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Restaurant 1906 can be found in the Hotel Triglav Bled, which has a prestigious boutique location with a rich tradition and a fantastic view of Lake Bled.
The name of the restaurant reveals the year in which this marvellous villa was built in the Alpine Secessionist style. It is situated next to the railway station that was built in the same year and style. Since the very beginning, the restaurant has been synonymous with haute cuisine and tradition.
There is no buffet here, as they serve daily tasting and vegan menus. Their offer is characterised by tradition, Slovenian and Gorenjska dishes and sustainable cooking. At lunchtime, they serve a special Railwayman’s three-course menu. Restaurant 1906 has raised the three-course menu to another level as the dishes are prepared exclusively from the ingredients provided by local farmers. They found inspiration in the so-called cookbook, i.e. a notebook full of recipes from Mrs Nežka Zrimec, who was once a cook in the surrounding area and left her notes to the next generations. These are now in the hands of her great-grandson, the hotel owner, Zdravko Rus.
The results of the elaborate vision of the catering team and modern techniques include cold-smoked trout aspic with trout caviar and horseradish, dried porcini mushroom soup with royal chantarelles and Kranjska sausage, tepka pear dumpling with bone marrow sauce and hazelnuts, beef braciole with Refošk wine and blueberry sauce, and walnut ravioli with chocolate and sour cream and honey ice cream.
The vegan menu is equally impressive and includes almond ricotta, beetroot tartar with strawberry sofrito and vegan feta cheese and witloof (radicchio) with tofu, shallots and truffles. There is young potatoes with artichokes, horsebean, wild garlic, corn tagliatelle and sweet tepka pear to top it all off.
Enjoy the award-winning local breakfast in the morning and taste gins in the evening.
Their breakfast selection has been upgraded recently. The most popular breakfasts are Triglav (buckwheat dumplings with pear and honey), Railroader (Kranjska sausage with potato salad), Rikli (scrambled tofu with vegetables) and Sava (poached eggs with Hollandaise sauce and smoked trout). In addition to the evening traditional menu, the breakfast also received the Bled Local Selection certificate.
The restaurant prides itself on its wine selection in their own wine cellar, while also seeking ways to combine dishes in other ways. Guided by Danijel Galjot, they are the pioneers in combing food with gin. GINinal evenings with different Slovenian gin producers, such as Santei, Limbay, Karakter and Petriot, are organised, while a gin twist can also be ordered with a daily menu.
Photo: Lipar Design Photography, Hotel Triglav Bled archive
Aleš Fende enjoys the challenges of haute cuisine.
Since his early childhood and especially after he was given his first (children’s) cookbook, he enjoyed watching his mother in the kitchen and was excited about cooking. He finished secondary school in Radovljica and found a job immediately afterwards. He wanted to enjoy the challenge of working exclusively in haute cuisine restaurants. He cooked at the Brdo Estate in Brdo pri Kranju, Brioni Restaurant in Kranj, Garden Village Bled and Radisson Blu Plaza Hotel in Ljubljana.
After years of training, he accepted the position of chef at the Hotel Triglav Bled. His personal slogan says, “Good is not good enough, it must be excellent.” He also encourages his team to do the same. He says that his creativity comes to life in the most in unpredictable circumstances and unusual combinations.
Naročite se na najokusnejše e-novice in brezplačno prejmite nagrajeni e-vodnik Okusiti Slovenijo!
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