Restaurant Milka

Restaurant Milka Alpine identity. Commitment to responsible practices, and regional produce.

Salon 2012 🍾In a world obsessed with more, is a study in absolute restraint. Founded in 1911 by the visionary Eugène-Ai...
04/06/2026

Salon 2012 🍾

In a world obsessed with more, is a study in absolute restraint. Founded in 1911 by the visionary Eugène-Aimé Salon, this house broke every rule in Champagne by refusing to blend.
The result? A Blanc de Blancs born from a single, legendary one-hectare garden in the Côte des Blancs. 100% pure Chardonnay.

The house strictly mandates 10 to 15 years of cellar aging before a single bottle is released. They only produce a vintage when nature delivers a flawless year, often yielding just two to four releases a decade. If the year isn’t perfect, not a single bottle is made. Since 1911, fewer than 45 vintages have ever seen the light of day.

We are incredibly honored to pour the highly anticipated Salon 2012. A cuvée of incomparable finesse, waiting over a decade for this exact moment. It’s a wine that will linger in your memory long after the last sip.

Reserve your table at the link in our bio to experience this incredible vintage while it’s still in our cellar.

Ever wondered what reaches for on a lazy day? Mustard on toasted bread. That craving found its way into our nonalcoholi...
26/05/2026

Ever wondered what reaches for on a lazy day? Mustard on toasted bread. That craving found its way into our nonalcoholic pairing for trout: mustard seeds, toasted buckwheat, lemongrass and Earl Grey. While most of the team finds this a rather strange snack choice, the idea works surprisingly well in the glass.

Trdinka corn waffle with trout belly salad, pickled rhubarb, basil flowers, and white asparagus jelly.
25/05/2026

Trdinka corn waffle with trout belly salad, pickled rhubarb, basil flowers, and white asparagus jelly.

Saturday lunch is back 🥂We only have a few dates this season and the first one is already this weekend, May 23rd. Seats ...
20/05/2026

Saturday lunch is back 🥂

We only have a few dates this season and the first one is already this weekend, May 23rd. Seats are limited so if any of these work for you don’t wait too long!

Signal crayfish in the house! All hands join the party when we receive this delivery from Danube 🙌
07/05/2026

Signal crayfish in the house!

All hands join the party when we receive this delivery from Danube 🙌

You can pair our signature dish of bear, beetroot, and caviar with either Champagne or a non-alcoholic option. We make t...
05/05/2026

You can pair our signature dish of bear, beetroot, and caviar with either Champagne or a non-alcoholic option. We make the latter in house from a redcurrant verjuice infused with walnuts, and finished with lilac syrup 💓

Pork, cabbage, hay vinegar, roasted yeast butter.From the first cold days of winter until spring, we welcomed our guests...
03/05/2026

Pork, cabbage, hay vinegar, roasted yeast butter.

From the first cold days of winter until spring, we welcomed our guests with kisla župa (sour soup). It’s a traditional Slovenian dish, which looks quite different depending on where in the country you try it. It was a staple during autumn and winter slaughter events, born out of a need to use every part of the animal. It can also be found at celebrations, as it has a reputation as the best thing to reach for after a long night of drinking.

Visually the most minimalistic dish we served, it was full of flavour and showcased ’s love for acidity 💥

We don’t think this is a rare occurrence in sommeliers, but if you’ve met you know he could talk about wine for hours. ...
30/04/2026

We don’t think this is a rare occurrence in sommeliers, but if you’ve met you know he could talk about wine for hours. As the team has already heard a fair share this week (and yes, it is only Thursday), we are sharing his thoughts on Théo Dancer’s Jurassique, which he currently pours as part of our premium wine pairing. The excitement may also have something to do with the new glassware that just arrived yesterday morning 👀.

“The name Vincent Dancer needs little introduction in white Burgundy. I have always believed that he has found the perfect harmony between the two camps that we can currently observe in the region, the classical school and the new wave that is pushing reduction further. It isn’t often that all wines in the range are treated the same way from ferment to aging vessels. Combined with the vineyard work and winemaking choices, Dancer has been putting out some of the most transparent wines that truly show the sense of place of their respective vineyards.
Théo, his son, has been working alongside him for years and has now largely taken over. But beyond continuing his father’s work and legacy, Théo has started his own project. Alongside Aligoté and Gamay he is bringing varieties that have no traditional place in Burgundy like Savagnin and Pinot Gris.
When I taste these wines, I recognise everything the Dancer name stands for along with the energy of a 23-year-old, talented winemaker. While it’s a rather unconventional pairing I wanted to serve the Jurassique with our squash as I think the Savagnin plays nicely with the spiciness and whey.”

Rhubarb from the garden, after and before processing 💓
23/04/2026

Rhubarb from the garden, after and before processing 💓

As the new season begins, we are looking for a few more team members to join us ❤️At Milka, we work as a close knit, mul...
15/04/2026

As the new season begins, we are looking for a few more team members to join us ❤️

At Milka, we work as a close knit, multicultural team to create something exceptional. We care deeply about the experience we create for every guest. Our work is rooted in the region, guided by the seasons and shaped by the best produce we can find. We value precision, a strong team spirit, and the drive to continuously push further.

We are looking for individuals who take pride in their work and want to build something with us long term.

Open positions:
Executive sous chef, right hand to
Garden and fermentation chef
Pastry chef
Sommelier
Barman or barlady

To apply, send a short introduction together with your CV to [email protected] 💌

We are excited to hear from you, or from someone you believe belongs here!

Address

Vršiška Cesta 45
Kranjska Gora
4280

Opening Hours

Thursday 12:00 - 16:00
18:00 - 22:30
Friday 12:00 - 16:00
18:00 - 22:30
Saturday 12:00 - 16:00
18:00 - 22:30
Sunday 12:00 - 16:00
18:00 - 22:30

Telephone

+38659779590

Website

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