BLEND OF TRADITION AND CREATIVITY
Indulge in local specialties through a modern culinary and wine experience in the oldest Slovenian town.
In the backdrop of the oldest Slovenian town, surrounded by winegrowing hills, indulge in a variety of local culinary specialties, carefully prepared according to old local recipes and with a pinch of contemporary hospitality. Complement this refined experience with unique wines from the winegrowing regions of Haloze and Slovenske Gorice.
Selected restaurants
Local specialties
Quality wines
MENU
The menu includes traditional dishes which are unique and common for Ptuj and its surroundings. It includes a cold starter, soup, a main dish with a side order and dessert. We recommend pairing the delicaties with some exquisite, yet affordable local wines, which are the pride and joy of of local winemakers. The delicious menu is a unified and representative culinary offer, available at various local providers of catering services at a common, uniform price.
Two-course meal
main dish with side dish + cold starter OR soup OR dessert, 13 EUR
Three-course meal
main dish with side dish + cold starter OR soup + dessert, 16
Four-course meal
main dish with side dish + cold starter + soup + dessert, 18 EUR
Taste of Ptuj is offered at
Restaurant Ribič, À la carte Restaurant Primus, Pri Ovinku Restaurant, Restaurant Rozika, Inn pri Tonetu and Restaurant Grabar, Restaurant Amadeus
Menu content
STARTER
Meat from tünka (preserved in lard) / fresh cheese with spices / ptujski lük onion / pumpkin seed oil / egg
Recommendation: local Riesling
SOUP
Bean soup / caraway stick
MAIN DISH
Pork tenderloin with garlic and caraway / buckwheat rolled dumplings with cottage cheese / cracklings / ptujski lük onion marmalade / roasted porcini
Recommendation: local Riesling, Chardonnay or Pinot Gris
OR
Fried chicken / mashed potatoes / sour cream / seasonal garden vegetables
Recommendation: local Sauvignon Blanc
DESSERT
Traditional gibanica cake / dried prune compote
Recommendation: local Yellow Muscat or Traminer
Photo: Miha Kolar
