The smell of home cooking

At Terme Banovci, we make food just like grandma used to make but we pay special attention to presentation and serving.

Join us for tastings, cooking courses and visits to local providers to discover local dishes.

Cooking to grandma’s recipes

The Terme Banovci gastronomy is distinguished by a number of dishes made to old recipes and using local ingredients.

Hotel restaurant

The Zeleni gaj buffet restaurant offers full-board and half-board meals for guests and a varied selection of events for private groups. The opening hours are available on the accommodation page.

Bars and cafes

In addition to the hotel restaurant, there is a cosy aperitif bar in the hotel lobby and three bars and restaurants that are open in the summer. The opening hours are available on the accommodation page.

A taste of Prlekija cuisine

The hotel restaurant never fails to include local dishes on the daily menu. Guests can take part in free tastings and learn how to make typical Prlekija dishes.

A taste of Prlekija cuisine

Legends of the local cuisine

Traditionally, the Prlekija cuisine frequently uses groats, including buckwheat. Ask our chef and he will be happy to tell you more about the local dishes.

Legends of the local cuisine

Children’s favourites

During school holidays, we offer the most popular children’s dishes prepared with a healthy twist.

Children’s favourites

The smell of home cooking

At Terme Banovci, we make food just like grandma used to make but we pay special attention to presentation and serving.

Join us for tastings, cooking courses and visits to local providers to discover local dishes.

Fairytale celebrations

Weddings, anniversary celebrations and events for other special occasions are organised in the hotel restaurant.

We will take care of every last detail and make sure it suits your chosen style.

Learn about our dishes

Prlekija is famous for the Ormož wine-growing region, but the typical Prlekija dishes are just as good as the wine.

At Terme Banovci, you can do more than just taste them – you can learn about their origin, the local anecdotes about them, and how to cook them.
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