The first association we get when we hear Ošterija Debeluh is warmth and comfort. Not only because of chef Jure Tomič and his wide smile, but because of the whole Tomič family that creates an unforgettable gourmet experience. At Debeluh, every single detail is well thought-out, which makes the whole experience perfect. The aesthetically pleasing and seasonally coloured dishes will make you want more: another expe¬rience, another new, unusual combination, another extraordinary dish. Apart from innovative plates, they offer Debeluh’s classics: from the winning pasta with zucchini blossoms and pumpkin seed oil, smoked trout with roasted pear and roe to Debeluh’s cake made from beef tarta¬re and goose liver. The tasting menu always includes something old and inspiring as well as something new, challenging. Caesar’s mushroom with olive oil mayonnaise is pure pleasure. The chef upgrades gentle earthly flavours with excellent macerated white wine produced by wonderful local winemakers. Tomič is an experienced sommelier, which is why the wine list is rich. He is also a big supporter of local winema¬kers. The creamy and velvety baby corn soup is so delicious that you will want another portion. The ravioli filled with crawfish offer refined flavours while the juicy Krškopolje pig enchants in the company of Modra frankinja. Debeluh’s new Posavje cuisine offers clean, masterful flavours and keeps coming back to tradition and home soil.