Restavracija Strelec has been a beacon of Ljubljana’s gastronomic scene since its opening in December 2012. The restaurant is situated in one of the historic landmarks of the Capital, in the Archer’s Tower of Ljubljana Castle.

Strelec is run by Chef Igor Jagodic, together with his skilled team, and is conceived as a meeting point between Alpine, Adriatic, and Pannonian cuisines. Dining in the tower itself is an experience in itself. Still, during summer days, and when weather conditions allow, guests can sit outside at the castle’s ramparts and enjoy some spectacular views of the city.

The winelist focuses on some of the best Slovenian wines, as well as select foreign ones. Plus, guests can enjoy creative, homemade non alcoholic cocktails and infusions. And this was what we opted for on our last visit.

Amuse-bouche

The amuse-bouche started with a bang. A delicious chicken pate masked in a cherry with a gold leaf, served on a buckwheat crust. A gougeres with peas and sheep’s cream cheese, and a beautiful and crispy tartlet with tomato and trout caviar – succulent and lingering, with a refreshing aftertaste and just the right level of caviar’s flavour.

The follow-up came in the form of a creamy foam with ramsons dust, hiding a bite of sauteed sturgeon. The creamy texture balanced the intensity of ramsons beautifully, allowing the sturgeon to express and bind with all the flavours.

And finally, home-baked sourdough bread with smoked butter. A beautifully warm, small-sized loaf of bread, with soft, gently smoked butter, was simply irresistible.

Carrot

A Fine Brunoise of carrot, presented as tartare, was topped with a pumpkin seed crisp and a ganache of carrot and laurel. The tartare centred the plate and was later complemented by soy yoghurt and tarragon oil. A perfect combination of bite, texture and flavours that allowed each of the components to present and live, with the yoghurt delicately balancing it all and softening the pumpkin seed crisp.

Tatare

A tenderly aged beef was hidden under a fried shiso leaf topped with finely grated toasted hazelnut, accompanied by foie-gras mayo with the addition of pickled onion. A combination of savoury flavours from the meat was enhanced by those of hazelnut, with the shiso leaf adding a refreshing touch. The mayo balanced it all, while the pickled onion cleansed the palate.

Cauliflower

Undoubtedly one of Chef Igor Jagodic’s signature dishes. Slices of roasted cauliflower are complemented by a runny egg yolk and topped with a generous amount of grated truffle, toasted nuts, and breadcrumbs, accompanied by a few pickled cauliflower florets to break the fattiness of the yolk. A rich, decadent dish that hovers and evolves your palate and senses, so well conceived and executed, with just the right textures to cut through the rich, creamy yolk, allowing the cauliflower to express itself.

Spelt and mushrooms

A new dish with all the elements to land among the signature ones! A dish packed with umami evoking Autumn, with Chatterelles taking the main stage. Spelt is baked into a crispy form and enriched with sautéed chanterelles and pickled ramsons flower buds. It’s all topped with mushroom jus, creating a juicy and crispy symphony of forest-packed, long-lasting umami flavours.

Onion

A transparent ravioli took the spotlight in this course. Onion was the main flavour of the ravioli, combining yeast and cream in the filling with a foam of jamar cheese and refreshing slices of young onion. A deliciously sweet, flavourful ravioli with umami and the aroma of jamar foam balanced the intense flavours of the young onion slices.

Turbot

A wrap of beet allowed for the union of turbot and Adriatic prawns, served over a reduction of fish coulis and basil purée, with baked zucchini dice topped with broccoli florets and a pickled carrot slice. A dish bringing sea flavours to the front, cleverly combining the zucchini dice to balance the intensity of the turbot and prawns.

Lamb

A slice of wonderfully baked lamb that almost melted in the mouth, delicate yet flavourful with jus reduction and mustard seeds. All served in the company of brown garlic and eggplant puree—a delightful pack of elements fit for a fantastic finish to the dinner with triumph.

Fruitful finish

The pre-dessert was an excellent combination of wild strawberries and elderflower. Served with a pink elderflower crisp that hid a dice of a doughnut infused with strawberry coulis and lemon cream. All accompanied by lime and elderflower cream.

The dessert was an apricot clafoutis with cottage cheese and rosemary meringue, served over a spoonful of custard and a slice of dried apricot. A refreshing and delightful dish that nicely combines flavours and cleverly relies on the dried apricot to cleanse the palate, while the rosemary meringue adds an extra layer of flavour.

And with coffee? Chocolate and coffee-themed macarons and tartlets. A superb finish to a wonderful dinner, for sure!

Conclusion

Strelec proved again why he is the beacon of haute cuisine in Ljubljana. Location adds to the experience, but cleverly thought-out dishes are what will long impress in your memory.

Book in advance and allow yourself to be spoiled by the super-friendly and attentive staff.

Select the wine pairing and enjoy some of the finest Slovenian wines. You should also try the non-alcoholic pairing, as the combinations are surprising and complement the dishes nicely.

Restavracija Strelec
Grajska planota 1, 1000 Ljubljana
www.restavracija-strelec.si
Phone: +386 31 687 648