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Top cuisine with an interesting story
Under the mighty Mangart, the fourth highest peak in Slovenia, in the centre of the Alpine village of Log pod Mangrtom, in the valley of Soča River at the extreme north-western end of Slovenia, stands a restaurant with a long and rich history, which reopened its doors in 2019 in a renovated form.
It was opened by chef Tomaž Sovdat and pastry chef Yuki Nakao. A Slovenian and a Japanese who met and fell in love while working with world-renowned chef Ana Roš at the two Michelin-starred Hiša Franko. Years later, they continued their story together in Bovec’s Dobra Vila Hotel. They travelled and honed their culinary skills before deciding to strike out on their own. Just as their story is special, so is their cuisine.
In a stately house dating back to 1828, once a popular village inn, Restaurant Mangrt has been brought to life. It brings a new and fresh concept with a touch of the old and a feeling of homeliness.
A story from the past which now has a modern image is the traditional “jota”, a stew dish. The surprising “jota”.
Anecdotally, the former owner had both a regular sausage “jota” and a surprising “jota” on offer. The latter was a third more expensive. Since people are curious, many preferred to pay more to find out what the surprise was. The only surprise was that there was no sausage in the “jota”. Tomaž had adapted the story in his own way. His surprising “jota” is a greeting from the kitchen. He added a mousse of pickled turnip to the potato cream and put a piece of fried bacon on top.
Mangrt Restaurant does not serve a la carte, but instead offers carefully prepared menus, crafted by the chef. Tomaž creates culinary delights based on local ingredients such as exceptional local cheeses, trout, lamb and game. The gastronomic offer is also dictated by the season, which is why the menu changes frequently. For an enriched experience, they offer a wide selection of wines from different Slovenian wine-growing regions.
Chef Tomaž Sovdat decided to be a chef at the age of six.
He gained his culinary knowledge both at home and in neighbouring Italy and now follows the philosophy of Nordic chef Magnus Nillson, who advocates creating dishes with the ingredients available in the local environment at the time.
He describes his cooking as simple and creative. He draws inspiration from traditional foods, which he shapes and processes in his own way.
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