Nestled along the main road, Plitvice Holiday Resort Restaurant immediately caught my eye, thanks to its stellar Google ratings. Curiosity piqued, I decided to see for myself what the fuss was about.
Upon arrival, the choice was between the restaurant’s two seating areas: the cozy interior and the unique winter garden where I chose to sit. The winter garden, with its distinct floors and mismatched walls, presented an intriguing, albeit unfinished, charm. Despite its aesthetic appeal, the space was as brisk as the March air outside, a sharp contrast to the inviting warmth of the inside area.
The restaurant shared a quirk with Lex Bar concerning their smoking policy. The bar, though physically separate, allowed smoking, allowing the smell to drift into the dining area. It was a jolt to dine amidst smoke after last experiencing this about 20 years ago, reminding me that adaptability is key when exploring the dining customs abroad.
The menu presented a challenge of its own, sprawling across five or six languages, making it a tad difficult to navigate. Its design left much to be desired in terms of user-friendliness.The waitstaff, however, were a highlight. Their English was clear, and their demeanor friendly, adding a pleasant touch to the overall experience.
The waitstaff, however, were a highlight. Their English was okay, and their demeanor friendly, adding a pleasant touch to the overall experience.
My Rating
| Food | |
| Service | |
| Ambiance | |
| How likely are we to come back | |
Average | |
What I Ate
First on my culinary adventure was the enigmatically named Slap Steak1, a curious offering that seemed lost in translation. The dish turned out to be a turkey breast, ambitiously stuffed with Škripavac—a local cheese boasted to be homemade by our waiter—and mushrooms, accompanied by croquettes and grilled vegetables. The vegetables were a delight, perfectly charred with that ideal balance of tenderness and crunch
However, the meat itself left me with mixed emotions. While the concept of a grilled stuffed turkey breast sounded promising, the execution fell short. The choice of Škripavac, although authentic, was too mild to make its presence known amidst the robustness of the meat, which was, predictably, a bit chewy.
This dish, in essence, sparked a thought: perhaps some recipes are better left off the grill, or at least, require a reimagining of ingredients and techniques to truly shine.
At this point I was overall not unsatisfied with the main course, wanted to come back and try other dishes to have a balanced opinion.
Rounding off the meal, I opted for the homemade apple strudel. Its arrival was accompanied by a tempting aroma of cinnamon, setting expectations high. Unfortunately, what promised to be a delightful end turned into a letdown.
The dough, rather than being flaky and light, was disappointingly soggy and chewy, hinting at a stint in the microwave. Although the filling itself was flavorful, it couldn’t salvage the overall experience. Serving strudel presents a challenge, as its freshness fades quickly, but I couldn’t help feeling that if a dish can’t be presented at its best, perhaps it shouldn’t be on the menu at all.
This dessert echoed my earlier sentiments with the Slap Steak: the kitchen clearly has potential, yet there’s a mismatch in the selection offered. Such experiences left me contemplating the restaurant’s offerings as a whole, dampening my eagerness for a return visit. The realization that maybe, just maybe, the chef’s talents are not being utilized to their fullest potential became increasingly apparent.
- I just checked this and realized that the word “Slap” was actually in Croatian, and it means waterfall. ↩︎
