Maribor Pohorje buying Ecstasy

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Maribor Pohorje buying Ecstasy

However, as an expat or a traveler, understanding the process can make it even smoother. Skip to content. Prescriptions : Certain medications, especially antibiotics and drugs to manage conditions such as high blood pressure, can only be obtained with a prescription from a General Practitioner GP. Some basic medications, however, are readily available over the counter. Emergency Pharmacies : If you need medication urgently and your local pharmacy is closed, you can visit the nearest emergency pharmacy, which might be in a neighboring town. Typically, employers are responsible for signing their employees up with the ZZZS. The ZZZS sets a maximum payable amount for each medication, and your doctor can inform you about your expected costs. However, for chronic illnesses or long-term conditions, you can receive free prescriptions. Locating a Pharmacy : Pharmacies are easy to find across Slovenia, with several hundred outlets nationwide. Look out for signs displaying a green cross on a white background, the universal symbol for pharmacies in Europe. Some pharmacies also offer online services. For instance, Lekarna Ljubljana has an online platform. Note that only state pharmacies are permitted to operate multiple branches.

Steakhouse Rožmarin

Maribor Pohorje buying Ecstasy

Gosposka ulica 8 Maribor. In the heart of the vibrant Glavni trg, at the very center of the Maribor scene, awaits the harmonious team of Fudo, ready to take you on a holistic journey into the bistro spirit. French charm intertwines with Slovenian local offerings and is spiced up with a pinch of exoticism from the Far East. The culinary masters will guide you on a journey of a thousand flavours in the form of small portions but big tastes. Slices of roast beef revel in the company of Japanese umami miso sauce, while baked French brie cheese seduces the taste buds with strawberries and honey. We were won over by the first-rate oven-roasted aged roast beef with a crispy crust and juicy pink center, served in an Italian-inspired buttery sauce with herbs and taleggio cheese taking center stage. Fudo joyfully awakens you in the morning with a selection of breakfasts, provides nourishment during lunchtime, invites you for a glass of selected wine or a cocktail, and in the evenings spoils you with its enhanced offerings. The view of Pohorje somewhat in the distance, and the Drava River flowing just below the hotel is what makes Restaurant City Terrace special. The emphasis at City Terrace is on seafood. Tuna tartare with pine nuts, shrimp carpaccio with lobster foam, black goulash with creamy polenta Wild-caught fish and lobster from the terrace aquarium arouse cravings; even meat lovers will leave the restaurant satisfied. There are dishes made from Japanese beef or beef raised in Slovenia to choose from. For example, the latter is served in a deconstructed lasagna, which otherwise has almost nothing in common with lasagna — two roasted beef medallions served with ravioli filled with delicate cottage cheese. For pasta and seafood lovers, we definitely recommend the tagliatelle, bathing in a rich sauce with clams, shrimp tails, and sweet tomatoes. Simple ingredients, excellent taste! The friendly staff will advise you on which wine to choose to make the experience perfect. The selection of desserts ranges from chocolate tiramisu with strawberry sorbet to refreshing sorbets and juicy baklava with walnuts. Under the watchful eye of diligent mentors, the well-coordinated team of students from the Vocational College of Hospitality and Tourism Maribor invites you to indulge in youthful energy and creativity presented on imaginative plates. The delicious risotto of fregola sarda with mushroom cream, fresh truffle, onion chips, and parsley foam will stimulate your imagination for a long time, and a good choice is also the Mangalitsa steak accompanied by onion marmalade with mustard seeds and mushrooms. They also cater to seafood lovers — the sea bass fillet with quinoa, vegetables, and pickled carrots will delight with its juiciness and crispiness. A sweet ending is also promised, from delicious macarons, which you should definitely buy to take home, single-serving cakes we recommend the exceptional local Pohorje omelet version to daily sweet treats, such as vanilla sponge cake with marinated strawberries, strawberry sorbet, vanilla cream, and vanilla crumble. You can observe the young kitchen team at work through the glass wall, while the team of student servers ensures that guests feel comfortable in a professional, friendly, and accommodating manner. However, generations that have taken over the restaurant from their ancestors have constantly upgraded the tradition. The foundation has remained, upon which they have built new stories. Their success is evidenced by the fact that regular guests keep coming back, and new ones quickly become regulars too. The zander fillet will satisfy freshwater fish enthusiasts, and buckwheat porridge is a truly fantastic side to the grilled beef fillet. Their homemade ravioli on wild garlic cream with roasted pine nuts is one of the most popular warm starters, and wild garlic also flavours their homemade tagliatelle served with bacon-wrapped chicken fillet. For those who prefer not to drink alcohol or are driving after the meal, they also offer homemade