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Experience the forgotten flavours and aromas of home-grown produce and the hard work of the locals.
Among the centuries-old chestnut forests near Rihemberk Castle, a once almost extinct village with just over ten houses now invites travellers to visit again, experience the peaceful countryside and take a rest from everyday life.
In one of the most beautiful corners of the Vipava Valley, on the Kraški rob above the Vipava and Braniška valleys, lies the village of Pedrovo. In the heart of this village stands the Toncevi homestead. Its beginnings date back to 1896. The ancestors of the Toncevi family lived and farmed here for more than half a century. Much has changed since then, and with the village experiencing a renaissance in the last few decades, the younger Toncevi generation decided to return to the village and revive the farm.
They dedicated themselves to managing the homestead in an ecological way, and in 2010, the farm obtained an ECO certificate. They grow fruit, vegetables, herbs and wine, all exclusively for use in their own kitchen. Today, they tend a herd of forty Boer goats, as well as rabbits and hens.
They swear by old local dishes, which they prepare with a touch of modernity on the fireplace in the black kitchen. This is how they prepare their slow-roasted baby goat, as well as rabbit in a sauce with homemade “bleki” pasta or polenta. Most of these recipes come from the rich treasury of “the young Tonce’s” grandmother. There are many dishes available in bowls: baby goat soup, pumpkin cream soup, “šelinka” vegetable soup, “jota” bean and sauerkraut hotpot…
Just like the ambience of the “borjača”, as they call the Karst courtyards, the simplicity, homeliness, sensuality and devotion to both the guest and the food are shown through the dishes. They try to take the guest to the old times when we were still masters of our own time, when we had time to chat, rest and enjoy the peace and quiet.
Mark Smerajc focuses on primal flavours, so he prefers to use only salt and pepper when preparing meat.
Mark rules the kitchen, with his eldest son helping him more and more. When preparing their organically raised goats, rabbits or lambs, which they get from the neighbouring organic farm, he prefers to use only salt and pepper, sometimes adding home-grown herbs such as karst summer savory, rosemary, laurel, chives or fennel.
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