The restaurant offers a fine gastronomic synthesis of its region and neighbours, all skillfully interpreted and prepared by chef David Žefran, who makes full use of local ingredients. The cuisine served at Milka is revolutionary: David Žefran has had a major influence here, creating tempting dishes in a delightful “boutique experience hotel” which occupies a restored building transformed into a charming and welcoming space where everything has been carefully designed down to the tiniest detail.
Guests eat well (very well!) at Milka, where seasonal produce is of the utmost importance and where much of the focus is on vegetables and freshwater fish. One of the restaurant’s key philosophies states that “engaging responsibly with society and the environment is much more than simply choosing our suppliers carefully – this philosophy underpins every aspect of our gastronomic experience”.
Boomers Daily 