The story
Hiša Linhart in Radovljica, Slovenia, serves contemporary cooking at Linhartov trg 17, on the old town square, and earned one Michelin star in 2026.
Chef Uroš Štefelin revives forgotten Slovenian dishes and drinks, then rebuilds them with modern techniques. His kitchen uses seasonal produce from the hotel garden and nearby farms. Several flavours often share one plate, and the presentation matters to him as much as the taste.
The tasting menu opens with Zupan rainbow trout smoked in apple bark, served with a kefir sauce and trout roe. A later course pairs celery with apples, hazelnuts and celery sorbet. Gault&Millau praised that dish for its playfulness and freshness in its 2026 review, which scored the restaurant 16.5. Krapci filled with smoked cottage cheese, mushrooms and chestnuts comes with a Jerusalem artichoke cream and sage butter.
The restaurant occupies a 16th-century building that was fully renovated before welcoming its first guests in spring 2017. Slovenian souvenirs decorate the dining room. The same house holds a hotel and a cooking school run by Štefelin, so local suppliers and students are part of the everyday routine.
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High quality cooking
What truly makes a dinner exceptional? Not just a beautiful plate. Not just a famous name behind the stove. It takes flavour, story, people, a clear vision, and courage. At Hiša Linhart, all of this comes together in an experience rooted in tradition, yet never trapped by the past. Hiša Linhart is a restaurant, a hotel, and a culinary school - but above all, it is the heart of the local community. Behind every plate stands a network of people: local farmers, artisans, artists, educational institutions, and a team capable of transforming the familiar into something extraordinary. At the center of the experience is the tasting menu. One masterful course follows another, beginning with Zupan rainbow trout smoked in apple bark. Then comes celery with apples, hazelnuts, and a celery sorbet - a dish that surprises with its playfulness and freshness. This is followed by krapci filled with smoked cottage cheese, mushrooms, and chestnuts, accompanied by a creamy Jerusalem artichoke sauce with sage. It is the moment in the evening when the guest feels they recognize the flavour, yet somehow taste it for the very first time. It quickly becomes clear that nothing on the plate is accidental. Seasonal is not just a fashionable label, local is not merely a pleasing word, and tradition is not an excuse for repeating the past. The dishes are refined, creative, and yet still approachable. And that is precisely the strength of Hiša Linhart: it achieves excellence without ever losing its warmth.
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