Jurij DAOLIO

At the Doppler Estate Restaurant, among the wine-growing hills, Yuri Daolio cooks in a modern and playful way. This is not a kitchen that bets on glitter without content. His approach is based on pure flavors, thoughtful combinations and respect for local ingredients, which he knows how to upgrade with fresh twists and precisely measured boldness. Plates seem light, but never empty or exaggerated. They attract the eye, but do not live on appearance. Their strength lies in the taste that remains when the first impression has passed. The chef's signature is not only drawn in the the individual dish, but in the whole experience – in the rhythm of the menu and the feeling that the food belongs to the space it comes from. Since he carries his native Karst in his heart, he likes to weave jamar cheese into his dishes, and pasta is also close to him. His style is clear and sincere: modern techniques and seasonal accents. Working in top restaurants, including foreign ones, gave him broad knowledge and high culinary standards. That's why the plate and the glass speak the same language. Doppler food and wines complement each other in a thoughtful, well-rounded story. Yuri Daolio understands that gastronomy in such an environment is not separate from the vineyards, but is their natural extension. That is also why it is no coincidence that the title of young talent has fallen right into his hands. There's already so much precision, character and maturity on the plate that it's clear: Yuri Daolio is not just a prospect, but a name we're yet to hear about.