Gostilna Repovž
Restaurant · Lower Sava ·
Modern farm-to-table cuisine with exceptional local wines
Modern farm-to-table cuisine with exceptional local wines
"The Repovž family who run this restaurant are continuing a long family tradition that dates back centuries – it’s thought that the property has been in their hands for over 500 years, while there’s been a restaurant here for 300 years! Although it’s impossible to list the different generations that have worked here, one thing’s for sure – the current management has really made its mark. Both the dining room and kitchen staff work hard to ensure that guests enjoy the best regional ingredients and dishes (for example, there’s no fish on the menu), which feature on tasting menus of various lengths, with a careful balance of traditional recipes and more contemporary-style fare. The choice of delicious appetisers showcases an array of local traditional specialities, including locally bred trout, vegetables from the restaurant’s own kitchen garden, rabbit with plum cream, and diced pork with a horseradish mousse. The impressive wine list focuses on Slovenian labels – make sure you try the Laški Riesling from Slovenian Styria, a natural wine, or perhaps the Frelih St. Rupert, a lightly macerated and elegant Sylvaner produced nearby." - Michelin Inspector
"This inn with rooms (which is also an organic farm) nestled in the Slovenian countryside is run by the sixth generation of the Repovž family, having received a Bib Gourmand and Green Star." - Sarah Scaparone
"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
"Sustainability and simplicity are also at the core of Gostilna Repovž ’s raison d’être. Orchestrated by chef Meta Repovž, the restaurant has implemented a particularly impressive and ambitious organization and way of working; ranging from organic production at the 300-year-old family farm to rainwater recovery and energy consumption management." - La Guida Michelin
"For more than three centuries in the picture‑perfect village of Šentjanž in hilly Dolenjska, this Bib Gourmand–awarded hub of social gathering has been nurtured by the Repovž family; you will immediately feel at ease in its warm, neat decor, where tradition is a source of pride. Today, the adorable Grega runs operations and presides over an incredible cellar of more than 300 wines, a veritable library of Dolenjska and Posavje; after solid schooling in oenology, he was the first to draw attention to these neglected local wines and helped spark their renaissance. “A few years ago, Dolenjska wines were struggling to exist in the Slovenian wine landscape. I wanted to bring them to the fore,” he says. Many are made with modra frankinja (Blaufränkisch), omnipresent in the region and now his favourite—“In my cellar, I think I have almost every one of the country's Blaufränkisch. This means I can assess our level of expertise.” His advocacy created new momentum and close ties with regional producers, notably François Botton of Domaine Slapšak, who crafts interesting traditional‑method sparkling wines and even temporarily hosted the restaurant during refurbishment—“a great opportunity to showcase our wines. Grega's customers trust him implicitly and they are right to do so.” In the kitchen, chef Metka Repovž and sous‑chef Sabina Repovž (Grega’s mother and wife) echo this philosophy with produce from the family garden and some 15 local organic partners—eggs, flour, cheese, meat, and cured meats from the surrounding area—while portraits of these partners on the walls celebrate a tight‑knit community." - Le Guide MICHELIN
