Gostilna na gradu

restaurant

Once upon a time, only aristocrats were able to indulge their taste buds inside the castle walls. Now there is a restaurant for everyone, a restaurant offering traditional Slovenian dishes.

The smell you remember from your grandmother's bread oven and fireplace is now coming from our kitchen: the Kras jota soup, the Istra bobiči soup, the Prekmurje bograč stew, fried wings, Idrija žlikrofi dumplings, Primorje squid, roasted sardines … Slovenian cuisine is very region-specific and it is the same in our restaurant. Three major European cultures – Alpine, Pannonian and Mediterranean – meet in our kitchen: Prekmurje gibanica layer cake, Bled cream slices, Kobarid štruklji filled dumplings.

We swear by fair ingredients and organically grown, healthy food. We use the best olive and pumpkin seed oil, locally produced meat, fruit and vegetables from the market and wines from Slovenian wine cellars. The preparation of traditional dishes takes a lot of skill and knowledge. The young chefs in the castle have learnt everything from the three masters, whose creativity has altered the view of food in Slovenia and convinced the worldwide gastronomy public: Ana Roš and Valter Kramar from Hiše Franko and Svetozar Raspopović from the Gostilne As.

Slovenia has a rich culinary culture. We have 24 gastronomic regions with 178 distinct and recognisable dishes with a wide range of different flavours – so there will be new aromas coming from the Na gradu restaurant kitchen every week. Every week, we will offer you something new.

Visit us and see for yourself.

  • Grajska planota 1, 1000 Ljubljana
  • T: +386 8 205 19 30
  • M: +386 31 301 777
  • E: info@nagradu.si
  • monday - saturday: 10:00 - 24:00 (kitchen: 12:00 - 22:00)
  • sunday: 10:00 - 18:00 (kitchen: 12:00 - 16:00)
  • booking and information
    M: +386 (0)31 301 777
    E: gostilna@nagradu.si
  • content preparation of offers and events, during working hours between 9 AM and 3 PM
    Tanja Fink, Marko Potrč
    M: +386 (0)51 670 081, +386 (0)31 301 777
    E: info@nagradu.si
  • administration and accounting
    E: administracija@nagradu.si
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who we are

svetozar raspopović - pope

Pope will go down in history as the man who changed the taste of Ljubljana diners forever.

But his gastronomic path began in the Kras region, in Dutovlje, where he was the only former Yugoslav customs official to open a famous fish restaurant. Then he decided to take over the capital as well. And he did. Despite his brusqueness and occasional impoliteness, he has become an indispensable member of the Ljubljana culinary scene.

His fans did not even mind the occasional steep bill, because he was – and still is – a great culinary perfectionist. “Despite all the criticisms, many of which are justified, he is an intelligent man,” an expert on Slovenian cuisine wrote about him. As an intelligent man, he knows how to adapt. In the mysterious shelter of the picturesque Knafelj passage in the centre of Ljubljana, he has created an embassy of good taste. It is an elite restaurant distinguished by the bold originality of Mediterranean horizons with seasonal varieties, but he also offers pastas, salads and homemade ice cream for passers-by. Evenings can be spent with friends in the underground lounge bar. All this has made the As Restaurant one of the most popular meeting places in the capital, be it day or night.

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ana roš and valter kramar

... are a source of inexhaustible culinary creativity, which they used to bring Hiša Franko into the “extraordinary” category. Their dishes are as extraordinary as their creators themselves.

Ana was a member of the national skiing team, has a degree in diplomacy and speaks five languages. Love brought her to Valter. Valter spent his childhood in the kitchen of Hiša Franko in Staro Selo near Kobarid, where his father Franko cut thin slices of English roast beef and his mother Joži cooked Kobarid štruklji. Valter then learnt about cooking in schools and trained in Italy, where he became an excellent sommelier.

Ana and Valter transformed the traditional restaurant into an extraordinary one. They used an interesting combination – Ana’s daring flavours and creations combined with Valter’s expertise and rationality – to create something unique. Their dishes are masterpieces, a tribute to the seasons and to nature. Herbs picked in the garden, "grasses" from the meadows, cheeses from the hills... Adding a modern and extreme touch to these primary flavours, they create an elixir that will satisfy even the most demanding taste buds. They learn from the past and create the future.

That they have chosen the right path is demonstrated by the fact that Hiša Franko is a member of the Jeunes restaurateurs d'Europe (JRE) culinary association. In addition to being accepted by the international gastronomic elite, Ana has also become one of the leading gastronomy lecturers in this part of Europe.

Find out more at www.hisafranko.com

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