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Restaurant and Hotel Tri lučke

 

Cozy and sincere

Friendly waiting staff who are attentive to their guests, and dishes made from carefully selected fresh local ingredients.

In the idyllic landscape above Krško, among the vineyards of the Bizeljsko-Sremič wine-growing region, on one of the gently rounded hills lies the Tri lučke estate. Even several decades ago, the inn was known far and wide for its exceptional local cuisine and beautiful location, with stunning views reaching from Krško polje all the way to Brežice and the nearby Gorjanci hills. According to the locals, the name of the inn comes from the three lamps which once shone from its terrace, and whose light could be seen all the way from Krško.

The Zorko family from Brežice bought the inn along with the estate, and completely renovated it. To Igor and his wife Andreja, both successful entrepreneurs, the inn had a very special place in their hearts, as it was the venue of their wedding celebration.

The estate boasts a large old wine press, which is a protected cultural monument of national importance. It is estimated to be the largest of its kind in Slovenia, and was built by the Attems family, who were the counts of Brežice, in 1874.

a dish
Photo: Restaurant and Hotel Tri lučke archive

Tasting menu or a la carte?

The restaurant offers four, five and six-course tasting menus, as well as individual a la carte dishes prepared with quality produce from local suppliers.

They are most proud of their steak tartare, which they prepare in front of the guests, and an excellent meat selection from their in-house ageing chamber, which they prepare on a charcoal grill.

They swear by home-made flavours that are not pretentious, but nonetheless impress everyone with their simplicity and purity. They also have a small wine cellar, where they like to host tastings of wine and other local products.

Chef Dejan Mastnak
Photo: Restaurant and Hotel Tri lučke archive

Meet the chef

He aspires to be an excellent host

Chef Dejan Mastnak is discovering the balance between the elegance of the preparation and the rustic heartiness of the produce.

Already with a good amount of culinary experience, Dejan Mastnak came on board at the renovated hotel and restaurant in 2016, and has been creating poetry on its plates ever since. According to Dejan himself, his passion and expertise lies in the grilling of meat on an open fire. He is assisted in the kitchen by sous chefs Andrej Krenker and Gregor Dujakovič.