juices. Located near the Drava River, in a peaceful location away from the city noise, Gostilna Pec attracts guests. The team now working in the inn is also committed to tradition, using local and seasonal ingredients while following modern culinary trends. They maintain the tradition of the local area with dishes like beef salad, and their commitment to local cuisine is evident in their use of pumpkins in combination with meat or desserts. Seafood lovers will also be satisfied, with both sea and freshwater options available, while those who prefer meat can choose a dry-aged cut right from the showcase at the entrance. Fans of game meat will enjoy the tender and juicy venison fillet in a sauce with forest fruits, and we savoured the roasted pork rib, wrapped in bacon, in a slightly spicy sauce. The friendly staff will gladly recommend dishes not listed on the menu, and the wine list offers a wide enough selection for every guest to find something to their taste. For those who enjoy dining in nature, Pec prepares picnic baskets, and you can enjoy snacks and drinks in comfortable loungers in the immediate vicinity of the Drava River. In their four enchanting houses, they offer accommodation — after refreshing yogurt pudding or their cake with pumpkin seed oil, your dreams will be even sweeter. The Gaube family work with their hearts in their neatly furnished homestead. Klavdija, the lady of the house, rules the kitchen. And she rules indeed — the modernised Styrian cuisine will enchant you. Although they embrace the local and the traditional, they are not afraid of modern, sophisticated approaches. Their charcuterie board is generously laden, and they also pay homage to their roots with fragrant, freshly baked bread. The hot overture was heralded by a cream of vegetable soup. The superbly roasted zander shone in the company of creamy polenta with herbs and charred carrots, while the masterfully roasted lamb with a pink centre left us speechless. They proudly pour their own wines into your glass. Master Alojzij is happy to show you around his kingdom, the wine cellar, and his smiling son Patrick is a natural born perfect host. When you leave them, your heart will be full. Ptuj, the oldest Slovenian town on the banks of Drava River will charm you at every step. On the way to the picturesque Mestni vrh village that is surrounded by vineyards and orchards, there is the Grabar restaurant that has been attracting more and more curious foodies in recent years. The dishes are modern, creative, ambitious, and they deeply respect the seasons and local suppliers. We warmly recommend that you decide on a tasting menu with its wine accompaniment. You will be thrilled as soon as you try the homemade cold cuts, and the marinated trout with chanterelle mushrooms, boiled quail egg, parsley mayonnaise, and thin crunchy sesame chip is just as delicious. The velvety pumpkin soup with a delicious river carp fritter and fluffy milk foam will warm up your belly. Homemade tortellini with aged cheese filling are served with porcini mushroom sauce, the first-class rabbit terrine is uplifted by hazelnut and oat granola. Among the main dishes, you will find huchen with crayfish, and meat lovers will be delighted by the skilfully baked veal loin with burnt leek, and a thick sauce made from veal bones and wine. The fried chicken delights with its juicy meat, crispy skin, and imaginative side dish. This is an old restaurant that offers a lot of contemporary culinary experiences. The name of the restaurant means fisherman and it is a sign that the dishes here will be all about the sea and the river. Those who swear by meat will also find something for themselves here. The young and energetic team will impress you, and it is safe to say that you will find your way here again soon. Your taste buds will be awakened by the delicious cold starters, for example European seabass with prawn, grapefruit, and wasabi. The grilled octopus is caressed by the buttery avocado, peppers, and citrus fruits. Among the warm starters, it is the fregula pasta with octopus and fennel that is quite inviting, as well as mussel and prawn risotto. Those with refined taste will quite enjoy the speciality that is inspired by the French cuisine — snails. The stars of the restaurant are definitely fish; we were excited about the wonderfully baked zander with pistachio crust and the side of cauliflower rice with curry and cauliflower cream with the addition of roe for saltiness. For the meat lovers, there are pork cheeks with beets, parsnip, and apricot, or beef rib-eye with truffles, onions, and chocolate. What a treat! Those who enjoy desserts will not be able to resist the creative ones they offer here; homemade tiramisu with the impressive chocolate lid is taken to another level with orange flavours, and the exotic passion fruit does the same for the light panna cotta. The wife serves and the husband is in the kitchen, cooking with ingredients from the local farm — this recipe spells out a successful story and satisfied guests, especially those who indulge in the tasting menu. The kitchen greetings already suggest that the chef knows how to handle dishes. His plates are picturesque, and the flavours are finger-licking good. The arrangement of ingredients is thoughtful, not just for the sake of a good photograph. Not a single item on the plate is there by chance; each plays its role in playing with flavours