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MICHELIN GUIDE 2021
New Slovenian cuisine is created behind the walls of an almost thousand-year-old castle. Chef Marko Pavčnik’s creations are seasonal and made with local ingredients. He loves wild food and cooking with beer.
Tabor Castle, which was first mentioned in written sources in 1145, boasts a magnificent view of Laško and its surroundings. The castle’s history is colourful. Among others, it was claimed by the famous Counts of Celje who organised knights’ games at the castle.
The castle was in ruins for almost 200 years, but has been renovated and is now well-maintained. The restaurant takes up two floors of the castle tower, and in warmer months, they also offer al fresco dining. It is run by Chef Marko Pavčnik together with his wife Katja.
Marko is among the chefs of the younger generation which significantly influences the development of new Slovenian cuisine. He turned the spotlight on himself with exceptional creativity and the selection of fresh, often wild, ingredients.
He is particularly fond of less known herbs he picks in nearby forests and meadows. His cuisine includes wild hops, sorrel, acacia, wood sorrel, and many others most people cannot even name.
He loves challenging stereotypes not with the new, modern, and unseen, but with the forgotten and newly invented. His excellent knowledge of cooking techniques enables him to transform his ideas into plates.
Roe deer fillet with spruce, poached duck with pickled plums and fried herbs, or chestnut tortellini are only part of his creations in which he combines the traditional and the wild to concoct new flavours of new Slovenian cuisine. Which smells pleasant and is outstanding.
Like nature, the menu changes with the seasons. He explores traditional ingredients, such as overheated cream, and seeks new wild plants and includes them in his haute cuisine. Foraging is a source of inspiration, while new flavours and textures make castle meals unforgettable.
Tasting (also meatless) menus are on offer, and it is recommended to book beforehand.
His favourite cooking technique is imagination, while his favourite cooking aid is his head.
Even as a child, chef Marko Pavčnik knew he wanted to become a cook. He says that he is self-taught, as his knowledge is a product of incredible curiousness, exploration, and particularly experiments in the kitchen. In 2011, he opened his own restaurant, Pavus, is an active member of JRE, and likes sharing his knowledge in cooking classes. Culinary critics rank him among the top Slovenian chefs.
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