L'avis de Gault&Millau
Guests used to come here for the best goulash and gnocchi, but today, with new energy from chef Ksenija Krajšek Mahorčič and her husband Martin, the sommelier, lovers of good food keep visiting them to get one of the best interpretations and upgrades of Karst-Brkini culinary. At Gostilna Mahorčič, they have not abandoned their roots so the menu still offers barley minestrone, chicken soup and potato gnocchi. The dishes are still and more and more prepared with ingredients that have been used at Rodik generations ago, but the chef knows how to surprise her guests. The chicken liver pâté is delicious in itself, but when it is combined with a number of textures, among which you can even find intensive dark chocolate, together with a sweet and sour reduction of homemade apple juice, served on homemade bread, this dish becomes something truly unforgettable. Ksenija Mahorčič is a master of desserts, which you can observe in her flan, a gentle egg cake that isn’t sweet. It is savoury, made from Karst cheese called Jamar. When egg yolk with a crispy polenta crust has spread across the cake, it was combined with a light shallot sauce and the harmony of taste and texture was absolutely perfect. We could even feel her artistic talent in the main dish – roasted duck liver. The meat was caramelised on the top and the rich mashed potatoes were hiding some citrusy elements. When it comes to desserts, we are literally lost for words. Ksenija Krajšek Mahorčič was awarded with the best pastry chef for 2020 by Gault&Millau Slovenia, so do not pick your desserts from the menu – just order and try everything!