PRESERVING OUR COMMUNITY TODAY FOR TOMORROW
Who we are and the people we work with
BOOK A TABLE
We are Marcela Klofutar and Uroš Štefelin, both locals of Radol'ca. In 2013 we and our team brought the abandoned Vila Podvin back to life, and today we welcome you at Hiša Linhart on Linhart Square. Hiša Linhart is not just a restaurant, it is an active part of the community.
We believe that without locals and without a living restaurant culture there is no tourism. That is why connecting with others guides our team. It keeps us exploring and learning, and we share the stories with our guests so that we all grow prouder of our land.
We also share our experience with other entrepreneurs. We advise them on launching restaurants and hotels and on running a business sustainably in the long term, always based on what we practise at Hiša Linhart.
We hope you will enjoy our dishes with curiosity and play with the flavours. Above all, we hope we can spend time together.
Our mission is to preserve our community today for tomorrow. For us, sustainability is not only less waste and energy. It is a way of working, built on connections with the people around us. We put quality before quantity; money is the result of passion and hard work, never the first goal.
The Green Key environmental certificate helps us systematically monitor water, energy and waste. Michelin awarded us a green star for our own sustainability model, a distinction it has since stopped awarding.
We keep developing our relationships with the people around us and grow with them. Only this way can we be creative. Together we build a strong ecosystem: we help each other, grow together and develop new programmes and products. That is why, together, we are unbreakable. We believe ours is the most creative profession in the world. Everyone can be part of our family.
You become part of our community
When you come to us, your money does not go to global chains. It stays with the people you meet at our table and helps us keep the identity of Radol'ca alive together. Your visit does something good.
Every month we organise the Radol'ca market for them, develop new products together and pay them fairly, so they can farm organically and sustainably. We work with the Pr' Mrkot farm, the Zupan trout farm, Darja's farm, the Golar, Beravs, Žvanč, Pr' Tonejčk, Brinšek and Gartner farms, the Resje orchard and the Mlinarič butchers. Our wines come from organic, bio and Demeter winemakers, and our olive oil is the organic Bordon oil.
We work with the Secondary School Education Centre Radovljica (SIC Radovljica), the Biotechnical Educational Centre Ljubljana, the Biotechnical Centre Naklo and the college of catering and tourism in Bled. Students learn alongside our guests, we award scholarships, and children from the age of five cook with us in workshops.
All of us are locals. We help our colleagues grow into independent, confident professionals who are proud of their work.
We employ them as equal members of our team. At CUDV Radovljica they also make ceramics that we use at the table.
Our tables carry plates by ceramicists Urban Magušar and Vanja Kastelic, wooden pieces by Kosmač and work by the blacksmiths of Kropa. Our pralines come from Radolška čokolada. We hold exhibitions and workshops.
She painted Uroš's muses, ten ingredients that inspire him, from wild thyme and must-pear to Trdinka corn and lake trout. The paintings decorate our house, and with the publisher Didakta they are becoming the children's picture book Materina dušica.
In Taste Radol'ca we plan events together and live a model of cooperation.
We ask residents of care homes for old recipes and include them in our menus.
We support the Radovljica Festival, which has shaped the town for decades, and together we create festival experiences at a shared table.
The result of these connections is an offer with soul. We keep learning and look after each other. Together we preserve authenticity. This makes us a window onto the destination, because without an inn there is no tourism and no destination.
