The restaurant at the Garden Village Bled embraces garden-to-plate dining right down the the restaurant's design, which evokes a greenhouse. Pots of herbs dangle from the ceilings, place mats are made of real grass and herbs grow out of tables so you can simply pick and season your food. The chef's specialty is Slovenian cuisine with a focus on all things seasonal and local (often right from the hotel garden). Guests can choose from a three, four or five course menu, all reasonably priced.
The menu might feature local specialties such as calf carpaccio, Piran sea bass, or ajdov krap, which is similar to a ravioli but made of buckwheat, tomato cream and spices. Ask your server to pair the meal with Slovenian wines. If you fall in love with any of the ingredients, there's a good chance you might be able to buy them in the hotel's tiny artisan food shop.