Restaurant Milka

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

We are deeply honored to retain our two Michelin stars for the fourth consecutive year.This recognition belongs to our d...
16/06/2026

We are deeply honored to retain our two Michelin stars for the fourth consecutive year.

This recognition belongs to our dedicated team, the farmers, artisans, and producers whose work and passion shape our experience.

We also want to thank our guests for traveling from near and far, for sharing your special moments with us, and for allowing us to do what we love every day.

We remain committed to celebrating our region, its seasons, and people. We (still) are just getting started 🙌

Trout, sauerkraut, chanterelles, chamomile 🧡
13/06/2026

Trout, sauerkraut, chanterelles, chamomile 🧡

Meet Daniela, one of our veterans. She was part of the team when Milka first opened its doors in 2022, welcoming guests ...
12/06/2026

Meet Daniela, one of our veterans. She was part of the team when Milka first opened its doors in 2022, welcoming guests from the reception desk. While having a bit of a break from us, she returned as an administrative coordinator.

She helps with documentation, operational organisation and supports accounting, and purchasing. She is also closely involved in onboarding and recruitment, helping new team members settle into the environment.

She was born and raised in the region, but has lived across different parts of Slovenia and has many stories to share. In her spare time she enjoys travelling with her husband and hiking the nearby mountains, her favourite being Slemenova Špica.

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 💥

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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