Gault&Millau, Falstaff and Green Key: What the Awards Mean for a Guest

The culinary offering at Bled Rose Hotel holds Gault&Millau and Falstaff recognition and the Green Key certificate. The first two are gastronomic assessments concerned with what is on the plate; the third is an environmental certificate concerned with how the hotel operates. They are useful to a guest because they say three different things — not the same thing three times.

In the Gault&Millau 2026 guide, Rose Restaurant is rated 14 out of 20 points and holds the title “Chef’s Restaurant” — a recognition the guide reserves for restaurants with a distinctly chef-driven, personal approach to cooking. Alongside its Falstaff listing and Green Key certification, it’s among the most credible culinary marks the restaurant carries today.

What is Gault&Millau?

Gault&Millau is a French gastronomic guide that rates restaurants on a scale up to 20 points and focuses above all on the cooking — ingredients, technique and the chef’s own signature — rather than on the luxury of the room. That focus is precisely what makes it useful: it tells you about the food, not about the chandeliers.

What is Falstaff?

Falstaff is an Austrian gastronomy and wine publisher whose guides are well established across the German-speaking market. For a guest travelling from Austria, Germany or Switzerland it is often the first reference when choosing a restaurant abroad.

What is Green Key?

Green Key is an international environmental certificate for accommodation and hospitality businesses. It does not assess food. It assesses conduct: energy and water use, waste handling, procurement and staff awareness. For a guest who cares where their money goes, that is a different kind of information from a culinary rating — and it does not replace it.

Why do all three matter at Rose Restaurant?

Because they line up with how the kitchen works. Chef Martin Blejec, a member of the Slovenian national culinary team, builds the menu on Slovenian, seasonal and locally grown ingredients. Local and seasonal sourcing is at once a culinary decision (freshness and flavour) and an environmental one (a shorter journey to the plate). The awards confirm that from two different directions.

Does recognition mean the restaurant is expensive?

Not necessarily, and this is a common misreading. Gault&Millau and Falstaff assess quality, not price bracket. The current menu and prices are published on the restaurant page.

How can you check for yourself?

Both guides publish restaurant profiles online, and Green Key maintains a public register of certified properties. We would encourage you to check — recognition that cannot be verified is not recognition.

Rose Restaurant, Bled Rose Hotel, Cesta svobode 8, 4260 Bled. Open to outside guests. Reservations: hotel@bledrose.com, +386 4 579 6000.