Ja, pr' Lectar ★ 4.2
Lectar's Radovljica inn anchored Slovenian tradition since 1822 and the family opened Ja, pr' Lectar on Stari trg in 2025 to bring it to the capital.
History
Zganci is the working-day winter staple of the Slovenian Alpine peasantry, eaten through the cold months with whatever fat and ferment was available. Buckwheat is the most traditional grain in Carniola, though maize zganci exist further south. Ja, pr' Lectar runs a faithful version in the Ljubljana old town.
Make it at home
Ingredients
- 400g buckwheat groats
- 1.2 litres water
- 1 tsp salt
- 100g smoked bacon, diced
- 200ml sour cream or sour milk to serve
- Black pepper
Method
- Boil the water with salt. Stir in the buckwheat. Cook 25 minutes until tender, stirring occasionally.
- Drain off any excess water. Mash with a wooden spoon to a rough porridge consistency.
- Fry the bacon dry until crisp. Reserve the rendered fat.
- Spoon the buckwheat into bowls. Top with bacon and a drizzle of the rendered fat. Black pepper. Serve with sour cream alongside.
Tip from the editors. Buckwheat tastes bitter if overcooked. Pull the pan off the heat the moment the grains are tender, not after.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat zganci
Zganci in Ljubljana
Slovenska hisa Figovec ★ 4.3
Figovec opened in 1879 as a coachman's inn and reopened as the flagship of the Slovenska hisa family, plating the canonical Slovenian table from kranjska.
Gostilna Sokol ★ 4.0
Sokol opened in 1870 next to the Town Hall and keeps a casual gostilna kitchen of sour cabbage, kranjska klobasa and mushroom soup in a bread cup.
More cities are in research. Want zganci covered somewhere specific? Tell us where you want to eat.