Julijana

The story

Julijana in Bled: International Cuisine at Grand Hotel Toplice

Julijana, the restaurant of Grand Hotel Toplice at Cesta Svobode 12 in Bled, cooks international cuisine with a clear local accent. Gault&Millau gave it 16 points in 2026.

A tasting menu built on Bled

The menu opens with a Bled signature, a crème brûlée made from local cheese, served with dried pear chutney, beetroot foam and pickled grapes. Poached pike-perch in butter sauce follows, alongside a doughnut filled with young spinach and wild garlic. The centerpiece pairs aged venison cheeks with roasted pheasant breast, plated with smoked gnocchi, dry salami, glazed carrots, parsnip cream and marinated kale. Seafood appears too, in a saffron panna cotta with marinated scallops, yuzu ice cream and wakame foam.

Local produce, outside ideas

Fresh local vegetables, dairy and locally bred trout anchor the kitchen. The 4-course menu earned the Bled Local Selection certificate. The chefs train abroad, then adapt what they learn to local ingredients, and the menu is shaped as a team. For dessert, the traditional Bled cream cake is made to the original recipe, which dates back some 70 years.

Service

Service is warm and unobtrusive, which suits a long tasting menu. Michelin lists Julijana as Recommended for 2026.