The story
Nova Rajngla in Polzela grounds its modern Slovenian cuisine in the fertile soil of the Savinja Valley. Chef Nejc Tesovnik treats every plate as a study in seasonal precision, drawing freshwater fish from the adjacent Preserje ponds and harvesting vegetables from surrounding fields. His approach pairs traditional regional foundations with carefully applied techniques to keep flavors bright and deliberate.
The opening course often features trout tartare layered with roe, black garlic mayonnaise, and dehydrated leek powder to highlight lake freshness. A later course transforms local heritage into žlikrofi balanced with a light dashi infusion, bridging valley traditions and coastal umami notes. Hearty mains like beef rump steak paired with truffle purée and root vegetables provide a grounded counterpoint before dessert closes the sequence.
Guests gather around tables set near the quiet Preserje ponds, where a spacious beer garden offers a more casual pace during warmer months. The Gault & Millau recognition for this establishment reflects a consistent focus on composition rather than spectacle. Weekday evenings favor an extended tasting menu with wine pairings, while Saturday lunches invite a slower pace through the same regional cooking repertoire.
Recognition
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