The story
Kmetija odprtih vrat Pr' Končovc in Kranj anchors its traditional Slovenian cuisine in a lineage that began in 1907. After several decades of quiet closure, Fani reopened the family doors in 1992 to welcome visitors seeking honest, homegrown meals. The current household continues to refine service standards while keeping those early rural foundations firmly intact. Staff members prepare each reservation around available harvests, ensuring the menu shifts quietly with the seasons.
Most produce travels directly from the surrounding fields to the plates here. Jošt leads a kitchen that respects these trusted local sources while giving classic preparations a cleaner, more contemporary shape typical of modern Slovenian cooking. A wood-fired oven dating back more than a century bakes fresh loaves daily, releasing an aroma that sets the pace for every meal. That careful balance between heritage and technique defines their tasting menus.
Venison braised in red wine with pear sits alongside delicate cottage cheese štruklji that bridge savory mains and sweet finishes. Guests often pause at the window to watch the valley below before settling under the cool shade of the historic granary. The elevated location sixty-five meters above Kranj keeps the surrounding traffic distant and the food central. Each carefully plated dish reinforces why this working farm holds a solid thirteen point rating in recent culinary guides.
Recognition
Ambience
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