Lake Bled, an enchanting location and enticing haute cuisine

"Perched in the elegant Hotel Toplice with a terrace jutting out over Lake Bled, the dining room led by Simon Bertoncelj blends regional roots with international polish shaped in part by influences from Gordon Ramsay, Marc Meurin and Bobby Bräuer. A guiding mantra here is to marry cutting‑edge technique with local flavours, yielding dishes of fine balance—think saddle of veal with artichokes, leafy vegetables, duck, toasted hazelnuts, apricot jelly and a balsamic dressing, where freshness and delicate sweetness play against a full‑bodied core. Other signatures range from giant cuttlefish steak with roasted aubergine, potato ravioli, spring onions and fish sauce to delicious lamb chops in a breaded crust. The creative, visually striking cooking relies on a short supply chain and regional produce, including goose and duck liver, top‑quality beef, local vegetables, cheeses and dairy, and freshwater fish like trout from nearby farms, often carrying the “Bled Local Selection” label; the restaurant earned the “Michelin Plate” in both 2020 and 2021. A house favourite, the Bled cream millefeuille, follows an original recipe more than 65 years old, and the restaurant also marks a personal milestone for Bertoncelj, who rose from commis here over 20 years ago to his current role while contributing across a group that operates 18 hotels around Slovenia." - La Guida Michelin