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If you want to eat well, taste first-class wines, and enjoy the charm of the Vipava Valley, you will love Majerija.
Majerija is located in the wonderful Vipava Valley among orchards and vineyards. It is an intersection of the Alpine, Mediterranean, and Karst worlds; the soil is fertile, the sun is strong, and the bora blows frequently enough that the Vipava locals have developed superb cuisine and top wines.
Majerija, run by Chef Matej and Nataša Tomažič, has found its home in an over 300-year-old renovated homestead in the village of Slap.
It is authentic and cosy. In the dining room, you will sit at a country oak table. Sitting in the shady garden scented with the scent of flowers of various colours, where numerous herbs grow, is also enjoyable. They also cultivate rare herbs, some of them cannot be obtained anywhere else in Slovenia. They have so many herbs that you can even buy them.
The 210-year-old wine cellar is also neatly equipped and well stocked. If your visit to Majerija is prolonged, you can sleep there. They have ten rooms furnished in a modern style which are unique, as they are located below a lush herb garden.
But the food is the best. Chef Matej’s own plates stem from the local culinary tradition. They are based on natural, local, home-made ingredients. In addition to fresh dishes prepared daily, they make their own jams, liqueurs, herbal syrups, and other delicacies.
You will find tomato sauce with fried peppermint, pancakes with nettle filling, and mouflon with elderflowers on your plate.
The menu is adjusted to the seasons. In the spring and summer, they are influenced by the Mediterranean with their seasonal ingredients and cooking style, and creations frequently include a flower from their garden. In the autumn and winter, Majerija smells like Central Europe.
When creating his dishes, Chef Matej Tomažič addresses modern gourmets who appreciate the significance of cultural identity and heritage.
He seeks inspiration in tradition. His creations are based on simplicity and respect for nature. And herbs which he skilfully integrates in his creations. He is passionately fond of tarragon and rhubarb. His tarragon dumplings are divine …
He gained experience at Gostilna pri Lojzetu and Hiša Franko, as well as at Hilton Cavalieri in Rome and Restaurant des Juges in the Hague.
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195 reviews
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