Inside the Kitchen: Chef Simo Komel at Grad Štanjel Restaurant & Lounge Bar
In its newest feature, the Michelin Guide turns its attention to Grad Štanjel, celebrating the restaurant’s debut appearance in the 2025 Recommended category. The story, written by Italian journalist Sarah Scaparone, was created through a collaborative partnership between the Slovenian Tourist Board (STB) and Michelin.
The article explores the culinary philosophy and setting of Chef Simo Komel at Grad Štanjel Restaurant & Lounge Bar, located within the medieval village of Štanjel in the Slovenian Karst.
The restaurant, run by the Komel family, blends warm elegance, attention to detail and panoramic views with a cuisine that reflects the Karst’s character. Chef Komel, a self-taught cook, bases his culinary approach on heritage: dishes represent what past generations ate, combining sea and land influences that have long shaped the region.
A key highlight is Komel’s own prosciutto, Pršut Q, produced by the family in a small curing facility. Around 100 hams are made each year and aged two to four years – though an exceptional 81-month-aged prosciutto currently stands as their longest-aged and most prestigious.
Influenced by Italian chefs – particularly Emanuele Scarello of Agli Amici in Udine – Komel also manages the castle’s wine shop dedicated to Italian and Slovenian Karst wines. Together, the setting, ingredients and culinary craft offer an authentic expression of Karst culture and gastronomy.
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