Contemporary Brkini and Karst cuisine
From grandma to daughter-in-law
Rural restaurants are a national treasure! These are restaurants where every dish is cooked according to grandma’s recipes, mum’s hands, and daughter-in-law’s ideas. And, even though each such restaurant has its own specialities, differences and dialect, the same qualities prevail in all of them – hospitality, homeliness and genuineness. Gostilna Mahorčič in Rodik isn’t just one among them but rather one of the best rural restaurants in Slovenia!
The diners, who, of course, are regulars, know that here the prosciutto and jota (cabbage and bean soup) are always the best, and that the wild boar isn’t served in a cloyingly thick sauce but rather a soft fillet in juicy cherries with crispy Brkini bacon and mash with mustard seeds. Mahorčič curd cheese with wafer-thin shavings of truffles is served alongside prosciutto. It is light and elegant, as is the chicken pate which is full flavoured, creamy and moist, and is served with celery and dried apples from the Vipava hills. But the best is yet to come – the part that is sure to remain in one’s memory – Ksenjia’s caramel tart with Vipava peaches and elderflower with croquante and Karst savory.
The Mahorčičs have long been known for their homemade pasta and sauces, but now Ksenija and Martin have rejuvenated, upgraded and diversified the range. The flavours are still comforting, traditional and pure, the only difference is that now they are more subtle, blended, modern and cosmopolitan.
sommelier: Martin Mahorčič
wine labels: 100
house wine: Primož Štoka (teran) and Valter Pucer (malvazija)
The wood burning stove makes this restaurant authentic and homely
Michelin Bib Gourmand
Michelin Sustainability Award
JRE Jeunes Restaurateurs member