All kinds of seafood, everything fresh and with a minimum of cooking
Where “I can’t eat anymore” doesn’t come into it
Only those diners on business trips look at the menu, while other guests prefer to listen to Igor’s Vipava dialect. He clearly knows what guests want to eat and drink. “Something raw to start” – he doesn’t ask rather just orders it. “Then we will move on to the soup…” No one resists, well, perhaps they have tried in the past with statements such as “I can’t eat anymore…”, however, the next plate of food quickly disarmed them! “Just one more then we will move on to the main course!”
Therefore, the feast begins with uncooked shrimps, fish tartare, common dentex carpaccio and fillet of Atlantic bonito. The fish soup of young cuttlefish with goulash is followed by fish of all shapes and sizes, the comes Gostilna Žeja’s platter of desserts. But it isn’t all about fish, since meat lovers are catered for too, with the owner out front among guests and his wife working her magic in the kitchen.
Although it isn’t next to the sea, and although the competition among seafood restaurants in Goriška is fierce, Gostilna Žeja’s concept of light flavours of the sea is the real deal!
sommelier: Slobodan Miljič
wine labels: 50
house wine: Jožko Mavrič (ŠLovrenc) and Igor Simčič (Hum)
a traditional restaurant with a large garden out front