Gostilna Repovž

The MICHELIN Guide Slovenia: Slovenia's Gastronomic Greenprint

"In the tiny village of Šentjanž, this inn-with-rooms cum organic farm—run by the sixth generation of the Repovž family—serves contemporary rural cooking “for good souls and inquisitive appetites.” Meta leads the kitchen with home-made dishes inspired by places and people while her son Grega oversees the dining room and wine list, and the deliberately simple menu spans beef soup, štruklji (cheese dumplings), and chicken paprikash. A fierce commitment to local produce means diners know who laid the eggs, raised the meat, made the cheese, and brewed the beer; relationships with suppliers are open and honest, built on learning and growing together. The farm itself, among the first in Slovenia to be certified organic two decades ago, covers 40 hectares, including 3.5 hectares of apple orchards for Topaz and older varieties that become Bunka cider (made by Grega’s younger brother Anže), apple vinegar, juice, a liqueur akin to Slovenian calvados, dried apple slices, and desserts for the restaurant. Many fruits, vegetables and cereals from the farm appear on the menu, along with local specialties like green beans with crackling, soup with rolled dumplings, stew, flatbreads, meat-based salads, sauerkraut and potatoes, and salad with marinated pine shoots." - Sarah Scaparone