The inn at the hayloft

At Keršova ulica 4a in Vojnik, there once was a restaurant that promised homeliness and tradition with its name "Pri kozolcu". Today, this restaurant is no longer in operation and is permanently closed, which is a loss for many who were looking for an authentic taste of Slovenian cuisine. Nevertheless, the memory of its offerings and atmosphere remains, so let's take a closer look at what this restaurant represented for the local environment and visitors from elsewhere.

The Gostilna pri kozolcu opened its doors at the end of 2018 under the auspices of the company Teramar, doo. From the very beginning, the concept was based on serving food from its own production, which promised high quality and freshness. Namely, even before the opening of the inn, the company was known for producing certified organic cottage cheese štruklji and organic buckwheat carp, which were sold to major retail systems across Slovenia. This basis gave the inn a solid foundation and a clear culinary direction - to offer authentic Slovenian cuisine with a modern touch.

Culinary offer: Between tradition and modernity

The core of the offer at Gostilna pri kozolcu was undoubtedly homemade food . Initially, they focused mainly on offering snacks and lunches during the week, targeting employees and residents of Vojnik and the surrounding area who wanted a warm and tasty meal. The menu regularly featured classic Slovenian dishes such as veal stew, pork Vienna steak, liver and cannelloni. A special feature was the weekly changing menu, where the cooks prepared dishes "on a spoon" such as goulash, tripe, sarma, stuffed peppers and čufti, which allowed guests to have variety and the feeling of eating at grandma's.

Over time, the offer expanded. In addition to traditional dishes, they also included burgers in their offer, which they marketed under the brand name "Fuulburger". These burgers, made from 100% Slovenian beef and fresh ingredients, represented a modern twist and attracted a younger population. In this way, they showed that they understood culinary trends and that they knew how to combine two worlds - proven traditional dishes and popular street food. This duality was one of their greatest advantages.

Specialties and emphasis on in-house production

The restaurant's biggest asset was certainly its own certified products. Homemade cottage cheese štruklji and stuffed buckwheat carp were not only part of the sales assortment in stores, but also represented an important part of the menu for private parties. This ensured that guests enjoyed proven quality and authentic flavors. In addition to štruklji, they were also known for their homemade roasts, which were presented, among other things, at the popular culinary event Odprta kuhna in Ljubljana.

• Appetizers: They offered various types of "finger food" - meat, vegetable, and fish.
• Soups: Classic beef, mushroom, and vegetable soups were available.
• Main courses: The selection was wide, from veal medallions, pork roast and roast shank to various steaks (Vienna, in sauce, grilled), roasts and čevapčiči.
• Side dishes: Among the side dishes, roasted potatoes, buckwheat porridge, homemade stuffed buckwheat carp and, of course, cottage cheese štruklji stood out.
• Desserts: To finish, guests could enjoy homemade chocolate cake, cottage cheese štruklji with sweet topping, or gratinated cottage cheese pancakes.

Atmosphere and space for socializing

The name "Pri kozolcu" was not accidental. The inn was named after the hayloft from 1815, located on the square in Vojnik, which added a touch of historical and cultural heritage to the space. The interior was decorated in a way that created a pleasant and homely atmosphere. The space was divided into two parts: the lower room could accommodate up to 55 people and also provided a dance floor, while the upper room was suitable for smaller groups of up to 35 people. This made the inn an ideal location for various celebrations, such as birthdays, anniversaries, business meetings and New Year's parties.

Over time, the restaurant's business model changed. From a provider of daily snacks and lunches, they shifted their focus primarily to hosting private parties by prior arrangement. On the one hand, this change allowed for a more personalized experience for larger groups, but on the other hand, it meant that the restaurant was no longer accessible to casual, everyday visitors, which some might consider a disadvantage. Nevertheless, this model allowed them to fully focus on the quality of service and food for arranged events.

Advantages and disadvantages in retrospect

In retrospect, Gostilna pri kozolecu had several obvious advantages that set it apart from the competition, but also some challenges that may have contributed to its eventual closure.

What was good?

• Authentic and quality food: The focus on homemade food from their own, certified production was their greatest strength. Guests knew they were getting proven and delicious food .
• Flexibility of the offering: Combining traditional dishes with modern burgers showed an understanding of the market and a desire to cater to different tastes.
• Space for private parties: The space's capabilities were ideal for organizing private events, which represented an important source of revenue.
• Connection to local identity: The name and concept were linked to Slovenian tradition, which created a sense of authenticity.

What could be better?

• Business model change: The transition to exclusively closed companies limited accessibility to the general public and reduced the daily pulse of the inn. Many potential guests who were simply looking for a good lunch were left behind closed doors.
• Online presence and marketing: Despite the quality of the offer, the online presence was relatively modest. In this day and age, active management of social media and websites is key to attracting guests, which may have been a missed opportunity.
• Limited opening hours: From the beginning, the opening hours for brunch and lunch were limited to three days a week (Wednesday, Thursday, Friday) and only until 2 p.m., which may have been too short for some guests.

Memories of home-made flavors

The Gostilna pri kozolecu in Vojnik was an important part of the local catering offer during its operation. It represented a place where one could taste real Slovenian cuisine , prepared from quality ingredients of its own production. Their story is a story of an attempt to combine tradition with modern approaches, from classic goulash to gourmet burgers. Although its doors are permanently closed today, it remains an example of a tavern with a clear vision and an emphasis on authenticity. For many, it will remain in the memory as a place where it was possible to organize an unforgettable family celebration or simply enjoy the flavors that remind them of home.