HišaLinhart

The fairy-tale old town of Radovljica boasts an important medieval and renaissance architectural and cultural heritage. One of the bourgeois houses, distinguished by two 17th century frescoes, has been home to a hotel, restaurant and cooking school since 2021. However, the team that breathed life into this stunning late Gothic house has been working and creating together for much longer. Renowned chef Uroš Štefelin and his team received the Michelin star twice, in 2020 and 2021, as well as a green star for sustainability the second time.

The story of Uroš Štefelin and his business partner Marcela Klofutar began in 2013, a few kilometres away in Vila Podvin, from where they moved to Radovljica’s old town centre in 2021. Despite the relocation, they have maintained their mission of representing the region by continuing to explore its traditions and preserving them for future generations. Working with local farmers, they revive forgotten dishes and ingredients while also developing new products that will serve as traditions in the future, such as their Carniolan sausage, tepka pear juice and tepka pear pralines. In the cooking school, they share their knowledge with children, hobby cooks and professional chefs.

At Hiša Linhart, they love to invite guests to socialize while tasting modern dishes, and at the same time revive old dishes such as frog’s legs, Gorenjska meat pockets, Gorenje smoked stomach, žonta (a kind of veal liver goulash), etc. They also take great pleasure in introducing their friends and suppliers: the butchers Mlinarič and Štajnbirt, fish farmer Zupan, gardener Šlibar, the Vegerila ecological farm, cheesemakers Odolnek, Dolenc, Zidarič and Hlebanja, gardener Mrk and many winemakers.

At lunchtime, they serve their so-called “bistro dishes for the locals” and by the locals: Mlinarič’s “rozbif”, as they call their roast beef, Zupan’s lake trout fillet, Šlibar’s chicken and Mrk’s black lentils or beans. On the menu, you can also find the traditional cheese dish “bandeljc”, a dish that the famous poet Valentin Vodnik wrote about in 1799 in the first ever Slovenian language cookbook.