Mit - Index

Mit - SINFO 2008 04 - 8 - Index

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Dolgi hrbet and Grintavec stretch ahead of you, as you enjoy
yourself on the terrace, if your glance goes from left to right.
Hiking, and in the time of modern tourism mountain biking, is
at home here, and also down in the Logarska valley, which is a
tourist mecca.
You can also spend a night at Žibovt. The rooms are first class, and
a walk to the iron spring alone will fill you with the will to empty
your plates. The kitchen follows both the seasons and tradition.
As Savinja želodec is a famous dish in the Upper Savinja Valley, it
may happen that you come across a sign ‘Kosilo-želodec’ (Lunchstomach)
in front of a restaurant, without having a clue why
Slovenes have to explain that lunch goes right into this organ.
This is why you have to see which stomach they have in mind. At
Žibovt, želodec is prepared in thin dry slices, accompanied with
homemade cheese and dried fruit - the farm has a fruit-drying
house. Dried pears are a beautiful accompaniment to light, soft
homemade cheese. Žibovt is a ‘cheese’ farm in general, as cheese
is made here in various forms and has brought an award or two
(for example, for so-called young boiled cheese). The cheese with
ramson leaves, or wild garlic, is for gourmet tongues, while the
cheese with green pepper is for those fond of stronger flavours.
Smoked homemade cheese in tiny beads with a slightly brown
crust can also be taken home.
Nettle soup, the best portion of vitamin C, many times finds its
way to the table in the spring. Guests also praise the homemade
žlikrofi, dough ‘pockets’ with various fillings. Veal stew is excellent,
accompanied by buckwheat dumplings, an unavoidable Slovenian
side dish. In addition, the lady of the house always makes rich
homemade breakfasts and dinners with diverse homemade
recipes. If you stay for a few days, you will be offered half-board,
because they do not make lunch. But if you drop by at noon, you
will surely find something. Most certainly, Alpine pie, which could
not be named differently when coming in a package with such a
panorama of mountains. A bit of dough for the shape and lots of
cottage cheese filling, with a touch of homegrown fruit - apples
or bilberries, raspberries, cherries, and other things nature brings.
Nobody can resist this sweet temptation, so simple, natural and
alpine pie with apples.
sinfo april 08 34
Buckwheat dumplings must be
small and the milk must be thick.
juicy. Visitors also praise Žibovt’s homemade jam, and this is why
it pays to spend a night here and try jam for breakfast. It's not
that you wouldn't be offered it otherwise, if you ask for it.
A tourist farm is primarily a farm, and farm work does not
wait, which is why they have their rules. Žibovt is open from
mid-April to the end of October, and if you want to enjoy their
domestic cuisine, it would be better if you booked. Otherwise
it may happen that you will have to manage with soured milk,
buckwheat bread, cheese plate, Savinja želodec and Alpine pie.
And the magnificent view. Would that be enough?
And this: you can get to the SolËava Panoramic Road from the
other side, if you go from Ljubljana on the ©tajerska motorway
and exit at Mozirje, continue along the mostly renovated, though
at certain parts still rather narrow road to Ljubno, LuËe and
SolËava, and when you reach this village, turn right towards
Podolševa and then to the left towards the Panoramic Road. Now
you join the Panoramic Road, with Žibovt at its other end. Above
you is Mt. Olševa, with the famous PotoËka zijalka cave, with the
remains of the ancient dwellings of people who had to fight for
their habitat against cave bear. Cave bears are no more there, but
the cave still awaits you, if you are ready to trek uphill from Rogar
for about an hour. This will be an experience after which Žibovt's
(Rogar's, Klemenšek's…there are a number of farms) homemade
food will taste even better!