Our first night in Slovenia was immediately in Solčava Region. We love mountains in general and sleeping in this scenery made our first day of holidays amazing. We liked this region so much that we decided to come back there twice. More about sleeping recommendation below. Let’s first focus on some facts about this area.
The harmonic balance between tradition, man and nature that found its home in this part of the Solčava Region is both exceptional and difficult to find. You can spend here a few days and go hiking, cycling or horse riding.
Trail through the Logar Valley
In the Logar Valley you can admire pristine green nature at every step. Take the Trail through the Logar Valley, a natural historic and ethnographic trail leading through the fascinating nooks and crannies amidst the unspoilt nature of the landscape park. The valley is known also for its many waterfalls, the most notable among which is the 90-metre Rinka Falls.
Solčava Region – the harmony of three valleys
The Logar Valley is one of three valleys in the Solčava Region – the other two to be discovered are Robanov Kot and Matkov Kot. Most of Solčava Region’s residents live on high-mountain farms, among which is the highest-lying farm in Slovenia (Bukovnik, 1,327 m).
Where to sleep
We slept in two different places and both were truly amazing:
Tourist farm Govc-Vršnik– This farm lies in an alpine valley Robanov kot, in the Upper Savinja Valley, that is surrouned all around with the Kamnik-Savinja Alps. The farm exists for more than 50 years already, since 1960, and is now in the hands of the third generation of the family Govc-Vršnik.
Guesthouse Planinski Dom Majerhold– It was a smaller place where you feel like at home. You will find there also very good BBQ facilities with an amazing view.
Most people in the Solčava Region work in wood and wool processing, but they distinguish themselves with delicacies such as the Upper Savinja stomach sausage, sirnek (ripened cottage cheese), masovnik (flour cooked in cream), sirnica (a soup made of sirnek), lamb, venison, dried pear dough pockets called žlinkrofi, buckwheat žganci, sour milk, homemade cheeses, homemade bread and potica, butter, honey, jam, compote and more. At both places where we stayed we enjoyed the local food.