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Gostilna na Gradu

Chef Sebastjan Elbl of Gostilna na Gradu, in collaboration with Ana Šušteršič, creative director at Jezeršek Catering, crafts refined urban dishes that reflect Elbl's culinary philosophy, based on respect for the natural cycle of ingredients and a preference for local produce. The menu includes seasonal delights and dishes reminiscent of our grandmothers, with a notable selection of vegan options as well. "Among the dishes that express my culinary philosophy would certainly belong deer loin in harmony with Jerusalem artichokes. The main ingredient, young deer, is combined with accompanying ingredients from its natural environment - the forest - such as spruce needle powder and spruce tip syrup, which emphasize the connection between the forest and the plate," explains Chef Sebastjan Elbl, who enjoys experimenting with new techniques and flavors in his dish creation.