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Restaurant Tabor

 

Seafood in a Japanese garden in the Slovenian mountains

In the shade of the fruit trees, surrounded by greenery, overlooking the Gorenjska hills and the nearby Church of St. Benedict, the Tabor restaurant has stood for three decades.

Don’t be fooled by the view of the idyllic alpine landscape surrounding Podbrezje. The restaurant run by Mateja Markič is dedicated to seafood. The unusual pairing of mountains and the sea had already been established by her predecessors. Mateja decided to continue the story together with excellent chef Gašper Kordež, who is known for his seafood.

The space is decorated with typical nautical items, and the menu is excellent. They boast daily fresh large wild fish such as grouper, John Dory, dentex, as well as shrimp, mussels and octopus. They designed two tasting menus that vary according to the daily fresh seafood ingredients. They trust in the tried and tested flavours of the best quality ingredients, and the philosophy of less is more, in order to preserve the rich taste of the sea’s minerals. Recently, some meat dishes have also become available.

In the summer months, the Tabor restaurant offers its guests the option to be seated in their Japanese garden, which is jokingly said to be the most beautiful such garden in Gorenjska. In the summer, in the shade of fruit trees, you can observe the chef cooking on the outdoor fireplace. There – by prior arrangement – they prepare various delicacies slow-cooked on the coals. In addition to octopus, they also prepare pork, veal, lamb and venison in this way.

a dish with a scallop
Photo: Dean Dubokovič, Restaurant Tabor archive

Via the shortest route

They believe in short supply chains, with as many local ingredients as possible, and as sustainable a business as possible. They get seafood via the shortest route from the sea, and grow herbs, spices, as well as flowers and some small vegetables in their own garden. They buy the rest from local farmers. The venison is obtained directly from the hunter of the house, lamb from the surrounding mountains, and the rest of the meat comes from the village butcher.

Chef Gašper Kordež
Photo: Restaurant Tabor archive

Meet the chef

Modest and perfect

He leaves his mark on every plate.

Gašper Kordež is described by his colleagues as a perfectionist with exceptional talent. He worked and studied with Janez Bratovž in Ljubljana for several years, while also gaining experience in the Karst region, Kranjska Gora and Italy.

In the kitchen, he has not one, but two right-hand men, Maks Pogačnik and Andrej Rovan, with his assistant Majda Colnarič also occasionally lending a helping hand. Among other things, Andrej enriched his culinary knowledge by working with the then only Slovenian with a Michelin star in Germany, Andrej Kuhar. Another one of Max’s passions is chocolate. That is why he also runs the family chocolate factory Molinet.