Andrej

Chef Andrej is an easy-going person who likes to make his guests feel at ease. This feeling is the key to experiencing culinary brilliance. And it all begins with the surge of exhilaration from tasting a prime fresh ingredient. It is a source of inspiration. Details matter. When you strive for perfection, you become obsessed with the details.

Attention to detail is a key trait of this young man, raised on a farm in the heart of Pohorje, who has always known that he wanted to be in the restaurant business. After finishing hotel and catering high school, he gained experience at several Slovenian taverns and restaurants. He was head chef at the Grič Restaurant in Slovenske Konjice for a few years before opening up his own restaurant Spargus with his wife in 2021.

The chef, who often fills crates with produce from his own garden and field that lie at the altitude of 900 metres on the evenings before heading to his restaurant in the nearby Valley of St John the Baptist, likes to make a stop at the locals supplying him with fresh eggs, vegetables, select herbs and other ingredients. Genuine connection with the environment and personal touch with the guests are his guiding principles in both his personal and professional life.

Another important element in his story is the unique location of his restaurant. When the couple was searching for opportunities to develop their own business, fate presented them with Gastuž. They immediately fell in love with the old tavern dating back to 1467. Andrej Smogavc has brought the freshness of fine cuisine into a monastery environment, which has, in turn, encouraged him to explore Carthusian recipes and incorporate the specifics of nearby farms into his cooking.

Andrej Smogavc creates dishes, plates and courses for people who know how to recognise the hues of haute cuisine, with an exceptional fondness for classic French cuisine. After years of experimentation and fierce self-criticism, he now swears by clean flavours. The original flavour of each ingredient is the main inspiration for his salt and sweet combinations and signature ice cream starters.

Every time he creates a new dish, he wonders whether all the details are there and how the indispensable umami effect could be enhanced further. After discussing everything with himself, he likes to involve his wife, colleagues, friends and guests in tasting new recipes. There is always room for improvement. And Andrej strives for it continuously. His restaurant guests notice and respect his quest for perfection. Another source of his special relationship with the guests is the remote location. Coming here is an act of intent and dedication. Coming here is about taking time for yourself and tasting excellence. It is really a two-way experience: just as the chef respects his guests, the guests respect him.