Restavracija Tiffany

Gault&Millau's review

Hotel Park is mostly known for its casino, but it also has a wonderful restaurant, elegantly styled with grand chandeliers, colourful painted glass, and richly set tables, where the guests are pampered in grand style, and everything sparkles like in the famous Tiffany jeweller. Very smooth, professional, and always smiling waiters appeal to the guests with great helpfulness and extraordinary service. Wonderful sommeliers accompany the gourmet experience with selected (mostly) Slovene wines. The chef most often delights his guests with fresh delicacies from the sea that are always of the best quality. For starters, they prepare raw Adriatic scampi on ice, French oysters, and raw lobster. The perfect combination of primal tastes can be experienced with different kinds of carpaccio (tuna with marinated algae and olive oil, swordfish with young spinach and chestnut honey, octopus with avocado cream and pomegranate sauce), raspberry sauce adds freshness to the crispy fried shrimp, exquisite seafood soup fascinates with its combination of mussels, prawns, and squid. Do not miss their delicious pasta with venus clams or their creamy risotto with scampi from Kvarner. Al dente fregola sarda with porcini mushrooms, kaneštrele mussels, and roasted scallop is amazing. For the main course, the daily catch of fish (grilled or baked) is almost obligatory, or you can choose the fried tuna fillet in panko bread crumbs. And for the finale, delicious millefoglie alla Tiffany, an Italian version of tiramisu that you eat with a spoon, the French crème brûlée with bourbon vanilla and strawberry sauce. Tiffany in all its shining glory!


Delpinova ulica 5
5000 Nova gorica


+386 5 336 26 65

Web site

Opening hours

Monday  19:00 - 00:00
Tuesday  19:00 - 00:00
Wednesday  19:00 - 00:00
Thursday  19:00 - 00:00
Friday  19:00 - 00:00
Saturday  19:00 - 00:00
Sunday  12:00 - 15:00 / 19:00 - 00:00

Some other adresses

Selected by Gault&Millau Selection
15.5 / 20


Vipavska cesta 94, 5000 Nova gorica

Fish restaurant Pikol has been a culinary institution for ages. The family power of the parents and two sons has been a driving force behind this gourmet establishment which strives to perfect new culinary creations. The Pikol family bet only on the best, which is why you should indulge in their famous sea bass carpaccio with pomegranate that the family has been making for more than 30 years. The show at the table is unforgettable. Suggestions for wine pairings will be delivered swiftly and confidently by the two sommeliers, Boris Gašparin and his son Tadej. They will proudly present their exquisite and many times awarded sparkling and still wines that are made in the Goriška Brda vineyards. The bread is homemade with different additions. The first-class raw fish, either sliced or in the form of a tartare, is accompanied by their exquisite olive oil from Brda with sweetish or somewhat spicy additions. It will also be wonderful roasted or poached with seasonal sides. The daily offer is never the same. It depends on what can be found at the stalls of the local farmers, in the forest or on the meadow, where the Pikol family searches for inspiration for their menu. The stars of the menu are, of course, creatures from the sea. At the same time, they respect their roots and serve exquisite homemade pasta, salty prosciutto, sausages. They can also prepare a tasting menu, but you will have to make a reservation in advance. Pikol even has its own lake and its own village where you can rest and sleep after some top-notch culinary pampering.

Gostilna pri Hrastu
Selected by Gault&Millau Selection
12 / 20

Gostilna pri Hrastu

Kromberška cesta 2, 5000 Nova gorica

Gostilna pri hrastu is situated near the Italian border. The restaurant that used to be primarily visited by coachmen is now a modern and at the same time homely place with a vast variety of dishes to choose from. The guests are also excited about the fact that it is open every day of the week. They offer a set menu, as well as seasonal foods (for example dishes with radicchio, asparagus, porcini mushrooms, …). Their menu holds basically everything a guest would want for a quick lunch, lunch with friends, an important business meeting or a romantic dinner for two. The choices are numerous and varied – from typically regional dishes, prepared in a modern way, to traditional meat and sea platters, dishes from the Volcano grill, as well as the always popular čevapčiči and burgers. The cold seafood platter consisting of octopus, marinated prawns, and smoked salmon excited us with the freshness of the ingredients and a flawless preparation. A true classic that never disappoints. Their signature dishes are grilled meat delicacies. Soft and tasty slices of aged tagliata simply melted in our mouths. They were accompanied by fresh porcini mushrooms and crispy polenta which made our taste buds jump for joy. The service is fast and effective, we paid 35 euros for three plates. A big terrace and pavilion winter garden are both well hidden from the road. There are giant chestnut and oak trees, and a children's playground. The parking lot is big enough. Inside, there are four very bright and dynamic dining rooms, pleasantly decorated in wood, stone with some modern elegance. There is also a fireplace for cosy winter evenings.

Selected by Gault&Millau Selection
16 / 20


Ulica Vinka Vodopivca 24, 5000 Nova gorica


First, there was a restaurant and now they even have a boutique hotel. DAM boutique hotel&restaurant has a clear vision of pampering their guests. Creative ideas, knowledge and experience, high quality and top notch ingredients are the aces in their sleeves. The tasting menu with chef’s wine pairings is without a doubt the best choice for a gourmet dinner. Royal pampering began after three rounds of warm buns and greetings from the chef, which were true miniature artworks! The cold starter, a mixed plate of raw fish justified the chef’s reputation of a fish virtuoso. Oyster on rough salt with passion fruit cream served in a plastic dropper, raw scampi with olive oil and a jelly made from cuttlefish soup, sea bass sashimi with a fish soup and tomato jelly, raw cuttlefish with broccoli cream, a raw prawn with olive oil and to finish, a passion fruit and ginger sorbet in the form of a lipstick. The egg, fried in a wholegrain crust with truffles is another one of chef’s signature dishes. For the main course, he prepared two slices of fresh tuna, baked in cuttlefish crust and just perfectly done so the inside was still pinkish. It was served with lemon purée and wasabi. Modern and creative Mediterranean cuisine, professional and friendly service and an elegant, welcoming ambiance – for gourmets who love original plates of seafood, underlined with excellent olive oil, Slovenian salt and fantastic wine pairings.