Lake Bled has been a popular holiday destination for over a hundred years... and deservedly so. A pristine lake with a small island in the middle, evergreen forests surrounding, and a castle atop a cliff thrown in for good measure - it is what the word picturesque must have been invented for.
A short, steep hike brings you to the castle, where we found the beginnings of a medieval camp, complete with tents with streaming banners, armor, and archery targets. Alas, we were a few days early for the festival! Hence the only activity we saw were the costumed docents grilling sausages over the fire for their lunch. The interiors of the castle contained a museum detailing who had occupied it, descriptions of the region at different historical and geological times, and several slightly creepy mannequins dressed based on local archaeological, burial finds. There was also a medieval printer's where you could press your own bookmark on handmade paper.
An easy walk around the lake takes but a few hours. However, should the romance of the setting take you, you can hop into a traditional pletna boat with a local man to pole you to the island, gondalier-style... or row your sweetheart yourself in a rowboat for two. On the island, 98 stone steps rise to a small church. Legend has it that grooms who manage to carry their brides up this ascent will have good luck, and the custom is still alive today.
Lake Bled was also where we got our first taste of ćevapčići and pljeskavica. These were, respectively, minced meat sausages (served in a hefty portion of 8 or 10 to a person) and giant minced meat pancake (accompanied by a scoop of local soft kajmak cheese more akin to butter). We found out later they are originally from Sarajevo but were so popular that variants could be found throughout the countries formerly part of Yugoslavia. Both dishes are delicious and very cheap, making them appear frequently on fast food menus. The most iconic dish of Bled, however, is a dessert, the kremšnita. Sandwiched between two layers of puff pastry is a thick layer of custard under an even thicker block of whipped cream. The concoction has been made fresh daily by chefs in the local grande dame hotel for over 60 years although every place around the lake seems to be well-equipped to serve it al fresco.
A short, steep hike brings you to the castle, where we found the beginnings of a medieval camp, complete with tents with streaming banners, armor, and archery targets. Alas, we were a few days early for the festival! Hence the only activity we saw were the costumed docents grilling sausages over the fire for their lunch. The interiors of the castle contained a museum detailing who had occupied it, descriptions of the region at different historical and geological times, and several slightly creepy mannequins dressed based on local archaeological, burial finds. There was also a medieval printer's where you could press your own bookmark on handmade paper.
An easy walk around the lake takes but a few hours. However, should the romance of the setting take you, you can hop into a traditional pletna boat with a local man to pole you to the island, gondalier-style... or row your sweetheart yourself in a rowboat for two. On the island, 98 stone steps rise to a small church. Legend has it that grooms who manage to carry their brides up this ascent will have good luck, and the custom is still alive today.
Lake Bled was also where we got our first taste of ćevapčići and pljeskavica. These were, respectively, minced meat sausages (served in a hefty portion of 8 or 10 to a person) and giant minced meat pancake (accompanied by a scoop of local soft kajmak cheese more akin to butter). We found out later they are originally from Sarajevo but were so popular that variants could be found throughout the countries formerly part of Yugoslavia. Both dishes are delicious and very cheap, making them appear frequently on fast food menus. The most iconic dish of Bled, however, is a dessert, the kremšnita. Sandwiched between two layers of puff pastry is a thick layer of custard under an even thicker block of whipped cream. The concoction has been made fresh daily by chefs in the local grande dame hotel for over 60 years although every place around the lake seems to be well-equipped to serve it al fresco.
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