MILKA: A RESPONSIBLE APPROACH TO ALPINE GASTRONOMY
words by NIA TOPALOVA
Milka is a one-of-a-kind fine-dining restaurant located on the Slovenian side of Kranjska Gora, near Lake Jasna, offering a contemporary interpretation of Alpine cuisine. Led by head chef and co-owner David Žefran, the restaurant’s philosophy is rooted in regionality, seasonality, sustainability, and respect for nature. The short and intense Alpine seasons strongly influence its cuisine, resulting in a single tasting menu that changes according to the availability and quality of local produce. The connection between food, place and hospitality is central to Milka: the same sense of seasonality, intimacy and respect for the surrounding landscape that defines the restaurant also shapes the experience at the Boutique Hotel Milka. The six-room hotel forms an integral part of the experience, allowing guests to stay overnight and extend their time in the Alpine setting after dinner.
David Žefran’s cooking is centred on allowing high-quality ingredients to speak for themselves rather than over-manipulating them. His dishes draw inspiration from Slovenian nature, culture, traditions, forgotten ingredients and traditional techniques, while incorporating modern culinary creativity. His personal journey, from studying sociology to becoming a self-taught chef and training at the renowned Frantzén in Sweden, has shaped a culinary philosophy that aims to encourage guests to reflect on their relationship with food and the environment.
Sustainability is an essential part of every aspect of Milka. The restaurant works closely with local farmers, growers and producers, maintains its own kitchen garden, forages responsibly, prioritises animal welfare and uses whole animals to minimise waste. Food scraps are transformed through fermentation, composting and other techniques, while products such as garum, miso and vinegar are produced in-house. Milka also reduces its environmental impact through solar energy, heat recovery systems, efficient refrigeration, reduced plastic use, reusable packaging and other responsible practices. The same philosophy extends to its beverage programme, which highlights Slovenian wines, regional producers, organic and biodynamic wines, house-made cocktails, non-alcoholic pairings, Slovenian-roasted coffee and locally sourced teas.
Beyond the food, Milka places great importance on creating a relaxed yet highly professional guest experience. The team believes that fine dining should be welcoming, lively and comfortable rather than overly formal, combining exceptional service with genuine warmth and hospitality. Employee wellbeing is equally important, with a strong focus on good working conditions, professional development and continuous learning.
Milka's commitment to quality and responsible gastronomy has earned significant international recognition. The restaurant received its first Michelin Star in 2022 three months after opening, and was awarded two Michelin Stars in 2023, a distinction it has retained every year since, most recently in June 2026 for the fourth consecutive year. It has also received a 2 Knives Award from The Best Chef Awards, 98 points from Falstaff, 94 points from La Liste, and 4 hats from Gault&Millau. Both Restaurant Milka and Boutique Hotel Milka appear on the World's 50 Best Discovery list. Ultimately, Milka aims to celebrate Slovenian culture and nature, support its community, redefine modern fine dining and demonstrate how exceptional gastronomy can coexist with environmental and social responsibility.
