Not far from the Austrian and Italian borders, overlooking a crystal-clear lake surrounded by mountains, Milka represents a magnificent gastronomic synthesis of the territory, interpreted with sensitivity and mastery by Chef David Žefran. His cuisine is built on local ingredients, used in their entirety, following a sustainable and nature-respecting approach. The surprise menu unfolds naturally, marked by the rhythm of the seasons, while the kitchen brigade actively participates in service, presenting each course with detailed and passionate explanations. The culinary proposal is modern and creative yet doesn’t forgo intense and satisfying flavors, as in the spelt with Tolminc cheese cream, snails, and wild garlic, a dish that perfectly captures the bond between territory, technique, and taste. The desserts also merit special mention: they alternate delicate, fresh notes, such as Pearls of tomato water, basil, and sour milk, with more indulgent, enveloping creations, such as warm doughnuts with pork fat, hazelnuts, and apples. The wine list is a pleasure for enthusiasts: extensive and carefully curated, it reflects direct collaboration with numerous winemakers connected to the restaurant, eager to showcase their wines in a context of absolute prestige. For those wishing to extend the experience, refined hotel rooms are available.