Greetings to all Hive lovers of the finer things in life. With the words below we are taking you to a Slovenian mountain village Luce by the Savinja River. More specifically we are going to the Raduha House for lunch. Something that is rarely possible, because the restaurant of the Raduha House operates for breakfast and dinner, for their room’s guests. Luckily, they open their kitchen for lunch once or twice a year, as a promotion.
About Raduha House
This estate has served as a restaurant and sleeping facility since 1875. Right now there is a fifth generation running this place, which means tradition is alive here. No matter whether you want to stay at the hotel or just eat dinner, make sure to make a reservation. The Breznik family will certainly host you well and show you these corners of Slovenia.
Though, if you leave them to work in peace, you’ll be able to enjoy local and authentic experiences, both, at the table and in the garden. Meaning, that locally grown ingredients are treated with traditional knowledge respectfully. Be it food or wood.
The Ambiance of the Raduha House
Wood is in the center of the Raduha House where attention to the details is clear on every step. One could say the style is contemporary rustic zen. Although, naming the style is only one half of a picture. If you consider the surroundings, you’ll notice that forest is all around this small mountain village with a Savinja River running through. In the midst of it, we felt safe and secure in a serene place where everything has meaning.
Drinks
Slovenian wine is the focus point of the Raduha drink menu. Even so, you’ll find something stronger if there is a need or rather something that will quench your thirst.
Food
Food at the Raduha House changes with seasons that affect their garden, so expect a menu anchored in the present. Changing seasons bring to light also different holidays. In our case, we enjoyed the Easter-inspired Raduha menu. No matter what changes are around the corner the Raduha house is respectful of the past with the future in mind. That is why they work together with local farmers and are focused on breakfast and dinner for anyone with a reservation.
Amuse Bouche
A big bite is a must if you don’t want to lose any of the moist stuffing. We went all-in and appreciated the succulent freshness of the apple and horseradish chutney, inside the deep-fried doughnut, made of full grain. Above all, we loved the spruce butter that held Primrose in place and delighted us with reinforced freshness.
Cold Appetizer
Creaminess of the buckwheat salad could also be seen as a risotto with a twist. At any rate, it was a wonderful base for the ham, especially due to the modest measure of the mustard in the mix. We enjoyed the stimulating zing both with the crunchy buckwheat crisp and dulcet jelly. Pomegranate jelly on the side allowed us to incorporate some sweetness into the desired bite. That came especially intriguing when we munched through the crunchy parts of roasted radicchio.
Warm Appetizer
Buckwheat porridge has a significant historical importance that still matters. Although it is not a porridge, but possibly more of a dry scattered gnocchi sort of mass. Certainly not the eye candy, but a wholesome base for numerous sides. That is why we applaud the chef’s idea of hiding dense porridge underneath the dandelion chips. Not only because of the aesthetics but also for catching the thick confit egg yolk and light yogurt foam. Once buckwheat porridge got coated in creamy goodness, we understood why it stood the test of time. It is a no-brainer, especially once we tasted it with crunchy cracklings.
Main Dish
Underneath the succulent chicken, we found sleek leek cream, spiced with tasty colorful drops. The most important and the biggest was the bright-looking Khorasan wheat mush. Khorasan wheat is mildly tasting ancient grain full of nutrition. It was the perfect vessel for every component, including the buttery carrot drop. A mixture ending in a purple drop embodied red specimens of beets, cabbage, and onions. We loved the thoughtfully seasoned individual components that sang together in hearty range.
Dessert
We were able to choose between different fillings of the traditional festive pastry roll known as “potica”. Sure thing, the must-have on a Slovenian festive table was juicer than expected, due to the baking time in a closed glass. That way moisture couldn’t escape and the result was the soft pillowy and generously filled roll. On the side of the apple and poppy sourdough roll, we got the light vanilla cream and walnut ice cream. Naturally, we loved the luscious creamy walnut ice cream with a few toothsome walnut chunks the most.
Final Thought
As always, our quest for exceptional destinations led us to Hisa Raduha, a gem among gems. Here, tradition meets innovation seamlessly, offering a dining experience steeped in culinary heritage yet delightfully contemporary. Each dish at Hisa Raduha is a harmonious symphony of flavors, evoking a sense of cozy familiarity while embracing the promise of tomorrow. It’s no small feat to honor the past while embracing the future, but Hisa Raduha strikes that delicate balance effortlessly.
Suffice it to say, leaving this exquisite establishment was a task we were reluctant to undertake—a sentiment echoed, perhaps, by the fifth generation of hosts who pour their heart and soul into this charming boutique hotel. We should explore more of this corner of Slovenia and stay here longer.
Thank you for your attention and I hope we exposed all the best of this amazing restaurant. Once again we can see how amazing is Slovenia, as a foodie destination, where tradition and boldness go in hand.