The new Michelin article: Špacapanova Hiša

Špacapanova Hiša is a great example of how contemporary cuisine can bring back memories and how a creative, modern twist can upgrade simple, authentic ingredients. Chef Ago Špacapan has been mainly influenced by tradition and family, helping to create this unique restaurant where fine, honest cuisine focuses on a homestyle approach based on rural skills and expertise.

The restaurant, which has evolved into a modern version of a typical local village tavern, preparing dishes from carefully selected local ingredients, is located in the village of Komen, in the heart of the Karst Plateau - a fascinating area of karst caves and terra rossa, where the wind fiercely blows. One of the most unforgettable experiences they offer is a visit to the tasting cellar. In addition to wine and brandy, the traditional Karst fountain is used to age the highest quality proscuittos and cheeses. Meanwhile, the vinegar cellar unveils different types of vinegar, made from late harvest grapes, which are then put into wooden barrels until they reach alcoholic fermentation, and finally a little 'mother' vinegar is added to trigger the process of turning the wine into vinegar. The restaurant also boasts its own herb garden and guests can also stay overnight and then enjoy exploring this fascinating Karst region.

Read the Michelin article.

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