Nature, Memory, Discipline
David Žefran is a self-taught Slovenian chef whose cooking is shaped by nature, seasonality and the rural life he grew up with. Before returning home during the pandemic, he worked in several fine dining restaurants, most recently in a three-Michelin-star restaurant in Stockholm. At Milka, his artistic side appears in the food, dining room and even the music, while his environmental focus guides the way ingredients are sourced, preserved and used. His cooking brings together nostalgia, technical clarity and a careful commitment to reducing waste.
“A great product should not be over-manipulated. My role is to honour its natural flavour and amplify its essence.”
Milka
JREJRE-Jeunes Restaurateurs
Kranjska Gora, Slovenia
Restaurant Milka sits by Lake Jasna in Kranjska Gora, close to the Austrian and Italian borders, with the Julian Alps forming the backdrop. The restaurant has two Michelin stars and a style shaped by its mountain setting: intense seasons, local craft, preserved produce and a serious respect for nature. The experience feels polished, but never stiff. Service is professional and warm, with the kitchen team involved in presenting dishes. Milka is for guests who want ambitious fine dining that still feels connected to place, people and the landscape outside.
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