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The Rajhenburg Castle, where the monastic order of the Trappists started making chocolate back in 1896, is now home to the team of the A3 Restaurant, creating culinary delights for both cosmopolitan foodies and local guests.
The restaurant is run by Damjan Wallner. The Ljubljana-based chef turned restaurant optimisation specialist was brought to Posavje by love. The successful fish farm his father- and mother-in-law run was the basis for his carefully designed restaurant, where he wants his guest to experience Brestanica and Posavje. What better venue than the Rajhenburg Castle?
The mighty castle building overlooking the Sava River in the town of Brestanica had long been unlucky when it came to culinary endeavours. The belief that it couldn’t be done, now or ever, encouraged the young team from the Akval Fish Farm with a long and successful history to prove the opposite. In 2022, they opened a restaurant in the castle, which had no air-conditioning at the time, and to the surprise of many, quickly managed to win the hearts of local guests and the illustrious Michelin Recommended label just two years later.
In addition to all the space renovations, a vital role in the castle’s story of success is the team’s relationship with people, both guests and suppliers. People like coming back to the castle grounds and the hall under the arched ceiling. The restaurant purposefully keeps the doors open for those who cannot easily treat themselves to a ten-course culinary experience, but like to return for new experiences of superb but affordable four-course menus. Reservations are not mandatory, but they certainly help!
One path to the restaurant with large wooden doors, stone walls and elegant champagne tablecloths also leads through the castle’s sparkling wine cellar.
The internationally renowned sparkling wines of the region’s winemakers, made according to traditional methods, are an excellent reason to visit the Rajhenburg Castle, including for foreign visitors. The sparkling wine tasting is followed by culinary indulgence. The menus are seasonal, the plates original, and the dishes prepared according to the principles of waste minimisation. The ingredients are local from short supply chains. The dishes go well with a glass of wine from a selection of 150 labels.
Photo: A3 Restaurant archive
In his work, Matjaž Hribar is guided by edible inspirations from nature and his passion for trying new techniques.
In addition to flavour, which should be assessed by the guest, not the chef, he swears by attractive plating. He likes curious guests who have not lost their sense of wonder about how something was made. But, rather than extravagance, he bets on fostering a real relationship with good dishes and making top quality available to all.
At the A3 Restaurant, his first endeavour as a creative chef, he likes to welcome his guests personally and continuously learns from them how different people are. No one should be judged at first glance and everyone deserves an equally professional attitude.
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