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MICHELIN GUIDE 2023
Dam is a small restaurant of great proportions where the flavours take you on an unforgettable journey across a sea of pleasure.
Hot summers, mild winters and lush sub-Mediterranean greenery reveal that you are only 20 kilometres away from the sea when in the Goriško region. It feels like the sea is even closer in Dam Restaurant in Nova Gorica because they serve it to you on a plate.
Here, the most demanding guests find culinary masterpieces and genuine flavours of the sea. Many return time and again.
That was perhaps the reason that, in addition to the restaurant led by chef Uroš Fakuč, a boutique hotel has recently been built here. If you need a special reason to spend the night here, then that’s definitely breakfast. A fried egg yolk in a truffle crust actually tastes even better than it sounds.
The dining ambience in Dam is luxurious, rich and glamorously dark. Tables are gracefully set and tastefully lit. A refreshing contrast is the vegetable garden behind the house, and the lovely chef who inquisitively monitors action behind full tables and fills the room with his easygoing nature and positive energy.
Chef Fakuč finds his inspiration in the sea and certain already forgotten Mediterranean dishes to which he adds his distinctive touch. He uses raw seafood where quality and traceability are crucial.
Since Dam likes to surprise with flavours, expect bold combinations of flavours and a photogenic display of ingredients. A mixed plate of raw fish will rock you on the waves of happiness. The Soča trout, the indigenous beauty, which comes from the emerald Soča River, will melt in your mouth. Truffles make a lively combination with high-quality olive oil.
He is the heart and engine of Dam, and manifests his vision of excellence and uniqueness through the boutique restaurant and hotel.
Chef Uroš Fakuč decided to work in hospitality back in his childhood. With the boutique hotel, he has also realised his other childhood dream of being a hotelier. He obtained his knowledge and skills locally, but was also an intern and a guest chef in restaurants in New York, Monte Carlo and Italy.
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