“After two years of constant work, I can say that I have mastered the dough to perfection,” says Erik Bukovac, who likes to stress that there are no shortcuts when it comes to making dough, fermented for at least 48 hours. It’s significant: at Orli, he is the one who kneads the dough every single time, using a special procedure.
“When in 2020 we had to close our door for a few months, I couldn’t stay put. I’ve been used to work and discipline all my life,” says pizzeria manager Erik Bukovac. In the past, he was a successful water polo player and captain of the Slovenian national team, and his sporting career took him to Italy, among other places.
It was not abroad, but in his native Kranj that Erik Bukovac found inspiration for the new chapter of Pizzeria Orli that has been open on the northern outskirts of Kranj for more than 30 years now. First, he took a course in baking sourdough bread, taught by Kranj’s own Nataša Naneva, and later he got in touch with other sourdough master bakers.
Pizzeria Orli is one of the few pizzerias listed in the Slovenian edition of the Gault & Millau culinary guide. In both 2022 and 2023, they were awarded the POP label by the yellow culinary guide, for trendy gathering places with high quality food.
The focus of this pizzeria is not only on the dough, but also on the ingredients: they only use San Marzano peeled tomatoes, the prosciutto from Parma, Grana Padano cheeses, buffalo mozzarella, smoked ricotta … In addition to the classics, you’ll also find special, seasonal pizzas.
And don’t miss typical local pizzas, such as the hunter’s pizza (topped with venison salami from the neighbouring Kern butcher’s) and the Kranj pizza (topped with Kranj sausage from the nearby Čadež butcher’s).
Due to the high demand for this type of pizza, we strongly advise you to make a reservation in advance before arriving at Pizzeria Orli.
→ Location: Tenetiše 40, 4204 Golnik (google maps)
→ Opening hours:
Wed–Sun: 12am–10pm
Mon, Tue: closed
→ Contact:
+386 4 256 11 98
www.orli.si
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Photo: Rožle Pajntar
