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L'avis de Gault&Millau
Vipavska dolina is a valley of great wine and good restaurants. One of them is definitely Gostilna Theodosius. Their shade covered terrace is great for spending time in the summer, and when bora wind starts to blow and the temperatures drop below ten degrees Celsius, you can enjoy your time by the homely warmth of the indoor fireplace. The kind owner Gregor Lisjak will present to you what his wife is preparing in the kitchen that day. Everything is seasonal, homemade, brought in from the neighbour's field, or nearby forest. After tasting the still warm whole wheat bread that you dip in wonderful olive oil, your taste buds will be all warmed up. You will have to choose between the trout tartare with apple cream and crispy fish skin, and the classic beef tartare with a touch of truffles. What homemade pasta will be served with depends on the season, whether it is time for wild asparagus, truffles, pumpkins or mushrooms. Istrian stew jota is top notch and healing, and the power of barley to which asparagus or mushrooms are added will be made stronger by pancetta or sausage. The meat is cooked wonderfully, be it pork or lamb chops, beef tagliata or Florentine steak. Clean flavours that are harmoniously intertwined must be supported by exquisite wines. The owner will be happy to tell you more about the lesser known wine makers. The journey through the Vipava hills will be an even better experience if you choose the tasting menu (four to six courses, from 35 to 45 euros) and spend the night in the forest village just above the restaurant.