24 hours in Ljubljana

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The other day, our European road trip took us through the enchanting city of Ljubljana.

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We stayed in this fresh little Airbnb up by the castle, hidden in the trees, yet within a quick walk from the very center of the very bustling city. Such a modern and clean city, it actually stood out as the most comfortable and conscious city we’ve been over the five months of driving through Europe. Smart, cultural, artistic, calm yet vibrant, colourful and friendly. Everyone spoke good English, even old ladies we happened to ask questions from.

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We had dinner at a newly opened place called Sveti Florijan a bit off the busy main street, which gave us a quiet late night meal, and the food was delicious. Especially the grilled octopus with buckwheat cooked in squids ink. Buckwheat is something of a staple in the traditional Slovenian cuisine.

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In the market I ran into an organic ghee maker. We keep animal products at a minimum in our diet, but we simply cannot resist a good quality organic ghee every once in a while. This specific woman made not only regular ghee from cow, but also one made of goat butter which was to die for, a truffle ghee, one with wild garlic and poppy seeds, and one with chocolate and hazenuts (a high quality Nutella basically). Needless to say, we got them all. I don’t know if they deliver or sell elsewhere, but if they do, make yourself a flavour and try them out. 

https://golden-ghee.com/en

As a bonus to our market finds, the roasted pine nuts were probably the best pine nuts I’ve ever had.

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For lunch we tried the city’s organic food cafe, Organic Garden. How often can you find wild salmon on a menu? Basically never. Except for in this cafe. Where they offered a wild salmon burger, and one with mushrooms and beans. Both were absolutely delicious. 

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This city made so many things so right. Looking forward to visiting again in the future. Hisa Franko in the North western forests of Slovenia was of course fully booked on such short notice, but we’re coming back for that as well one of these days.

Taru TuomiComment