Gostilna Jakob Franc

Chef: Gracijela Gnezda Moravec, Jože Javornik

One of the most important culinary commandments of modern times is traceability. At Jakob Franc they breed pigs on their own and prepares them for his guests. An eatery that wants to be more traditional than many tourist restaurants in the capital. Most of them have Karstopol art, but at the same time some stews, goulash, sarma, beef salad, beef soup