GOSTILNA VOVKO | Family restaurant tradition since 1977

"Comprising a bar, wine bar, restaurant and hotel, the Gostilna Vovko is a family-run business with more than 50 years of history behind it, where the traditionally furnished dining room includes a charming wood-fired stove. The cuisine is just as you would expect – authentic and regional, including dishes such as delicious local trout tartare served with horseradish and herbs, and thick, meaty pork chops which are perfect accompanied by a glass of velvety and intensely flavoured 2019 Modra Frankinja wine. The wine list pays tribute to regional labels." - Michelin Inspector

The Slovenian green country: the wonder of excellence on the table

"For almost 50 years, this family-run inn has been a constant of Slovenian hospitality in Brusnice at the foot of the Gorjanci mountains, where since 2009 Rok Vovko has carried on the tradition begun in 1977 by his parents, Marina and Anton. A seating capacity of around forty and a friendly, traditional atmosphere with a wood stove and sculptures by local artist Ivo Ferkolj set the tone, and the interior design retraces the history of the place: the main dining-room floor was made with the “tiles” once used to roof the Castle of Podsreda, the tables were obtained from the castle’s wood flooring, the oak seat backs recall old Slovenian chairs, and a 120-year-old oak entrance door comes from the Vovko farmhouse. With nine rooms above the restaurant, the welcome feels like home, and the kitchen run by Rok’s wife stays true to the motto “Seasonal, fresh, sincere and local,” championing the traditional products of Lower Carniola through two set menus (five and seven courses) and a concise à la carte. Dishes include štruklji, svaljki and hand-made tagliatelle; Tartar of smoked trout (of Ribogojnica Goričar) with horseradish and mayonnaise made with pumpkin oil; Muscat pumpkin soup with potatoes and leek; buckwheat gnocchi (from Mlin Košak) with lamb ragout and smoked ricotta; pork sausage with sauerkraut and mashed beans and potatoes; sweet štruklji filled with ricotta and tarragon served with apple and plum compote and vanilla cream; Porchetta from Krškopolje pigs; the house specialty roast leg of veal; and boar meat in venison sauce with cheese, buckwheat, herb štruklji and redcurrants." - Sarah Scaparone