Galerija okusov, Kulinarični turizem in storitve, d.o.o.

"This excellent restaurant, whose name translates as a “gallery of flavours”, boasts an attractive setting surrounded by a park with an 18C Baroque palace (formerly Novo Celje castle) at its centre. The welcoming dining room is decidedly more contemporary in style than its surroundings, as is the cuisine served here, which is prepared from local ingredients using imaginative techniques and presented on a single tasting menu (usually 10 courses) from which guests can choose individual dishes as they please. Careful attention is paid to reducing food waste: the trout served with asparagus is also accompanied by chips made from fish skin, while the jus uses butter and other leftovers. Most of the wines on the impressive wine list are also available by the glass." - Michelin Inspector

The MICHELIN Guide Slovenia 2024 is Out!

"As the latest member of Slovenia’s MICHELIN Green Star family, this Petrovče restaurant stands out for a trailblazing approach to sustainable gastronomy: it works almost exclusively with artisan producers located no further than 50 km from the restaurant, cooks with ingredients grown on the property itself, and its zero-plastic policy particularly impressed the Inspectors." - La Guida Michelin

MICHELIN Guide Slovenia : a local and wild gastronomy

"Set in an outbuilding amid century-old trees in Baroque Novo Celje Park—reached by walking around a 1760 mansion inspired by Schönbrunn—this contemporary restaurant is a must for food lovers visiting the Lower Savinja Valley. The food is inspired by nature and the best local produce, with 30-year-old chef Marko Magajne aiming to reinvent Slovenian cuisine without neglecting family recipes that provoke nostalgia; he creates refined dishes using no more than three ingredients for harmony and respect for the produce. Owner Gašper Puhan champions close relationships with nearby producers—from the trout and sturgeon farmer supplying exceptional fish to the neighbouring market gardener delivering seasonal asparagus or strawberries—and the menu also reflects wild regional bounty like flowers, mushrooms and game, while house honey comes from acacia trees planted on the grounds. The contemporary decor, designed by Puhan with local materials, craftsmen and designers, mirrors a broader commitment to recycling and sustainability, and a nearly 600-item wine list focuses on regional wines, introduced in a spectacular cellar antechamber with the aim to serve wines that are authentic, always honest, never erring." - Le Guide MICHELIN