The Wishing Bell

Zvon želja

The wishing bell has always been very dear to the many pilgrims and visitors that come to the island. By ringing the bell, they commend themselves to the Mother of God in the hope that their wishes will be fulfilled.

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Ring the wishing bell

  • Moje srce verjame, bije. Kot plemenita želja.
  • Da bi ga videla še enkrat. Pa čeprav od daleč.
  • Prosim za svoje zdravje in zdravje mojih najbližjih.
  • Da bi še dolgo živeli.
  • Marija, prosi Boga, da celemu ljudstvu prinese srečo.
  • Želim si, da bi bil vse življenje posvečen Bogu in srečen.
  • Prosim za zdravje.
  • Želim si, da bi prišel v nebesa.



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Visit the Bled Island POTIČNICA and discover traditional Slovenian POTICA in a variety of flavours. Choose from our range of potica for a special treat at weddings, business meetings, holidays and other occasions.

Displaying of preparing POTICA – Slovenian tipical cake for prearranged groups.

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  • POTICA – a traditional pastry, is a must for every holiday in Slovenia, be it Christmas, Easter or a family celebration. Since Slovenia boasts a wealth of culturally diverse regions with a variety of culinary traditions, there is a whole range of potica pastries to be found here, from simple nut rolls to veritable masterpieces with lavish fillings. The filling for this exquisite pastry is entirely up to the baker and his or her creativity – there are as many delicious potica recipes as there are housewives and cooks. And the little secrets that are so important for making a good potica are passed down through generations.

    Walnut potica is the most common and popular type; traditionally it should be baked inside a bread oven in a POTIČNICA – a round, clay baking dish, usually handmade and modelled on the crown of Jesus Christ. This is how the most delicious potica pastries are baked.

    This is also the method we use for the pastries we bake for you every day in the POTIČNICA ON BLED ISLAND. Made with endless love and care, our potica pastries are something we are very proud of. Why not turn your visit with us into a holiday? Welcome and enjoy your potica!


    The Story of POTICA

    Potica is a traditional holiday pastry in Slovenia. Symbolic of the crown of Christ, it is one of the foods included in the Easter baskets that are brought to the church for blessing on Holy Saturday.

    The first written mention of potica dates back to the 17th century. In his book about our country and its traditions, polymath J. V. Valvasor also writes about the potica pastry, which he describes as a roll of thin dough with a honey and walnut filling. The Slovenian name for the pastry, "povitica" or "potica", probably originates from the verb "poviti", to roll.

    The tradition of baking potica is much older than its first written mention. Potica has always been made here in various forms, with or without yeast, and eaten hot or cold. At one time, it was often included in tax payments and in meals served to landowners.

    There are countless varieties of potica made in all the Slovenian regions. The dough can be made using various types of flour and coated with different fruit or herb fillings. Potica can be enjoyed hot or cold, with a knife and fork or (better yet) with your fingers.



    For the dough:
    600 g flour
    30 g yeast
    0.2 l milk
    140 g sugar
    140 g butter
    4 egg yolks
    1 tsp sugar with vanilla
    Grated lemon zest

    For the filling:
    600 g walnuts
    0.3 l milk or, better yet, double cream
    250 g sugar
    2 tbsp rum
    2-3 egg whites


    1. Mix together the yeast, a teaspoon of sugar, a teaspoon of flour and a few tablespoons of milk. Leave to rise for 15 minutes.
    2. To make the filling, pour hot double cream (or milk) and rum over the walnuts and sugar. Stir well. Beat the egg whites until stiff and gradually add to the mixture to make a creamy filling.
    3. To make the dough, place all the ingredients in a bowl and combine them to make a smooth dough. Roll out the dough, coat it with the filling, form into a tight roll and place it in a greased tin. Cover and leave to rise for about 60 minutes at room temperature.
    4. Bake at 180 °C for 60 minutes. When the potica is done, leave it in the tin to settle, then turn it out onto a wooden board and cover with a clean cloth. When the potica has cooled, you can sprinkle it with icing sugar.


    Sweet potica pastries

    Walnut with raisins
    Walnut and honey
    Walnut and honey with raisins
    Hazelnut with raisins
    Hazelnut and chocolate
    Hazelnut with figs
    Almond with raisins
    Almond and chocolate

    Almond and chocolate with raisins
    Carob with dried fruit
    Potica with dried fruit
    Spelt with mixed dried fruit
    Fruit – with fresh seasonal fruit
    (cherry, apricot, plum, apple, etc.)
    Fruit and cottage cheese – with fresh seasonal fruit
    (cherry, apricot, plum, apple, etc.)

    Poppy seed
    Poppy seed with cranberries
    Poppy seed with apricots
    Tarragon with raisins
    Chives with cranberries
    Zeljševka, sweet potica with raisins
    Bizeljsko buckwheat potica
    Lavish potica (with walnuts, cottage cheese and chocolate)
    Pumpkin with apricots

    Savoury potica pastries

    Onion with cottage cheese
    Onion with young cheese
    Onion with walnuts
    Onion with ham
    Leek with ham

    Pumpkin wholemeal
    Pumpkin wholemeal with ham
    Tomato with ham
    Bizeljsko buckwheat potica with ham and onion
    Bela krajina potica with bacon
    (with smoked bacon and herbs)

    Zeljševka (with herbs)
    Luštrkajca (with lovage)
    Mini vegetable potica pastries
    - for buffets
    - with seasonal vegetables
    Chive with ham

  • Price: 35 EUR/kg


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