Restaurant Milka

16/09/2026

Cooking with friends: Somma

We are beyond excited to share that on Saturday, October 24th we will host our friend, chef Mirko Febbrile and his team for a special dinner.

Mirko is the head chef and partner of Somma in Singapore, a modern Italian dining destination rooted in the landscapes and traditions of his native Puglia. Since opening in 2024, Somma has been awarded One Knife by The Best Chef Awards, included in 50 Best Discovery, and named Tatler’s Best New Restaurant and Straits Times’ Best High-End Restaurant. Mirko will join us together with pastry director Jeanette Ow , who leads Somma’s pastry programme and was named Best Pastry Chef at the Tatler Best Awards.

David and Mirko met last year at the Best Chef Awards in Milan and quickly found themselves on the same wavelength, sharing conversations on the challenges of the industry, building a successful team, and staying true to one’s identity and voice through food. We are excited to bring that conversation to our dining room and share it with you.

Reservations are open to book through the link in bio. We look forward to having you with us for this pairing of Puglia and the Julian Alps! 💙

14/09/2026

Green almonds from Vipava valley 💚

One of those ingredients available only for a short period of time in early summer, making it all the more special. Have you had the chance to experience them on our menu this year?

13/09/2026

Herbal & Creamy is our signature cocktail, inspired by potica, a traditional rolled pastry enjoyed at celebrations across Slovenia, including Easter and Christmas. While there are many regional variations, walnut and tarragon are two classic fillings. We bring both together in this interpretation, reimagining potica as a cold Irish coffee.

Brown butter-washed wh***ey, toasted walnut caramel and decaf Nestor Lasso Yellow Papayo from banibeans , finished with cream emulsified with tarragon oil. And since the coffee is decaf, it is perfect to end the evening without worrying about keeping yourself up ☕️🤗

10/09/2026

While all our hands are on tonight’s service already, here’s a little snippet from our kitchen a few hours ago, labeling the last of the mise en place for the evening.

08/09/2026

Our restaurant was just featured in The Peak Magazine's piece on Slovenia's rise as one of Europe's most exciting culinary destinations.

"Reading Milka’s menu is like looking out the restaurant window. Chamois, trout, rabbit, spruce tips, and wild boar appear where others might be scanning for beef or foie gras. The ingredients aren’t chosen to surprise; they simply belong here."

Thank you to Azimin Saini for such a thoughtful, well-researched feature on Slovenian gastronomy, and for giving Milka such thoughtful space within it.

Read the full piece:

Long overshadowed by its neighbours, Slovenia is emerging as one of Europe’s most compelling culinary destinations, where Michelin-starred restaurants, mountain producers and centuries-old food traditions are creating a cuisine unlike any other on the continent.

31/08/2026

Danube salmon, kohlrabi, pine 💚

28/08/2026

One of our recent additions to the cellar is the wines of Ronco del Gnemiz.

Set among the hills of Rosazzo in Friuli’s Colli Orientali region, near Udine, the 10-hectare estate lies in an area steeped in history. The Abbazia di Rosazzo dates back to the 12th century, with records of winemaking by Augustinian monks as early as the year 1000.

The Palazzolo family bought the estate in the 1960s, but it was Serena Palazzolo who brought Ronco del Gnemiz into a new chapter in the 1990s, establishing an organic approach with a clear focus on quality. Today, she runs the estate alongside her sons, with her husband, experienced oenologist and winemaker Christian Patat, overseeing the wines.

They work with respect for the land and its heritage, avoiding chemicals and focusing on individual vineyard expressions. Local varieties such as Friulano and Schioppettino grow alongside international ones like Sauvignon, Chardonnay and Merlot. In Christian’s hands, these result in beautiful wines with remarkable integrity.

Have you had the chance to try their wines before? We are happy to share them with you at Milka 🥂

12/08/2026

From the day we opened our doors, we wanted our offer to be as regional as possible. That meant getting to know the producers around us, learning what grows and can be made here, and rethinking how to create familiar flavours using Alpine ingredients.

One of the things we don’t have access to is citrus. Over the years, we’ve learnt to work around that, from replacing orange in a Garibaldi with carrots to finding other Alpine ingredients that can give us the acidity, freshness and aroma we’re looking for 🍋

For one of the drinks in our current non-alcoholic pairing, instead of citrus, we use young spruce tips, foraged in April and fermented in sugar syrup. They bring a surprisingly citrusy, resinous aroma, which we pair with elderflower for a floral note and peppermint for freshness.

The result is a bright, refreshing drink that we serve alongside our danube course.

06/08/2026

Responsible hunting is an important part of keeping Slovenia’s dense forests in balance, which is why game has always had a place in our kitchen.

We source all of our game through the Meglen hunting family, working closely with Slovenian hunters.

Chamois tartare, seasoned with preserved berries, dark b**r, and chilli oil, served on a malt crumpet with spring onion cream, lightly salted daikon, green spring onion, and forget-me-nots 💙

05/08/2026

Meet Tamara, our front of house manager. Hospitality is in her nature and she genuinely enjoys brightening other people’s day, making them feel welcome and cared for, whether they’re friends, strangers, or somewhere in between.
Professional and reliable, she’s also always up for a joke. She just doesn’t find most of Djan’s and Joel’s nearly as funny as they do, and does her best to keep their testosterone in check.
She was born and raised in Radovljica and knows the region well, often heading to Soča Valley when she’s off. You’ll most likely find her in the mountains looking for chamois, out for a run, or cuddling her cat Elika. She also loves fermenting kimchi and kombucha, and never skips her coffee even at 2,000 metres above sea level.
Tamara also enjoys photography, so every now and then, you might see a moment she captured from behind the scenes in our stories.