Gostilna Mahorčič

"An unmissable restaurant in a small village in the beautiful Karst region, with a classic, beautifully kept dining room with the intimate feel of a private lounge. The owners here are friendly and welcoming and keen to showcase the best of their region. With enthusiasm and expertise, skilful owner-chef Ksenija Krajšek Mahorčič adds a personal, technical touch to Slovenian ingredients, resulting in dishes of the highest quality. Among the appetisers, a good example of his sustainable approach is the puffed wild garlic chip topped with a sea bass cream made from fish scraps. Also recommended is the local roast lamb served with cider made from home-grown apples and a garlic potato mash. Don’t forget to leave space for one of the exquisite desserts, such as the refreshing and delicious yogurt mousse with elderberry ice cream. The same care and attention to detail is found on the wine list." - Michelin Inspector

The MICHELIN Guide Slovenia: Slovenia's Gastronomic Greenprint

"Between the Brkini hills and the Karst, Ksenija Krajšek Mahorčič tells the story of her region with a gentle, self-taught touch rooted in a family of restaurateurs. Desserts reveal her first love—think potica conserved in a glass container; a pear sorbet from Brkini orchards served on a block of ice studded with juniper berries; and a Jamar cheese flan, a specialty with truffles and a crispy egg yolk based on an old local recipe using this slightly spicy cheese—while savory dishes follow the seasons, from winter’s jota stew to wild garlic soup, young peas with mint, barley, cauliflower with orange, and truffles. Respect for local producers shows in the use of ingredients from the small kitchen garden beside the restaurant and neighboring farms, in championing Slovenian truffles, and in fish bred with high sustainability by the Fonda fish farm. “When I taste my dishes, I taste the flavors of this region and its forests and local vegetable gardens,” she says, a philosophy that mirrors a life lived close to nature and its biodiversity." - Sarah Scaparone

Sustainable gastronomy : In Slovenia, the past is our future

"Amid the temperate breezes of Kozina’s Karst region, this Bib Gourmand and Michelin Green Star restaurant couples a beautiful organic garden with a cuisine that preserves and reimagines tradition: a simple homage of sardines with salt and vinegar served on an ice cube, potica packed into a glass jar to keep its flavor for months, and desserts that shine—from a pear sorbet from Brkini orchards resting on a juniper‑studded block of ice to an unforgettable Jamar cheese flan with truffles and a crispy egg yolk. Strictly local and seasonal, Chef Ksenija Krajšek Mahorčič’s cooking also argues for less plastic and aluminum in the kitchen, inspired by the region’s hardworking women and the resourcefulness of earlier generations." - Le Guide MICHELIN

The MICHELIN Guide celebrates Slovenian gastronomy for the first time and promotes sustainable European tourism

"At Mahorčič , located in Rodik, the chef reinterprets Slovenian traditions to offer his guests contemporary and elegant dishes made from local products." - Le Guide MICHELIN