Gostinstvo Pavus Marko Pavčnik s.p.

"Dating back to the 13C, Grad Tabor castle has experienced many changes of ownership and various uses during its long history, right up to its current incarnation as a romantic, gourmet restaurant. We recommend choosing one of the tasting menus (of various lengths) in order to enjoy this gastronomic experience to the full. At the helm in the kitchen, talented and self-taught chef Marko Pavčnik surprises guests with his dishes inspired by the local region and its ingredients which he showcases with elegance and authenticity. He pays careful attention to sustainability, sourcing his ingredients from a local eco-farm, as well as foraging and using every part of an animal. The smoked trout served with an elderflower sauce is one of his best dishes – a good example of how every dish has its own identity and character. The extensive wine list focuses on Slovenia – try one of the excellent whites from Styria, a region that produces wines of real character. In summer, enjoy your meal in the splendid outdoor courtyard which boasts fine views and a unique atmosphere." - Michelin Inspector

The MICHELIN Guide Slovenia 2024 is Out!

"Set in a 13th-century manor house in Laško, this establishment, helmed by the talented Marko Pavčnik, has taken the step to the next level and been awarded its first MICHELIN Star, illustrating the impressive progression of its culinary offering. The kitchen delivers characterful cuisine that reinterprets Styrian culinary traditions and showcases the best local produce; among the dishes singled out by the Inspectors, trout with elderflower sauce, seasoned with aromatic herbs and fresh strawberries, is particularly representative of the chef’s style. An exceptional wine list brings the country’s finest appellations to the fore, including the region’s bold whites." - La Guida Michelin

MICHELIN Guide Slovenia : a local and wild gastronomy

"Led by chef Marko Pavčnik, this kitchen marries fine technique with an ardent dedication to wild ingredients gathered almost daily from the countryside and forest around the restaurant. His cooking evolves with the seasons and weather; all dishes on the menu contain foraged elements, the result of ongoing experimentation with different preparation techniques and combinations of flavours. Knowledge of botany gleaned from the late Dario Cortese underpins this approach, and today the chef even runs courses on preparing and cooking these wild ingredients. The emblematic herb soup—containing between 15 and 20 different herbs depending on the season, mostly picked by the chef—is a robust, luscious signature whose taste lingers long after the last spoonful. Beer, a speciality of the town of Laško, appears in dishes such as local trout with a beer and ponzu sauce, a Japanese recipe adapted using almost only local produce." - Le Guide MICHELIN