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A restaurant in a stone village on the Karst plateau where the cellar doubles as an aging room for the family's own charcuterie and cheese. The cooking is contemporary but deeply rooted in the region, with lamb, kid, and fresh curd ravioli pulling from their own kitchen garden and trusted neighbors. Father handles the wine list, a deep run of Teran, Rebula, and Malvazija alongside house vinegars and distillates. The kind of place that makes terroir feel less like a buzzword and more like a fact.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Roast lamb
“The dishes tell the story of the Karst, with specialities such as roast lamb or kid and ravioli filled with fresh cow’s curd.”
Michelin Guide
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