A visit to Lake Bled, Slovenia would not be complete without a tempting encounter with a fabulous, homegrown destination restaurant called 1906 Bled.
Boasting the best wines at Bled, the illustrious General Manager at Hotel Triglav, Damir Salkic, is a true marvelous wine connoisseur. No doubt, your taste buds will embark on a never-to-be-forgotten savory ride.
As you take a seat into this little succulent gem of a hideaway, you will find yourself lying in an abundance of sunlight surrounded by a 180-degree view of the gorgeous and crystalline waters of Lake Bled.
Shortly after being seated at our table, we were served a delightful local sparkling aperitif called the Gasper Penina made by the best Slovenian sommelier. It was a refreshing and invigorating aperitif.
Style Details
Dress | TOPSHOP
Sunglasses | CELINE
Purse | CHANEL
Shoes | SENSO
In addition, our table was served with an enjoyable round of soft bread with butter, pumpkin seed oil and cottage cheese. This was quite the unique “Welcome to 1906 Bled” experience. The pumpkin seed oil tasted heavenly with the house bread. 1906 Bled produces some of the most exclusive pumpkin oil and olive oil from Slovenia, which is retailed through their hotel, restaurant & website.
The first course was a marinated fish with pink piquant little onions and delicious fruit sauces. This tasteful seafood was served with a glass of Slovenia’s Verus Sipon, a local wine of indigenous variety. The wine had quite the citrus after taste which is impeccable with the appetizer.
The fish consisted of marinated trout, cold smoked trout and splendid trout caviar served with a culminating olive oil that was specifically made for Hotel Triglav. The trout had a sublime texture and was extraordinarily soft. The smoked trout excelled in introducing fun and flavorful peaks in the palate. It didn’t serve as a distraction. Instead, it accentuated the exhilarating features of both the wine and the dish.
The second course was a revitalizing pasta featuring truffles from the Slovenian and Croatian regions. The pasta was homemade and featured cuttle fish, pine nuts, and, of course, luscious truffle and truffle cream. When the pasta arrived, the alluring scent was just captivating. One would not have escaped its ambrosial aroma.
Through it, one would have been able to tell straightaway how exciting a single bite of this pasta would be. The exquisite experience proceeded with a generous garnish of freshly grated pure truffle mushroom divinely embellished throughout the dish. This wondrous pasta was served with a glass of Tilia wine. The Pinot noir further helped focus one’s appreciation to the pasta’s emanating truffle flavor. If you love refreshing your senses, this truffle dish will surely stimulate your spirit of culinary adventure to the next level.
After devouring these palatable first few courses, a palette cleanser of green apple sorbet was served. The General Manager enlightened our table that Slovenia’s local apples were the best in the world. As I got acquainted more with the sorbet, I definitely affirm that Slovenia’s apples are amazing to taste!
“The view was spectacular and the cuisine was a pure marvel.”
Now, onto the rest of this extravagant culinary show…
The main course arrived consisting of the venison and the duck confit. The venison was served with a Merlot wine from the Osgood Vineyards. The local venison was served with a traditional homemade crepe filled with cottage cheese, chalet sauce and wild garlic oil.
This is a delectable traditional Slovenian dish. The venison was exceedingly soft and delicious in its rich flavor. The crepe usage was unique and enjoyable as a main course. The traditional dumpling also had cottage cheese inside and was enticingly pleasing. Wonderful pairing with the wine!
The duck confit was served with a darling Pinot noir. The duck was baked daintily for four hours with oranges, local spices, pine leaves and, (drum roll please) pig fat. Wow, I knew this dish would be mouth-watering and it was!
This was one of the best duck confit I have ever had in my entire life. The duck was remarkably moist and flavorful without being too rich and oily. The wine blended in with the delicate duck as if the wine was specifically made for it. The dish was wonderfully crispy on the outside, while charmingly soft inside. The Porto sweet sauce throughout the duck gave the dish a nice gusto. The mashed potato and corn on the side truly set the stage for this delicious duck. Well done!
For dessert, we enjoyed a mamushka and strudel served with their own respective wines. The mamushka was paired with a Klen’art Sladki Refošk, which was a light sweet wine with a blueberry slice served chilled. The appealing mamushka was quite winsome, sweet-natured and tarty. The strudel was served with a semi-sweet Riesling wine.
This was also a charismatic and winning dessert. In good-nature, I conjointly loved the pleasant peanut brittle and fried banana crisps that were given prominence to in this amiable course.
The service at Restaurant 1906 Bled was absolutely top-notch. It was a bit busy at lunch but we certainly did not feel any reduction in service or attention. The view was spectacular and the cuisine was a pure marvel. The wine pairing capability of 1906 Bled is in leaps and bounds fantastic.
A ravishing rendezvous to Bled will not be completed without dining in 1906 Bled, a bewitching destination restaurant in beautiful Lake Bled, Slovenia!
Sponsored by Restaurant 1906 Bled | Hotel Triglav Bled | Kolodvorska 33, SI-4260 Bled, Slovenija | +386 4 575 26 10 | All views, posts and opinions shared are my own.