The story
Landerik, at Stari Trg 11 in Ljubljana, serves Slovenian cuisine built around ingredients from the countryside, and Gault&Millau awarded it 14 points for 2026. The restaurant sits in the old town centre, where visitors and locals both come for its modern Slovenian kitchen.
Head chef Izidor Križišnik leads the kitchen. The team looks for regional suppliers and their stories, then turns their produce into dishes that change with the season. Michelin lists the restaurant as Recommended for 2026, and the menu makes the link between plate and landscape clear.
The meal often starts with beef tartare, or with a house pâté and homemade beef soup for a more traditional opening. Marinated prawns arrive with white onion purée and a foam made from prawn shells, and roasted Fonda sea bass follows. Diners who want something heartier can order Slovenian dry-aged meat, or broad noodles with a sauce of roasted bacon and shallots, a poached egg yolk and truffle. Roasted cauliflower with hazelnut mayonnaise rounds out the savoury courses.
Landerik offers four-, five-, seven- and nine-course menus priced at 58, 67, 82 and 95 euros. Choosing a tasting menu lets the kitchen pick the dishes, which suits guests who want to follow the chef's seasonal creativity.
Recognition
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History
In this contemporary restaurant, located in the charming old town centre, you will find not only curious international visitors but also locals who know exactly where to find thoughtful Slovenian cuisine in the capital. The focus here is on ingredients from the Slovenian countryside. Each dish reflects not only the food itself but also the landscape it comes from. They say life is a celebration, and at Landerik it can begin with the very first bite: beef tartare, a dish that demands quality and freshness, a precise hand, and just the right touch of seasoning. For those who prefer a more traditional start, there is the house pâté and a classic that needs no introduction – homemade beef soup. The seafood chapter follows with marinated prawns served with white onion purée and a foam made from prawn shells. Another seafood dish continues the refined flavours: roasted Fonda sea bass. For lovers of more robust tastes, Slovenian dry-aged meat is also available. A sauce made from roasted bacon and shallots, poached egg yolk, and truffles pair perfectly with broad noodles. Even the roasted cauliflower delivers an impressive combination of flavours, served with delicate cauliflower purée, young spinach with smoked dressing, roasted hazelnuts, and hazelnut mayonnaise. Confident Slovenian cuisine in the heart of Ljubljana that leaves a lasting impression on the plate.
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