate spreads • ta domača slovenska čokolada / real home-made Slovene chocolate

ponudba / products available: • jabolka, jabolčni sok in kis / apples, apple juice and vinegar • ajdova moka / buckwheat flour • sveže mleko / fresh milk

Molinet Chocolatier

Sava Farm Co-operative

Kmetija pr’Mrkot

Kmetija Pr’Resman

Dvorska vas 11a, Begunje na Gorenjskem, +386 (0)40 722 809, franc.gogala@telemach.net

Zgoša 22, Begunje na Gorenjskem, +386 (0)4 53 07 200, kmetija.pr.resman@gmail.com, www.kmetija-pr-resman.com

ponudba / products available: • marmelade / jams • moka in zdrob / flour and whole grains • zelenjava / vegetables • likerji / liqueurs

ponudba / products available: • industrijska konoplja / industrial hemp • ajda / buckwheat • pira / spelt • kamut / Khorosan wheat • ječmen / barley

Pr’Mrkot Farm

Pr’Resman Farm

Kmetija Turk 1743

Lokalna trgo. 18sedem3

Rovte 8, Podnart, +386 (0)41 608 642, info@kmetija-turk.si, www.kmetija-turk.si

Gorenjska cesta 1, Radovljica, +386 (0)31 641 481, 18sedem3@gmail.com

ponudba / products available: • med, super-začimbe v medu, medeni namazi z ghee maslom / honey, super-herbs in honey, honey spreads with ghee butter • suhi sadni prigrizki, domač jabolčni sok, jabolčni kis / dried fruit bites, homemade apple juice, apple vinegar • vrhunska naravna žganja, naravna zeliščna žganja, naravni zeliščni likerji / premium natural spirits, natural herbal brandies, natural herbal liqueurs

ponudba / products available: • med in medeni izdelki / honey and honey products • sveže sadje in zelenjava / fresh fruit and vegetables • velik izbor živil lokalnih pridelovalcev in proizvajalcev / a wide range of food from local producers • domača žganja in lokalno pivo / homemade spirits and local beer • kulinarični spominki / culinary souvenirs

Turk 1743 Farm

Local Shop 18sedem3

Martisan čokolada

Medeni darovi, Beeshop

Marta Gašperlin, s.p., Ljubno 111a, Podnart, +386 (0)40 508 931, cokolada@martisan.si, www.martisan.si

Igor Luzar s.p., Rožna dolina 50a, Lesce, +386 (0)8 380 39 60, igor.luzar1@gmail.com, www.beeshop.si

ponudba / products available: • ročno izdelane čokolade, čokoladni piškoti in fini čokoladni pralineji / handmade chocolates, chocolate biscuits and luxury chocolate truffles • čokoladni orehi / chocolate-covered walnuts

ponudba / products available: • čebelji pridelki in izdelki iz njih / bee products and products from them • temna čokolada s cvetnim prahom in medom / dark chocolate with pollen and honey • medene pijače / honey drinks • suho sadje v medu / dried fruit in honey • čebelarska oprema / beekeeping equipment

Martisan Chocolate

Honey Gifts, Beeshop

Mesarija Mlinarič

Sadjarstvo pr’Jernejc

Mesarija Mlinarič d.o.o., Železniška ulica 1, Lesce, +386 (0)4 53 18 332, info@mlinaric.si, www.mlinaric.si

Hraše 34, Lesce, +386 (0)40 186 158, anzelegat@hotmail.com, www.jabolka.net

ponudba / products available: • meso lokalnih rejcev / locally-reared meat • mesni izdelki / meat products • zorjena govedina / aged beef

ponudba / products available: • sveže sadje (jabolka, hruške, češnje, jagode) / fresh fruit (apples, pears, cherry, strawberry) • suho sadje /dried fruit • sadni sokovi in kisi / fruit juices and vinegars

Mlinarič Butchers

Pr‘Jernejc Fruiterers

Čebelarski center Gorenjske Gorenjska Beekeeping Centre Sodobno opremljen in zasnovan čebelarski center v Lescah združuje izobraževanje, razvoj, predstavitev in promocijo čebelarstva. V njem najdete bogato založeno trgovino z medenimi izdelki, poleg pa čebelnjak, v katerem nudijo tudi aromaterapijo. Situated in the town of Lesce, this contemporary state-of-the-art centre of apiculture combines the presentation and promotion of beekeeping on the one hand, and its development and education about it on the other. A well stocked shop offering a range of honey products is located in the building and aromatherapy sessions are practised in the adjacent beehive.

