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L'avis de Gault&Millau
The restaurant is small, but you will experience a lot of kindness and pleasure here. When you hear the murmur of the emerald water from one of the seven springs of the Vipava river beneath your feet while sitting on the terrace, you will wish for time to stop and this pleasant feeling to last as long as possible. Before you try one of the many tastes of Vipava, wet your lips with a pleasant sparkling wine from the Vipava 1894 cellar that is made of indigenous Zelen grapes. Start with the fresh trout tartare: the milky and sweet taste will seduce you and almost make you order another helping, but the menu offers so much more to try. Roughly chopped beef tartare from dry aged beef excites with genuine and rich meat flavour. The carpaccio trio consists of beef, trout, and deer and it is wonderful. What all the plates have in common is great presentation. Homemade gnocchi and ravioli are the next course that will convince you. In the autumn, they serve a great appetiser made of roasted porcini mushrooms and roasted polenta with Mangalitsa lard on top which gives the whole dish a beautiful taste. Not even barley with egg or Mangalitsa sausage will leave you feeling indifferent. For the main course, we recommend the crispy baked trout fillet with different side dishes or lamb chops. Also delicious is the aged beef tenderloin that is juicy and cooked just right. Pleasure from being pampered the Vipava way is guaranteed.