Privacy settings

Cookies

To improve functions this website uses cookies.  

Better experience for you

Do you allow us to collect anonymised data on the viewing of our content? We will improve your user experience.

I allow
I don't allow

Higher quality content

Do you allow us to record your activities on Slovenia.info? This would allow us to learn about your interests and offer you interesting features and content about Slovenian tourism that interest you most.

I allow
I don't allow

Don't miss new content

Do you allow us to occasionally offer you advertising content from other websites that best match your interests?

I allow
I don't allow
Close notification, I allow the use of my data for all the purposes listed above.

I allow the Slovenian Tourist Board (STO) to record and store anonymised data about my activity on www.tasteslovenia.si, which are used by the STO to provide a better user experience for visitors to the portal in the future. I also confirm that I have been acquainted with my rights related to the personal data provided.

Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone: +386 1 5898 550
E-mail: info@slovenia.info

I allow the Slovenian Tourist Board to record and store the displays of my received messages and clicks to links in the received messages with the purpose of providing me with the most high-quality and the most interesting contents for my purposes (profiling). I also confirm that I have been acquainted with my rights related to the provided personal data. Because the Slovenian Tourist Board is trying to send contents that are as high-quality as possible and as interesting to recipients as possible, it would like to measure the responses to its sent announcements. To provide better and better-focused notifications and to adjust future messages, it automatically processes, analyses, and profiles personal data, and the users’ level of interest in the announcements provided is assessed.

Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info

I allow the Slovenian Tourist Board to record and store the displays of my received messages and clicks to links in the received messages with the purpose of providing me with advertising contents in which I have previously expressed interest (re-marketing). I also confirm that I have been acquainted with my rights related to the provided personal data. Because the Slovenian Tourist Board is trying to show advertising contents that are as high-quality as possible and as interesting to recipients as possible, it would like to use advertisements to once again notify you concerning topics in which you have previously expressed interest. These settings apply to advertisements that are shown through the services of the company Facebook, including Facebook and Instagram, and also through online applications. If you do not agree with the recording and storing of received messages and clicks on links in the received messages with the purpose of displaying advertising contents on topics in which you have previously expressed interest (re-marketing), the same number of advertisements will still be shown, but you might not find them as interesting.

Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info

Matej Tomažič

Majerija

A lover of fresh local herbs that he uses to discretely enrich the dishes that stem from the culinary tradition of Vipava.

About chef

Matej is a chef because he enjoys it – from preparation, cooking and everything related to it. He is motivated by success and the positive feedback from his guests.

He has numerous years of cooking experience, which he gained in Slovenia and Italy. He also got experience at Hiša Franko and Gostilna Pri Lojzetu at the Zemono Manor ranked by Gault & Millau among the best Slovenian restaurants, and at La Subida which boasts a Michelin star. Today, he creates at an idyllic location that further boosts his creativity. Matej and his wife renovated Majerija, a typical old homestead in Vipava dating back to 1700, kept its spirit of the time of the Lanthieri counts and gave it their mark. It is surrounded by vineyards, orchards, a fragrant herbal garden as well as an unforgettable view. Chef Matej creates surrounded by tranquillity and nature.

Favourite dish
Bean soup

According to his grandmother’s recipe, because it is different from the traditional pasta-bean soup that most people know.

Favourite ingredient
Fresh home-grown herbs

Because they are our trademark.

Matej discovered his love for herbs when he was only ten. At the beginning of the 1980s, cooking was focused on the Balkan diet: “We ate meat and a lot of fried food, quantity was more important than quality. That is why I found fresh herbs almost magical.” He could cook at that time and soon found that he can lure out stronger flavours with less effort if he used herbs. And so it began. Fresh herbs grown on Majerija’s striking herbal garden became Matej’s trademark. He uses at least one herb or even a combination of several herbs in each dish.

Matej Tomažič
Photo: Majerija archive
“I follow the seasons, and we experience six of them, not four. Because nature provides new alternatives every two months.”

Matej builds on tradition with a hint of modernity, following the seasons. Each of his dishes carries a trace of tradition – it either stems from a traditional recipe or ingredient or is related to the traditional way of preparation. He always adds his personal touch to every dish.
His Majerija is surrounded by a 1.5-hectare estate including a herbal and vegetable garden, fields and a special orchard that is home to 130 trees – for almost all the types of fruit that grow there. Each type has different varieties. In this way, they can prolong the seasons. For example, they have early and late cherries, and other cherries in between. And similarly with all types of fruit that grow in the orchard.

Gastronomy in Majerija
Photo: Majerija archive

I used to think that chefs don’t need talent, but today I know that they do.

If you don’t have talent, you can compensate – with more learning and experience. But Matej believes that it is easier with talent. However, mere talent is not enough. “You must sacrifice and work hard.” Therefore, every cook must enjoy cooking and have a strong desire for knowledge and training. And a creative streak also comes in handy.
A good dish is tasty and attractive in appearance, scent and flavour. Matej aims at unique, fresh and easily digestible dishes. When he creates the dishes, he has to believe in them: “If a cook believes, a guest will believe too.” For that, you need plenty of self-criticism and a pinch of feeling. He also asks his team for their opinion: “Consultation is good – new ideas or improvements always spring up.” But usually, he knows instantly if a dish has potential when he sees it. This can be ‘blamed’ on his considerable experience and sixth sense.
His dishes are convincing. Even the simplest ones, like bean soup. “It proves that from beans known as the food of the poor, as they were used to feed the crowds, you can make a dish that is so balanced it will fascinate every guest.” Bean soup is a heritage from his grandmother and the recipe remains intact. It captivated a Japanese wine merchant who travelled around Italy for a month, visiting the best Italian restaurants. In the end, he stopped at Majerija. He ate two bowls of bean soup. That was surprising given the fact that Asians eat smaller portions. After a while, the wine merchant sent an e-mail to his Italian friend: “He couldn’t understand how he could have visited the best Italian restaurants only to eat the best dish here at Majerija.” Simple bean soup.
Matej was most marked by Joško Sirk from Italian La Subida that boasts a Michelin star. He learned the most from him: “Not so much in technical terms, but to think like a cook, how to seek in the surroundings, nature, tradition. You don’t have to look for ideas elsewhere, they’re all around us. They just need to be prepared in the most interesting way.” He speaks of Joško, who is not only a good chef, but also a good person, with respect. Joško helped Matej in many ways – with advice, ideas, teaching and last but not least, honesty. “It would have been hard to make and finish Majerija without this experience.”

Photo: Majerija archive

Chef's Restaurant

Majerija

Majerija is home to genuine flavours of the Vipava Valley.

Read more