Čebelarski razvojno-izobraževalni center Gorenjske (ČRIC) Rožna dolina 50a, Lesce +386 (0)8 38 57 164, +386 (0)31 628 499, cebelarski.center@gmail.com, www.cricg.si

Po–Pe/Mo–Fri: 7.00–21.00, So/Sat: 8.00–20.00, Ned/Sun: 8.00–14.00 Za najavljene skupine po dogovoru / Groups upon prior arrangement 55

Kulinaricne prireditve Culinary events

Pustni ples z Okusi Radol'ce, pustna sobota ob 19.00 Kulinarično doživetje, pustne norčije, glasba in zabava.

Shrovtide Carnival Dance with Taste Radol'ca, Carnival Saturday at 7pm Culinary Experience, carnival fun, music and entertainment.

Festival čokolade, sredi aprila, Radovljica Največja čokoladna prireditev v Sloveniji: degustacije čokoladnih izdelkov, sejem čokoladnic, pester spremljevalni program za vse generacije

Chocolate Festival, mid- April, Radovljica The biggest chocolate event in Slovenia: tastings of chocolates and chocolate products, chocolatiers fair, fun entertainment programme for all the family

Festival medu in dan medu v kulinariki, sredi septembra, Lesce Sejem medenih izdelkov, predstavitve in degustacije

Festival of Honey and Day of Honey in Cuisine, mid-September, Lesce A variety of honey and honey products, tastings and presentations

Okusi Radol'ce, 30. oktober in ves mesec november Dobrote radolških gostišč: pristna domača hrana, lokalne sestavine, vrhunska priprava. Podvinska tržnica, vsaka prva sobota v mesecu, Vila Podvin Tržnica lokalnih kmetov, sadjarjev, čebelarjev.

Taste Radol'ca, 30th October and the whole of November Delicious food from Radovljica's restaurants and inns: genuine homemade food, local ingredients and top-quality preparation Podvin Farmers Market, every first Saturday in the month, Vila Podvin Local farmers, fruit growers and beekeepers market

Jesenice (15 km), Kranjska Gora (40 km), Avstrija / Austria

jezero lake

Bled

Begunje

21 3

Lesce 5

19 20 22 14

Tržič

Radovljica 2

Brezje

Planinski dom Goška ravan

Kranj (15 km), Ljubljana (40 km)

12 18

Kropa 1 Železniki

Gostisca in restavracije / Restaurants and Inns 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Joštov hram Gostilna Kunstelj Vila Podvin Gostilna Lectar Gostišče Tulipan Gostišče Draga Grajska Gostilnica Restavracija Krek Restavracija Lambergh Vinoteka Sodček Izletniška kmetija Globočnik

Lokalni ponudniki / Local Suppliers 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22.

Čokoladnica Molinet KGZ Sava, Lesce Kmetija pr’Mrkot Kmetija pr'Resman Kmetija Turk 1743 18sedem3 Martisan čokolada Medeni darovi, Beeshop Mesarija Mlinarič, Lesce Sadjarstvo pr’Jernejc Čebelarski center Gorenjske

Založnik/Publisher: Turizem Radovljica/Radovljica Tourism

Turistično informacijski center/

Urednik /Editor: Kaja Beton, Oblikovanje/Design: Maja Rebov,

Tourist Information Centre

Prevod/Translation: Adele Gray, Foto/Photography: Jošt Gantar,

Linhartov trg 9, 4240 Radovljica, Slovenia

Miha Horvat, Žiga Intihar, Gorazd Kavčič, Cveto Sonc, Sašo Valjavec

+386 (0)4 531 5112, info@radolca.si

in ponudniki. Naklada/Print: 10.000 copies, 2015