TriangelRestaurant

Triangel Boutique Hotel boasts an impressive backdrop that appears as if painted by the famous Slovenian landscape artist Marko Pernhart himself. The sight of the magnificent Martuljek mountain chain leaves visitors in awe. Many claim that this is one of the most beautiful parts of the Julian Alps and even of the Triglav National Park.

Triangel, managed by the Tičar couple with deep respect for the local culinary tradition, is situated at the foot of the impressive cliff. The cuisine of the Gorenjska, and particularly that of the Upper Sava Valley, once known as košta, was based on the principles of subsistence economy and ingredients from the natural surroundings. Due to the mountainous terrain, wilderness and short growing season, nature dictated the menu. This is still observed in the Triangel Restaurant, which is why they are returning to their roots and trying to interpret the old recipes in a contemporary manner with curiosity and innovation. While observing the zero waste sustainability principles, the dishes are given a touch of modernity.

The dishes change seasonally, while some remain on the menu throughout the year due to their popularity. One of these is the dessert called “Snow from Mt Špik”. A snowy Mt Špik, the dominant peak in the Martuljek mountain chain, is presented on the plate. The dish evolved from the dessert called a snowball, previously prepared by mothers and grandmothers.

The traditional Upper Sava Valley esihflajš is also popular. This is beef cut into small pieces and used in a salad with vinegar. It was originally the product of careful preparation and ingenuity that resulted in two different dishes being made from one piece of meat. The meat was first cooked in a beef soup and then a salad was made using the cooked meat. With the chef’s unique approach, Triangel developed their own recipe and added a modern twist to this traditional staple dish.