Globočnik (Izletniška Kmetija) Touristic Farm – Radovljica (Slovenia)


06.04.15 - Guillaume - 716lavie
Izletniška Kmetija
Profond 9
4240 Radovljica
+386 (0) 40736930, +386 (0) 41358733
- Train :
Globoko train station is 5 mins away by foot. You can come here from Radovljica, spend a good part of the day here and in the surroundings, and then get there by a path in 45 mins. If you want to take a train to get back from the farm, you have to take the one that goes from Lesce to Bled.
http://globocnik.si/
- Le résumé -

It’s a touristic farm, but the welcome is authentic, everything you eat there is homemade, and the place is charming.

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- Lieu -

It’s a large, pretty countryside house, made up of several buildings, on the outskirts of town.

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Since you’re in the area, go ahead and visit the roman villa rustica which is 3 mins away, which was discovered when the highway was getting built, hence why the kind of weird spot. Unfortunately, you don’t see much, this is why I didn’t mention in the Radovljica Sheet, however, if you have a car and in the area, it could be interesting to check it out.

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Customers eat in one of the dining rooms, but we ate in the blackened ceilings and walls room, where the oven was.

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You can learn to make bread. 100 years ago dough was kneaded in this piece of furniture that also served as a crib for kids.

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Egg whites and coffee is put on the dough before it’s put in the oven, as well as grains.

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It was a bit different for us because I was with someone from the tourism office, so we made our bread, and we came back a few hours later to try it.

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- L'équipe -

The couple is very nice, both of them are.

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- Le repas -

For the 15 euros menu during the Taste Radol’ca festival you get:

– homemade egg pasta, and beef soup
– a farmer’s feast: half sausage, pork, beef
– mixed salad
– apple strudel with honey and walnuts

As for us, we chose a charcuterie and cheese plate for two, at 12 euros, entirely homemade, I loved the boiled egg shaped as a mushroom with paprika on top, a great idea.

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The smoked prosciutto is made with a pork leg, there are two types of prosciutto in Slovenia, smoked meat in the Radol’ca region, and dried meat on the coast. It’s smoked for two weeks, for one hour a day in a room, and then it’s dried in open air for two months.

- Le bilan -

I found that it was a good compromise, you can see how things are done on a traditional farm, and you get to eat fresh products on site.

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