Skarucna Restaurant – Gostilna Skaručna
Price: €€
Experiences: ★★★★★
Reviews Google: 4.5
Reviews TripAdvisor: 4.5
Traditional Slovenian Cuisine, Meat, Lunch, Dinner, Late Night, Parking
The Gostilna Skaručna is located a stone’s throw from the capital, between Ljubljana and Brnik.
If you are driving in from the north, take the Vodice exit; if you are coming from the direction of Ljubljana, take the exit in Šmartno pod Šmarno goro.
Address: Skaručna 20, 1217 Vodice, Slovenia
Phone: +386 1 832 3080, Monday CLOSED
Google Maps Instructions
What they say about themselves in the Skarucna Restaurant – Gostilna Skaručna
The Žagar family started in the old town centre of Ljubljana and later moved to the village of Skaručna under Šmarna gora, but they have been focusing on the same thing for the last forty years: the well-being of their guests.
This care for their guests’ well-being – involves the basic things, those which are served on plates and in glasses, as well as the less incidental things, such as a pleasant, enjoyable atmosphere, friendly
Music
The harmonies to help even the largest mouthful go down smoothly were once provided by the thunderous tenor of the elder Žagar, a former boxer known in his fighting days as Pulinoga or Pullfoot. Today, guests are treated to evergreen melodies supplied by Slavko Junior, whose extensive vinyl collection features a number of rare and unusual albums.service and lively music.
Domestic extravagance
When it comes to basic things, there is nothing to worry about – the dishes are always seasonal and based on the Slovenian inn-keeping tradition. The chef prepares them from carefully selected ingredients brought in to the Skaručna kitchen from farmers’ granaries and silos, from the cool store of the nearby hunting society and from the surrounding fields and forests.
Sacred rites
Skaručna would not be the same without the odd assortment of objects decorating the inn and the garden; it is highly unlikely that you will leave without hearing bouts of infectious laughter from behind the bar or without someone bringing you a serving board heaving with food and a giant knife to attack it with.
KITCHEN
To describe in brief the methods favoured by the Skaručna kitchen: they are distinguished by simplicity and consistency.
Simplicity, because they prefer to perfect their existing menu rather than waste time with inventing endless new dishes. Consistency, because there are no compromises or shortcuts in selecting the ingredients and preparing them.
Crispy polenta Koruzjača – soflty coocked maize with two types of young cheeses and sweet and sour cream all baked in baker’s life fire oven.
The famous knuckle – A compelling assortment of strapping, tasty animals, wild and homegrown, that sport a majestic knuckle deserving of the name: veal, foal, piglet, wild bear, venison, wild boar.
Golden Trout – from the village Bohinjska Bela, steamed and lightly smoked, with fresh horseradish.
When it is game season, the meat on your plate will be full of character, fresh from the limitless forest. Skaručna is also renowned for juicy T-bone steaks and beefsteaks, marinated for at least a month before they are grilled on naked flames of burning vine wood. The house specialty is roast ox leg a la Pulinoga, soft as butter and the only one of its kind in Slovenia and abroad.
Last but not least, Skaručna also offers a beautiful selection of soups, including the all too often neglected brown flour soup. Perhaps you would prefer to start with a steamed and then smoked trout or rustic aspic, but you are certain to finish with at least one slice of grandma’s apple cake or cottage cheese dumplings with honey. Vegetarians will find plenty to enjoy here too, from fresh vegetables to traditional corn flat cake.
Source: www.skarucna.si
Gault&Millau’s Point of view for Skarucna Restaurant – Gostilna Skaručna
Gostilna Skaručna has been thrilling the guests with their authentic flavours for four decades. They base their offer on traditional Slovenian cuisine, and they present it in a unique, different, and unusual way. The same is true when it comes to ambiance. At the bar, you will get a shot of homemade spirits while listening to old vinyl records. In the dining room, there is the brick oven burning and they occasionally dry the herbs they use in their kitchen on it. The basic, traditional flavours will follow you throughout the meal, or better a ceremony, that begins with the still warm loaf of homemade spelt bread and a tray of delicious beef tongue with garlic oil and fresh goat’s and sheep cheese. Crispy baked polenta with cottage cheese in a clay pot is taken directly from the oven and you can smell it throughout the whole room. The brook trout is steamed and smoked, then served with horseradish sauce. When the chef himself brings to the table a large metal box with hot embers covering the lid and sticks a large knife in the wooden board in front of us, the spectacular show begins. The leg of veal spent several hours in the brick oven and became tasty, juicy, delicious, and so soft that the chef needed the knife only to cut through the crispy bread crust on which he spread seasoned bone marrow. He added boiled potatoes with butter and freshly shredded horseradish. In no other place will you find such primal dishes so full of flavour and a chef who will make sure you get the unforgettable culinary experience.
Source: https://si.gaultmillau.com
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