and textures. They serve deer prosciutto on horns, with chips made of flaxseed with a legume cream; the lollipop is made from Hokkaido pumpkin ice cream, and the mini pie is filled with burnt and fermented leek cream. The rabbit and goose liver terrine is enlivened with blackberry gel, served with hazelnut ice cream. Pear chutney with cayenne pepper and parsnip cream serve as decoration, but more importantly, for flavor. The sweet nibbles are also unforgettable. In addition to their wines, they are now making a name for themselves with excellent culinary experiences. The aroma of hay and crispy bread from the oven pairs well with lightly whipped butter with fermented soy. Each dish of the tasting menu embodies the energy of the young kitchen team. Cherry tomatoes are marinated in elderflower juice, accompanied by pickled turnip, spinach, and rosemary oil. A delicious trout roll features a crispy parsley breadcrumb coating, achieving a harmony of flavours with a buttery sauce and trout roe. A true meat delight is the venison fillet, lightly seared in hazelnut butter and glazed with spruce tips. The desserts are another highlight, far from monotonous, but full of bold and fresh flavours and combinations. Gostilna Rajh is love at first bite — yours for life, so it is no wonder that the two lovers who once sat at its table are now reminiscing with their grandchildren at the same place. And even though they believe they know the place well, they discover its charms time and time again. The surprises offered by this renowned and respected restaurant may seem inconspicuous at first glance, but in fact its warm, homely tradition is full of sophistication. The essence has remained the same over the generations — the hosts in the modernly renovated restaurant still make you feel at home, the plates still smell of Prekmurje, the quality of the ingredients still stands out, but with the new times that have reached Rajh, the local has become cosmopolitan and sophisticated. Essig fleisch or beef flam seasoned with vinegar is one of pleasant surprises, because you do not expect much from a seemingly simple dish. The selection of main courses is excellent, from lamb with braised peppers and red onions, roasted goose and calf livers to veal shoulder, mangalitsa, T-bone or tomahawk. They also surprise with desserts and accompany good food with the right wine selection. The picturesque Prlekija region will enchant you with its natural beauty and rich culinary and wine-growing traditions. Surrounded by the hills of Jerusalem, just a few steps from the pilgrimage church, you will find the Taverna, a place of friendly smiles from an energetic and well-synced team who will serve you traditional flavours of Prlekija. The star of the main courses is the Prlekija steak, a succulent, masterfully prepared pork roulade stuffed with buckwheat groats in a creamy porcini mushroom sauce. The aged beef fillet will also impress with its tender, pink centre and a touch of tradition — a crunchy crust made of pumpkin seeds. The queen of sweet delicacies is certainly the typical Prlekija gibanica, with its rich filling of cottage cheese and sour cream, which arrives at the table all warm and fragrant from its earthenware baking tray. In the warmer months, the terrace spoils you with views of the surrounding hills; in autumn, the singing of bird-scarring rattles evokes nostalgia; and on cooler days, the stylish interior is the best place to be. Prlekija delicacies are best enjoyed with a glass of fine local wine. No result No results found. Gosposka ulica 8, Maribor. The superbly aged steaks deserve only the best, which is why in the wine cabinet, which is more like a studio apartment, you feel like Alice in Wonderland. The ambiance exudes elegance, even when the restaurant is packed, the service staff is prompt and friendly, taking care of all your needs. We nibbled on toasted sourdough bread to help us wait for its majesty — meat from various parts of the world. Slovenian beef is accompanied by American, German, Irish, and Scottish, with a choice of different cuts. The meat is crisply prepared in a special oven, and with each bite into the aromatic crust, smoky notes filled the mouth, while the juicy, sumptuous center of our rib-eye ensured ecstasy. It was made exactly to our liking. The meat practically cut itself, and we simply forgot about the side dishes. A delicious classic! Previous Some other addresses Next. Maribor In the heart of the vibrant Glavni trg, at the very center of the Maribor scene, awaits the harmonious team of Fudo, ready to take you on a holistic journey into the bistro spirit. Traditional Restavracija City Terasa. Maribor The view of Pohorje somewhat in the distance, and the Drava River flowing just below the hotel is what makes Restaurant City Terrace special. Restavracija Sedem. Traditional Gostilna Pec. Selnica ob dravi Located near the Drava River, in a peaceful location away from the city noise, Gostilna Pec attracts guests. Gostilna Grabar. Ptuj, Ptuj This is an old restaurant that offers a lot of contemporary culinary experiences. Restavracija Spargus. Gostilna Rajh. Murska Sobota, Murska Sobota Gostilna Rajh is love at first bite — yours for life, so it is no wonder that the two lovers who once sat at its table are now reminiscing with their grandchildren at the same place. About Pravne informacije. Our selection Restaurants.

Maribor Pohorje buying Ecstasy